Smoky Turnip Greens are savory, smoky and delicious.
Pairs well with chopped onions, hot sauce and a big slice of
EDITOR’S NOTE (April 11, 2022): Updated helpful tips to make them easier to understand. Recipe is the same.
DISCLAIMER (SPONSORED IN 2018). Posted this recipe for the first time December 8, 2018. Prepared turnip greens in a pretty blue Dutch oven provided by Lodge Manufacturing.
I have not been paid to endorse their cookware nor any other pictured product.
All comments are my own.
THE TURNIP GREENS
This recipe can be made with fresh turnip greens chopped and packaged or fresh bunches. I used the bagged Super Fit Greens (pictured).
ALWAYS WASH & RINSE BEFORE USING
Although it’s clearly written on the package that the greens have been washed, I always wash in warm water and salt. Then, rinse in clear water.
HOW TO GET RID OF THE BITTER TASTE
Many people love the famous bitter taste of turnip greens.
For those of us who don’t, there’s an easy way to get rid of it.
Simply add two teaspoons of sugar (or a sugar substitute) to the pot before cooking.
Season with smoked ham hocks.
If you avoid pork for whatever reason, use smoked turkey wings.
Learn more about ham hocks in my recipe for Smoky Collard Greens.
THE LIQUID SMOKE
A little Liquid Smoke adds more delicious smoky flavor.
I enjoy the Wright’s brand because it’s made with water and natural hickory smoke concentrate. No preservatives
SIMMERING IN THE DUTCH OVEN
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Smoky Turnip Greens
- 2 smoked ham hocks, rinsed See recipe notes for smoked neck bones and smoked turkey necks.
- water for boiling
- 2 16-ounce bags fresh turnip greens Or use 4 to 5 bunches of fresh turnip greens.
- 1/4 cup salt For washing turnip greens.
- 1/2 teaspoon salt to taste Use to season turnip greens while boiling.
- 2 teaspoons sugar (optional) Use to remove bitterness.
- 2 teaspoons Liquid Smoke (optional)
- pepper sauce (optional)
- Place 2 rinsed smoke ham hocks (add more if preferred) in large saucepan or dutch oven. Cover with water.
- Cover saucepan or dutch oven with lid. Simmer over low-medium heat for 1 hour.
- While meat is boiling, clean kitchen sink with warm soapy water. Rinse thoroughly.
- Or, use two large bowls. One for washing turnip greens. One for rinsing.
- Fill clean sink or large bowl with water until 1/2 full. Pour in 1/4 cup of salt. Add turnip greens. Thoroughly wash. Thoroughly rinse. Wash and rinse again.
- If using bunches, remove thick part of stems from each leaf before tearing into small pieces. If using chopped/bagged turnip greens, remove small pieces of stalks. Do this before or after washing.
- Carefully place clean turnip greens in large saucepan or dutch oven with smoked ham hocks. Press down with a large spoon.
- Place 1/2 teaspoon of salt in a cup of water. Pour over turnip greens. Add more water to cover them.
- Place lid on saucepan or dutch oven. Simmer over low-medium heat. After 15 minutes, stir and flip meat over.
- After 45 minutes, taste a sample. If bitter, add 2 teaspoons of sugar (optional). If desired, add more water and continue cooking 30 minutes to 1 hour OR until satisfied with taste and texture (should be easy to chew).
- Serve hot.