📝 About This Recipe
A cornerstone of Southern comfort food, these turnip greens are slow-braised in a 'pot likker' rich with smoky depth and a hint of spice. The natural bitterness of the greens is perfectly balanced by the savory smoked turkey and a touch of sweetness from the turnip roots. This dish is more than just a side; it is a soulful tradition that brings warmth, nutrition, and incredible flavor to any family table.
🥗 Ingredients
The Braising Base
- 1 pound Smoked turkey wing or leg (can substitute with ham hock)
- 6 cups Chicken stock (low-sodium preferred)
- 2 cups Water
- 2 tablespoons Bacon fat (or unsalted butter)
- 1 large Yellow onion (finely diced)
- 4 cloves Garlic (minced)
The Greens and Vegetables
- 3 pounds Fresh turnip greens (thoroughly washed and stems removed)
- 2 small Turnip roots (peeled and cut into 1/2 inch cubes)
Seasonings and Finishers
- 2 tablespoons Apple cider vinegar (plus more for serving)
- 1 tablespoon Granulated sugar (helps cut the bitterness)
- 1/2 teaspoon Crushed red pepper flakes (adjust for spice preference)
- 1 teaspoon Kosher salt (to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Hot sauce (optional)
👨🍳 Instructions
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1
Begin by washing the turnip greens meticulously. Submerge them in a sink of cold water, swish them around to loosen grit, and lift them out. Repeat this process 3 times until no sand remains at the bottom of the sink.
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2
Remove the tough center stems from the greens by folding the leaf and pulling the stem away. Roughly chop the leaves into 2-inch pieces and set aside.
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3
In a large, heavy-bottomed Dutch oven or stockpot, melt the bacon fat over medium heat.
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4
Add the diced yellow onion to the pot and sauté for 5-7 minutes until translucent and slightly golden at the edges.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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6
Pour in the chicken stock and water. Add the smoked turkey wing, red pepper flakes, and black pepper.
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7
Bring the liquid to a rolling boil, then reduce the heat to low. Cover and simmer for 45 minutes to create a rich, smoky 'pot likker' base.
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8
Add the cubed turnip roots to the simmering liquid.
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9
Add the greens to the pot in batches. They will look like too many at first, but stir them gently and they will wilt down within a minute, allowing you to add the next batch.
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10
Stir in the apple cider vinegar and sugar. The sugar is essential for balancing the natural tannins in the greens.
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11
Cover the pot partially and simmer on low heat for 45 to 60 minutes. The greens should be very tender but still retain a dark green color.
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12
Carefully remove the smoked turkey wing from the pot. Shred the meat away from the bone and skin, then return the meat pieces back into the greens.
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13
Taste the greens and the liquid. Add kosher salt and hot sauce as needed. Smoked meats vary in saltiness, so always taste before adding extra salt.
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14
Turn off the heat and let the greens rest for 10 minutes before serving to allow the flavors to fully meld.
💡 Chef's Tips
Always wash your greens more than you think you need to; sand is the enemy of a good pot of greens. If the greens taste too bitter at the end, add an extra teaspoon of vinegar or sugar to balance the palate. Save the leftover liquid (pot likker)! It is packed with vitamins and is traditionally sipped or used to soak cornbread. For a vegetarian version, use vegetable stock and add 1 teaspoon of liquid smoke and 2 teaspoons of smoked paprika. Using a heavy Dutch oven is preferred as it maintains a steady, low temperature for the long braise.
🍽️ Serving Suggestions
Serve alongside warm, crusty buttermilk cornbread for soaking up the flavorful pot likker. Pairs beautifully with crispy fried catfish or slow-roasted pork shoulder. Serve with a side of black-eyed peas and rice (Hoppin' John) for a traditional Southern meal. Provide a bottle of pepper vinegar (hot peppers steeped in vinegar) at the table for guests to add extra tang. Accompaniment with creamy baked macaroni and cheese provides a perfect textural contrast.