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turnip greens Southern-style collard greens cooked with smoked ham hock in a light broth, served in a white bowl with cornbread in the background.

Turnip Greens

Slow-simmered Turnip Greens cooked down until silky and rich in a deeply savory smoked turkey pot liquor.
5 from 1 vote
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Course: Side Dish, Vegetable
Cuisine: Soul Food, Southern
Keyword: pot likker, soul food greens, southern side dish, turnip greens
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Braising Time: 55 minutes
Total Time: 2 hours 35 minutes
Servings: 8
Calories: 292kcal
Cost: $15

Ingredients

  • 1 cup chicken stock low-sodium preferred
  • 2 cups water for building the braising liquid
  • 1 smoked turkey leg fully cooked, bone-in
  • 1 medium yellow onion finely diced
  • 1 green bell pepper finely diced
  • 4 garlic cloves minced fresh
  • 3 lb turnip greens washed thoroughly, stems removed, chopped
  • ⅓ cup neutral oil such as vegetable or canola oil
  • 1 ½ teaspoon seasoning salt adjust to taste
  • 1 teaspoon smoked paprika for depth and smokiness
  • 1 teaspoon Worcestershire sauce adds umami richness
  • 1 teaspoon apple cider vinegar balances the greens
  • 2 tablespoon brown sugar light or dark, for subtle sweetness
  • 1 teaspoon red pepper flakes for gentle heat

Instructions

  • Combine the water and chicken stock in a large Dutch oven, add the smoked turkey leg, and bring to a gentle simmer over medium heat, cooking until the liquid turns golden and fragrant.
    Smoked ham hock simmering in a pot of water to create a flavorful broth for collard greens.
  • While the broth simmers, wash the turnip greens thoroughly, strip the leaves from the stems, stack and roll them tightly, then slice crosswise into one-inch ribbons.
    Fresh collard greens sliced into thin ribbons on a white cutting board.
  • Add the diced onion, bell pepper, garlic, neutral oil, and half of the chopped greens to the pot, then cover and let them cook until the greens wilt down significantly.
  • Stir in the seasoning salt, smoked paprika, Worcestershire sauce, apple cider vinegar, brown sugar, red pepper flakes, and the remaining greens, mixing well to evenly distribute everything.
    Raw collard greens, chopped onion, green bell pepper, and smoked ham hock arranged in a pot before cooking.
  • Continue cooking uncovered, stirring occasionally and turning the greens so they braise evenly, adding small splashes of water if needed to maintain a simmering liquid, until the greens are very tender.
    Cooked collard greens with shredded smoked ham hock inside a large pot after slow simmering.
  • Shred any remaining turkey meat from the bone, stir it back into the greens, and cook briefly before removing from heat and serving.

Notes

These greens are meant to be slow and soulful, filling the kitchen with warmth as they cook. Don’t rush the braise—this is where the flavor and texture truly shine.

Nutrition

Serving: 240g | Calories: 292kcal (15%) | Carbohydrates: 19g (6%) | Protein: 20g (40%) | Fat: 16g (25%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 61mg (20%) | Sodium: 626mg (27%) | Potassium: 839mg (24%) | Fiber: 6g (25%) | Sugar: 6g (7%) | Vitamin A: 19966IU (399%) | Vitamin C: 116mg (141%) | Calcium: 351mg (35%) | Iron: 4mg (22%)
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