Turnip Greens is a southern recipe and soul food favorite that dates back many years. Some people season them with salt pork, others bacon grease, and others both. If you’re not familiar with Turnip greens, they are the dark green leafy tops of the turnip plant. They are also an excellent source of vitamins A, C, K and the B complex group.
You’ll find this recipe easy and very tasty…
Here’s how I made ‘um…
First I rinsed about 5 pounds of Turnip greens and drained them on a towel…
Then I removed the tough stems from the leaves…
And tore the leaves into large pieces….then I left them to finish draining while I fixed the salt pork…
Next, I opened a 12 ounce package of salt pork and rinsed it off. Some salt pork comes with a salt brine on it and you have to rinse if off. It depends on what brand you buy. You can also use more salt pork, however, I could only find it in a 12 ounce package.
Then I diced the salt pork up into very small pieces….
And I cut off the tough back piece and discarded it…
I placed the salt pork in a dutch oven over medium heat…
And cooked it until the fat was rendered out and the pork was browned…
Then I added one large diced onion, a dash of red pepper flakes, some pepper, sugar, water…
And the greens…the greens will look like they’re overflowing the pot, but they will cook down really fast. They also contain water, so don’t think you’re not adding enough water to the pot. I only used 1 1/2 cups of water.
I placed a lid on the greens and reduced the heat to a simmer. I waited about five minutes and removed the lid long enough to stir everything up one time and replaced the lid…
I let the greens simmer for about 45 minutes and turned off the heat. I added a splash of vinegar and some salt and pepper to taste. At this point, you can also add some bacon drippings if preferred…see how much they cooked down…
Then I served them up with some pork chops, corn bread muffins and macaroni and cheese….Yum!
Tender, southern soul food, seasoned to perfection with salt pork and dry seasonings.
- 5 pounds Turnip greens
- 12 – 16 ounces of salt pork
- 1 large onion diced small
- 1 1/2 cups water
- 1/2 teaspoon pepper
- 1/8 teaspoon crushed red pepper
- 1 teaspoon sugar
- Apple cider vinegar
- Pepper and salt
- Bacon drippings, optional
- Rinse and drain the greens. Tear off and discard the tough large stems and discard. Tear the leaves into large pieces, and set aside.
- Dice the salt pork into small pieces, discarding the tough underside. Place the salt pork in a dutch oven or large pot over medium heat. Cook until the meat is browned and the fat is rendered out.
- Add the water, pepper, red pepper, sugar and greens to the pot. Bring to a boil and turn to simmer. Simmer for about 45 minutes until the greens are very tender.
- Add salt and pepper to taste, and a splash of Apple Cider vinegar. You can also add some bacon drippings if desired.
- Serve hot.
- You might be tempted to think that you need more water than the 1 1/2 cups, but don’t add more. The greens contain water and they cook down quickly. You will have plenty of water.
- Serving Size: 5