Turnip Greens
Fresh Turnip Greens smothered in a rich stock with smoky ham, onions, and common South Louisiana seasonings.
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Here's What You Need
- 4 slices smoked bacon
- 1 Smoked ham shanks - See Notes
- 6 quarts turnip greens - about 2 ½ pounds cleaned and chopped
- 4 cups yellow onions
- 5 cloves garlic
- 2 cups turnips - cubed
- 1 ½ cup chicken stock
- ¼ cup cane syrup - optional, see Notes
- 1 Tablespoon Vinegar - See Notes
Herb and Spice Blend
- 2 tablespoon Creole Seasoning
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon thyme - optional
- ½ teaspoon cayenne pepper - optional
Here's What You Do
- Slice bacon into ½ inch chunks. Starting in a cold Dutch oven, fry the bacon until the fat has rendered. About 10 minutes
- Add the ham shank and sear for about 5 minutes, turning mid way. Remove the shank from the Dutch oven and reserve.
- Add the onions. Saute until sweated and turning translucent, about 8 minutes
- Add the garlic and the Herb and Spice Blend and saute until aromatic, about 2 minutes.
- Add the cubed turnips. Stir well to coat all the cubes in the onion garlic mixture and saute about 3 minutes.
- Add the chopped greens in batches, stirring and cooking down slightly before adding each batch. Stir well to thoroughly combine all the ingredients. This will take about 5 minutes.
- Cover the Dutch oven and simmer about 5 more minutes.
- Remove the cover. Add the vinegar and cane syrup and stir well. Add ½ cup of stock and stir well before adding back the ham shank. (See Notes)
- Increase the heat. Once the Dutch oven reaches a heavy simmer, back the heat down to a simmer. Partially cover the Dutch oven and maintain a medium simmer for 1 hour, stirring occasionally.
- Remove the lid and check the shank for tenderness. If the shank is not totally tender, continue to simmer for another 15 minutes, uncovered until the shank is falling off the bone.
- Remove the shank and pull the meat off the bone and shred.
- Return the shredded ham to the Dutch oven and stir well. Taste the greens for tenderness and seasoning. Add more seasoning as needed.
- If the greens are not tender enough for your taste, continue to simmer uncovered until the greens are completely tender.
Notes
Read my article Smothered Turnip Greens for more detailed instructions, ingredient information, and step-by-step process photos.
Leftovers can be stored in the fridge for up to 4 days in an airtight container. Reheat on the stovetop or microwave.
Freeze cooked turnip greens in an airtight container for up to 10 months. Cool the cooked greens down rapidly before placing them in an airtight freezer container. Defrost overnight in the fridge.
To remove the natural bitterness in the greens, use vinegar. Cane syrup and the long cooking time will also reduce any bitterness, as well as balance out the flavors.
Start with ½ cup of stock before adding more. The greens will release some natural liquid, but you can add more as needed. The resulting liquid from the braise is called Pot Likker and is a delicious dip for cornbread or French bread It is also a delicious base for stock or gravies and sauces.
This recipe was developed with Le Bon Papa Creole Seasoning. This seasoning contains no salt, so if you use a different brand, check for saltiness before adding any salt to the recipe.
Substitutes:
- Use smoked ham, smoked ham hocks, smoked turkey necks or wings, tasso, or pickled pork in place of the ham shank.
- Use white or brown (light or dark) sugar or molasses for the Cane Syrup.
- I use Cane Vinegar (5%) but White or Apple Cider Vinegars are good.
- You can use potatoes in place of turnips or leave them out altogether.
Nutrition
Calories: 369kcal | Carbohydrates: 71g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 743mg | Potassium: 2543mg | Fiber: 25g | Sugar: 19g | Vitamin A: 82833IU | Vitamin C: 441mg | Calcium: 1408mg | Iron: 9mg
