Turnip Greens
In the South they say that for every bite of turnip green you take, you open yourself to more financial properity in the New Year.
Serves8 to 10
Prep10 minutes
Cook1 hour 45 minutes
When I was growing up, greens were something special that we had for Sunday supper. There were collard greens, curly mustard greens, slick mustard greens, and, my favorite, turnip greens.
My grandmother would plant turnips every year with me, along with the curiosity you’d expect from a little girl, right there beside her. She would harvest the plants, wash them thoroughly, and cook the greens and the turnips together. This seems to be a practice that is not so popular anymore. I find it’s difficult to even find the turnip greens with the turnips attached, but I think the two cooked together is the route to take.
As we approach New Year’s Day, greens are always a part of my celebration. As black-eyed peas are thought to bring luck, greens are thought to bring money — and, let’s face it, we can all use a little bit more of that!
This year turnip greens will be my greens of choice for ringing in the new year. You can cook these greens with or without the turnips, but I think the turnips help to balance the bitterness of the greens with their natural sugar content.
Tips for Cooking Turnip Greens
- If substituting whole greens, be careful to wash thoroughly. This recipe calls for greens that have already been rinsed and cut, with the turnips separated. But you may substitute for whole leaves with turnips attached. I suggest filling a sink with cool water and swishing the greens around for several minutes. After that, transfer the greens to a large bowl, clean the sink, and repeating the process until there’s no longer any sediment that can be felt on the surface of the sink. That’s how to tell if the greens are clean and won’t taste gritty when cooked.
- Add baking soda. Adding a pinch to the water once you begin the cooking process helps to keep the color of the greens more vibrant.
Turnip Greens Recipe
In the South they say that for every bite of turnip green you take, you open yourself to more financial properity in the New Year.
Prep time 10 minutes
Cook time 1 hour 45 minutes
Serves 8 to 10
Nutritional Info
Ingredients
- 1
medium yellow onion
- 1 medium stalk
celery
- 1
small green bell pepper
- 6 cloves
garlic
- 1/4 cup
vegetable or canola oil
- 2 pounds
cut turnip greens
- 1 1/2 quarts
(6 cups) water
- 1 tablespoon
Better Than Bouillon Roasted Chicken Base (see Recipe Notes)
- 1/2 teaspoon
baking soda
- 1 tablespoon
granulated sugar
- 1 tablespoon
kosher salt
- 1 teaspoon
granulated garlic
- 1 teaspoon
granulated onion
- 1/2 teaspoon
smoked paprika, plus more as needed
- 4
medium turnips (about 1 1/4 pounds total)
- 1/4 teaspoon
red pepper flakes, plus more as needed
Instructions
Prepare the following, adding each to the same medium bowl as it is completed: Dice 1 medium yellow onion (about 1 cup), 1 medium celery stalk (about 1/2 cup), and 1 small green bell pepper (about 1 cup).
Peel and smash 6 garlic cloves.
Heat 1/4 cup vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion mixture and cook, stirring occasionally, until the onion is translucent, 3 to 5 minutes. Add the garlic and cook, stirring occasionally, until the garlic is softened, 2 to 3 minutes.
Add 2 pounds cut turnip greens, 1 1/2 quarts (6 cups) water, 1 tablespoon chicken base, and 1/2 teaspoon baking soda, and stir until the chicken base is dissolved. Bring to a boil. Reduce the heat to medium and simmer for 5 minutes.
Add 1 tablespoon granulated sugar, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, and 1/2 teaspoon smoked paprika, and stir to combine. Cover and simmer until the greens are tender, about 45 minutes. Meanwhile, peel and cut 4 medium turnips into 1-inch pieces.
Uncover, add 1/4 teaspoon red pepper flakes, and stir to combine. Cover and simmer for 25 minutes. Add the turnips and stir to combine. Cover and simmer until the turnips are soft but still a little firm to the bite, 15 to 25 minutes more. Taste and season with more smoked paprika and red pepper flakes as needed.
Recipe Notes
Chicken base substitute: You can use 1 quart chicken broth plus 2 cups water in place of the water and chicken base.
Make ahead: The onion, celery, and bell pepper can be diced and refrigerated in an airtight container up to 1 day ahead.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.