These old-fashioned Southern turnip greens are quick to cook, deliciously flavored, and the perfect side to accompany your next Southern-style meal.
Turnip greens have been a favored vegetable in the South for generations. The recipe came about when cooks would save the leaves of the turnip roots and prepare them like they did mustard greens or collard greens. Traditionally, Southern turnip greens were served with ham hocks or salt pork, but you can go wild and serve yours with whatever you like, including pork chops, grilled chicken tenderloins, or fried chicken. The one non-negotiable is that you must serve your turnip greens alongside some freshly-baked cornbread. It’s the Southern soul food way, after all.
Now, this Southern turnip greens recipe came about as I didn’t have the time to cook my turnip greens the traditional way, so I decided to try sautéing them (which Southerners call “frying” since we use a little oil and a frying pan). I was thrilled when they tasted every bit as good as the other way of cooking, but with a lot less fuss! Plus, the ingredients are minimal. All you need are the turnip greens, bacon grease, diced onion, and salt.
So if you want a big old mess of simply but delicious-flavored greens in less than 15 minutes, keep reading!
- A mess of fresh turnip greens from either your garden or the produce section at the grocery store. A mess is enough for a lunch for one person or a side dish for two people.
- Bacon grease (or or butter, whatever you have on hand).
How to Make Turnip Greens, Southern-Style
The most important step is to wash the turnip greens really well in a tub of water. I just cover them up and give them a good swish.
Then take your kitchen shears and go at it like you’re making a chopped salad or something.
I leave stems and everything on because they are delicious. I love the turnips and turnip roots, too, but I usually roast those along with other root vegetables. There really isn’t any part of a turnip I don’t eat. Kinda like how the old folks used to say they ate every part of the chicken except for the cluck!
Now place a little bit of bacon grease or oil or butter in a skillet.
I’m using about a tablespoon or so of bacon grease. Trust me, this makes the dish extra flavorful because bacon grease is one of the most flavorful oils you can cook with. And it only has around 30 calories per teaspoon. It’s also very frugal because you don’t actually buy it but save it. You can read more about bacon grease and its uses by clicking here.
What you want to do is melt that in your skillet over medium or medium-high heat (depending on how fast you want it and how close you are willing to watch it). Then add some onions in there and sauté those up until they’re nice and lightly browned.
Don’t like onions? Don’t add onions. It’s that simple.
Add chopped greens.
Add salt to taste.
I’m adding about a teaspoon. I also add some black pepper, too, but it’s really up to you.
If a teaspoon of salt seems like way too much to you, don’t add it. I won’t get my feelings hurt and the world will keep on turning. Cook how you like to cook. That’s what it’s all about.
So to cook turnip greens, you basically just keep stirring this every so often and cook it for about 10 minutes or until it darkens in color a bit, like this.
Then you get to eat it!
While this makes a great side, I’m totally having it all by myself for lunch.
I just love it when I do things like that for me!
Stored in the fridge in an airtight container, cooked turnip greens will last up to five days. You can also freeze leftovers in an airtight container for up to three months. Reheat in a skillet on the stove or in the microwave.
- Serve your turnip greens with hot pepper sauce or apple cider vinegar. For more heat, add a sprinkle of crushed red pepper flakes.
- When you saute the onion, you can also add 1 or 2 garlic cloves for additional flavor.
- You can use this recipe with any type of fresh greens, but in particular mustard or collard greens.
How do you get the bitterness out of turnip greens?
The salt in this turnip greens recipe helps to make the greens less bitter. Another option they did in the past was to sprinkle in some sugar to counteract the bitterness.
Are turnip greens good to eat?
Yep, they’re a part of the cruciferous vegetable family, alongside kale and broccoli. They’re healthy, high in nutrients, and low in calories.
What do you serve with Southern turnip greens?
You can serve your turnip greens with smoked turkey, crispy bacon, ham hocks, salt pork, or basically any barbecued meat. Alternatively, serve it alongside your other favorite Southern side dishes, like mac and cheese, hush puppies, fried okra, fresh green beans, and buttermilk biscuits.
Want more Southern side dishes? Check out:
How To Make Fried Green Tomatoes
- Mess of greens about a handful is enough for two servings as a side or one serving as a meal
- 1 teaspoon salt more or less to taste
- 1 tablespoon bacon grease or oil, or butter
- 1/2 onion chopped (optional)
- Wash greens really well and chop up with scissors or knife.Mess of greens
- Place bacon grease or oil in a skillet over medium heat and melt. Add chopped onion and sauté until onion is lightly browned.1 tablespoon bacon grease, 1/2 onion
- Add greens and salt. Cook, stirring often, until greens become darker in color and tender, or about 10 minutes. Serve warm.1 teaspoon salt
“Spending time with children is more important than spending money on children.”
~Anthony Douglas Williams
I would love to come to Alabama as my youngest son and his family live there. It would
be great to visit and share some good southern cooking too!! Love your site!! Thank you!!
I to am a turnip fan…greens or the turnip themselves I like it all. My mother-in-law has the same passion….My father-in-law would plant them in a pasture to feed the cattle (I believe that’s right). He would alway inform us wen they wereup & say…” You girls want some of those turnip greens? Their up!!…You better get all you want before I turn the cattle on them.”…..oh the memories….Estelle Prince a window lady at our church would occasionally have us over for Sunday lunch following church service……there was so much food on the table that you couldn’t see the table itself….sliced tomatoes, black eyed peas, 2 or 3 meat choices, jello salad….you get the idea…& she had turnips!! She new I went into orbit over that choice & made sure when I came in the future to keep that on the menu!! Oh & she had this jalapeno macaroni salad that I adored as well……oh food……& the memories they stir!! Ya know that is how I became a SP fan….Christy’s blog with it’s food/family & traditional thoughts….sent me into memories I had not thought about in a long time….memories of my grandparents (that were gone to soon for me) & patents (they too already gone). Awe….thanks for the walk down memory lane…. 🙂 you never knew turnips could inspire such thoughts…LOL 😉
I love this Web-Site http://www.southernplate.com I just found it this month. I love the recipes they are like they come straight from my Grandma kitchen. I use my cast iron skillets all the time I love the flavor they give to the food! Good Cookin Friends!
i am a senior and have always likes greens. these sound good fried i will try them. i have tried lots of your recipies. look forward to getting your book.
I’m gonna try cooking greens this way! I know they’re delicious either way!
Christy, I really enjoy your post and everything you have to say and as a guy from ” LA ” keep up with it as long as the Lord will let you. I have a note book full of your recipes and savor them all! It’s been years since I ‘ ve had fried greens like this but it sure won’t take long to get back to it. I just took a short vacation to Mobile after 46 years being away and my, have times changed! So did Mobile!