Turnip Greens

Becky Luigart-Stayner; Lydia DeGaris-Pursell

To preserve their texture, we cooked these turnip greens less than most Southerners do.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light


  • 1 pound trimmed, chopped turnip greens or collard greens
  • 2 cups water
  • 1 teaspoon sugar
  • 1 (4-ounce) piece salt pork, cut into 4 pieces
  • 1 dried red chile
  • 1/4 teaspoon salt


  1. Wash greens; pat dry. Coarsely chop.
  2. Combine the water, sugar, pork, and chile in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Discard chile. Stir in greens and salt; cover and cook over medium heat 10 minutes or until tender, stirring occassionally. Discard pork.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Turnip Greens Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy