Ingredients
Scale
- 1 teaspoon olive oil
- 1 cup chopped white onions
- 3 garlic cloves, minced
- 3 pounds fresh turnip greens (3–4 bundles, including stems)
- 1 smoked turkey leg or wing
- 1 ½–2 cups chicken broth (or water)
- ½ tablespoon Creole seasoning, to taste
- 2 teaspoons smoked paprika
- 1–2 tablespoons sweetener or sugar, to taste (used 2 tablespoons)
Instructions
- Place the smoked turkey in a pot large enough to fit along with water. Add enough water to cover the turkey and bring to a boil. Cook for 45 minutes to 1 hour until tender, adding more water as needed.
- While the turkey cooks, wash your greens thoroughly in a large bowl or sink until the water runs clear.
- Remove the stems from the greens and slice the leaves into smaller pieces.
- Heat a large pot or Dutch oven on medium-high heat. Add olive oil, onions, and garlic. Sauté until translucent and fragrant.
- Deglaze the pan by adding chicken broth.
- Begin to layer in the greens, adding them in batches as they wilt down.
- Add Creole seasoning, smoked paprika, sugar, and the cooked smoked turkey. Bring to a boil.
- Cover with a lid, reduce heat to medium-low, and cook for 2 hours, until the greens are tender and the turkey is fall-off-the-bone soft. Stir occasionally.
- Remove the turkey, shred the meat, and return it to the pot. Taste and adjust seasoning or sugar as needed.
- Serve hot with vinegar, if desired.
Notes
- Sweetener or sugar reduces the bitterness of turnip greens. Adjust to taste after cooking.
- Start with ½ tablespoon Creole seasoning and adjust to your preference.
- Vinegar is a classic Southern touch—add some if you like.
- Cook longer (up to 3 hours) for softer greens or less for more texture.
- Greens will shrink significantly as they cook—don’t be afraid to double the recipe!
- Ham hocks, bacon, or country ham can be substituted for smoked turkey.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Soul Food, Southern