Southern Turnip Greens

This Southern-style turnip greens recipe is a comforting side dish that hits every note: tender greens, smoky pork, tangy apple cider vinegar, and a hint of sweetness to balance everything out. They’re slow-simmered to develop deep flavor and texture, making them the kind of dish you’ll want on repeat.

I remember my first New Year’s after getting married. I told my husband what I planned to cook, and he quickly stopped me — “No, on New Year’s Day you eat hog jowls and turnip greens, or it’s bad luck.”

​I stared at him like he’d lost his mind. I may be Southern-born, but my Midwestern parents never served anything like that. I didn’t even know what hog jowls were, let alone how to cook them. That first year, we compromised with cabbage and ham. Since then, I’ve come a long way — I’ve learned how to make turnip greens myself, and now they’re a regular favorite in our home.

Ingredients and tools you will need

A classic Southern turnip greens recipe made easy, it’s perfect for weeknights or holiday meals. To make this flavorful greens recipe, you will need:

• Turnip greens (4 bunches):  Fresh greens have a bitter taste. When slowly simmered the bitter greens mellow beautifully.
• Salt pork (12 ounces): Adds smoky, savory depth and richness to the broth. 
• Cool water (4 cups): The base for the “pot liquor” — that flavorful cooking liquid you’ll want to sop up with cornbread.
• Apple cider vinegar (½ cup): Brightens the flavor and cuts through the bitterness of the greens.
• Salt (1 teaspoon): Enhances all the other flavors and balances the acidity.
• Sugar (1 teaspoon): Just a touch to round out the bitterness — you won’t taste it as sweet, but you’ll notice the difference.
• Black pepper (½ teaspoon): Adds a subtle kick and warmth to the finished dish.
• Large stock pot – the fresh greens will take up a lot of room in the pot at first. Once they begin to wilt in the hot water, they will cooked down considerably, much like spinach does.

How to Wash and Prep Turnip Greens

Washing your greens is essential because they often contain dirt, sand, or grit from growing close to the ground. Small insects or debris can also get trapped between the leaves.

Rinsing removes any lingering pesticides or residue from handling. Clean greens not only cook better but also ensure you don’t bite into gritty greens, keeping the dish safe and enjoyable.

Step 1: Fill a clean sink or large bowl with cold water. Submerge the greens completely. Gently swish them around to loosen dirt, grit, or sand.

Step 2: Let the greens sit for a minute. This allows the grit to sink to the bottom while the greens float on top. Lift the greens out to prevent the dirt and sand from settling back onto the leaves. repeat the process 2–3 times or until there’s no grit at the bottom of the sink. Shake off excess water.

Step 2: Remove the tough stems. Tear or cut the leafy parts away from the thick stems (you can leave the thinner, tender stems).

Step 4: Chop. Roughly chop the leaves into bite-sized pieces with kitchen shears or a sharp knife.

How to Make Southern Turnip Greens

Step 1: In a large pot, render the salt pork over medium heat until some fat starts to melt and it begins to brown lightly.

Step 2: Add the water and bring to a boil. Then stir in the chopped greens, sugar, salt, pepper and apple cider vinegar.

Step 3: Once the mixture returns to a boil, reduce the heat to medium-low and cover. Let it simmer at least 2 hours, or until the greens are very tender and the flavors have melded. (The longer they simmer, the better the depth of flavor.) Taste and adjust seasoning (salt, pepper, vinegar) before serving.

Interested in preparing turnip greens in the Instant Pot or slow cooker? Check out Instant Pot Collard Greens or Slow Cooker Collard Greens. Both types of greens can be used interchangeably.

Need an idea to use up leftover turnip greens? Though these recipes call for collard greens, you can easily swap in turnip greens for Vegetable Soup with Collard Greens or Creamed Collard Greens.

Turnip greens frequently asked questions