The Foodist: Turnip Greens

The Foodist: Turnip Greens

The Foodist: Turnip Greens, very easy to make and can be served as a side to many dishes. Make it in pressure cooker or on the stove in a nice heavy bottom pot. Either way it will be yummy.


  • 2 bunches turnip greens
  • 4 turnips small to medium size diced
  • 1 smoked ham hock
  • 1/2 onion, chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 2 cloves garlic, chopped
  • 1 cup water
  • 1 teaspoon olive oil
  • Apple cider vinegar


  1. Add oil and onions to the heavy bottom pot. Saute with garlic for a few minutes, until fragrant.
  2. Meanwhile wash turnip greens with cold water. Cut out stems and chop greens in about 2 inches strips.
  3. Add greens to onions and garlic. Add ham hock, water, salt and pepper, and a dash of vinegar (the vinegar adds to the flavor but also cuts down on the aroma of the turnips while cooking).
  4. Close the lid and cook on medium-low heat for about 45 minutes.
  5. After fifteen minutes add the diced turnips.
  6. Pull out ham hock. Cut all the meat off ad chop it. Put back into the pot and stir.
  7. Serve.


  • It’s done when greens are soft.
  • Freeze leftovers for up to 4 months.
  • Refrigerate in a glass or plastic container for up to 5 days.
  • Wash greens thoroughly. There is usually some dirt between the leaves that you will want to clean.
  • Some folks use smoked turkey necks or butts (but I am not a fan). You can also use pork bacon instead of ham hock if you want, but the hock adds much more flavor. Salted pork will work well too.
  • Pressure cook for 10 minutes or cook on the stove for 45 minutes.
  • Use collard greens or mustard greens instead if you don’t have turnip greens. The flavor and texture will be similar.

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