This Sweet and Spicy Turnip Greens recipe will be the only way you want to have your turnip greens - I'm warning you! Turnip greens are slow-braised with chopped turnip roots and onion and are flavored with brown sugar, balsamic vinegar, cayenne pepper, and other delicious spices.
Table of Contents
Slow-braised greens are a quintessential Southern dish and some of my earliest memories include the sights and smells of a big pot of greens cooking on the stove with a pan of cornbread baking in the oven. Turnip greens are among the most popular varieties in the South and this sweet and spicy preparation is my absolute favorite!
What Do Turnip Roots and Greens Taste Like?
Turnips are a mild-tasting root vegetable with a slightly bitter and spicy undertone. The flavor is similar to a radish and their texture is crisp and crunchy like a carrot. However, they become very tender from slow cooking in this recipe and take on the flavor of the spices used.
The greens of the turnip taste a lot like the root, so you can expect a slightly bitter, peppery flavor. Turnip greens aren't as spicy as mustard greens and have a mild spiciness to them that dissipates very quickly.
What You Need to Make This Greens Recipe
- 4 large bunches of turnip greens. The size of bunches can vary from grocer to grocer. No need to be too exact - just grab 4 of the largest bunches you can find.
- 2 medium turnip roots. I prefer a lot of chopped turnips in my turnip greens. If this is your first time trying turnip roots, maybe start with just one.
- 1 large yellow onion. We will use half of it for this recipe.
- 4 cloves of chopped garlic. Feel free to use more or less depending on your preference.
- Extra virgin olive oil. This is what we will use to cook and soften the chopped vegeatbles.
- Vegetable broth or stock. You can also use chicken broth or stock if you prefer. This will be our braising liquid fror the greens so that they cook up nice and tender.
- A good balsamic vinegar. This provides some acidity and sweetness to the turnip greens.
- Liquid smoke. Since we are not adding smoked meat to this greens recipe, which you traditionally see in Southern greens, the liquid smoke imparts a wonderful smoky flavor that you would typically get from the smoked meat.
- Brown sugar. You may use light or dark brown sugar - I used dark for this recipe.This ingredient combats the bitterness and acidity of the greens and vinegar and lends the perfect amount of sweetness.
- Regular table salt. We will only use a small amount in this recipe.
- Freshly cracked black pepper. You can also use regular ground black pepper if you do not have cracked on hand.
- Garlic powder. The extra garlic flavor is delicous in the greens!
- Smoked paprika. The slighlty sweet and smoky flavor this ingredient provides tastes wonderful in this recipe.
- Cayenne pepper. A little of this ingredient goes a long way in this recipe and provides a nice spicy kick.
- Chipotle pepper. This ingredient is optional but provides a little added spice along with some depth and smokiness.
How To Make Sweet and Spicy Turnip Greens
- Chop the tough ends of the stems off of each bunch of turnip greens. Chop each bunch of greens by bundling them together with one hand and chopping into about 1-inch sections. Transfer chopped greens to the basin of a clean, large, deep sink.
- Cover greens with water and with both hands, rub and toss greens in water to remove dirt and grit. Drain water and repeat process 3-5 times until greens are clean and no dirt is evident in water.
- Heat oil in a large stock pot or dutch oven over medium high heat. Add onion and chopped turnip roots and cook for 3-5 minutes. Add garlic and saute until fragrant. Chop your turnip and root and onion similar to the photo below.
- Add greens in two batches, stirring with a wooden spoon after each addition to wilt greens. After all greens have been added, pour in stock and stir to incorporate. Bring greens to a boil.
- Once greens come to a boil, reduce heat to medium and add spices, brown sugar, liquid smoke and vinegar. Stir to incorporate all ingredients. Cover pot and simmer for 45 minutes, stirring occasionally.
- Remove the lid after 45 minutes and continue to cook greens for about 15 minutes longer. Add more salt and pepper to taste if desired.
- Once greens have reached your preferred level of tenderness, transfer them to a serving bowl with some of the cooking liquid. Enjoy!
What to Serve With These Turnip Greens
The short answer here is "whatever your heart desires"! These greens are a wonderful accompaniment to just about anything. I served this batch of greens with a Cajun Shrimp and Rice Skillet dish (click here for the recipe!) and it was AMAZING!
These Turnip Greens would be perfect alongside baked, fried, or pan-seared chicken or fish. You can also serve these greens with braised pork chops or short ribs. Serving buttermilk cornbread with greens is true Southern fashion and the cornbread is the perfect vehicle for "sopping up" that delicious leftover braising liquid, also known as pot liquor!
Read more about what pot liquor is in my Vegetarian Southern Collard Greens post!
Check Out These Other Flavorful Southern Recipes Before You Go!
Peach Cornbread Skillet Cobbler
Blackened Catfish and Smoked Gouda Grits
📖 Recipe
Sweet and Spicy Turnip Greens
Ingredients
- 4 large bunches of turnip greens
- 2 medium turnip roots chopped
- ½ large yellow onion chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil extra virgin
- 1 ½ cups vegetable broth or stock you can also use chicken broth or stock
- 2 tablespoons of good balsamic vinegar
- 1 tablespoon + 2 teaspoons liquid smoke
- 2 tablespoons brown sugar you may use light or dark brown sugar, I used dark for this recipe
- ½ teaspoon salt
- ½-1 teaspoon cracked black pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon chipotle pepper optional
Instructions
- Chop the tough ends of the stems off of each bunch of turnip greens. Chop each bunch of greens by bundling them together with one hand and chopping into about 1-inch sections. Transfer chopped greens to the basin of a clean, large, deep sink.
- Cover greens with water and with both hands, rub and toss greens in water to remove dirt and grit. Drain water and repeat process 3-5 times until greens are clean and no dirt is evident in water.
- Heat oil in a large stock pot or dutch oven over medium high heat. Add onion and chopped turnip roots and cook for 3-5 minutes. Add garlic and saute until fragrant.
- Add greens in two batches, stirring with a wooden spoon after each addition to wilt greens. After all greens have been added, pour in stock and stir to incorporate. Bring greens to a boil.
- Once greens come to a boil, reduce heat to medium and add spices, brown sugar, liquid smoke and vinegar. Stir to incorporate all ingredients. Cover pot and simmer for 45 minutes, stirring occasionally.
- Remove the lid after 45 minutes and continue to cook greens for about 15 minutes longer. Add more salt and pepper to taste if desired. Once greens have reached your preferred level of tenderness, transfer them to a serving bowl with some of the cooking liquid. Enjoy!
Share Your Thoughts!