Turnip Greens - Master Cookbook Recipe # 663
There’s nothing like a big pot of turnip greens to complete a Southern meal. This recipe focuses on the natural, clean flavor of the greens by using a savory bouillon-based broth rather than heavy smoked meats or bacon grease. By removing the tough lower stems and simmering them until perfectly tender, you create a beautiful "pot liquor" that is just as good as the greens themselves!
This is recipe #663 in Tammy’s Master Cookbook.
Ingredients
- 2 large bunches Fresh turnip greens
- 2 Tbsp Chicken bouillon granules
- 1/4 cup Cooking oil
- 2 Tbsp Sugar
- 1 tsp Salt
- To taste: Black pepper
- Optional: Cooked ham for seasoning
- Water (as needed)
Instructions
- Prep the Greens: Wash the turnip greens thoroughly in cool water. Tear the leaves away from the bottom of the stem and discard the lower, woody part of the stem. Tear the remaining leaves into manageable sections.
- Fill the Pot: Place the torn greens into a large stock pot.
- Add Water: Press the greens down firmly with your hands. Add water until the water level just reaches your fingers while you are pressing the greens down.
- Season: Add the salt, oil, black pepper, sugar, and chicken bouillon. If you're using ham for extra seasoning, add it now.
- Simmer: Cook over medium heat. Continue simmering until the greens are soft and tender, and the water has transformed into a rich, greenish-brown "pot liquor."
- Serve: Serve hot, making sure to include plenty of that flavorful broth in every bowl.
Notes
Tammy’s Tips
"Try them my way please! We don't like the taste of bacon, smoked meats, or bacon grease in our greens,using oil and bouillon instead gives you a clean, delicious flavor that really lets the turnip greens shine." For the full experience, serve these with a side of hot cornbread to soak up all that wonderful pot liquor!