Ingredients

The following ingredients have 4 Servings
  • 2 pounds turnip greens ((4 large bunches))
  • 6 strips bacon
  • 1 onion, (sliced)
  • 3 cloves garlic, (minced)
  • 2 turnips, (peeled and cut into ½-inch cubes (about 2 cups))
  • 1 teaspoon Creole seasoning
  • 1 tablespoon brown sugar
  • ⅛ teaspoon red pepper flakes
  • 1-1½ cups beef broth
  • 1 tablespoon white wine vinegar
  • Salt and black pepper, (to taste)

Instruction

  • Chop the tough ends of the stems off each bunch of turnip greens and discard. Chop each bunch by bundling them together and chopping them into about 1-inch sections.
  • Transfer chopped greens to the basin or a clean, large, deep sink. Cover them with water, then, using both hands, toss the greens in water to remove dirt and grit. Drain the water and repeat the process 3-5 times until the greens are clean and no dirt is evident in the water. 
  • Dice bacon into 1-inch pieces. Then, in a Dutch oven or large saucepan over medium heat, cook the bacon until crispy, and some of the fat has rendered. Transfer your bacon to a plate and set it aside. 
  • Add the onion, minced garlic, and turnips, and saute for 2-3 minutes until the onion is translucent and the garlic is fragrant. 
  • Add the chopped turnip greens a handful at a time, letting each addition wilt before adding more. Once all the turnip greens have wilted, add the Creole seasoning, brown sugar, pepper flakes, beef broth, vinegar, and bacon bits. Stir until all ingredients are thoroughly combined. Adjust the salt and pepper, bring to a boil, and cook for about 30-45 minutes until the greens are tender. Add more water if required.
  • Once the greens reach your preferred level of tenderness, transfer them to a serving bowl with some of the cooking liquid. Enjoy!