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A Mess of Turnips & Greens – so easy & good

Posted by Peggy on May 10, 2014

Recipe: Turnip Greens


  • 2 big bunches of baby turnips*, with greens attached
  • 4-6 pieces raw bacon cut into 1-inch pieces, hickory-smoked preferred
  • 1 small onion, sliced
  • 1-2 tablespoons olive oil, optional
  • 1/4 cup of apple cider vinegar, divided
  • Pepper vinegar, if available


  1. With a sharp knife, separate turnips from greens. Wash greens and chop into 2-3 inch pieces. Scrub turnips and leave whole. Reserve.
  2. In a heavy-bottomed stock pot, fry bacon over medium-low heat with onions. Add oil to pan, if needed, to keep onions from sticking to bottom of pan. Cook, occasionally stirring, until bacon begins to crisp and onions soften.
  3. Raise heat to high and deglaze pan with half of the vinegar, whisking bottom of pan to remove any stuck bacon bits. Add 8 cups of water, remaining vinegar, and greens to pot. When greens come to a boil, stir, then reduce heat to simmer and cook 15 minutes. Add the turnips and continue to cook until turnips are tender. (Note that if turnips are dissimilar in size, add the largest first and cook 15 minutes or so. Then add the smaller ones.) Season to taste with kosher salt, if needed, and freshly ground pepper. Pepper vinegar is a nice condiment to pass, if this is available to you.

* About 16-20 turnips. Hakarai turnips, preferred. If not available, use baby turnips as an alternative.

Number of servings (yield): 6-8 (leftovers are always a bonus)

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