Crockpot Turnip Greens with Smoked Turkey
These crockpot turnip greens simmer for hours with smoked turkey until they are silky, smoky and full of pot liquor. The slow cooker takes away the babysitting, and the long cook mellows the bitterness that turnip greens are known for.
8
servings25
minutes8
hoursChopped turnip greens slow cook with smoked turkey, onion and garlic until very tender. A tangy splash of vinegar brightens the rich pot liquor.
Ingredients
2 lb fresh turnip greens, stems removed and leaves chopped
1 smoked turkey wing or leg (about 1 lb)
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups low-sodium chicken broth
1 tbsp apple cider vinegar
1 tbsp brown sugar
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
2 tbsp unsalted butter
1 medium turnip, peeled and diced (optional)
Directions
- Wash the greens in a sink of cold water, lift them out and drain. Repeat until no grit is left at the bottom.
- Strip the leaves from the thick stems and chop the leaves into 2-inch pieces.
- Put the smoked turkey, onion, garlic, broth, sugar, salt, pepper and red pepper flakes in a 6-quart slow cooker.
- Pack in the greens. They will fill the pot at first and shrink as they cook, so add them in handfuls and press down.
- Add the diced turnip on top if using, then dot with the butter.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the greens are completely soft and dark.
- Lift out the turkey, pull the meat from the bone, and discard the skin and bones. Stir the meat back into the greens.
- Stir in the vinegar, taste and add salt if needed. Serve with a slotted spoon and some of the pot liquor.
Notes
- A smoked ham hock can replace the turkey, but it adds more fat, so skim the pot liquor before serving. Collard or mustard greens work in the same method. Leftovers keep 5 days in the fridge and freeze for 3 months. Serve with cornbread to soak up the pot liquor.
Why turnip greens work in the slow cooker
Turnip greens are sturdy and slightly bitter, and they need a long, wet cook to turn soft. A stovetop pot needs stirring and watching, while the slow cooker holds a gentle simmer for hours with nothing to tend.
The smoked turkey is the flavor engine. As it cooks, smoke and salt seep into the broth and every strand of green takes it on. The result is the classic soft, tangy bowl with plenty of pot liquor.
Pot liquor is the real prize here. It is the smoky, tangy broth left in the pot, and Southern cooks sop it up with bread. A slow cooker keeps that liquid from boiling away, so you get plenty.
Ingredient notes for tender greens
Turnip greens: Buy bunches with deep green, crisp leaves and no yellow spots. Small young leaves are milder than large, tough ones.
Smoked turkey: A wing or leg gives the broth its smoky depth with much less fat than a ham hock. Look for it in the meat case near the bacon.
Apple cider vinegar: Add it at the end. A splash brightens the greens and tames any leftover bitterness.
Brown sugar: Just a tablespoon rounds off the bitter edge without making the greens sweet.
Turnip root: Optional, but diced turnip adds a soft, peppery bite and uses the whole plant.
Tips for soft, clean-tasting greens
Wash them well: Turnip greens hide sand. Fill the sink, swish, lift out and repeat until the water runs clear.
Cut out the stems: The thick center ribs stay tough even after eight hours. Strip them out and compost them or save them for stock.
Do not undercook: The most common mistake is stopping at 4 hours on LOW. The greens look cooked but still taste bitter and chewy. Give them the full 8.
Add greens in handfuls: The raw leaves seem to overflow the pot, but they wilt down by two thirds in the first hour. Press them down with a spoon as you go.
Swaps and variations
For turnip green soup, add 2 more cups of broth, a can of drained white beans and a diced potato, and ladle it into bowls. A vegetarian pot works with smoked paprika, a few drops of liquid smoke and vegetable broth. For heat, add a few dashes of hot sauce at the table.
Do not use frozen greens straight from the bag without thawing and draining them. They add extra water and dilute the broth.
For a spicier pot, add a diced jalapeno with the onion. A few dashes of pepper vinegar at the table is the traditional finish.
What to serve with it
Serve these greens with warm cornbread to catch the pot liquor, plus fried chicken, baked ham or a pot of black-eyed peas. A bottle of hot sauce and some pepper vinegar on the table lets everyone season their own plate.
Make a double batch and freeze half. Greens freeze well, so you can pull out a portion for a quick side on a busy night.
Storing, freezing and reheating
Keep leftover greens in their liquid in the fridge for up to 5 days. The flavor deepens overnight, so they often taste better the second day.
Freeze in portions for up to 3 months. Reheat in a small pot over medium-low heat until steaming, adding a splash of broth if needed.
Serve the greens in a shallow bowl with the pot liquor spooned over. A pat of butter on top just before serving makes them glossy and rich.
Crockpot Turnip Greens with Smoked Turkey at a glance
- Prep time: 25 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 12, led by fresh turnip greens, smoked turkey wing or leg (about 1 lb), yellow onion, garlic
Tips for Crockpot Turnip Greens with Smoked Turkey
A smoked ham hock can replace the turkey, but it adds more fat, so skim the pot liquor before serving. Collard or mustard greens work in the same method. Leftovers keep 5 days in the fridge and freeze for 3 months. Serve with cornbread to soak up the pot liquor.
Crockpot Turnip Greens with Smoked Turkey FAQ
How long does Crockpot Turnip Greens with Smoked Turkey take?
Crockpot Turnip Greens with Smoked Turkey takes 8 hours of cooking after 25 minutes of prep.
How many people does Crockpot Turnip Greens with Smoked Turkey serve?
This recipe makes 8 servings.
What do I need to make Crockpot Turnip Greens with Smoked Turkey?
12 ingredients, led by fresh turnip greens, smoked turkey wing or leg (about 1 lb), yellow onion, garlic. Amounts are in the recipe card above.
