There is something deeply satisfying about a pot of turnip greens stew simmering on the stove. The slight bitterness of the greens mellows beautifully as they braise low and slow, soaking up a rich, smoky broth built from ham, ham, ham hocks or smoked sausage. A touch of apple cider vinegar brightens every spoonful, while diced turnips add a subtle sweetness and hearty body. This is the kind of stew that tastes even better the next day. Serve it with a thick wedge of skillet cornbread to soak up the pot likker, or alongside a simple bowl of white rice for a complete, soul-warming meal.

Ingredients

• 1 large bunch fresh turnip greens, stems trimmed, leaves roughly chopped (about 8 to 10 cups) OR one 16 oz bag frozen chopped turnip greens, thawed and drained
• 2 medium turnips, peeled and cut into 1-inch cubes
• 2 cups chopped ham or 1 smoked ham hock or 8 oz smoked sausage, sliced into rounds
• 1 medium yellow onion, diced
• 1 medium bell pepper, chopped
• 1/2 cup celery, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth or vegetable broth
• 2 cups water
• 1 can (15 oz) white beans or cannellini beans, drained and rinsed
• 1 tablespoon apple cider vinegar
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil or bacon drippings
• bacon, chopped for garnish

Directions

1. Heat olive oil or bacon drippings in a large heavy-bottomed pot or Dutch oven over medium heat.
2. Add the onion, bell pepper, and celery – cook for 5 to 6 minutes until softened and translucent.
3. Stir in the garlic and red pepper flakes and cook for another minute until fragrant.
4. Add the smoked ham hock or sausage and stir to combine with the aromatics.
5. Pour in the chicken broth and water, then bring to a boil.
6. Add the diced turnips and smoked paprika, reduce heat to medium-low, and simmer for 15 minutes.
7. If using fresh greens, add them in batches, stirring each addition down into the broth as they wilt. If using frozen chopped turnip greens, add the entire thawed and drained bag at once and stir well to combine.
8. Stir in the white beans and apple cider vinegar.
9. Cover and simmer on low heat for 30 to 45 minutes, stirring occasionally, until the greens are very tender and the broth is deeply flavored. Note that frozen greens are already partially cooked and may reach tenderness closer to the 25 to 30 minute mark.
10. Taste and adjust salt, black pepper, and vinegar as needed before serving.

Tips and variations

• A pinch of sugar can balance any bitterness if your greens are particularly sharp.– I recommend adding this!
• If using a ham hock, remove it after cooking, shred the meat from the bone, and stir it back into the stew.
• Frozen turnip greens are a great time-saver and deliver excellent flavor. Look for bags labeled chopped turnip greens in the frozen vegetable aisle. Thaw overnight in the refrigerator or quickly in a colander under cool running water, then squeeze out excess moisture before adding to the pot.
• For a vegetarian version, skip the meat entirely and use vegetable broth. Add a teaspoon of liquid smoke for depth.
• Leftovers keep beautifully in the refrigerator for up to 4 days and freeze well for up to 3 months.
• For extra body, mash a few of the white beans against the side of the pot before serving.
• Pair with skillet cornbread, hot water cornbread, or crusty sourdough to soak up the leftovers.

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