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Slow-Simmered Turnip Greens

George McMillan
This quintessentially Southern side is sure to become a staple on your Thanksgiving spread.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Side
Cuisine American
Servings 8 servings


  • 2 bunches turnip greens with roots
  • 6 ounces slab bacon or fatback
  • ¾ cup apple cider vinegar
  • 3 cups chicken stock
  • 1/2 teaspoon salt
  • 4 cups water approximately
  • Salt and pepper to taste


  • Separate the turnip roots from the leaves. Peel the roots and cut them into ¼-inch cubes. Place in cold water to cover.
  • Remove the turnip leaves from the stems, and discard the stems. Wash and rinse three times in a sink full of cold water. Change the water after each rinse.
  • Slice turnip green leaves into ½-inch strips.
  • Large dice the bacon and place in the bottom of a large stockpot.
  • Render the bacon until it’s almost crisp and fat coats the bottom of the pan.
  • Deglaze the pan with the vinegar and chicken stock.
  • Add the turnip green leaves and roots (drained) and ½ teaspoon salt; stir to combine.
  • Add 2 cups of water, bring to a simmer and cook for 45 to 60 minutes.
  • More water may be added during the cooking process as needed. You want the greens swimming in liquid.
  • After 45 to 60 minutes, taste for tenderness. Once tender, add salt and pepper to taste.
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