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Pot-Likker Turnip Greens
Melissa Hart

Pot-Likker Turnip Greens

Turnip greens need smoke, acid and enough time to lose their raw bite. The broth left in the pot—pot likker—is part of the serving, especially with cornbread nearby. Wash the leaves twice even if the bag says clean; grit ruins the whole pot.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs turnip greens
  • 1 tbsp vegetable oil
  • 6 oz smoked ham diced
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 4 cups low-sodium chicken broth
  • 1 tsp packed brown sugar
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 2 tbsp apple cider vinegar

Method
 

  1. Strip the tough stems from the greens, tear the leaves into large pieces and wash them in two changes of cold water until no grit settles in the bowl.
  2. Heat the oil in a Dutch oven over medium heat and cook the ham until browned at the edges, 4 to 5 minutes.
  3. Add the onion and cook until soft, 5 minutes, then stir in the garlic for 30 seconds.
  4. Add the greens by handfuls, turning each addition until it wilts enough to make room for the next.
  5. Pour in the broth and add the brown sugar, pepper flakes and salt; bring to a boil, then cover and lower the heat.
  6. Simmer until the greens are silky and no fibrous chew remains, 55 to 65 minutes.
  7. Stir in the vinegar and serve the greens in bowls with some of the smoky broth.