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Eddie's Turnip Greens

Serves: 6
Hands On Time: 
Total Time: 


1 pound cleaned, stemmed, and chopped turnip greens
4 tablespoons (1/2 stick) butter
2/3 cup chopped onion
1 teaspoon chopped garlic
1 teaspoon ground chile de árbol or cayenne pepper, or more to taste
1 1/4 cups diced tomatoes
2 1/2 cups chicken stock, preferably homemade


Place the greens in a large pot and cover with water by 1 inch. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until just tender, about 45 minutes. Drain well and set aside.

Wipe out the pot and melt the butter over medium heat. Add the onion, garlic, and chile de árbol and cook, stirring, until the onion is softened, 5 to 7 minutes. Add the tomatoes and cook for 5 minutes. Add the cooked greens and chicken stock, increase the heat to high, and boil for 5 minutes. Reduce the heat to medium-low and simmer for 15 minutes, or until very tender. Taste and add salt as desired. Serve in bowls with the liquid, like a soup.

Photo: Kate Williams

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