Ingredients40 m servings 105 cals
- Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.
- Cook's Note:
- You can substitute collard greens for turnip greens.
Per Serving: 105 calories; 8.6 g fat; 6.1 g carbohydrates; 1.8 g protein; 2 mg cholesterol; 530 mg sodium. Full nutrition
ReviewsRead all reviews 17
I used Pacific organic free range chicken broth, skipped the sugar and these greens turned out delicious. They were as good or better than any I've had. I used kosher salt, which tastes more sal...
This was the first time I ever tried making turnip greens. This recipe was easy to follow and produce turnip greens my entire family went crazy for. My six year old wanted thirds. I will make th...
I made collard greens instead of turnips. First time making them, I found this recipe among many others, but thought this one sounded the best,I did add 1/2 onion and 1/2 c. yellow peppers and a...
Excellent! The only thing I did different was less sugar ( about 2 tbsps). Tastes just like my grandmother used to make. Thank you!
Delicious! I added 1/4 tsp of minced garlic and 2 tsp of bacon bits. This is my first time ever cooking greens of any kind - delicious! I simmered for 45 minutes (slightly smaller batch than rec...