Paula Deen Turnip Greens are slow-simmered with a pig tail, butter, and onion in a big pot that feeds 10. Most of the two and a half hours is hands-off. Set them out at a holiday table, a Sunday supper, or any gathering where cornbread is already on the menu. A pot of greens on the stove is one of the oldest traditions in the South.
The pig tail is what separates this pot from a bland one. Paula simmers it for a full two hours before the greens go in. That slow cook renders the fat and builds smoky pork flavor in every spoonful of broth. Shortcut the meat and you end up with greens that taste like nothing.
Wash the greens three times at least. Sand hides in the folds, and one gritty bite ruins the bowl. Add all the greens at once even though the pot looks overfull. They wilt down in minutes. Leftovers taste even better the next day.
Paula Deen Turnip Greens
Course: Side DishCuisine: American, SouthernDifficulty: Easy10
servings10
minutes2
hours30
minutes115
kcalTender turnip greens braised low and slow in a pork-rich broth with butter and onion. The pig tail simmers for two hours first to build the base, then the greens wilt into it until soft and soaked through with flavor.
Ingredients
1/2 stick Butter
1 pig tail
1 diced onion
2 teaspoons Paula Deen’s House Seasoning
2 to 3 bunches turnip greens
2 tablespoons optional bacon grease
2 cups water
Directions
- Simmer the pork: In a 3-quart saucepan, melt 2 tablespoons of the butter and/or bacon grease (optional) over medium-high heat. Add the onion and sauté until it begins to soften, about 3 minutes. Add 1 quart water and the pig tail and House Seasoning. Bring to a boil, cover, then reduce the heat and allow the meat to cook for 2 hours.
- Cook the greens: Add the greens – they will fill the pot, but they will cook down very quickly. Bring to a boil, then reduce the heat to low, cover the pot, and cook the greens until they are tender, 20 to 40 minutes, depending on how young and tender they are and how tender you like your greens.
FAQs
Can I use a smoked turkey leg instead of a pig tail?
A smoked turkey leg or neck gives you a similar smoky flavor without the pork. The broth will be leaner, so add an extra tablespoon of butter to keep it rich. Cook the turkey for two hours the same way before adding the greens.
How long do leftover turnip greens keep?
They last 4 to 5 days in a sealed container in the fridge. The flavor actually gets better overnight as the greens soak up the pot liquor. Reheat on the stove over low heat with a splash of water if the liquid has cooked down.
Can I make these the day before?
A full day ahead works fine, and most people say they taste better reheated. Store the pot in the fridge once it cools. Paula suggests adding 2 teaspoons of hot sauce when you reheat the leftovers for an extra kick.
Why do my turnip greens taste bitter?
Young, tender greens are milder. Older, tougher leaves can be bitter, and keeping the heat too high after the initial boil makes it worse. Drop to low heat, cover the pot, and let the long simmer break down the bitterness. The pork broth helps balance the flavor too.
What is pot liquor and should I save it?
Pot liquor is the broth left at the bottom of the pot after the greens cook down. It holds all the flavor from the pig tail, butter, and seasoning. Save every drop. Pour it over cornbread, sip it warm from a cup, or use it to reheat your leftovers.
