Turnip and Collard Greens

  • Yield: 4 servings


3tablespoons margarine
4slices applewood-smoked bacon, chopped
1medium yellow onion, chopped
1 (8 to 12 ounce) ham hock, chopped
1 turnip bulb, chopped
1teaspoon crushed red pepper
1pinch freshly ground black pepper
2tablespoons prepared horseradish
1pinch wasabi powder
1tablespoon powdered ham base
1pinch salt
1tablespoon sugar
4 to 6 cups water
1pound collard greens, washed, stemmed, and chopped
1pound turnip greens, washed, stemmed, and chopped


  1. In a large, heavy pot over medium heat, melt the margarine. Add the bacon, onion, and ham hock, and sauté until the onion is translucent, 5 to 6 minutes. Add the turnip, red pepper, black pepper, horseradish, wasabi, ham base, salt, sugar, and 4 cups water, and stir. Add the collard greens and turnip greens, partially cover, and cook on medium heat, stirring occasionally, until tender, 45 minuntes to 1 hour. If necessary, add more water.
  2. Taste the greens and add more salt and black pepper if needed.

Recipe reprinted with permission from Chris Chamberlain’s The Southern Foodie: 100 Places to Eat in the South  (Thomas Nelson, 2012)