Roasted Turnips with Wilted Greens

By: Hannah Lee Leidy
Photo by Jonathan Boncek

Food Culture of the South

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Serves 6 to 8

  • 4 medium turnips
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 8 thick bacon slices, sliced
  • 1 medium onion, quartered and sliced

  • 2 garlic cloves, minced
  • 1 pound turnip greens, stemmed, washed, and thinly sliced

  • 3 tablespoons sherry vinegar
  • ¾ cup chicken stock

Preheat oven to 400 degrees. Dice turnips into ½-inch cubes and toss with olive oil. Season with salt and pepper and roast until tender, about 30 minutes. In a large skillet over medium heat, cook bacon until crispy. Using a slotted spoon, remove bacon to a paper towel-lined plate and set aside. Remove half the bacon fat from skillet. Add onions to skillet and cook until soft. Add garlic and greens and cook, stirring occasionally, for about 4 minutes. Chop bacon. Stir in vinegar, stock, and bacon. Cover pan and cook 5 minutes more. Season with salt and pepper, fold in roasted turnips, and serve.

From Move Over, Turkey.

  • Recipe by John Ondo

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