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Photo by Jennifer Hitchcock

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4 Servings

  • 3 ounces canola oil
  • 1 cup yellow onions, chopped
  • 1 pound turnip greens, cleaned and chopped
  • 3 cups turnip pickle brine
  • 2 cups pickled turnips
  • 1 teaspoon black pepper
  1.  Add oil to Dutch oven and heat on medium heat.
  2. Add onions and cook until golden, then add greens and cook until wilted. Add remaining ingredients and reduce heat to a simmer.
  3. Simmer for 20-30 minutes. Greens are done when stems are tender.


  • from Jay Pierce, Executive Chef of Lucky 32 Southern Kitchen, Greesnboro & Cary, North Carolina

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