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Turnip Greens With Ham Shanks


Turnip Greens with Ham

Turnip Greens with Ham

Diana Rattray
Try these delicious turnip greens with your next family dinner, and be sure to bake fresh cornbread to go with them.
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  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 2 to 3 smoked ham shanks
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 pound well-washed and chopped greens
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
  • dash cayenne pepper
  • salt, to taste


Heat oil in a large Dutch oven or kettle over medium heat; add onion and cook, stirring, until softened. Add the ham shanks and cook for about 6 minutes, turning the shanks a few times. Add garlic and chicken broth. Bring to a boil; reduce heat to medium low, cover, and simmer for 30 minutes. Remove ham shanks with a slotted spoon.

Put the washed turnip greens in the liquid, a few handfuls at a time, until all are in the pot. The simmering liquid will wilt them as you add them to the pot. Add the sugar and peppers.

Remove the bones from the ham and dice or shred; return the ham pieces to the pot. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Cover and simmer for about 30 minutes longer, or until the greens are very tender. The broth will cook down a bit, so it might be salty enough, but taste and add salt if needed.

Serves 4 to 6.


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