Cracker Barrel Turnip Greens
If you’ve had the turnip greens at Cracker Barrel, you know they don’t mess around with seasoning.This recipe brings out that same smoky, slow-cooked Southern edge right at home.The key here is using a smoked ham hock—it’s not optional if you want that depth of body in the pot liquor.One of the reasons I stick with this recipe is because it hits that balance between hearty and easy to build on.I always rinse the greens at least three times—grit loves to hide in the stems, and it ruins the pot if you skip it.A little dash of apple cider vinegar near the end brightens the whole thing and rounds out the richness!
Servings: 4
Ingredients
- 2 bunches Turnip Greens
- 1 Smoked Ham Hock
- 2 tbsp Olive Oil
- 1 cup Onion diced
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 cup Chicken Broth
- 2 cloves Garlic chopped
Instructions
- Rinse the turnip greens thoroughly to remove any dirt or grit.
- Chop them into bite-sized pieces.
- In a large pot, heat olive oil over medium heat and sauté the onion until it's soft.
- Add the chopped garlic and stir for another minute.
- Add the turnip greens to the pot in batches, stirring them to wilt slightly before adding more.
- Season with salt and black pepper.
- Once all greens are added, place the smoked ham hock into the pot.
- Pour in the chicken broth.
- Cover the pot and simmer on low for about two hours, until the greens are tender and the flavors have melded.