These Southern-fashion turnip greens complement fried chicken, ham, and pork chops nicely, and they go nicely with just about any primary dish. A word of caution: never fail to remember the cornbread! Southerners might even refuse to consume them with out freshly baked cornbread or cornbread muffins. And never drain the greens right after they are cooked! The "potlikker" is an important component of the dish.
If you are using fresh turnip greens with turnip connected, you may well want to use the total plant. Wash, peel, and minimize a turnip into one/4-inch cubes and cook it correct along with the greens. The diced turnip root adds color, taste, and texture to the greens.
If you or members of your household are vegetarian, omit the bacon and saute the onions in 2 tablespoons of olive oil or butter. Use vegetable broth as an alternative of chicken stock and include some fresh diced tomatoes just just before serving.
This dish can be manufactured with collard greens, kale, or mustard greens as nicely. Or make the recipe with a blend of greens.
Southern greens are normally served with pepper vinegar sauce. If you don't have pepper vinegar sauce, serve them with your favorite hot sauce or plain apple cider vinegar.