Name: Easy Slow Cooker Turnip Greens - Cracker Barrel Style
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 bunches / approximately 48 ounces (bagged) fresh turnip greens; 1 large turnip root - chopped into bite size pieces (optional); 1 cup onion - chopped; 1/2 pound (approximately 1 cup) smoked ham - diced; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 1 cup chicken broth; 3 cloves garlic - minced; 1 tablespoon sugar; 1 teaspoon red pepper flakes (optional); Black pepper and salt to taste

Jump to Recipe

Turnip Greens are definitely on the list of southern favorites when it comes to making a tasty side dish! Slow cooker turnip greens are so easy to make and this Cracker Barrel style recipe is so delicious!

There is a white square bowl with cooked leafy dark greens, diced ham, chopped white onion and chunks of white turnip roots. There is a round white plate with a pile of cooked greens and a piece of fried chicken on it in the background. There is a stainless steel fork and knife laying on a dark gray cloth next to the plate. All items are on a white and gray marbled surface.

Prep time: 30 minutes
Cook time: 5 hours
Total time: 5 1/2 hours
Servings: 8
Prep level: Beginner +

What I Love About These Greens

Full of flavor – Simmered low and slow with smoked meat, onions, and seasonings for a deep savory taste.
Budget-friendly greens – Turnip greens are inexpensive, especially in season.
Hands-off cooking – The slow cooker does all the work.
Make-ahead friendly – Tastes even better the next day, so you can cook it ahead of time and reheat when needed.
Perfect for gatherings – When the table is filled with casseroles and creamy sides, turnip greens add color, freshness, and a savory depth that rounds everything out.

Let’s Talk Greens!

Greens are a staple in Southern cooking! Leafy greens is the blanket term that refers a large variety of greens. In raw form, most have a crunchy texture.
Collard greens, mustard greens, turnip greens, kale, beet greens, Swiss chard, and dandelion are considered southern greens.
Peak season for baby turnips is June to July. Winter turnips are available year round, although their peak season is during the colder months of October through February.
Greens are a superfood – they’re high fiber, rich in vitamins and minerals, and low in calories.
Turnip greens are an excellent side dish for so many main meals. One of my favorite ways to serve these tender greens is with fried chicken, city barbeque potato salad, and corn bread.

There are 2 bunches of green leaves, a blue carton with the words chicken broth on it, there is a white onion, 3 cloves of garlic, a reddish color turnip root, a clear glass bowl with cut up ham, 2 small clear glass bowls with yellow liquid in them, and 2 smaller clear glass bowls, one with white granulated sugar and the other has red pepper flakes in it. All items are on a white and dark gray marble surface.

Ingredient Notes

Turnip greens: Are turnip root leaves and a member of the cabbage family. They are a peppery green but not at all too overwhelming. You can usually find them at the local grocery store or produce stand.
Turnip roots (optional): Turnips are considered a major root vegetable. Mildly spicy when raw, turnips turn deliciously sweet, nutty, and earthy when cooked and contain overall health benefits.
Onion: You can use any onion you have in your pantry. I used a white onion this time!
Smoked ham: There are a lot of variations that are used when it comes to the type of meat people favor with their greens. Some of the most popular types include: pork bacon, country ham, ham hock (which is either cured or smoked), pork belly, pork hocks, salt pork, and smoked turkey neck.
Olive oil: You can use vegetable oil or bacon grease.
Apple cider vinegar: Traditionally vinegar as well as hot sauce is served with greens. Some people prefer distilled white vinegar. Either one can be used. Vinegar helps cut any bitterness in greens and is a great way to add a little flavor.
Chicken broth: Cold water can be used as a substitution but I prefer a flavorful broth for the turnip leaves. Cooking the greens in chicken stock or broth instead of water takes the flavor up a notch.
Garlic cloves: If you don’t have any fresh garlic, substitute it with garlic powder.
Sugar: Turnip greens are not too bitter, but some people (including myself), believe that adding a bit of sugar is the perfect complement to any bitter taste. It’s entirely optional.
Red pepper flakes: Also optional since a little bit of heat is great with most cooked greens.

Step-by-Step Instructions

There are bright green leaves in a large clear glass bowl. There is a pile of green stems in front of the bowl. Items are on a white and dark gray marble surface.

Prep The Greens

Remove the leaves from the stems and roughly chop them up. (See Tips)
Soak / wash the turnip greens in water.
Mix them around with your hands for a few minutes to dislodge any dirt and grit from the turnip greens. Remove the greens, drain the water and clean out any dirt that’s remained. Repeat a couple of times. Drain and set aside.

There are two clear glass bowls on a white and dark gray marble surface. One of the bowls has white chopped onion in it the other has white chunks of turnip root in it.

Chop onion. Wash, peel, and cut turnip root into bite size pieces (quarters) Dice the ham and mince garlic.

Chopped leafy greens, chopped ham, onion, turnip root, minced garlic, and red pepper flakes in a black oval pot. Pot is on a white and dark gray marble surface.

Spray the inside of the crock pot with non-stick cooking spray.
Place half of the all the ingredient except the chicken broth into the crock pot. Repeat with the remaining ingredients. Pour the broth over the greens.
Cover and cook on low heat undisturbed. (See Tips)

There is a round white plate with a scoop of cooked greens, a scoop of potato salad, and a piece of fried chicken on it. The plate is on a white and gray marbled surface.

Laura Belle’s Tips

Two of the best ways to remove the stems by folding the leaves in half in one hand and tearing them off the stem with your other hand. Or fold the leave in half on a cutting board and use a knife to cut off the stem.
The longer turnip greens cook, the better the flavor and the more tender they become!

Storing

Store any leftovers in an airtight container in the fridge for up to 5 days and the freezer for up to 12 months.

There is a white square bowl with cooked leafy dark greens, diced ham, chopped white onion and chunks of white turnip roots.

More Must-Try Sides

Fried Cajun Corn On The Cob
Easy Seasoned Rice Pilaf
How To Make Buffalo Wild Wings Potato Wedges
Homemade Crispy Zinger Style Chicken Burgers
Crock Pot Swamp Potatoes from South Your Mouth

Yield: 8 servings