Crock-Pot Turnip Greens
Every other year or so, I grow turnips in my garden. I never seem to get enough to make a good helping of turnip greens. Most times, I end up going up to the local orchard and picking turnips up there. They have a huge field of the and are known for the u-pick.
This is an easy recipe to make. The turnip greens in my opinion are better the longer they are cooked. And, the juices from the turkey leg only adds to the flavor of the greens. I like to clean the meat from the turkey leg once it has cooked and add it back to the greens.
I serve my turnip greens from the slow cooker on the WARM setting.
Crock-Pot Turnip Greens
Turnip Greens are a Southern favorite and this slow cooker turnip greens recipe will be a quick favorite.
Servings 8 People
Ingredients
- 2 bunches turnip greens
- 1 turkey leg
- 1 tablespoon Granulated White Sugar
- 1/8 teaspoon red pepper flakes
- 1 cup Water
Instructions
- Chop the turnip greens and place in water. Agitate the greens to allow any dirt to fall free. Rinse and repeat twice more.
- Add half the greens, a cup of water, sugar and the red pepper flakes to the bottom of a slow cooker. Place the turkey leg on top and then add the remaining greens to the top.
- Cover and cook on LOW for 6-8 hours. Turnip greens are better the longer they are cooked.
- Remove the turkey leg. Remove the meat from the bone and return the meat to the slow cooker and mix in with the greens.
- Serve.