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Southern-style Turnip Greens


1 Tbsp. olive oil
1 shallot, chopped
1 clove garlic, chopped
1 tsp. red pepper flakes
1 1/2 lb. turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
2 Tbsp. Dijon mustard
1 c. chicken stock
1/2 c. chopped pecans, toasted


  1. Heat olive oil in Dutch oven over medium heat.
  2. Add shallot, garlic, and red pepper flakes and sautee until tender and fragrant.
  3. Add the washed and cleaned turnip greens. Mix together.
  4. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
  5. In a small bowl, whisk the Dijon mustard with the chicken stock.
  6. Add to the wilted greens and cook until the liquid has all but evaporated.
  7. Add the toasted pecans and serve immediately.

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