Slow-Cooker Southern Turnip Greens and Smoky Ham Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, consider sautéing the onions and garlic in a separate pan before adding them to the slow cooker, although this is optional. This extra step caramelizes the sugars in the onions, adding a layer of sweetness that contrasts well with the saltiness of the ham.

If the pot likker seems too thin at the end of the cooking time, you can remove a small portion of the greens and mash them slightly, then stir them back in to thicken the broth naturally.

The quality of the chicken broth significantly impacts the final result. If using store-bought broth, opt for a low-sodium version to better control the final salt level, as the ham hock can be quite salty.

You can always add more salt at the table, but you cannot remove it once it is cooked in. Freshly cracked black pepper can also be added during the final stirring stage to provide a subtle heat that complements the hot pepper sauce.

Variations

• Spicy Turnip Greens: Add two dried red chili peppers to the slow cooker at the beginning of the cooking time. The heat from the chilies will infuse into the broth during the long simmer, creating a pleasantly spicy finish that pairs perfectly with the smoky ham.
• Bacon-Infused Greens: Replace the smoked ham hock with eight ounces of thick-cut, smoked bacon. Cut the bacon into small pieces and cook them until crisp in a skillet before adding to the slow cooker with the remaining ingredients for a different smoky flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over low heat until steaming, or microwave in 1-minute intervals until hot.

Allow the leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Keep the greens submerged in their liquid to prevent them from drying out in the refrigerator.

Properly stored, the dish will maintain its quality for up to three days. When reheating, ensure the greens are heated until steaming throughout to maintain food safety and optimal texture.

This dish is an excellent candidate for making ahead, as the flavors often intensify after sitting in the refrigerator overnight. Prepare the dish as instructed, allow it to cool, and store it in the refrigerator.

When ready to serve, simply reheat the desired portion in a saucepan on the stovetop over low heat or in the microwave. This makes it a perfect dish to prepare on a weekend for easy meals during the busy work week.

Serving ideas

Serve the turnip greens hot in shallow bowls to showcase the beautiful colors of the greens, white turnip roots, and pinkish ham. A ladle of the flavorful pot likker should be included with every serving, as it is considered the best part of the dish. Provide a small bottle of hot pepper sauce on the side, allowing diners to customize the heat level according to their personal preferences.

Pair these greens with traditional Southern accompaniments such as warm cornbread or hushpuppies. The bread is essential for soaking up the savory pot likker. For a more substantial meal, serve the greens alongside fried chicken, pork chops, or black-eyed peas. The acidity of the hot pepper sauce cuts through the richness of the ham, creating a well-balanced plate that celebrates classic comfort food flavors.

Frequently asked questions

Recipe card

Slow-Cooker Southern Turnip Greens and Smoky Ham

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb fresh turnip greens, chopped
• 1 lb turnip roots, peeled and diced
• 1 smoked ham hock
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• hot pepper sauce, for serving

Instructions

1. Begin by cleaning the fresh turnip greens thoroughly under cold running water. Peel and chop the turnip roots into uniform bite-sized cubes. In the ceramic slow cooker, layer the chopped greens, the diced turnip roots, the smoked ham hock, the chopped onion, and the minced garlic. Pour the chicken broth over the top of the ingredients until everything is well moistened.
2. Place the lid onto the slow cooker. Set the device to the low heat setting and allow the mixture to cook undisturbed for six hours. The low, consistent temperature will break down the fibrous structure of the greens and turnip roots while infusing the broth with the deep, savory essence of the smoked ham hock. Do not lift the lid during this time as it releases essential heat.
3. Once the cooking time is complete, remove the ham hock from the slow cooker to a cutting board. Shred the meat from the bone, discarding any excess fat or skin, and return the tender meat back into the slow cooker. Stir the greens, roots, and shredded ham together to combine the pot likker. Serve hot in bowls, finished with a dash of hot pepper sauce to taste.

Estimated nutrition per serving

Calories

180

Protein

12 g

Carbohydrates

14 g

Fat

8 g

Fiber

5 g

Sugar

3 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.