The adventures of urban gardening continue and so does my desire to utilize every bit of what I grow… and so I give you turnip greens with pork this week! The picture may not be pretty but this humble dish is extremely satisfying and nutrient dense, as well as being a good use of a part of the harvest I might have otherwise simply thrown in the compost.
About turnip greens
My turnips grew loads of lush greenery but never formed actual turnip bulbs in the ground this year. We had a hot spring and I might have planted them a bit too late. But that didn’t bother me too much, because of how much I love turnip greens! Not just for their flavor, but also for their nutritional density!
According to World’s Healthiest Foods, turnip greens are the most nutrient-dense of all cruciferous vegetable group with 10 separate ratings of “excellent” in their nutritional rating system: vitamin K, vitamin A (in the form of carotenoids), vitamin C, folate, copper, manganese, fiber, calcium, vitamin E, and vitamin B6. My rendition in this recipe may have slightly less of that nutrient content since I employ a long and slow cooking technique here, but it renders these tough greens into a form that my digestive tract can more easily handle.
Can’t get turnip greens and want to try this recipe anyway? Consider making it with collard greens, kale, or a combination of greens. Want to try a recipe that utilizes both the turnips and the turnip greens? Try this oldie but goodie!
Serve this dish as an entree, perhaps following a first course such as this asparagus and garlic scape soup I shared last week for a perfect spring or early summer dinner!
In a hurry?
I suggest making this recipe in a large Dutch oven on the stove top, but if you’d like to make it cook faster you could use an InstantPot. Follow the directions as written but use the “saute” feature and then instead of simmering over low for 30 minutes, seal the pot and cook under high pressure for just 5 minutes.
Turnip Greens with Pork Recipe
- 2 pounds turnip greens
- 4 strips thick cut bacon, cut into 1 inch pieces
- 1 cup chopped onion
- 1 pound ground pork
- 1 cup bone broth
- 1 tablespoon apple cider vinegar
- Wash greens thoroughly and cut leaves away from thick center stalk. Roughly chop and set aside.
- In a large pot, such as a dutch oven, over medium heat, cook bacon until fat has mostly rendered (about 5 minutes)
- Add onions and cook until translucent (about 3 minutes).
- Add ground pork and cook until just browned (about 3 minutes).
- Add greens and broth, bring to a simmer. Reduce heat and cover. Cook over low simmer for 30 minutes.
- Add apple cider vinegar and salt to taste.
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