Express Potlikker Turnip Greens with Diced Roots
The Meat-and-Three: Potlikker & Seasonal Produce
Potlikker isn't just broth; it's liquid gold, a testament to the sheer culinary genius of Southern Black cooks who spun survival rations into a cultural cornerstone. Traditionally, coaxing out that smoky, deeply savory elixir meant simmering a pork joint for half the afternoon. But for the busy modern cook, this express method delivers all the ancestral soul in under an hour. By shredding the greens, leaning on high-quality broth, and deploying the old grandmother's trick of a pinch of baking soda, the tough leaves tenderize rapidly. Toss in diced turnip roots for an earthy sweetness to offset the bitter bite, and serve with hot cornbread to sop up every last drop.
Before you start
Execute the sink soak.
Turnip greens carry immense amounts of field grit. Fill a clean sink or large basin with cold water, submerge the greens completely, and swish vigorously. Let sit for 2 minutes so the dirt sinks, then carefully lift the greens out. Empty, rinse the sink, and repeat 1 to 2 more times until the water is crystal clear.
Chiffonade the greens for a faster cook.
Stack a handful of the de-stemmed leaves on top of one another, roll them tightly into a cylinder like a cigar, and use a sharp knife to slice them crosswise into 1/2-inch wide strips. This massive increase in surface area ensures they break down rapidly in the pot.
Ingredients
- thick-cut bacon4 slices
- yellow onion1 large
- garlic4 cloves
- fresh turnip greens2 lb
- turnip roots2 med
- high-quality chicken broth4 cup
- baking soda1/2 tsp
- apple cider vinegar1 tbsp
- granulated sugar1 tsp
- smoked paprika1/2 tsp
- crushed red pepper flakes1/4 tsp
- kosher saltto taste
- freshly cracked black pepperto taste
Method
- 01
Render the fat.
Place a large, heavy-bottomed Dutch oven over medium heat, add the chopped bacon, and cook for 5 to 7 minutes until the fat has rendered and the bacon begins to crisp.
- 02
Build the aromatics.
Add the diced yellow onion to the rendered fat and sauté for 4 to 5 minutes until translucent. Stir in the minced garlic and cook for 60 seconds until highly fragrant, then sprinkle in the smoked paprika and red pepper flakes, stirring for 30 seconds to toast the spices.
- 03
Create the potlikker base.
Pour in the chicken broth, then add the baking soda, sugar, and a generous pinch of black pepper. Bring the liquid to a rolling simmer; the broth may foam slightly from the baking soda, which is entirely normal.
- 04
Wilt the greens.
Begin adding the sliced turnip greens a few handfuls at a time, using tongs to toss them in the hot liquid until they wilt to make room for the next batch. Once all the greens are in, add the diced turnip roots.
- 05
Simmer the express braise.
Reduce the heat to medium-low, cover with a tight-fitting lid, and simmer gently for 35 to 45 minutes, stirring occasionally. The dish is done when the greens are silky and melt-in-your-mouth tender, and the roots can be easily pierced with a fork.
- 06
Finish with acidity.
Remove the pot from the heat and stir in the apple cider vinegar. Taste the potlikker and adjust the seasoning with kosher salt if necessary, depending heavily on the saltiness of your bacon and broth.
Notes
Always serve with cornbread.
Potlikker is never meant to be consumed alone. A wedge of fresh, hot cast-iron skillet cornbread is mandatory to sop up the smoky, vitamin-rich broth.
Smoked turkey makes an authentic pork-free alternative.
If you don't consume pork, simply heat a tablespoon of neutral oil and sauté 1 cup of shredded meat from a fully cooked smoked turkey wing or leg before adding your onions. It provides immediate, deep wood-smoked flavor.
From Cook Southern Food.