Bacon Turnip Greens and Mash
- Prep
- 15 min
- Cook
- 1 hr 30 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- American
Whole turnips used root-to-stem: smoky braised greens simmered with bacon fat and stock, served over buttery mashed roots. Crispy bacon pieces and apple cider vinegar finish the greens. No-waste approach maximizes flavor from a single vegetable, delivering earthy, savory comfort in one dish.
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Method
8 steps- 1
Fry chopped bacon over medium-high heat, stirring occasionally, until crispy and fat renders. Drain on paper towels.
- 2
Fry sliced onion in the bacon fat until softened.
- 3
Chop turnip greens and stir into onions.
- 4
Add vegetable stock, bring to boil, cover, reduce heat to low, and simmer until greens nearly break down.
- 5
Meanwhile, chop turnip roots into cubes and boil in salted water until softened.
- 6
Drain roots, return to pot with butter and milk, and mash to chunky consistency. Season with salt.
- 7
Remove greens from heat, stir in bacon and apple cider vinegar. Season with salt.
- 8
Spoon greens over mashed turnips.
Tips
Purple top white globe turnip greens require closer to 90 minutes simmering versus more tender Japanese varieties.
Reserve bacon fat before draining bacon to infuse onions and greens with deep, savory flavor.
Good to Know
Cover mashed turnips and braised greens separately. Refrigerate up to 3 days. Reheat gently on stovetop with splash of stock or milk.
Braise greens and simmer roots up to 1 day ahead. Mash and finish 30 minutes before serving. Add bacon and vinegar to greens just before spooning over mash.
Spoon braised greens with bacon over warm mashed turnip roots. Serve as a vegetable side to roasted chicken or pork.
Common Mistakes
Overcook greens before they break down; start checking around 45 minutes for tender varieties.
Skip mashing roots to chunky texture; over-mashing yields gluey potatoes.
Add vinegar to hot greens off heat to preserve brightness and prevent sharpness from mellowing.