Robby Melvin's Turnip Greens with Hot Water Cornbread Recipe

Robby Melvin's Turnip Greens with Hot Water Cornbread
Hector Manuel Sanchez
45 Minutes
2 Hours, 20 Minutes


Serves 8 (serving size: 3/4 cup turnip greens, about 3 cornbread patties)

In the mood for some old-school Southern goodness? Nothing satisfies more than a plate of tender turnip greens with crisp and golden hot water cornbread.

"This is my grandmother Jackie Freemen's take on a 'vegetarian' meal. She considered this a meatless meal because even thoguh the turnip greens were spiked with shredded ham hock, bits of bacon, or fatback, there was no protein main course. Serve with Hot Water Cornbread, add a few dashes of pepper sauce, and dinner is served." - Robby Melvin


  • 8 bacon slices, chopped
  • 1 1/2 cups chopped yellow onion (1 medium onion)
  • 3 garlic cloves, minced
  • 3 cups reduced-sodium chicken broth
  • 1 (12- to 16-oz.) smoked ham hock
  • 1 pounds fresh turnip greens, stems removed, leaves chopped
  • 1/4 cup apple cider vinegar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • Hot sauce (optional)
  • Hot Water Cornbread Recipe

How to Make

  1. Cook bacon in a large Dutch oven over medium, stirring occasionally, until almost crisp, about 14 minutes. Add onion, and cook, stirring occasionally, until onion is tender, about 8 minutes. Add garlic, and cook, stirring constantly, 1 minute. Stir in chicken broth; add ham hock.
  2. Increase heat to high, and bring to a boil. Stir in turnip greens and vinegar. Reduce heat to medium-low to maintain a simmer; cover and cook to desired tenderness, about 2 hours. Remove meat from ham hock; chop meat, and discard bone. Stir chopped meat into turnip greens. Stir in salt and pepper. Serve with hot sauce, if desired, and Hot Water Cornbread.