collards & turnip greens


Collards with bacon is a traditional Southern New Year's dish. I added turnip greens because I had them in the house and they taste similar enough to mix the two.

This recipe is quite easy. The initial tasting may come as a bit of a shock if you haven't ever eaten it before. It is unlike anything I've ever eaten before. But the combination of collards/turnip greens and bacon is an amazing harmony of two very different flavors.

The celery mellowed the sharp peppery overtone these two vegetables usually have and made it considerably more pleasant. I liked this one so much better than what I remembered from previous experiences with collards only.


This is what you need for 4 servings:

  • 1/ lb. package collards
  • 1 lb. package turnip greens
  • up to 1 lb. bacon, cut small
  • S&P


  • onion + bell pepper mix 1/2 lb.
  • up to 1/2 head celery
Pic1: collard & turnip greens, bacon, celery


Serving suggestions:


Pic2: bacon
Pic3: greens
Pic4: celery

collards & turnip greens soup


The logical next step—as always—is the corresponding soup made with leftovers of the meal.This is very similar to the Portuguese caldo verde minus potatoes and sausages.


This is what you need for 3-4 servings:

  • 3 cups leftovers
  • water / stock
  • S&P
  • bouillon
Pic1: collard & turnip greens soup




Pic6: add water / stock
Pic7: boil briefly
Pic8: all done


Pic9: pulse briefly
Pic10: done
Pic11: reheat + serve