Purple-tinged turnip roots appear at roadside stands and farmers’ markets in the Lowcountry with the first cool weather in October. Buy small to medium turnips with bright greens still attached. Pare the turnips, being sure to cut away any tough or woody areas. Quarter small turnips; cut larger ones into 1-inch chunks. Wash the greens.


  • ¼ pound sidemeat (salt pork)
  • 2 medium bunches turnips, each with about 8 young turnip plants, with greens
  • salt and freshly ground black pepper to taste
  • 2 cups water


In a large Dutch oven, brown the sidemeat. Pour off the fat and add the cleaned greens and salt and pepper. Add the water, bring to a boil, immediately reduce the heat, and simmer, uncovered, for 15 minutes. Add the washed, pared, and cut-up roots, cover the pot, and simmer for another 15 minutes or until the roots are tender. Serve with hot pepper vinegar.