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Charred Turnip Greens & Lemon

OH my have I missed you. Our road trip to Seattle went fabulously, if you’re wondering. Samantha is moved into her adorable dorm {which is actually a 4-room apartment built in the 30’s} in the quaint downtown of a Seattle suburb. I scrubbed her kitchen mercilessly then stocked it with paleo goodies & cooking supplies {crockpot and a good knife are a must-have for any kitchen}. We christened her home on my last night with a fresh batch of Paleo Chocolate Chip Cookies and a bottle of Oregon Pinot. It was an incredible trip with my sister; one that I’ll never forget.

Before I left for my trip, I prepared something very tasty for you all. First, I’ll share a vegetable dish that will blow. your. mind. Sound good??

For this dish, you’ll need: turnip greens {collards and/or kale work too}, one fresh lemon, salt, pepper, and some bacon fat. Okay, the bacon fat is optional, but it comes HIGHLY recommended. How to get it? Next time you cook up some bacon, save the renderings in a jar and keep it in your fridge. Every time you want to add a little bacon flavoring magic to vegetables or a protein, spoon out the bacon fat and voila! Tasty goodness.


I cut the lemons into discs, peel and all. After they spend some time roasting with the bacon fat and salt/pepper, the lemon peels turn into savory/sweet/tangy candy. Chomp them along with the crispy delicious turnip greens.


Although this recipe can technically feed two, I inhaled the whole batch myself.



For starters, preheat your oven to 400 F. grab either a bunch or a bag of turnip greens. Again, you can use collard or kale greens here if you like.


Cut one lemon into thin discs then remove all the seeds. Nobody likes biting into a lemon seed …I don’t think.


Grab about 1 Tbl of bacon fat. If you don’t have any bacon fat, grass-fed butter or coconut oil will work.


Put it in a ramekin {or any other kind of microwave-friendly dish} and heat it up until it’s melted.


Open your bag of greens …


Grab two BIG handfuls {aka, 2 cups packed} and place them in a big mixing bowl.


Sprinkle your lemon slices over the greens.


Pour your now melted 1 Tbl of bacon fat over the greens and lemon.


Sprinkle about ¼ tsp of kosher salt over the bowl.


Add about ¼ tsp of black pepper. More if you like spicier foods.


Using your hands, mix and massage the greens, lemon, salt, pepper, and bacon fat together. You want to make sure that every leaf and lemon is covered in the fat.


It should look something like this.


On a baking sheet {preferably lined with parchment paper} lay out the mixture.


Spread it out so that you have a thin, even layer. Try to avoid the greens laying on top of each other. Then bake at 400 F for 15 minutes {more or less time depending on your oven}.


When it’s done, it’ll look like this!


Pile up into a bowl.


And chow down. NOM.

Charred Turnip Greens & Lemon

Makes 2 Servings


2 cups Packed Turnip Greens

1 Whole Lemon

1 Tbl Melted Bacon Fat {can sub with grass-fed butter or coconut oil}

¼ tsp Kosher Salt

¼ tsp Black Pepper


Preheat oven to 400 F and line a baking sheet with parchment paper.

Cut lemon into thin slices and remove all seeds.

Add greens, lemon slices, salt, pepper, and melted bacon fat into a large mixing bowl. Massage all the ingredients together with your hands until every lemon and green is thoroughly coated.

Lay out on baking sheet in a thin, non-overlapping layer.

Bake at 400 F for 15 minutes {more or less time depending on your oven}.


Time: 20 minutes



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