Eddie’s turnip greens from Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen (page 236) by Eddie Hernandez and Susan Puckett

  • chicken stock
  • tomatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute ground cayenne pepper for ground chiles de arbol.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato-crusted chicken tacos with spicy Thousand Island sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground cayenne pepper for ground chiles de arbol.

  • jack_m9ysh2 on February 06, 2026

    I’ve blended this recipe with Mason Hereford’s from Turkey and the Wolf and made the best collard greens ever. Pick and choose the seasonings from each, but make sure you have enough acid.

  • jenmacgregor18 on December 16, 2019

    Used mustard greens and reduced amount of cayenne. very good.

  • southerncooker on January 20, 2019

    This was a hit with hubby, daughter and myself. We had it with cornbread. It's like a soup. YUM!

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Reviews about this recipe

  • Food52

    My family loved these greens served in bowls, and ate them with cornbread to soak up that delicious, spicy tomato broth.

    Full review
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