Food & Drink Magazine

Beer Roasted Turnip Greens

By Comowater @Como_Water

Beer Roasted Turnip Greens Como Water

I was very tempted to title this recipe “my delicious accident.” I went with literally instead (better for Google), but the story is still warranted ;).

In truth, I never meant to buy turnip greens. I thought I was buying frozen spinach for a pizza I was making. BUT when I got home, I realized that my bag of spinach was really a bag of greens. Urg! Traditionally, I haven’t liked turnip, mustard, or collard greens all that much, but you know me, waste not, want not Griffin. This meant that getting rid of these frozen greens was not an option, and that I had a challenge on my hands–how would I make them taste good, with as little effort as possible? The answer was simple– Roasting + Beer!

Unlike the greens that I remember my family cooking growing up, these greens are effortless. Like completely. They cook themselves in the oven, and ended up being super tender and super flavorful–without ANY bitterness (what I have historically disliked about greens). So, the moral of the story is–make these greens! Pronto!

Beer Roasted Turnip Greens

(Printable Recipe)


1 16 oz. bag frozen turnip greens (use fresh if you have them!)

1 Cubanelle (or other) pepper-chopped

1/2 red onion–chopped

4 cloves garlic–minced

1 teaspoon red pepper flakes

1/2 cup beer of choice

~1 teaspoon salt (or to taste)

~1 teaspoon black pepper (or to taste)

1/2 teaspoon agave

3 tablespoons olive oil

red wine vinegar and smoked olive oil (optional, to finish)


*Preheat oven to 400 degrees F. Add turnip greens, pepper, and onion to large baking dish. Set aside.


*Whisk garlic, red pepper flakes, beer, vinegar, salt, pepper, agave, and olive oil together in large bowl. Add to baking pan with veggies. Stir well. Roast 15 minutes. Stir. Roast another 15 minutes. Stir. Turn oven off. Let sit in oven until ready to serve.


*When ready to serve, adjust seasoning to taste. Right before serving warm, drizzle with a wee bit of vinegar and smoked olive oil. Enjoy!



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