Time to go Green!
If you want to add a bit of the South to any meal, put turnip greens on the menu. If you really want to enhance the experience, make cornbread to go with it. After all, you have to mop up the pot liquor or pan drippings with something!
I grow my own turnip greens and it’s about as easy as growing weeds. I have harvested two bunches already and have plenty left to enjoy all the way through Thanksgiving. The key is a ham hock. I use one from a country ham that my husband cured, but you can obtain one from any butcher. It will transform the greens to a culinary delight worthy of many thanks!
Southern Turnip Greens
Yield: 6 servings
1 pound ham hock
1 quart water
1 bunch (5 pounds) turnip greens
2 teaspoons sugar
1/4 teaspoon black pepper
Place the ham hock and water over medium high heat and bring to a boil. Reduce heat to low, cover and simmer 1 hour. Meanwhile, wash, trim and chop the greens, discarding the stems. Add to the water along with the sugar and pepper. Cook 45 minutes or until the greens are tender. Serve hot.