SOUL FOOD TURNIP GREENS
Turnip greens with smoked turkey is a classic southern soul food side dish. Customize this recipe with your favorite meat (like ham hocks, smoked neck bones, or salted pork) for a delicious family dinner side.
Provided by I Heart Recipes
Categories Side
Time 3h30m
Number Of Ingredients 12
Steps:
- Add the smoked turkey wing into a large pot, then pour in 8 cups of water.
- Place the pot over high heat, and bring to a boil. Let cook for 45-50 minutes.
- While the smoked turkey is cooking, clean your greens. ( Be sure to check out my cooking tutorial to that you can see how I clean my turnip greens).
- Once the greens are cleaned, remove the leaves from the stems, and start adding the turnip leaves in the pot.
- Once all the greens are in the pot, start adding in the onions and bell peppers.
- Next add in the garlic, red pepper flakes, seasoning salt, black pepper, brown sugar, and vinegar.
- Give everything a nice stir, then reduce the heat to medium.
- Let the soul food turnip greens cook for 1 hour & 30 minutes over medium heat.
- Now toss in the turnips, and fold in with the other ingredients. Let cook for another 30 - 45 minutes.
- Serve, and enjoy with some cornbread.
COLLARD GREENS WITH HAM HOCKS
There are a lot of dimensions to these collard greens: smoky pork, a little bit of acidic vinegar, and sweet cane syrup. That's real, true Southern greens.
Provided by Justin Devillier
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a heavy-bottomed pot, heat the vegetable oil. Add the ham hocks and sear on all sides. Meanwhile, prepare the collards by ripping the leaf away from the spine. Pile the greens on top of each other and cut into long strips; then cut the strips to make squares. Set aside.
- When the ham hocks are lightly browned, add the onions and garlic to the pot; stir and sweat them until the onions are translucent and tender, 2 minutes. Add half of the greens and a cup of stock so the greens begin to wilt. Season with a pinch of salt (which will also help the wilting process) and stir to combine. Then, add the remaining greens and another cup of stock and cover to steam, about 2 minutes. Add 1-2 cups more stock, to just cover the greens and ham hocks. Season with more salt and pepper, reduce heat to a simmer, and cover. Cook, 1-1½ hours.
- After 1-1½ hours, use tongs to remove the ham hocks to cool (they'll be falling off the bone). Add another ½ cup of stock, the cane vinegar, and the cane syrup to the greens. Stir, taste, and adjust seasoning if necessary. When the ham hocks have cooled, pull the meat off the bones, chop finely, and add back into the greens. Serve in a bowl with bits of ham hock and plenty of the "potlikker."
COLLARD GREENS WITH HAM HOCKS
A true Southern delicacy, it's hard to even find collards with ham hocks served in other parts of the country. But once you've had them, they're sure to be a staple at all your cookouts. Be sure to save the pot liquor (the broth leftover after boiling the greens) as a stock for soups and stews!
Provided by Brian Genest
Time 2h35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large stockpot over medium heat. Add onion and saute until fragrant, 3 to 4 minutes. Add garlic and cook for 30 seconds more.
- Add chicken stock, water, ham hocks, vinegar, and peppercorns to the pot. Increase heat to high and bring to a boil. Reduce heat and simmer for 1 hour.
- Strain solids out of the pot and increase heat to high. Add collards and return to a boil. Add bacon and reduce heat to a simmer. Continue to simmer until greens are tender, about 1 hour.
- Ladle collards into bowls with a little stock and serve.
Nutrition Facts : Calories 236 calories, Carbohydrate 7.2 g, Cholesterol 44.6 mg, Fat 16.9 g, Fiber 3.1 g, Protein 14.5 g, SaturatedFat 5.4 g, Sodium 934.8 mg, Sugar 1.2 g
EASY COLLARD GREENS WITH HAM HOCKS
This recipe will show you how to make tradtional Southern collard greens by boiling the meat from a smoked ham hock. This soul food staple side dish is served during the holidays and for Sunday dinners.
Provided by Brandi Crawford
Categories Side Dish
Time 3h
Number Of Ingredients 8
Steps:
- Place the ham hock in a pot large enough to fit along with water. Add enough water to cover the ham hock. Bring the water to a boil. Cook the ham hock for 45 minutes to an hour until it becomes tender. You may have to keep a close watch and add additional water as the water evaporates.
- While the ham hock cooks, wash your greens. Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirt or sand. Wash the greens thoroughly until the water runs clear.
- Remove the stems from the greens and slice the greens into smaller pieces.
- Heat a large pot or Dutch oven on medium-high heat. Add the olive oil to the pot along with the onions and garlic. I like to use a Dutch oven because you can saute the vegetables and cook the greens all in one pot.
- Saute the onions and garlic until translucent and fragrant.
- Deglaze the pan by adding the chicken broth.
- Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.
- Add in the Creole Seasoning and ham hock. Bring the pot to a boil.
- Place the lid on the pot and adjust the heat to medium-low. Allow the greens to cook for 2 hours or until the greens are soft and the ham hock is tender (fall off the bone tender). Check in throughout the cooking process and stir the greens when necessary.
- Open the pot and remove the ham hock. Shred the meat from the ham hock using forks and return it to the pot. Taste the greens repeatedly and add seasoning and spices if necessary.
- Serve.
Nutrition Facts : Calories 128 kcal, ServingSize 1 serving
GRANDMA'S SOUTHERN COLLARD GREENS
My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.
SLOW-COOKER HAM AND BLACK-EYED PEA SOUP
This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it's finished its flavoring duties, that ham hock still has more to give your soup. The meat that's clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that'll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h25m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
- Add broth, black-eyed peas and ham hock to slow cooker.
- Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
- Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
- Skim off any excess fat from top of soup. Add parsley, and serve.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 10 mg, Fat 1/2, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize About 1 1/2 Cups, Sodium 850 mg, Sugar 3 g, TransFat 0 g
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COLLARD GREENS WITH SMOKED HAM HOCKS - SOUTHERN LIVING
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- Fill a sink with cold water. Place a cutting board near the sink. Stack 4 collard green leaves on top of each other. Remove the stems with a sharp knife, and reserve for Pickled Collard Green Stems recipe. Cut the leaves into 2-inch squares. Repeat with remaining collard green leaves, and rinse in cold water. Drain.
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