SOUTHERN TURNIP AND MUSTARD GREENS
Provided by Molly O'Neill
Categories side dish
Time 2h15m
Yield Four servings
Number Of Ingredients 7
Steps:
- Combine pork and 6 cups water in a large saucepan. Bring to a boil and simmer gently over medium-low heat until it reduces to 1 quart, about 2 hours. Remove pork and discard. Season broth with pepper.
- Add the greens and cook over medium heat until tender, stirring frequently, about 15 minutes. Using a slotted spoon, transfer the greens to a large glass or ceramic bowl. Reserve the broth for the dumplings (see recipe). Add the onion and vinegar, toss to combine. Serve immediately.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 31 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 177 milligrams, Sugar 3 grams
PERFECT MIXED GREENS
A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!
Provided by Mama Luvs Papa
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
- Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g
ROSE'S SOUTHERN COOKED MUSTARD & TURNIP GREENS
This is a Southern Staple for many Southerners. We had greens often when I was growing up, almost always with Corn Bread. I had to pay special attention so I could list the measurements, when making these today, as I do not usually use a recipe. I am posting this recipe especially for Stephanie K. here at JAP, and any one else...
Provided by Rose Mary Mogan
Categories Vegetables
Time 2h25m
Number Of Ingredients 12
Steps:
- 1. Add Ham hocks to a large pot, and cover with water, and a tight fitting lid. Cook over medium low heat for 1 hour. This is the type of greens I used for this recipe, to save time.
- 2. Then add both bags of washed and cleaned greens. I use Glory that are already prewashed & cleaned, it will look like a lot but they shrink down very quickly, put lid back on and allow to shrink.
- 3. Then add chopped onions, minced garlic, cubed red bell pepper, pepper flakes, distilled vinegar, sugar & butter, stir to mix. Then let cook over low heat, for 20 minutes. Remove ham hocks, & remove fatty outer layer, & bones, but save the lean meat portion. Can add back into pot as is or cube into smaller portion size.
- 4. Then add cubed or sliced turnip, & continue to cook over low heat for an additional 15 minutes or so or according to personal preference.
- 5. Serve with fresh sliced tomatoes, sliced or chopped onions, or what ever you prefer.
- 6. Don't forget the corn Bread. Here is the link for the Mama's Buttermilk Corn Bread https://www.justapinch.com/recipes/bread/savory-bread/mamas-buttermilk-corn-bread.html?p=1
- 7. PLEASE NOTE: If you use the bulk greens they need to be picked through, they need to be washed thourgly at least 4 to 5 times to remove sand and grit. Discard any yellow leaves & tough stems. You may also want to try smoked Turkey parts, salt pork, or what ever suits your fancy. I prefer the Ham hocks or the smoked neckbones. You will want to taste to see if you need to add salt. Smoked meats are quite salty.
TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)
My family's way of "fixin'"greens. You can use any kind of green or a mix. So simple but so good. Serve with cornbread for soppin' up the pot liquor! Measurements are approximates.
Provided by little_wing
Categories Greens
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Fill sink with cold water.
- Put in greens, making sure they have room to float.
- The greens will rise to the top, while the dirt will sink.
- Let greens sit in water for about 20 minutes.
- Scoop out greens being careful not to stir up the dirt on bottom.
- If they still look dirty, change water and repeat process.
- Finish the cleaning by rinsing under running water.
- Tear greens into pieces, throwing away thick veins and stems.
- In a large pot, heat the bacon grease over med-high.
- Add the greens and toss well with bacon grease for a couple of minutes.
- Add ham stock, salt and pepper and sugar and stir.
- Cover and simmer gently until very tender (DO NOT BOIL).
- As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
- Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.
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