Turnip Greens
Ingredients
- 1 large (two-handed) bunch of turnip, collard or mustard greens
- 1 onion, chopped
- 1 jalapeño, chopped
- 1 tbsp cajun or creole seasoning
- 64 oz chicken stock
- ½ lb smoked ham hock (or other smoked pork)
Instructions
- Wash and remove ¾ of the stem from turnip, mustard or collard greens. Roughly chop.
- Add to a large stock pot, along with chopped onion, chopped jalapeño, creole seasoning, chicken stock and salted pork. If keeping these vegetarian or vegan, omit the meat and add one tablespoon of olive oil and one teaspoon of kosher salt.
- Bring greens to a boil, then reduce heat to a low simmer. Cook for 2 ½ hours or until dark green and very tender.
- Serve with cornbread dumplings and/or pepper sauce (see narrative above for details).
- Store any uneaten greens in their juices (pot liquor) in the refrigerator.