Thursday, November 15, 2012

Southern Style Turnip Greens with Salt Pork

Southern style turnip greens, stewed with salt pork, beef base, a bit of sugar and cider vinegar. Serve with cornbread and pickled onions and pass the hot pepper sauces at the table. Southern style turnip greens, stewed with salt pork, beef base, a bit of sugar and cider vinegar. Serve with cornbread and pickled onions and pass the hot pepper sauces at the table.

Southern Style Turnip Greens

Now that fresh, already cleaned and chopped greens are so readily available, I find that despite the fact that The Cajun doesn't like greens, I can still get fresh greens in my diet a little more often. Taking away the cleaning process really helps to speed things up, though you do pay a bit of a premium for the convenience, of course.


It's especially nice when you can catch them on sale too, which happens, because they do have a limited shelf life. Just keep your eyes open! If you happen to find a fresh bunch of turnip greens with the roots, however, you'll want to eat those roots too. Simply peel, cube and rinse them to add in the last 30 minutes of cooking time.

Turnip greens, like mustard greens and kale, tend to be more bitter to my taste-buds than collards, so I prefer using salt pork for seasoning those, which seems to help cut that. You'll generally find salt pork somewhere in the meat case near the bacon, in 12 ounce blocks. I like to split it up into 2 ounce portions for freezing, and I trim away the rind if it's not already a trimmed piece. Salt pork can be used in most places where you might use bacon for seasonings - greens, cabbage, Southern peas, soups and stews, and all sorts of beans - though bacon does add in a smokiness that you won't get from the salt pork.

Most of us Southerners cook our greens pretty much the same way, with some variation in the liquids used, seasonings and time. Some of us like them cooked fairly quickly, some of us like them to slow stew awhile. That'd be my choice. I use 2 quarts of liquid for plenty of pot likker, and once I get them going, I turn them down and let them slow simmer for an hour or more. To me, they just get better as they stew.

I get a little more involved with my collard greens, first stewing down a ham hock, which I think adds tremendous flavor. Collards, along with mustard greens, may also be cooked with this same simple method. Greens can serve as a complete main dish, or as I make them more often, a side dish, alongside most any main dish.

This is the way that I love to serve mine - scooped into a shallow bowl, along with a little pot likker spooned all around and cornbread crumbled right on top.


Add a scoop of pickled onions, a couple dashes of Trappey's hot peppers in vinegar {affil link} and some iron skillet cornbread and I am in heaven.


Here's how to make them.


Recipe: Southern Style Turnip Greens

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 1 hour 30 min | Yield: About 4 to 6 servings

Ingredients
  • 1 large bunch of turnip greens or a 1-pound package of prewashed and chopped
  • 2 ounces of salt pork, cubed
  • 2 quarts of water
  • 1 teaspoon of salt
  • 1 teaspoon of granulated sugar
  • 1 teaspoon of beef base or bouillon
  • 1 tablespoon of bacon fat or butter
  • Splash of apple cider vinegar
  • Salt and pepper, to taste
  • Pickled onions, optional
  • Hot pepper vinegar sauce, for the table
  • Hot sauce, for the table
Instructions

Clean the greens by breaking off large stems. Rinse well in clean water, several times to remove any grit or sand. Chop into small pieces, rinse again and drain well in a colander; set aside. Rinse the salt pork and cube. Add the water, salt pork, salt, sugar, beef base, bacon fat or butter and vinegar to a large pot; bring to a boil. Reduce heat to medium and simmer for 10 minutes. Add the greens, return to a boil, reduce to medium and simmer, uncovered, for 45 minutes to 1-1/2 hours, depending on texture and tenderness desired; stir occasionally. Taste, season with salt and pepper. Serve with cornbread and pass pickled onions, hot pepper vinegar sauce and hot sauce at the table.

Cook's Notes: May also be used for collards and mustard greens, or a mixture of any of the three. Trim any rind off of the salt pork before using. May also substitute streak o' lean (fried salt pork), or smoked ham hocks, hog jowl, ham or smoked turkey wings. Allow the hocks or smoked meats to slow simmer in the water for about an hour, or until the meat breaks away, then proceed with greens.

Turnip Roots: Peel, cube and rinse the roots well. Add to the pot in the last 30 minutes of cooking time.

Source: http://deepsouthdish.com
Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Southern Collard Greens with Ham Hocks and Hoe Cakes
Gumbo Z'herbes (Green Gumbo)
Greens and Black Eyed Pea Soup

Posted by on November 15, 2012
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
121114
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed