The Foodist: Turnip Greens
The Foodist: Turnip Greens, very easy to make and can be served as a side to many dishes. Make it in pressure cooker or on the stove in a nice heavy bottom pot. Either way it will be yummy.
- 2 bunches turnip greens
- 4 turnips small to medium size diced
- 1 smoked ham hock
- 1/2 onion, chopped
- 1 teaspoon sugar
- 1/2 teaspoon salt
- freshly ground black pepper
- 2 cloves garlic, chopped
- 1 cup water
- 1 teaspoon olive oil
- Apple cider vinegar
- Add oil and onions to the heavy bottom pot. Saute with garlic for a few minutes, until fragrant.
- Meanwhile wash turnip greens with cold water. Cut out stems and chop greens in about 2 inches strips.
- Add greens to onions and garlic. Add ham hock, water, salt and pepper, and a dash of vinegar (the vinegar adds to the flavor but also cuts down on the aroma of the turnips while cooking).
- Close the lid and cook on medium-low heat for about 45 minutes.
- After fifteen minutes add the diced turnips.
- Pull out ham hock. Cut all the meat off ad chop it. Put back into the pot and stir.
- It’s done when greens are soft.
- Freeze leftovers for up to 4 months.
- Refrigerate in a glass or plastic container for up to 5 days.
- Wash greens thoroughly. There is usually some dirt between the leaves that you will want to clean.
- Some folks use smoked turkey necks or butts (but I am not a fan). You can also use pork bacon instead of ham hock if you want, but the hock adds much more flavor. Salted pork will work well too.
- Pressure cook for 10 minutes or cook on the stove for 45 minutes.
- Use collard greens or mustard greens instead if you don’t have turnip greens. The flavor and texture will be similar.