Turnip and Collard Greens
- Yield 4 servings
A perfect Southern classic, Turnips and Collard Greens
Ingredients
- 3 tablespoons margarine
- 4 slices applewood-smoked bacon, chopped
- 1 medium yellow onion, chopped
- 1 (8 to 12 ounce) ham hock, chopped
- 1 turnip bulb, chopped
- 1 teaspoon crushed red pepper
- 1 pinch freshly ground black pepper
- 2 tablespoons prepared horseradish
- 1 pinch wasabi powder
- 1 tablespoon powdered ham base
- 1 pinch salt
- 1 tablespoon sugar
- 4 to 6 cups water
- 1 pound collard greens, washed, stemmed, and chopped
- 1 pound turnip greens, washed, stemmed, and chopped
Instructions
- In a large, heavy pot over medium heat, melt the margarine. Add the bacon, onion, and ham hock, and sauté until the onion is translucent, 5 to 6 minutes. Add the turnip, red pepper, black pepper, horseradish, wasabi, ham base, salt, sugar, and 4 cups water, and stir. Add the collard greens and turnip greens, partially cover, and cook on medium heat, stirring occasionally, until tender, 45 minuntes to 1 hour. If necessary, add more water.
- Taste the greens and add more salt and black pepper if needed.
Recipe reprinted with permission from Chris Chamberlain’s The Southern Foodie: 100 Places to Eat in the South (Thomas Nelson, 2012)
