rose's southern cooked mustard & turnip greens

How To Make rose's southern cooked mustard & turnip greens

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  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.
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  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.
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  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.
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  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.
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  5

  Serve with fresh sliced tomatoes, sliced or chopped onions, or what ever you prefer.
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  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
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  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.
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