Rose's Southern Cooked Mustard & Turnip Greens
By
Rose Mary Mogan
@cookinginillinois
1
This is a Southern Staple for many Southerners. We had greens often when I was growing up, almost always with Corn Bread. I had to pay special attention so I could list the measurements, when making these today, as I do not usually use a recipe. I am posting this recipe especially for Stephanie K. here at JAP, and any one else that might want to try a different spin on a Southern favorite. This is my spin on the recipe, but there are many others also. I even added the turnip bottoms. You can mix varieties together as I did or just make one type at a time. Hope you find this recipe enjoyable.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
6-8 servings depending on appetites
Prep:
25 Min
Cook:
2 Hr
Method:
Stove Top
Ingredients
-
2 lbsmoked ham hocks or other smoked meat of your choice
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1 lbbag pre washed & cleaned glory mustard greens
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1 lbbag pre washed & cleaned glory turnip greens
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2 lbfresh turnip bottoms, peeled, sliced or cubed
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1 mediumyellow onion, cubed or chopped
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3-4 clovegarlic, minced
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1 mediumred bell pepper, cubed
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1/8-1/4 tspred hot pepper flakes
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1 1/2 Tbspwhite distilled vinegar
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1 Tbspsugar
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1 1/2 Tbspbutter, optional
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·salt, optional, according to taste
How to Make Rose's Southern Cooked Mustard & Turnip Greens
- 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.
- 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.
- 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.
- Then add cubed or sliced turnip, & continue to cook over low heat for an additional 15 minutes or so or according to personal preference.
- Serve with fresh sliced tomatoes, sliced or chopped onions, or what ever you prefer.
- Don't forget the corn Bread. Here is the link for the Mama's Buttermilk Corn Bread
Mama's Buttermilk Corn Bread - 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.
