FRESH MUSTARD AND TURNIP GREENS
I love fresh greens of any kind and you can cook them all together or separate. Collards, turnip or mustard greens served with onion, vinegar and boiled eggs are wonderful. Of course, you need some cornbread to soak up the “pot likker”. That’s the juice left in the pot! We love them all and mustard greens are probably our favorite. Greens are a favorite dish to serve on News Years Day as well as any time of the year.
Mustard greens, collards and turnip greens are all easy to prepare and make a delicious side dish anytime.
2 to 3 bunches of greens, about 2 pounds (Can be turnip, mustard or collards) 1 large onion, chopped (Optional) I don’t like onion cooked in my greens. I like to add it later after the greens are cooked. 1/2 cup pork jowl (can use ham hocks, salt pork, ham or bacon) chopped 1 cup water (Can add more. I like to have some pot likker on my greens) 1 teaspoon sugar (Optional) 2 to 3 slices bacon, cooked and crumbled on top (Optional) Bring water to a boil, add meat to pot and cook about five minutes. Remove stems from greens and wash several times. No need to drain greens. Add greens to pot along with onion and sugar. (Some people don’t add sugar but I always add a small amount of sugar to fresh vegetables because I think it brings out the flavor. Cover greens and cook until tender. I cook mine about 15 minutes. I don’t like them overcooked. Makes about 6 to 8 servings. Enjoy!
The best comfort food will always be greens, cornbread, and fried chicken. ~Maya Angelou.
Fresh Mustard and Turnip Greens
We love mustard and turnip greens!
Ingredients
- 2 to 3 bunches of greens about 2 pounds (Can be turnip, mustard or collards)
- 1 large onion chopped (Optional) I don’t like onion cooked in my greens. I like to add it later after the greens are cooked.
- 1/2 cup pork jowl can use ham hocks, salt pork, ham or bacon chopped
- 1 cup water Can add more. I like to have some pot likker on my greens
- 1 teaspoon sugar Optional
- 2 to 3 slices bacon cooked and crumbled on top (Optional)
Instructions
- Bring water to a boil, add meat to pot and cook about five minutes. Remove stems from greens and wash several times. No need to drain greens. Add greens to pot along with onion and sugar. (Some people don’t add sugar but I always add a small amount of sugar to fresh vegetables because I think it brings out the flavor. Cover greens and cook until tender. I cook mine about 15 minutes. I don’t like them overcooked.
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I live in Northern California and cannot find turnip greens either fresh, frozen or canned. I used to be able to at least buy Allen’s canned but no more except for the ones that has all the stuff added like smoke, etc. Seems like they have all disappeared. I love love turnip greens. I sort of like Mustard Greens but hate spinach and Collard Greens. I love your recipes.
What is the best way to remove the turnip greens from stems? I wash the turnips greens several times until the water is clean (sandy debris at bottom). I find it hard to strip the greens from the stems. What is your recommendation? Thank you.
I just wash them under the faucet with water running removing any dirt or grime with my hands. I put mine in a salad spinner to dry them but you don’t have to do that. Then strip the greens from stems. The stems are edible if they are not too big I just leave them. Hope this helps.
Pork jowl is not easy to come by but SOOO good!
I guess it depends where you are at on whether or not you can find pork jowls. I find them pretty much everywhere here in North East Texas, thank goodness!
i dont know where you live but i am in alabama and every grocery store I go in i see pork jowl in all of them .hope you can find it when you need to.
I love good greens! Yours look lovely!
I planted a small row of turnip greens about 3 weeks ago and they are growing. Love them – only my own – not from store – I cook the same way but maybe a little longer and add chopped crisp bacon on top along with slices of hard boild egg….
The only thing I would do differently is add more water. I want to be sure to have enough pot likker to soak my cornbread good! YUM!