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November 17, 2005

Ron's Southern Greens

Ron's Southern Greens

1 bunch mustard greens
1 bunch turnip greens (preferable with turnip roots)
water
taste salt
taste black pepper
3 whole hot peppers
2-3 lbs smoked meat of your choice (smoked ham hocks, pig tails, neck
bones, bacon)

Fill large pot (pressure cooker if you have one) 3/4 full of water. Add
salt and black pepper to taste, stir well and then add smoked meat and hot
peppers. Cover pot and turn burner on high. When water starts to boil, turn
burner to low and proceed cleaning greens. You want the meat to form a broth
by cooking about 1 - 2 hours prior to adding greens.
Cut turnip roots from turnip greens. Peel outside layer from roots, dice
roots in 1/2" dice and add to pot with meat.
Wash greens well in several changes of fresh water (there is nothing
worse than gritty greens). Trim away and discard large stems and any
discolored or damaged portions. Cut or tear leaves crosswise into
approximately 1/2"-3/4" widths. Add greens to pot and cook on low, covered
for 1 1/2 - 2 hours.
Some like to have corn bread on the side. I prefer old fashioned corn
pone or cracklin corn pone fried in a skillet. You can also substitute or
even add collard greens to the recipe if desired. Some also omit the peppers
and apply a splash of pepper sauce to their greens after they are dished up.
Enjoy and have a Happy Thanksgiving.

Contributed to our recipe list by Ron.

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Posted by Willie Crawford at November 17, 2005 02:39 PM

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