Turnip Greens

[essayons75]

Turnip Greens (substitute Kale, Mustard, or Collards)

1 tablespoon bacon drippings or a few pieces of bacon chopped and fried
2 to 3 ham shanks or a meaty ham bone or ham hocks
1 1/2 cups chopped onion
2 cloves garlic, minced
2 bags of “Glory” brand Turnip, Mustard, Kale, or Collard greens. The bags are found with the packaged salads.
Roots to taste – turnips, rutabagas, carrots
1 1/2 cups chicken broth
2 teaspoons Worcestershire sauce
1 chopped jalapeño (optional)
salt and pepper, to taste

In a large pot, heat bacon dripping. Add the onions, ham shanks or ham bone; cook, stirring, until onions are wilted. Add the garlic and cook for 1 minute longer. Add the chicken broth and roots, bring to a boil. Add the greens, a few handfuls at a time, adding more as the first batch wilts. Reduce heat to medium-low; add Worcestershire sauce. Cover and simmer for 30 – 40 minutes. Taste and add salt and pepper as needed.

Serve with pepper sauce.

[FISHNNUTT]

so wheres the hushpuppy recipe ? Hmmmmm!
been waiting months for this

[essayons75]

Rat cheer my friend.

This my momma's recipe. They get rave reviews. Don't over stir them!

Hush Puppies (3 dozen)

2 c. – Corn Meal Mix
½ c. Self Rising Flour
½ c. – chopped onion
3 green onions w/tops – chopped
3 eggs lightly beaten
1 clove minced garlic
½ can cream corn
0-1 t. sugar (to taste)
½ -1 c milk (not too thin)

Mixed together stirring lightly. Over stirring will make them hard, not fluffy. Spoon should be able to stand-up in batter. Use tablespoon to spoon into grease.

Here is final picture of greens. Now I'm in search of the best corn bread recipe.

[jdot7749]

I see some one likes to overstate the simple art and taste of fine turnip greens. Probably ruins collards and mustard as well.

[Charlie2]

Originally Posted by jdot7749

I see some one likes to overstate the simple art and taste of fine turnip greens. Probably ruins collards and mustard as well.

Greens need no treatment other than some fat meat for flavor.

To put all kinds of condiments etc, in them disqualifies them as 'Turnip Greens'. JMHO C2

[essayons75]

Originally Posted by jdot7749

I see some one likes to overstate the simple art and taste of fine turnip greens. Probably ruins collards and mustard as well.

Originally Posted by Charlie2

Greens need no treatment other than some fat meat for flavor.

To put all kinds of condiments etc, in them disqualifies them as 'Turnip Greens'. JMHO C2

Now we have "Jr. Top Chef Wardens".

Recipe was so bad I made it again to make sure.

[jdot7749]

If I wanted to mask the taste of the greens I'd cook someting else

[Charlie2]

Originally Posted by essayons75

Now we have "Jr. Top Chef Wardens".

Recipe was so bad I made it again to make sure.

Well; someone has to police you "Jr Top Chefs" before you create harmful misconceptions regarding the true taste of turnip greens.

If you're going to cook a mixture of jalapenos and other exotic herbs and spices, you may as well just pull a handsfull of weeds and cook them. . Leave the turnip greens for someone who enjoys the flavor of unmistreated turnip greens.

Condiments, herbs, spices and other junk added to any food detroys the original flavor of the individual product.

Think about your stomach! Do you really want to eat that "stuff"? Drink a bottle of hot sauce first to dull the taste buds. Bon Appetit! JMHO. C2

[essayons75]

Ha! I think we need a competition for the best side dish cooked on site like Iron Chef at the next 2cool fish fry. Everything to include cutting onions, turnips....must be done by your own hands while the crowd watches. Must feed 50 folks. Put your skills to test while the crowd watches. Talk is cheap!

Can't be there?...get to work at home and post up some recipes and pics.

[essayons75]

I can't do it like Captain Dave, but here's some more pics of my love for cooking...lots of work in these. Where are y'all pics?...in the Jungle?