Turnip Greens and Cornmeal Dumplings
1 1/2 pounds of ham hock
2 quarts of water
1 Bunch (about 3 pounds) of Turnip greens with roots, cleaned
1 teaspoon of salt
1 cup of cornmeal
1/2 teaspoon of salt
1 cup of boiling water
1 egg, beaten
All-purpose flour |
Instructions: Wash the ham hock, and place in an 8-quart Dutch oven; add water and bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender. Peel turnip roots, and cut in half. Add turnip greens, turnip roots, and 1 teaspoon salt to Dutch oven; bring to a boil. Cover; reduce heat and simmer 2 hours or until greens and roots are tender. Combine cornmeal and 1/2 teaspoon salt; mix well. Stir in boiling water. Add egg, and mix well. Drop cornmeal mixture by tablespoon mixture by tablespoonfuls onto a well floured board, and roll in flour. Place dumplings over hot turnip greens; cover and cook over medium heat 15 minutes. |
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