| Turnip Greens with Hog Jowl 1 pound of mustard greens
1/2 pound of salt pork, fresh hog jowl, or ham hock
water
1 pound of young tender turnip tops |
Instructions: Wash and drain the mustard greens. Put in pot with meat. Add just enough water to cover. Simmer, covered, until the meat is tender. Wash and drain turnip tops. Place in a pot with enough water to cover and simmer until tender. Add turnip greens with juice to mustard greens, meat and broth. Simmer, covered for 10 minutes. Drain and reserve liquid. Slice the meat and serve over greens. Juice drained from the vegetables is called "pot licker" and can be served in cups. Serve with corn bread. Makes 4 servings |
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