Once frozen, you can stack it. The broth, known as potlikker or pot liquor, is the best part. Today’s sharing on turnips really caught my eye because of your transparency about anemia. Do you know? If you don’t have apple cider vinegar on hand, regular distilled white vinegar will also work. Thank God for Dr. Google and people sharing their personal stories because even a hospital stay for heart palpitations with lots of tests missed this. In fact, in other parts of the United States you may hear it referred to as jowl bacon. Any tips on adding mustard greens to the turnips? I’ve so many people who are challenged in this area. I’m usually a collard greens kind of girl. • Tater Tot Ham and Cheese Breakfast Casserole• Southern Green Beans with Ham and Potatoes• Ham and Corn Casserole with Cream Cheese• Country Ham with Red Eye Gravy. Until recently, I used smoked ham hocks or a leftover ham bone for my greens. It tastes very similar to thick cut bacon. Im looking forward to your sharing on iron enriched foods. Add the cider vinegar, sugar, salt and pepper to the pot. Remove the center stems from the greens. Add one quart (4 cups) of water to the pot. Turnip greens will keep for 4 or 5 days in the refrigerator. My sister uses a cup or two of salsa. I’ve never made greens and really don’t know much about them (being an Ohio girl). My father would take me & my 2 sisters for a ride in the country on a Sunday afternoon. I let them soak for about 15-20 minutes to let any grime sink to the bottom, then carefully remove the leaves and drain the water. I love my greens and this sounds delicious – I love the idea of slowly simmering with apple cider vinegar, so tasty! I need that extra help sometimes and this has some great info on it! Discard the stems and coarsely chop the leaves. It just tastes like good greens. Turnip greens should be eaten within four days. I haven’t had Polk salad since I was a kid. https://www.allrecipes.com/recipe/218507/perfect-mixed-greens You can feed the whole family for less than $5.00. These greens look delicious. Clifty Farm pork jowls are dry-cured and smoked over natural hickory wood before being sliced and packaged. What a lovely story, Joyce! Add garlic and greens and cook until the greens begin to wilt. Three to four bunches may look like A LOT, but in the end it won’t be. Then Clifty Farm, my favorite producer of smoked pork products, offered to let me try their line of pork jowls, which are rolling out in grocery stores across the country. It also helps break down the leaves faster and gives it great undertones of onion and peppers, but it doesn’t _taste_ like salsa when they’re finished. Your email address will not be published. My preferred method is to spoon the greens and the potlikker into a freezer bag. I was relaying to him what I planned to cook on New Year’s Day. Finally, add the washed and chopped greens to the pot. Then I met and fell in love with a boy who grew up eating his Grandmama's fried chicken and his Mamaw's biscuits and gravy. November 15, 2019 By divas can cook 20 Comments. But thanks be to God, i started infusion treatments and feel brand new. Save my name, email, and website in this browser for the next time I comment. Turnip leaves or greens should be removed and stored separately in a perforated plastic bag. All that sounds delicious. It still sounds good to me,. Not happening. Next, add the apple cider vinegar. Cook the turnips greens in plain water first, pour off the water and then proceed with the recipe. Reduce the heat to low. I’m feeling like a new person these days and it’s crazy how I didn’t even realize how worn down I was. I am too lazy (orhungry?) You can eat them in their raw form or cook them down similar to spinach or kale. I have neither symptom but know so many people who do. Leave several inches at the top for expansion. Turnips grow under the ground. The greens turned out great! ALL of the low-iron symptoms that I’ve had for over 6 years (heart palpitations, ice cravings, extremely brittle nails, fatigue, dry hair, occasional dizziness, brain fog) have gone away completely. Not because they are in abundance everywhere this time of year but because I am trying to treat my anemia with food. Once you taste these soul food turnip greens, you’ll see how it was possible for me to nearly finish the whole thing! Cook the turnip greens for 20 to 25 minutes, or until the greens are tender. Cooking times: Cooking times will vary greatly. I am trying this but no way can I get 2 and a half pounds of greens.. Simply pour one quart of water over the jowls, bring to a boil, cover the pot, then reduce the heat to low and simmer for 10 minutes. Thanks for that tip, Paige! Cook for 3-5 minutes to render off some of the grease, but so not drain the grease. Both are simmered for long period of time to soften them up, which makes them idea for this recipe. Once the greens have all been added, cover the pot, reduce the heat to low, then wait. You buy what looks like a truckload, but then after you cook them down you’re left with something that could fit into the palm of your hand. Turnip greens should be eaten within four days. The diced turnip root adds color, flavor, and texture to the greens. Turnips are a root vegetable closely related to kale, broccoli, cauliflower and cabbage. To freeze, spoon the cooled greens and the potlikker into a freezer bag. There are several ways to lessen the bitterness of turnip greens *Note* Turnips greens that are picked when they are young and small will have a much better flavor and are very tender. How do you get the bitterness out of turnip greens? Turnip greens have long been a favorite vegetable in the South, where cooks save the leaves of the turnip roots and prepare them similarly to collard greens and mustard greens, often with ham or pork.This version contains salt pork, but you can use another kind of pork cut—bacon, streaky bacon (pork belly), ham hocks, hog jowl, smoked pork chops, or similar meat. Add the greens. I’ll get into all that in a minute but, first, let’s talk about these soul food turnip greens! 1. Heat the pork jowls in a large stock pot over medium heat. Steam the turnips greens for 2 to 4 minutes. I’m sure cooking turnip greens in plain water is the healthiest way. I sure hope it turns out because is sounds so good.. Apparently, an iron test isn’t standard in bloodwork, which is crazy to me. This post is sponsored by Clifty Farm. I am dying about the smell in your house when the football player came over! When money was tight we would have Polk salad, pinto beans, a pan of cornbread & sweet tea. Can I use collards instead & Do I still use the baking soda. In addition to the vinegar, add one teaspoon of sugar, one teaspoon of salt and ½ teaspoon of pepper. Only difference is she did not use liquid smoke but I like it better with the smokey flavor. Carefully fold the top of the bag down to squeeze out all the air, then seal. My grandma taught me how to make turnip greens she was from Mississippi we would cook 9 Bunches of turnip greens to 3 Bunches of mustard she loved her salt pork for me I kind of like bacon and I put in baby back ribs I slice each one by the bone and put them in there I love them and don’t forget about the turnip bulb I peel them and slice them like a potato and put them in there salt and pepper bacon grease and about a tablespoon of sugar when it’s done I love them with some good cornbread and I do cook them for about 3 or 4 hours I hope you all do enjoy this recipe I’ve always enjoyed it since I was a little girl helping my grandma cook these excellent turnip greens. Turnip greens, spinach, and kale have been in heavy rotation in my house these days! Speaking of juices, don’t dump those out! Storing turnips with the greens attached makes them rot a lot faster than if the greens are removed. I was always taught to pour off the first water but, I never knew why. I wish she was here to taste them! What a great spirit of excellence you display! This post was very helpful. I’ve even had a reader recommend using salsa! I’ve never made and/or ate “greens” that I know of, I’m going to have to try it, just once!!! And your story about your house smelling like a fart made me laugh. Especially if I am including some with breakfast because I need the minerals they provide. Mmm, that’s what I want for dinner tonight! Because turnips are a root vegetable that grows in the ground, it’s a good idea to wash the leaves first to remove any grit and grime. Yes, 20+ years later I can laugh about that incident. Allow the turnip greens to cool completely before transferring them to an airtight container with a lid. Learn how your comment data is processed. Get Menu Ideas, Cooking Tips, Updates & More + Free Kitchen Helper Guide! The opinions contained within are my own. Yes! You may need to add them in batches, stirring between each addition until they wilt a little to make room for the next batch. Bring the pot to a boil again. When simmered with a pot of greens, the leaves naturally absorb the smoky, salty flavor. Method #3 and #4 are my go-to’s! I bet your grandma’s recipe is AWESOME! Please remember, even though I was born in the South, I was raised by two Mid-Westerners. It tenderizes the greens and adds great flavor. You want to remove this before cooking.