Turnip Greens Cooked in Rich Pork Stock Recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 1 1-pound piece smoked pork shoulder or ham shanks, cut into 1/2-inch cubes
  • 3 pounds coarsely chopped turnip greens, kale, or mustard greens, thick stems discarded
  • Thinly sliced sweet onion (such as Vidalia or Maui; optional)

Recipe Preparation

  • Combine 16 cups water and pork in very large deep pot; bring to boil. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Using sieve or slotted spoon, remove pork pieces from broth and discard. DO AHEAD Broth can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.

  • Return broth to boil. Season lightly with salt and pepper. Add greens to broth by large handfuls, allowing greens to wilt slightly before adding more. Cover and boil gently over medium heat just until greens are tender, about 10 minutes for mustard greens and 20 minutes for turnip greens or kale.

  • Drain, reserving cooking liquid. Transfer greens to serving bowl. Moisten generously with cooking liquid (reserve remaining cooking liquid for another use). Season to taste with salt and generous amount of pepper. Scatter onion over, if desired, and serve.

Reviews Section

Soul Food Turnip Greens

Turnip greens, spinach, and kale have been in heavy rotation in my house these days! Not because they are in abundance everywhere this time of year but because I am trying to treat my anemia with food.

A few weeks ago, I learned that I had low-iron anemia. And honey, let me tell you first hand, iron affects EVERYTHING.

I’ll get into all that in a minute but, first, let’s talk about these soul food turnip greens! I decided to use a variety of iron-rich foods to bring my iron to a healthy level before trying supplements, and boy is it working!

The first thing I made were these soul food turnip greens and nearly ate the whole pot!! Greens are on sale, so I’ve been racking up. I’m usually a collard greens kind of girl. However, turnip greens have so many vitamins and minerals, including vitamin C! Vitamin C helps your body absorb more iron from the foods you eat. Yep give me all the greens!

How To Cook Turnip Greens (Soul Food Style)

I’m sure cooking turnip greens in plain water is the healthiest way. Boooo, hiss. Not happening. The ONLY way I can tolerate any kind of cooked greens is when it’s done soul food style! These soul food turnip greens are first washed and scrubbed several times (a must) and then cut into pieces. I like to purchase the precut and washed bags if they are on sale. Although you’ll still need to wash them. Finally, they are simmered in savory chicken broth with onions, garlic, red pepper, smoked turkey, red pepper flakes, liquid smoke and a splash of hot sauce. See where I’m going here? Just flavor on flavor on flavor! Nothing but soul!

Once you taste these soul food turnip greens, you’ll see how it was possible for me to nearly finish the whole thing! They are so good!

How do you get the bitterness out of turnip greens?

Turnip greens have a bitter bite that is just the nature of the plant. Once it’s toned down a bit it’s quite delicious! I use to think I didn’t like turnip greens but it was only because steps weren’t made to lessen the bitter taste. 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.

1. Cook the turnips greens in plain water first, pour off the water and then proceed with the recipe.

2. Add sugar (not my faovrite method)

3. Cook the turnip in a savory salty broth.

4. Add baking soda.

Method #3 and #4 are my go-to’s! Cooking turnip greens in salty, smokey, spicy chicken broth is the bees knees and really flavor those tunip greens to pure perfect! Salt is one of my favorite ways to cut the bitterness in tunip greens. I then add about 1/2 teaspoon baking soda to the broth and simmer for the last 20 minutes. Works like a charm!

If you’re vegan, use a good vegetable broth like Better Than Bouillon and a bit of smoked salt for fantastic flavor. Also try this recipe for vegan collard greens!

Sometimes turnips greens will have a strong bite if they aren’t cooked long enough. I like to REALLY cook (overcook) my greens. I guess it’s a southern thing but I’m not into my greens having a firm texture at all.

Besides eating these soul food turnip greens to help boost my iron-absorbtion, I also added other healing, iron-rich foods to my diet. My cousin, “Dr. Mechelle,” as I call her, recommended several iron fluorine teas like Elderberry, blue vervain, dandelion root, and sarsaparilla tea. I also added key lime water and grass-fed beef. I’ll create a different post about the foods that I used once I get my iron rechecked in a few months.

It’s definitely working, though! My goodness, can I tell a night and day difference! 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 lessened but gone, gone.

I’m feeling like a new person these days and it’s crazy how I didn’t even realize how worn down I was.

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. Apparently, an iron test isn’t standard in bloodwork, which is crazy to me. I ended up having to go through my holistic doctor to get one.

Hopefully, this post will help someone else out there! If not, you just stumbled on probably the best recipe for soul food turnip greens!


Turn up the Heat with These 19 Turnip Recipes

Crunchier than potatoes and starchier than radishes, turnips are used in some of our favorite winter root recipes. The pink-blushed, creamy-white roots should be readily available with the crop of winter produce at your local market. Pro tip: Don’t throw away the greens! Every part of the humble turnip can be used, whether it’s simply salt-roasting them till buttery and tender or giving the leaves a quick sautée for an elegant vegetarian dish. For even more ways to honor the turnip, we’ve rounded up our favorite turnip recipes here.

Salt-Roasted Turnips with Goat Cheese and Greens

Kobe Desramaults uses almost no spices at his Michelin-starred restaurant In de Wulf, located in an isolated corner of Belgium. Here he relies on salt roasting to make these turnips, served on a bed of creamy goat cheese, buttery and tender. Get the recipe for Salt-Roasted Turnips with Goat Cheese and Greens »

Braised Turnip Greens

There’s no shortage of greens you can cook, but the Memphis BBQ Company goes for turnips. The vegetables grow wild in the Mississippi Delta, and the greens can be cooked just like collards. Cube up the turnip roots for a full side dish. Get the recipe for Braised Turnip Greens »

Roasted Turnips and Greens with Bacon Vinaigrette

Pleasantly bitter turnips are roasted until sweet and then slicked with bacon fat and tossed with sherry vinegar and their own wilted green leaves in this warming side dish. Get the recipe for Roasted Turnips and Greens with Bacon Vinaigrette »

Cracked-Wheat Porridge with Hen of the Woods Mushrooms and Turnip-Top Salsa

Cracked Wheat Porridge with Mushrooms

Dashi-Braised Chicken with Root Vegetables

Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking it has the remarkable effect of accentuating the flavors of anything cooked in it. At the Los Angeles restaurant n/naka, chef Niki Nakayama uses it to braise chicken thighs and root vegetables for a hearty, comforting dish. Get the recipe for Dashi-Braised Chicken with Root Vegetables »

Turnip Salad with Green Grape Vinaigrette

Turnip Salad with Green Grape Vinaigrette

Turnip Galette

Turnip galette is much like a “cake,” created from thin layers of delicately sliced turnips. See the recipe for Turnip Galette »

Braised Duck with Turnips

The origins of this popular French dish are believed to date back to the Roman gourmand Apicius. See the recipe for Braised Duck with Turnips »

Turnip “Fries”

Based on a dish that was originally made with rutabagas, turnip “fries” are coated in olive oil, parmigiano-reggiano, and nutmeg before baked to a golden crisp. See the recipe for Turnip “Fries” »

Turnip-Potato Purée

A turnip-potato mash is served well alongside pork sausages. See the recipe for Turnip-Potato Purée »

Turnip Soufflé

Easily overlooked root vegetable may offer a sweet and refreshing surprise in warm, earthy dishes. See the recipe for Turnip Soufflé »

Turnips with Anchovies

Adapted from A Mediterranean Harvest by Paola Scaravelli and Jon Cohen, this simple dish turns heads and is easy to make. See the recipe for Turnips with Anchovies »

Turnips with Yogurt and Tomatoes

Marinating turnips in salted yogurt draws out the excess moisture for a juicy, crunchy bite. See the recipe for Turnips with Yogurt and Tomatoes »

Rabbit Stew with Red Wine

Celebrated chef Jean-Louis Palladin, formerly of Jean-Louis at the Watergate Hotel in Washington, D.C., grew up not far from Cahors. His recollections of a childhood spent eating wild game and mushrooms inspired him to develop this recipe for SAVEUR. See the recipe for Rabbit Stew with Red Wine »

Rice with Duck and Turnips

A traditional rice dish of Valencia, rice with duck and turnips is traditionally made in a Spanish cazuela: a round, medium-deep vessel made of partially glazed earthenware that perfectly melds the flavors.

Hashed Turnips

Earthy, flavor-packed turnips will perfectly pair with a Thanksgiving turkey or wild duck dish. See the recipe for Hashed Turnips »

Turnips with Candied Bacon

Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat. See the recipe for Turnips with Candied Bacon »

Turnip Greens Cooked in Rich Pork Stock Recipe - Recipes

If cooking before the first frost, add a sprinkle of sugar to cut the bitterness.

I don't throw away the rib. I just cut down to the tuff part, I cook rib & all. will try ur way never heard of it gonna give it a try.

well i like the callard ,mustard,and kale greens mixed together w/turnips and smoked pork meat and salt and pepper

Me too, even all with kale and atvthe verybendbo throw in some spinach. U use green onions.

Just cooked a pot of greens last night for New Years Day, sometimes I'll use smoked neck bones, last night I used salt pork. We're doing the whole deal for New Years Day, roasted pork shoulder, collard greens (w/pepper vinegar of course), sweet potatoes, black-eye peas, deviled eggs, cornbread and sweet tea, and last but not least a caramel cake for dessert. Oh yeah. My mom grew up in North Carolina and they say the same thing about the frost and the collards, although now, she'll buy them before a frost and freeze them a few days before cooking them. She says it makes them "more tender". And let me tell you, if you cook your greens with the ribs in them? well that would be a time where you'd just eat them and under your breath say "bless her heart, she doesn't know how to cook greens. "

I agree if you cook your greens with the ribs then you sure aren't a true Southerner. This is why I'm so shocked when I order them at a famous Southern cook's restaurant and they are full of ribs!! I love greens.

Ummm I'm from Mississipi and thats not true. I pull off the steams but some people don't. Thats moreso a preference and a bit over dramatic to say that this makes someone "non southern" or they can't cook greens.

I'm thinking I need an invite to YOUR house this New Year's YUMMMM! My dad grew up in North Carolina and my mom in South Carolina. I feel like you're calling me home. I'll get there early so I can sample everything and by sample I mean devour. Just so you know.

being a soritiary sister from the south, i know EXACTLY what "bless your heart" means, althouh I use it all the time with people i love. figure that on out haha

Will these still be okay if I omit the onion? My husband doesn't like onion and refuses to eat anything with onion in it.

I used 10 ozs of greens 5 strips of turkey bacon, half an onion, and a cup and a half of water, which I slowly added over the course of an hour. Salt, too. Yummy!

This recipe looks excellent but I don't really know what "collard" greens are. They look like a type of cabbage. Am I right? If so, what type? Could I use what we refer to as "spring" greens? Or should they be the leaves of "sweetheart " cabbage? Hoping you won't mind replying. Thank you.

Nope. Collards are a type of greens that are grown durring cold weather. They are dark green, large leaved in a bunch. Also similar to mustard and turnip greens. Just look for them in the produce section especially during fall/winter.

I've always boiled mine with smoked turkey, I can't wait to try this way!

My husband doesn't like greens, especially the smell, so I cook them outside in a pressure cooker on the eye of my gas grill! Like you, I start with bacon (applewood smoked, thick cut), but I add a splash of apple cider vinegar, a can of chicken broth, a can of petite diced tomatoes, a few cloves of garlic, some red pepper flakes, salt and pepper. They take about 15 minutes after the pressure is rocking. YUMMY! And the pot liquor is drinkably good! Thank you for talking about taking out the center stem. I hate when collards or turnips are served with that stem! Happy Thanksgiving!

That sounds absolutely divine! Thank you for sharing and happy Thanksgiving to you too!

Hey there South Your Mouth! So I have a pot of your Tuscan Chicken Stew going on a dreary Sunday and the smell is making my stomach roaaaarrrr!! Now I'm looking at your recipe for collard greens since collards are my FAVORITE green AND vegetable. I was raised by South AND North Carolinians and I gotta say. never heard of greens done in a skillet. I've always done them boiling in a pot of water with vinegar, ham hock or neck bone, boil 'em down til they're dark and of course salt and pepper. LOVE 'em that way lemme just say. However. your way sounds like I need to try 'em that way. especially with the deliciousness of bacon and bacon fat. which I grew up on. Do not judge me folks. I didn't say anything about the lard! Moving on. I LOVE your site! I LOVE the way you write! It's like we're sitting down chatting with each other (which we are in my mind). Your recipes call out to me. Jaaaackie. look what I have for youuuuuu. Ahem. OK. Off to check my stew South. Have a glorious Sunday. I'm about to. Time to make the cornbread. Later gater.

Jackie, thank you! I try to write like I talk for the exact reason you said. So it'll seem like we're yacking in the kitchen. Try cooking greens like this. you'll never go back! Peace and bacon grease :)*


A mess of greens is about as many greens as you can cram into a plastic shopping bag.

To get drippings, fry 4 to 8 strips of bacon in an iron skillet or frying pan until you have gotten most of the grease out and it thickly coats the bottom of the pan.

KEEP IN MIND: If you boil them without frying first, you will have to boil for at least two hours with some type of pork to reduce the bitterness of greens in general. My father boils his all day with a ham hock, and they turn out pretty good, but there is no need for that type of time commitment unless, of course, you have an unbreakable family tradition or sadly have no teeth (no judgement here, toothless ones)!


Reviews

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

Found some small turnips with their greens for sale at the farmer's market. Wise farmer advised that I separate the greens and turnips because the greens suck the moisture out of the turnips. I made this dish a week after purchasing so I'm glad I followed the advice. I agree with the other reviewers that the smaller and more tender turnips would work better. I struggled to find good apples in late July but found some crisp Fuji. I used some black forest bacon instead of a ham hock (impossible to find in July). I sautéed the turnips in the bacon fat for a few minutes and then added the greens. I added water a little bit at a time to keep it from getting overly watery. I added some reserved crisp bacon at the end and served with a simple thin boneless pork and cornbread muffins. Finished with a strawberry pie. Greens and turnips were a 4 but the apples made it more like a 3.5.

This is very much like how my Grandmother used to make her turnips and greens but with apples. Delish! I added a few red pepper flakes to taste. Also, those who have complained about the liquid in the recipe leftover, in the South, this is sometimes the best part and smoked up with a good, crusty cornbread.

Delicious - now part of my New Year's day tradition. Have made it 3 years running.

Ack! I forgot to vote my forks in the last post and it made the overall fork rating for the recipe go down!! I give this one a full four forkloads.

This is just the perfect late summer/early fall dish whilst young turnips and apples are in season. I didn't have a ham hock on hand, but used a non-cured, smoked ham steak cut up and it lent just the right amount of stock flavoring to the dish without being over-powering. Yes, it's a bit too liquidy, but I simply served it with a slotted spoon. This would be a great side dish for a roast pork or seared pork chops. Lovely !

This was delicious, though I didn't have pork hock and so used thick sliced bacon cut into small pieces. I will say, though, that it's very brothy, which is a presentation challenge - and I poured off about half of the liquid. Still, it was delicious - I had baby turnips with greens attached from the farmer's market as well - could see how larger turnips and older greens might be bitter. I served it as a first course before this site's Spicy Shrimp with Andouille Sausage on Grits - if you haven't tried that, you really ought to!

This recipe is fantastic. My turnips and greens came right out of my garden and were not any larger than 3". I can't help wondering if the bad reviews that are on here are from people using store bought or overly large and bitter turnips. My dish didn't even have a tiny hint of bitterness. It was just fantastic! I did take others' advice and strain and reduce the broth a little bit. Otherwise, I made everything exactly as written and it was absolutely delightful and flavorful.

This simple, homely-sounding dish is absolutely fantastic. I used wonderful (unpeeled) Haruki turnips and greens from the farmers market and a big bunch of curly kale as well, and a huge and delicious ham hock. I took the advice here to strain the veggies and reduce the broth--brilliant. The Gala apples and turnips both held their shape and the flavors blended perfectly. It was even better the next day over quinoa. This is simply one of the best everyday meals I have ever made.

Gourmet republished this recipe in their special holiday issue. Surprising, since this recipe turned out terribly bitter and watery. The ratio of ham to greens is too low, and the turnips soften much more slowly than the apples. Braising the greens causes them to leach their bitter water into the otherwise lovely ham broth. When the dish is finished, you have rapidly disintegrating apples, firm turnips, mounds of greens, all swimming in cups of bitter broth, which you will desperately fork through in search of the few dots of smokey ham.

We used kale in this dish instead of turnip greens. The combination of the stewed greens and the turnips is sublime however, I don't think the apples really added much to this dish. We'll probably make this again, but replace the apples with extra turnips.

This was so good. I added some chopped onion and garlic. I also used smoke turkey instead of the ham hock. This recipe is a keeper.

I made this with some gorgeous turnips I found at the farmers market. I used bacon instead of the ham hock and following the other reviewers' suggestion, I strained the juice, add the butter and reduced it down to a glaze. Doused in glaze and sprinkled with crumbled bacon, this was quite a yummy dish which paired really well with a juicy pot roast.

Yak! There is nothing good about this recipe. I followed it exactly except for the vinegar. I didn't have cider vinegar so used rice vinegar instead. But it can't be the reason. The ham was undercooked and tough even after one hour of cooking. It was way too watery. The flavors just didn't come together. I usually had good luck with the recipes on this website but not this one.

this is a very good recipe--and as others have mentioned, perfect for the fall csa bounty. I've made it with bacon and without any meat. Still very good. I love the apples and turnips together.

We husband and I were really wowed by the depth of flavor from such a simple recipe. We used both turnip and beet greens, since that's what we had from our CSA. We replaced the ham hock with 4 oz. of smoked tofu, since we're vegetarians. And it was absolutely delicious. With baked sweet potatoes and chipotle corn bread, it made a terrific dinner. We will definitely make this meal again it's easy, healthy, and bursting with flavor.

I had a bunch of turnips with greens from the farmers market and was looking for a recipe to use them. My husband is not a big fan of greens or turnips, but he loved this dish. I took the advice of the previous poster and reduced the liquid which did concentrate the flavor. I found I did not need the added salt, as the Black Forest bacon I used was salty enough for our taste.

This is the best use of turnip greens that I've found. A bunch of three medium to large turnips and their greens is a good amount for this recipe. I used a meaty hambone instead of a ham hock, sucanat instead of white sugar, and only one tablespoon of butter. There was quite a lot of liquid by the time the vegetables were done, so I strained them from the liquid and then reduced it down to a thin glaze (to about 1/4 of the original volume) with the second tablespoon of butter and added just enough back to the vegetables to make them wet and juicy. Very tasty recipe.

Oh my god, I am in love with turnip greens and I am in love with this dish. I made it a week ago as an effort to use the turnips and their greens that came with my share from my local community farm. I forgot the butter the first time around and decided it was fine without it. Also, when I made it the first time, I served it as a side dish. The second time, I ate this dish as a standalone soup. Yummy.

I used rutabaga and kale. Had roasted a spiral ham the day before so used the ham bone. Also used Mac apples as that's what I had on hand. No butter added. Wow. I was surprised at how easy and wonderful this was.

This was MUCH better the next day. So, it would be great for Thanksgiving to make the day ahead. Also, I would recommend using a ham hock and then adding in a bunch of chopped ham in addition. We found that the bites of meat really added to the overall taste. Definitely a lighter side and only for more veggie-friendly people!

great if you like greens and was good for the menu at Thanksgiving. Not my favorite from the Nov issue but my husband raved about this and so did the men at the table who love collards. I would try to find a meatier ham hock next time.


Getting back to our green roots with potlikker soup

Collard greens, pork stock, and corn dumplings soak in the rich broth of history. (Photos by April McGreger)

Recently I was one of more than 1,000 Southern farmers, chefs, and co-producers attending the Georgia Organics Conference in Athens, Ga. The theme of the conference was “Reclaiming Agriculture,” with the spotlight on “culture.” The keynote speaker, Slow Food International founder Carlo Petrini, gave an inspiring speech calling on all there to remember that Slow Food‘s mission is not simply to support local food, but to preserve local, cultural food practices. He suggested that if we can reconnect food to culture, we can restore a healthy relationship with food. He stressed that we must get back to the place where food is sacred, with important ties to both family and religion, just as animals were sacred to the hunter gatherers thousands of years ago.

One of the greatest problems with our current industrialized food system, Petrini argued, is that we have become so preoccupied with price that we have forgotten all about value. He suggested that we combat the higher price of good, clean, and fair food by valuing it more and wasting less. Currently 22,000 tons of food are wasted daily in the United States. No wonder we insist on it being cheap we are buying twice as much as we need.

Carlo Petrini inspires farmers and cooks in Georgia Petrini challenged us to take a hard look into our refrigerators, where we were sure to find “parsley begging for mercy,” and encouraged us to be less wasteful cooks. He called on chefs and home cooks alike to bring back the art of recycling leftovers, invoking the great Italian peasant soup ribollita, which is made from yesterday’s leftover beans, greens, and bread. He also praised Georgia’s collard greens, which he called “a monument to Georgia.” The greens are resilient and easy to grow, cooked in a rich pork broth made of less desirable cuts of pork or various pork scraps, and served with simple, aromatic corn bread for a satisfying meal.

Grist thanks its sponsors. Become one.

“Who is the 3-star Michelin chef who invented this dish?” Petrini teased, encouraging us to recognize the wisdom and resourcefulness of the traditional culture from which the dish arose. “I want to travel the world and speak of your collard greens,” he exclaimed to a laughing — but proud — Georgia audience.

Petrini’s words struck a chord with me. I have long been troubled by how the environmental and good-food movements in the U.S. largely ignore traditional food knowledge and culture. So today I offer you a recipe for soup that is delicious, nutritious, economical, resourceful, recycled, and an ingenious product of my traditional food culture.

The basis of the soup is what we in the South refer to as potlikker, a mineral-rich broth leftover from cooking a pot of greens that was born out of privation. It is said to have its origins amongst slaves who had to feed their own families with the leftovers from the big house. Little did the well-to-do masters know, they were tossing out the most nutritious part of their pot of greens.

Regardless of its origins, potlikker and greens are an important and beloved dish for all Southerners, regardless of class or race. Those nutritionists who scold us for boiling all the nutrients out of our food do not understand the way we eat. We know well the value of the potlikker, and we relish it ladled over a wedge of crispy cornbread. We save it for the makings of tomorrow’s soup. We’re even known to sip it in a juice glass alongside our supper. We use it to make cornmeal dumplings (see recipe below), also known as Indian dumplings, as they were one of the first foods English settlers in coastal Virginia and North Carolina learned to make from Indians. This dish has persevered for 400 years (though admittedly gets scarcer every year) and is most commonly found on top of a pot of greens.

Here, with these historic Southern dishes, I proudly salute the American Indians, slave cooks, and homesteaders with whom these dishes originated, as well as my grandparents and my parents who made sure to pass the love and value of these foods on to me. I for one am happier eating potlikker soup with corn dumplings at my Mama’s house than eating in the finest Michelin-starred restaurants in France.

Grist thanks its sponsors. Become one.

Homemade corn dumplings turn potlikker soup into a satisfying meal. Potlikker Soup with Greens, Turnips, and Corn Dumplings

The cooking liquid from yesterday’s mess (the Southern term to designate a potful of greens), is often recycled as a base for soup (along with any leftover greens). Here, however, we start from scratch.

1 bunch of greens: collard greens, mustard greens, turnip greens, kale, or chard
1 medium to large turnip or rutabaga
1 medium onion, chopped
3 cloves garlic, chopped
1 bay leaf
&frac14 teaspoon crushed red pepper

1 teaspoon salt, depending on the saltiness of your pork stock
Rich Pork Stock, recipe below (you may substitute a stock made from simmering a several parmesan rinds, a smoked turkey wing stock, or a rich chicken stock)
Corn Dumplings, recipe below

Bring the pork stock to a simmer in a large soup pot. Wash your greens well. Remove tough stems and cut large leaves in half lengthwise. Julienne the greens so that you have thin strips about 3 inches long and 1/8-inch wide. Add greens to the pork stock.

Peel and dice the turnip and add it to the stock along with the chopped onion, garlic, bay leaf, crushed red pepper, and salt to the stock. Cover and simmer the soup about 1 hour and 15 minutes. You may need to add a bit more water if your soup looks too thick. Taste for seasoning and add more salt and black pepper as needed.

Make dumpling batter (see below). Drop the batter by the teaspoonful into the simmering broth. Cover the pot and cook until the dumplings are firm and cooked through, about 12-15 minutes. Serve with pepper sauce (pepper-spiked vinegar) or hot sauce.

Rich Pork Stock

3 smoked ham hocks or 6 pieces of bacon or a ham bone and a few ham scraps
10 cups water

In a soup pot, place the ham hocks and cover with the water. Bring to a boil then reduce to a simmer. Cover and simmer for about 2 to 2.5 hours. Strain the broth and discard the hocks or other seasoning meats. You should have about 8 cups of stock.

Corn Dumplings

1 cup of white or yellow, fine or medium cornmeal
1 tablespoon all-purpose flour
&frac12 teaspoon baking powder
&frac14 teaspoon of salt
&frac14 teaspoon ground black pepper
1 cup hot potlikker
1 large egg, lightly beaten
1/4 cup chopped scallions or onion (optional)

Mix the cornmeal, flour, baking powder, salt, and pepper in a bowl. Stir in potlikker, a little at a time, to make smooth batter that is stiff enough to hold together. Vigorously stir in the egg, then fold in the scallions or onions. Let the batter rest for a few minutes.


Recipes

  • Spicy skillet turnip greens
  • Turnip greens poriyal
  • Sauteed turnip greens with chilly flakes and mustard
  • Beef pot roast with turnip greens
  • Turnip greens with diced turnip
  • Turnip green casserole -braised turnip greens
  • Turnip green stir fry with potato


Vegetarian

Vegan Peanut, Sweet Potato, and Kale Soup With Coconut

Kale is one of the most popular and versatile bitter greens around, in part because it's one of the least bitter. Drawing inspiration from both West Africa and Thailand, this flavorful vegan soup calls for the dark lacinato variety, combined with peanuts, sweet potatoes, coconut milk and oil, ginger, and scallions.

Sautéed Japanese Turnips With Turnip Greens

It's common to discard the tops when cooking root vegetables, but some greens are just too tasty to waste. For an introduction to root-to-leaf eating, try this super-simple dish of sweet, juicy Japanese turnips seasoned with salt and pepper. We blanch the greens to bring out their bright color and keep them plump and tender, then sauté the bulbs in olive oil and toss everything together.

Beet and Wheat Berry Salad With Pickled Apples and Pecans

Another recipe that makes use of the whole vegetable, this salad combines chewy wheat berries with chopped roasted beets and sautéed beet greens. Toasted pecans add extra nuttiness and crunch, but the real star is the quick-pickled apple-shallot mixture, which lends a dose of brightness to balance out the earthy ingredients. This salad takes a good bit of work up front, but your reward is a dish that will keep for several days in the refrigerator, with no loss in quality.

Endive, Shallot, and Goat Cheese Tart

With a pronounced bitter flavor, endive is definitely an acquired taste. But give it a good sauté and its sweetness will begin to shine through, along with a mild earthy flavor that pairs well with Parmesan and goat cheese in this savory tart. Any goat cheese will work, but firm, funky Bûcheron is best if you can find it.

Grilled Trevisano or Radicchio With Gorgonzola, Olive Oil, and Saba

Like endive, the bitter lettuces trevisano and radicchio turn tender and sweet when cooked. Grilling them until they're slightly charred provides an extra layer of flavor. We like to serve the grilled leaves with crumbled Gorgonzola cheese, olive oil, and a sweet syrup made from grape must, called saba. If you can't find saba, a balsamic syrup will make a fine substitute.

Mushrooms and Tofu With Chinese Mustard Greens

Inspired by a Chinese New Year classic featuring abalone, this recipe tops blanched Chinese mustard greens with mushrooms and crisp, golden pan-fried tofu, cooked together in a flavorful blend of vegetable stock, soy sauce, Shaoxing wine, and toasted sesame oil. We use a combination of assorted fresh mushrooms and dried shiitakes—once the shiitakes have been rehydrated in water, that soaking liquid goes back in the pan to help flavor the sauce.

Sicilian-Style Broccoli Rabe With Eggplant and Capers

This dish has its origins in caponata, a powerfully flavored Sicilian relish made by cooking down eggplant in olive oil with capers, celery, onions, vinegar, and sugar. Here, we make ours a little thinner than is traditional and use it as a sauce for blanched broccoli rabe—the intensity of the caponata stands up nicely to the bitterness of the green.

Hearty Escarole, Barley, and Parmesan Soup

A vegetarian take on a chicken and escarole soup from Chef Marco Canora, this soup is made simply with a base of sweated aromatics, followed by sautéed escarole and tomato paste. The secret ingredient is Parmesan rind, which adds protein along with flavor, helping to emulsify the soup. The addition of nutty pearled barley makes it filling enough to be a main course.


Slow Cooker Pork with Greens and Beans

Pepitas are shelled pumpkin seeds, which you can find in the nuts aisle.

Chef Meg used Boston Butt roast, which actually comes from the shoulder area of a pig.

Escarole, also called endive, is a sturdy green that stands up well in slow-cooking dishes. You could also use kale or another sturdy green.

Cannellini beans are white kidney beans that are popular in Italian cooking. Use canned for convenience, but drain and rinse them to control the salt. Use Great Northern beans if you can't find cannellini beans.

Pepitas are shelled pumpkin seeds. You can omit them from the recipe if you can't find them.

Try adding an additional one or two cups of stock during the last hour and instead of a slow stew, you have a great hearty soup.

Serve this dish with chunks of whole-wheat bread to sop up the tasty broth. This meal is so packed full of flavor, your family will forget they're eating healthful, fiber-rich beans and dark, leafy greens, a great source of antioxidants.



Previous Article

Italian Chocolate Martini

Next Article

A Brunch Menu Fit for Mom