Stem and wash fresh greens; place in water in a
Wash ham hocks and place in an 8-quart Dutch oven.
Add water; bring to a boil.
Reduce heat; simmer for 30 to 40 minutes, or until tender.
Pick and wash turnip greens.
Peel turnip roots; cut in half.
Add greens, roots, salt and sugar to Dutch oven; bring to a boil.
Reduce heat; cover and simmer for about 30 to 45 minutes, or until greens and roots are tender.
Place pepper jewl in a large pot and brown on both sides.
Remove cooked pepper jewl from pot and set aside for later.
Add 4 cups hot water, salt, pepper,crushed red pepper flakes,olive oil, sugar and red wine vinegar, and bring to a boil.
Add half the turnip greens, cover and cook for 10 minutes until greens have cooked down a little.
Add rest of greens. Stir well, cover and cook for 40 minutes over medium heat.
Stir two or three times while greens cook.
Add pepper jewel back to pot.
Place salt pork in cold water, bring to a boil and cook for 45 minutes.
Wash turnip greens in several changes of water; place into pot with pork and simmer for an hour.
Drain water fromgreens and meat, reserve 1 1/2 cups of cooking liquid; chop greens rather fine and season well with salt and pepper.
Place greens in a hot dish and arrange slices of pork on top.
Pour reserved liquid (pot likker) over and serve.
Cook sausage in a skillet or frying pan over medium heat, rotating every 3 minutes, until nearly cooked through, about 10 minutes. Drain most of the juice, leaving a layer of juices in the skillet.
Stir butter and olive oil into sausage; add turnip greens and garlic. Cook greens mixture over high heat, stirring every 5 minutes, until wilted and sausage is cooked through, about 15 minutes. Season greens mixture with salt and pepper and continue cooking over medium-low heat for 10 minutes more.
Pick and wash turnip greens.
Tear into bite-size pieces. Peel the turnip roots and slice.
Rinse salt pork and cut into 2-inch pieces.
Combine salt pork and water in a large Dutch oven; bring to a boil.
Cover; reduce heat and simmer 30 minutes.
Add turnip greens; cover and cook 10 minutes.
Add turnip roots and bacon drippings.
Cover and cook 15 to 20 minutes or until greens and roots are tender.
Serve with green onions.
While turnip greens are in their first hour of cooking, prepare dumplings.
Sift and measure cornmeal; combine with other dry ingredients.
Sprinkle onions over this and add enough boiling water to make a moderately stiff dough.
Add melted shortening. Cover and let stand 5 minutes.
Shape into small, flat pones.
Add chicken stock to simmering turnip greens at end of first hour, then lay dumplings on top of greens.
Cover and cook 20 to 30 minutes longer.
Makes 4 servings.
When selecting turnip greens, salad turnips are best.
Saute onion and celery, stirring in mushrooms when tender. Set aside.
Cook turnip greens according to directions on package. Combine turnip greens and lemon peel into food processor and combine until smooth.
In top of double boiler, combine sauteed vegetables, pureed turnip greens, soup, cheese, hot sauce and Worcestershire sauce, stirring frequently, until well blended and hot.
Serve hot with miniature cornbread muffins.
Wash turnip greens and put in a large pan. Cook greens with meat of choice and salt. Cook about 20 minutes before adding dumplings.
Combine water, salt, and sugar in a stockpot; bring to a boil. Add turnip greens, onion, and garlic to the boiling water; cook, stirring occasionally, for 5 minutes. Stir hot sauce into the mixture and cook until greens are tender, about 20 minutes more.
Beat egg; add sugar, salt and vinegar.
Bring to a boil; add minced onion; cool.
Pour over raw turnip greens; sprinkle with bacon bits.
Saute onions in butter until softened.
Add garlic and chili powder.
Add salsa.
Add turnip greens with juice.
Add chicken bouillon cube.
Cook for 10 minutes until the juice reduces.
Wash turnip greens several times, changing water each time. Put into a large pot; add about 1/2 pot of water and the salt. May add fatback, if you like.
Cook on medium heat until greens have cooked down and are tender.
Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.
ender, about 10 minutes. Stir turnip greens and soy sauce into the
Start salt pork in cold water.
Cook 50 minutes.
Add washed and chopped turnip greens to pork and cook 1 hour.
Cook until water is cooked down.
Season with salt and pepper.
\"Dinner for a family.\"
Cook and stir onion and pine nuts in oil in Dutch oven over medium heat until onion is tender, about 3 minutes.
Stir in turnip greens, okra and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until turnip greens are tender, 18 to 20 minutes.
In a large skillet over medium heat, add olive oil.
When olive oil is glistening hot and fragrant, add garlic scapes. Sautee until tender.
Add turnip greens, toss frequently and sautee for 2-3 minutes or until wilted but still quite tender (not mushy).
Season with salt and pepper and enjoy!
Wash turnip greens thoroughly.
Chop greens into small pieces. Put greens in pot with 4 cups water (more water may be used, if necessary).
Add sugar, salt, pepper and salt pork.
Bring to brisk boil.
Reduce heat to medium-low.
Cover and cook until tender.