Turnip Greens And Pot Likker Recipes

TURNIP GREENS AND POT LIKKER

Turnip Greens and Pot Likker image

A daily standby in season. Delicious served with cornbread or corn pone. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Greens

Time 2h

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 lb salt pork
1 quart water
4 quarts turnip greens
salt and pepper, to taste

Steps:

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.

Nutrition Facts : Calories 424.5, Fat 45.7, SaturatedFat 16.7, Cholesterol 48.8, Sodium 812.9, Protein 2.9

TURNIP GREENS COOKED IN RICH PORK STOCK

Turnip Greens Cooked in Rich Pork Stock image

Smoked pork shoulder usually isn't available at supermarkets, so you will need to order it in advance from your butcher. If you use ham shanks instead, try to find the kind without artificial flavors like liquid smoke. And don't throw out the cooking liquid; it's great for making soup.

Provided by Scott Peacock

Yield Makes 10 servings

Number Of Ingredients 4

Ingredients

16 cups water
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)

Steps:

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.

HEALTHY AND DELICIOUS SOUTHERN TURNIP GREENS

Healthy and Delicious Southern Turnip Greens image

Traditional seasonings for southern greens are bacon grease or ham. This healthier version is a delicious alternative. Serve as-is or with sauteed bell peppers, onions, and garlic.

Provided by wright134

Categories Side Dish Vegetables Greens

Time 40m

Yield 5

Number Of Ingredients 7

Ingredients

1 (14 ounce) can chicken broth
1 ½ cups water
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound turnip greens, chopped
½ teaspoon white sugar

Steps:

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.

Nutrition Facts : Calories 105.2 calories, Carbohydrate 6.1 g, Cholesterol 2 mg, Fat 8.6 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 1.2 g, Sodium 530.1 mg, Sugar 0.8 g

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