Recipe by Ken Nipper
Old recipe that my grandmother used when fresh turnips were ready. Use fresh small turnip leaves and 1 or 2 roots.
Top Review by teril.mac
This is exactly the way I cook greens, so when I saw it I had to give it 5 stars. To get all of that great flavor they have to slowly cook a long time. My personal preference for the meat is smoked ham, but the bacon is good too. I also loved the way the recipe is written, sounds like it came straight from your Grandmother (or mine :-)) Thanks for posting it.
- 5 gallons fresh turnips, leaves and or 5 gallons turnips, roots
- you can also use collard greens or mustard greens
- 12 cups water
- 2 slices bacon (I like smoked) or 2 slices ham
- 2 teaspoons salt
Directions See How It's Made
- Wash/rinse leaves and roots carefully Checking for sand and bugs.
- Place leaves in collander to drain and set aside.
- Place water, salt, and meat in large boiler.
- Bring water to a boil.
- Add turnip leaves and roots.
- Cook for 120 minutes or longer until very tender.
- Serve hot in a bowl with a side of fresh baked cornbread.
- The green liquid is called pot liquor.