Southern Stewed Greens

Buy three bunches of turnip, two of mustard, and cut right above the gather. Some people cook turnip roots with their greens, but I don’t.

Strip the leaves from the stems and put them into a clean, stoppered sink. Sprinkle with a generous amount of salt, cover with cold water, and agitate to knock off sand or other debris. Repeat the process until the greens are thoroughly clean. There’s nothing worse than taking a bite of gritty greens or gagging on a stewed slug, and this, brothers and sisters, is the voice of experience you hear.

After washing, load your greens into a big pot, set it on the stove at a medium heat. Add about two cups of light stock, a chopped white onion, and a pound of smoked ham or turkey, preferably bone-in. Reduce heat and cover. Stew for at least two hours, adjust salt, and let sit a bit to set before serving.

One Reply to “Southern Stewed Greens”

  1. Nothing’s better than a pot of fresh greens slow-cooked with ham (I like a streak of lean/streak of fat or salt pork) served with good ole Southern buttermilk cornbread and pot likker! I do, however, like the turnips thrown in. Different strokes, as they say.
    You have whetted my appetite, and now I must have some!

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