Favorite turnip greens

These luscious greens have all the makings of a simple Southern dish-four ingredients and a lot of love.

A the daughter of an Air Force pilot, I was fortunate to live in various regions of the country. Still, I spent much time in the South where my dad was stationed most often. I grew up enjoying down-home Southern food as my family moved from state to state, but it wasn't until I met my Georgianative husband that I truly experienced my first bowl of turnip greens.

One day, Scott took me to a local meat-and-three where turnip greens were the specialty. When our order arrived, I marveled at how excitedly he doused his treasured greens with pepper sauce and hastily crumbled cornbread into his bowl as if it were his last meal. Intrigued by his frenzy, I curiously followed suit and quickly found myself emotionally involved with every bite.

Since then, I've learned the fundamentals of preparing my own pot of greens. Most agree that turnip greens are best during the peak season, typically October through February.

The first step is washing them-a time-consuming task, but it's well worth the trouble. To ease the removal of dirt and grit from the leaves, Test Kitchens professional Angela Sellers recommends chopping the greens first, then soaking them. It's best to soak and rinse the leaves four to five times. The result is perfectly clean greens.

Choosing the proper seasoning, however, can be a touchy subject in the South. Some argue that it's better to add salt pork to the pot, while others insist on ham hocks. Some cooks opt to embellish their greens with other ingredients, such as chicken broth, bacon, garlic, onions, and even wine, though purists prefer to keep it simple.

We tried several variations, and after much debate at the taste-testing table, we unanimously gave the nod to Southern Turnip Greens and Ham Hocks. Thanks to my husband, I will forever enjoy this quintessential Southern dish.

SHANNON SLITER SATTERWHITE

SOUTHERN TURNIP GREENS AND HAM HOCKS

MAKES 8 TO 10 SERVINGS

PREP: 30 MIN., COOK: 3 HRS.

We simmered the ham hocks for about 2 hours until the meat easily pulled away from the bones. If you want to save time, just simmer 30 to 45 minutes to release the flavor.

1 3/4 pounds ham hocks, rinsed

2 quarts water

2 bunches fresh turnip greens with roots (about 10 pounds)

1 tablespoon sugar

BRING ham hocks and 2 quarts water to a boil in an 8-quart Dutch oven. Reduce heat, and simmer 1 1/2 to 2 hours or until meat is tender.

REMOVE and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half.

ADD greens, roots, and sugar to Dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until greens and roots are tender.

Copyright Southern Progress Corporation Oct 2003
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