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Nashville Turnip Greens with Ham Hock

Source of Recipe

From "The Glory of Southern Cooking" by James Villas


Recipe Introduction

"One Alfred Leland Crabb, writing about Nashville, Tennessee, some fifty years ago, proclaimed the city the turnip green and hog jowl center of the universe, and traced its obsession with the dish back to 1810. While I’m not sure the turnip greens I’ve eaten in Nashville are necessarily superior to those simmered with ham hock or other side meat in every other state of the Confederacy, I must say that a mess of greens once included on a 'meat-n-three' platter at Nashville’s venerable Loveless Cafe is a memory that lingers. What is for sure is that boiled turnip greens (like collards) have been one of the backbones of authentic Southern cookery for centuries, a staple that has survived every social, economic, and culinary crisis imaginable and that, to this day, is still served, along with hoppin’ John, as a harbinger of good luck each and every New Year’s Day (the very logical reason being that the green color and crisp texture of the leaves before cooking represent folding money). A cardinal sin is not to remove the stems and ribs of the leaves, and do remember that, for ultimate flavor, the greens must be simmered with the meat long and slowly—and to hell with texture. As for the ham hock, most Southerners like to trim it, chop the meat, and serve it over the greens. And should you toss the sublime pot likker left over in the bottom of the pot? Don’t be crazy. It’s for dunking cornbread. Use this same recipe for boiled mustard greens or collards."

List of Ingredients

â—¦ 4 pounds turnip greens
â—¦ 1 medium smoked ham hock, skin removed
â—¦ 1 tablespoon sugar
â—¦ 2 teaspoons salt
â—¦ 2 medium onions, coarsely chopped
â—¦ 1 cup cider vinegar
â—¦ Freshly ground black pepper


Recipe

Remove and discard the stems and ribs of the greens, place the leaves in a sink or large pot of cold water, and swish around to remove all the dirt and grit, repeating the procedure with more fresh water if necessary. Tear the leaves into several pieces each and set aside.

Place the ham hock in a large pot and add enough water to cover. Bring to a boil, reduce the heat to low, simmer for 15 minutes, and add the sugar and salt. Return to a boil and gradually add the torn leaves. Reduce the heat to low, cover, and simmer the greens till very soft and tender, about 1 hour.

In a medium mixing bowl, combine the onions, vinegar, and pepper and stir till well blended.

Drain the greens well in a colander, transfer to a large serving bowl, top with the onions and vinegar, and toss well. Pour any likker from the pot into a bowl and serve for dunking cornbread.

Makes 8 servings