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Turnip Greens with "CORNDODGER"" Dumplin




Source of Recipe


Aunt Saunny

4 bacon slices, cut crosswise into strips
vegetable oil
1 pork loin chop with bone
1 medium onion, chopped
2 garlic cloves, minced
1 bunch (3 to 4 pounds) turnip greens with roots(turnips)
2 quarts water
dash of pepper
1 cup cornmeal
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups boiling water
1 egg, beaten
about 1/2 cup all-purpose flour

Fry bacon and pork chop in a large saute pan over medium heat until crisp.
Remove with slotted spoon and set aside. If necessary, add enough oil to bacon drippings to make 2 tablespoons. Add onion and garlic; saute until softened. Remove onion and garlic; combine with bacon and set aside. Check leaves of turnips carefully; remove pulpy stems and discolored spots on leaves. Wash turnip greens and roots thoroughly; drain well. Chop turnip leaves; peel roots and cut into quarters.

Put greens, roots and pepper in Dutch oven; add water. Bring to a boil. Cover, reduce heat, and simmer about 50 minutes or until greens and roots are tender. Stir in bacon mixture.

Combine cornmeal, sugar and salt; mix well. Stir in boiling water. Add egg, and mix well. Drop cornmeal mixture by tablespoonfuls onto a floured board and roll in flour. Place dumplings over hot turnip greens, and cook over medium heat about 15 minutes.