COLLARD MUSTARD TURNIP GREENS RECIPES

Name: Country Turnip Greens
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 to 6 servings
Ingredients: 8 ounces country ham, cubed (see Cook's Note); 1/3 cup apple cider vinegaru00A0; 1 pound stemmed turnip greens (see Cook's Note); Freshly cracked black pepperu00A0; 4 cups low-sodium chicken stock (one 32-ounce carton)u00A0

COUNTRY TURNIP GREENS RECIPE | TRISHA YEARWOOD - FOOD NETWO…

Country Turnip Greens Recipe | Trisha Yearwood - Food Netwo… image

Provided by Trisha Yearwood

Categories side-dish

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

8 ounces country ham, cubed (see Cook's Note)
1/3 cup apple cider vinegar
1 pound stemmed turnip greens (see Cook's Note)
Freshly cracked black pepper
4 cups low-sodium chicken stock (one 32-ounce carton)

Steps:

Put the ham in a large stockpot over medium heat. Cook until the ham is crispy and the fat is rendered, about 8 minutes. Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon to lift up any brown bits.
Meanwhile, rip the greens into large pieces to make it easier to fit all of them into the stockpot.
Add the greens to the pot and season generously with black pepper. Pour in the chicken stock and stir to combine. Bring the greens to a simmer and cover the pot. Reduce the heat to medium low and cook until the greens are tender and the liquid is reduced by half, about 45 minutes. Remove the lid and continue to cook, stirring occasionally, until the liquid is nearly gone, about 10 minutes more. Serve immediately.

COUNTRY TURNIP GREENS RECIPE | TRISHA YEARWOOD - FOOD NETWO…

Country Turnip Greens Recipe | Trisha Yearwood - Food Netwo… image

Provided by Trisha Yearwood

Categories side-dish

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

8 ounces country ham, cubed (see Cook's Note)
1/3 cup apple cider vinegar
1 pound stemmed turnip greens (see Cook's Note)
Freshly cracked black pepper
4 cups low-sodium chicken stock (one 32-ounce carton)

Steps:

Put the ham in a large stockpot over medium heat. Cook until the ham is crispy and the fat is rendered, about 8 minutes. Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon to lift up any brown bits.
Meanwhile, rip the greens into large pieces to make it easier to fit all of them into the stockpot.
Add the greens to the pot and season generously with black pepper. Pour in the chicken stock and stir to combine. Bring the greens to a simmer and cover the pot. Reduce the heat to medium low and cook until the greens are tender and the liquid is reduced by half, about 45 minutes. Remove the lid and continue to cook, stirring occasionally, until the liquid is nearly gone, about 10 minutes more. Serve immediately.

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