Collards, Ham, and Turnip Root. Collards and turnip greens are a staple vegetable for many Southern diets. These leafy greens tolerate cold temperatures and can be harvested twice a year by planting in early spring for an early summer harvest, or early fall for a late fall harvest. The bite of frost increases sugar.
This is my very first time to actually cook in my new pot. I used kale and ham broth with bits of ham (from a ham bone I boiled), and added a chopped turnip…oh my goodness!!! These much-loved Southern turnip greens (or collards) are cooked with salt pork for flavor and served with cornbread and pepper vinegar sauce. You can have Collards, Ham, and Turnip Root using 7 ingredients and 9 steps. Here is how you cook that.
Ingredients of Collards, Ham, and Turnip Root
- You need 1-1/4 pounds of collard greens.
- You need 1-1/4 pounds of turnip roots.
- Prepare 8 ounces of diced smoked ham.
- Prepare 2 tablespoons of apple cider vinegar.
- You need 1 teaspoon of salt.
- It’s 1/2 teaspoon of seasoned salt.
- You need 2 cups of water.
Even though turnip greens are not as bitter as collards, many people like to add a small amount of sugar to their turnip greens, but that is entirely optional. Add ham stock, salt and pepper and sugar and stir. Cover and simmer gently until very tender (DO NOT BOIL). As the greens cook, they will produce a lot of liquid that will cook down.
Collards, Ham, and Turnip Root instructions
- Peel the turnip roots.
- Dice the turnips add to a pot.
- Add the ham and salt, let cook 3 minutes.
- Stir well.
- Add the collards and seasoned salt.
- Stir everything mixing.
- When the collards are wilted add vinegar.
- Simmer covered for 1 hour..
- Serve, I hope you enjoy!.
Collard, mustard and turnip greens are vegetable royalty in the South—and for good reason. All three are in the cruciferous family of vegetables that Collards, which taste like a cross between cabbage and kale, are especially high in calcium. Mustard and turnip greens have a sharper bite than collards. Let Up in Farms Food Hub Sourcing Manager John Stanley guide you through the subtle differences in distinguishing collards, mustard, and turnip greens. Dark green, leafy vegetables like collards, mustard greens, turnip greens and spinach are very different, yet they have similarities.