GREENS AND BREAD

turnip greens

 

2 bunches of turnip greens, including the roots, 2 bunches mustard greens, 1 tablespoon sugar, 1/2 stick salted butter, 1 cup white onions, roughly chopped, 2 tablespoons chicken bouillon, 1 tablespoon black pepper,1 garlic clove, minced, 1/2 pound of salt pork, sliced,  2-quart water, 1 serrano pepper.

Wash the greens in the kitchen sink with salt and water.  I recommend rinsing the greens at least 5-times. Break off the large stems from the green and tear the greens into small bite-size pieces. Wash and peel the turnips roots, cut into quarters.  Get out a saucepan, add the turnip roots into the saucepan add enough water to cover the roots.  Bring to a boil, reduce to a simmer and add the sugar, the serrano pepper, 1 tablespoon of sea salt.  Cook until the turnip roots are fork tender. Get out a heavy dutch oven, add the salt pork fry until crispy and brown, add the onions and garlic continue to cook until the onions are translucent.  Add the greens, water, butter, bouillon, and pepper to the pot.  Cover the pot and cook for about 40-minutes or until the greens and tender.  Drain the turnip roots and add them to the greens, mix well.  Taste add salt and pepper as needed.

I always serve my green with a slice of cornbread

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