Title: Turnip Greens and Cornmeal Dumplings
Categories: Southern, Vegetables, Pork, Grains, Main dish
Yield: 8 Servings
1 1/2 pound ham hock
2 qt Water
1 Bunch (about 3 pounds)
Turnip greens with roots,
Cleaned
1 ts Salt
1 c Cornmeal
1/2 ts Salt
1 c Boiling water
1 Egg, beaten
All-purpose flour
Wash ham hock, and place in an 8-quart Dutch oven; add water and
bring to a boil. Reduce heat, and simmer 1 hour or until meat is
tender.
Peel turnip roots, and cut in half. Add turnip greens, turnip roots,
and 1 teaspoon salt to Dutch oven; bring to a boil. Cover; reduce
heat and simmer 2 hours or until greens and roots are tender.
Combine cornmeal and 1/2 teaspoon salt; mix well. Stir in boiling
water. Add egg, and mix well. Drop cornmeal mixture by tablespoon
mixture by tablespoonfuls onto a well floured board, and roll in
flour. Place dumplings over hot turnip greens; cover and cook over
medium heat 15 minutes. Serve immediately with turnip greens and pot
likker.
This down-home dinner is a meal in itself.
The Southern Heritage
Vegetables
Cookbook. Oxmoor House.
Birmingham Alabama
