Recipe: Perfect Collards, Ham, and Turnip Root

A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.

Collards, Ham, and Turnip Root. Any variation will yield a savory "mess of greens." Have you ever added turnip roots or rutabagas? 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!!!

Collards, Ham, and Turnip Root These much-loved Southern turnip greens (or collards) are served with cornbread and pepper vinegar sauce. Salt pork or bacon flavors the greens. Turnip greens have long been a favorite vegetable in the South. You can cook Collards, Ham, and Turnip Root using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Collards, Ham, and Turnip Root

  1. Prepare 1-1/4 pounds of collard greens.
  2. It's 1-1/4 pounds of turnip roots.
  3. Prepare 8 ounces of diced smoked ham.
  4. You need 2 tablespoons of apple cider vinegar.
  5. It's 1 teaspoon of salt.
  6. You need 1/2 teaspoon of seasoned salt.
  7. It's 2 cups of water.

Turnip greens—like collard greens and mustard greens—are usually cooked with ham or. 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 step by step

  1. Peel the turnip roots.
  2. Dice the turnips add to a pot.
  3. Add the ham and salt, let cook 3 minutes.
  4. Stir well.
  5. Add the collards and seasoned salt.
  6. Stir everything mixing.
  7. When the collards are wilted add vinegar.
  8. Simmer covered for 1 hour..
  9. Serve, I hope you enjoy!.

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. Tender collard or turnip greens are cooked with a bit of meat, sometimes bacon and/or country ham (more on country ham later), in an AMAZING savory You can use turnip greens if you prefer, or even kale (though I haven't tested it with kale update: it works great with kale). And a few Instant Pot notes… Slow cooked collard greens with a ham hock, onions, vinegar and hot sauce.