Easiest Way to Cook Tasty Collards, Ham, and Turnip Root

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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 Collard greens and ham hocks were just meant to be together in my opinion. To prepare turnip greens, peel and dice the turnip root and add that in with the ham hock after it has cooked. These much-loved Southern turnip greens (or collards) are served with cornbread and pepper vinegar sauce. 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 of collard greens.
  2. Prepare of turnip roots.
  3. You need of diced smoked ham.
  4. It's of apple cider vinegar.
  5. It's of salt.
  6. Prepare of seasoned salt.
  7. You need of water.

Salt pork or bacon flavors the greens. Turnip greens have long been a favorite vegetable in the South. Turnip greens—like collard greens and mustard greens—are usually cooked with ham or. Add ham stock, salt and pepper and sugar and stir.

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!.

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. 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). Boil ham hocks until tender but not too. and salt, red peppers as desired; cover. Collard refers to certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group).