Turnip Greens And Hog Jowl

Oxmoor House
6 to 8 servings


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1 bunch (about 3 pounds) turnip greens
1/2 pound hog jowl
2 teaspoons salt
6 to 8 poached eggs (optional)
Cornbread (optional)


Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly in cold water several times; drain slightly. Set aside.

Place hog jowl in a large Dutch oven; add water to cover. Bring to a boil; reduce heat, and simmer 45 minutes.

Add greens and salt; cook over low heat until steam begins to form. Reduce heat; cover and simmer, stirring occasionally, 1 1/2 hours or until greens are tender. Add water, if needed.

Serve turnip greens and hog jowl with poached eggs and cornbread, if desired.

Created date

February 2010