ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turnip Greens And Cornmeal Dumplings

Yield 8 to 10 servings

Ingredients

  • 1 (1/2-pound) ham hock
  • 2 quarts water
  • 1 bunch (about 3 pounds) turnip greens with roots, cleaned
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1 cup boiling water
  • 1 egg, beaten
  • All-purpose flour

How to Make It

  1. 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.

  2. 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.

  3. Combine cornmeal and 1/2 teaspoon salt; mix well. Stir in boiling water. Add egg, and mix well. Drop cornmeal 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.

Oxmoor House Homestyle Recipes