Your choice…
Fresh Turnip greens
Fresh Collards
Fresh Mustard

Or if you prefer, you can use all three of above mixed together.
We’ll start with the Turnips!

1 turnip, approximately soft-ball size
1/2 lb. lean side meat, pork
Salt to taste
Black Pepper

Fresh greens are usually sandy and should be thoroughly washed in several changes of water.
A clean laundry tub works well.
Pull the green leafy part off the tough stems and tear into pieces with your hands.
Discard the stems.
You might think that you have enough greens to feed an army when you begin, but greens yield about half their weight and will cook down to a much smaller amount.

Follow your pressure-cooker directions, put them in your cooker with the recommended amount of water – usually about a half-cup.
Chicken or beef broth works well too.
Cut the side meat up into 2 x 2 inch chunks and distribute throughout the greens.
Dice the turnip up and sprinkle across the top.

It generally takes about 15 minutes of pressure to cook them to the proper Southern degree of tenderness.
When the pressure goes down, you can remove them from the pot and place in a large deep pan.
They should be dark-green and soft, not chewy at all.
Chop the greens and turnips and side-meat all up together.
Sprinkle with salt to taste.
Place in serving dish and serve warm with corn bread to soak up that pot-liquor.

You can cook collard or mustards in the same way, but they don’t have a root to go with them.

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