Turnip Greens With Hog Jowl
|Mustard greens||1 Pound|
|Salt pork/Fresh hog jowl /ham hock||1⁄2 Pound|
|Turnip tops||1 Pound (young, tender)|
Wash and drain mustard greens.
Put in pot with meat.
Add just enough water to cover.
Simmer, covered, until meat is tender.
Wash and drain turnip tops.
Put in a pot with enough water to cover and simmer until tender.
Add turnip greens with juice to mustard greens and meat.
Simmer, covered, for 10 minutes.
Drain and reserve liquid.
Slice meat and serve over greens.
Juice drained from vegetables is called "pot likker" and is served separately in cups.