Title: Turnip Greens and Cornmeal Dumplings
Categories: Southern Vegetable Pork Grain Main
Yield: 8 Servings

1		1/2 pound ham hock
2	qt	Water
1		Bunch (about 3 pounds)
		Turnip greens with roots,
		Cleaned
1	ts	Salt
1	c	Cornmeal
1/2	ts	Salt
1	c	Boiling water
1		Egg, beaten
		All-purpose flour

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.

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.

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

This down-home dinner is a meal in itself.

The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham Alabama

MM Format by John Hartman Indianapolis, IN

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