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(cheery country music)
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Look at all these beautiful greens I have over here.
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Wonderful, fresh turnip greens.
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They do require a little care though.
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The first thing we're going to do is strip the greens away
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Where the green starts you just stop and pull
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and it's out of there.
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And before you know it you'll have a big bowl full
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and you're going to think,
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oh my gosh, I don't have a pot big enough for these.
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Well, let me tell you,
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let me tell you a little secret about turnip greens,
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you can have a barrel this big and that deep,
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and when you get through cooking them
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it's going to go down to about this size right here.
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The other thing I want to tell you
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they can be very, very gritty
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because they grow down into the dirt.
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So you're going to want to make sure you wash them very,
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very good, get all that grit out of them.
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So we've got our greens
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and over here in this pot, I've had ham hock cooking
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for about an hour and a half.
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Now, if you would like, you can certainly swap out ham hock
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for smoked turkey wings.
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And you can find these in most any of your grocery stores,
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they make a great seasoning and you will have to cook them
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about the same length of time that you will the ham hock.
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Now these greens that I have up here
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that I've de stemmed have been washed three times.
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They're nice and clean.
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So here we go, that water's boiling,
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we're just going to put them down in that broth
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and you can see how quickly they'll break down.
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So depending on the greens,
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they could take anywhere from 30 minutes
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to 45 minutes to an hour depending
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on whether they're young or they're older greens.
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So you'll just have to test your greens.
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And while those are cooking,
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I'm going to be preparing the roots
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that we're going to put in there.
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So to prepare your root,
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just trim both ends off and peel them like so.
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These take about 12 to 15 minutes.
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So we'll add those towards the very end of our cooking time.
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And we'll just slice them just like we would a potato,
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Now I'm going to come back to our pot,
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now that our greens have kind of wilted down
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and I'm going to add a chicken bullion cube.
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And remember this contains a lot of salt too.
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So I'm going to drop that in.
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And one other thing I'm going to do these turnip greens
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that my grandmother Paul did not do,
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I'm going to put a little ground ginger in them.
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All right so I'm going to cover these up,
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and while they're cooking,
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I'm going to go on to make my grandmother's
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When I was cooking my turnip greens,
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I put in a little extra broth
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so that I could have the extra broth to pull out.
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So we're going to mix up our cornmeal dumplings by starting
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with a white, medium-ground, plain, cornmeal,
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a little bit of salt, a little bit of chopped onion.
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And I like adding a little green onion.
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They just add a lot of interest in color, and one egg.
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All right, now we're just going to pour a little bit
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of that broth and you'll want to do a little bit at the time
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because remember you can always add to,
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but it's hard to pull it back out.
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And see how simple that was?
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So all we're going to do is pick up a spoonful
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of our dough and mold it.
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And we're just going to drop those down
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in the hot boiling liquor.
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And it seems to be holding together nicely.
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Now we're going to let those cook
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for, oh gosh, maybe about 10 minutes.
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It really doesn't take them very long
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because we're going to let them boil pretty good.
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Oh, look at that pot of turnip greens.
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Now I've added those sliced turnip roots.
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They've cooked and look how beautiful they are.
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Now I'm going to take our cornmeal dumplings
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and I'm just going to lay them around on the greens.
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Just like granny taught me to do.
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How wonderful do they look?
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I want to make sure I get me a little piece of everything.
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Talking about putting some south in your mouth.
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And then I'm going to grab me a corn stick.
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(cheery acoustic music)
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
5:11
and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
5:18
Love and Best Dishes Y'all.
