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Holiday Recipes: Turnip & Mustard Greens Recipe - Today Paula’s cooking up another dish for New Year's Day and it’s said to bring good fortune in the new year…Turnip & mustard greens!
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Recipe Link: https://www.pauladeen.com/recipe/turnip-mustard-greens/
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0:00
- We are now on the third dish
0:03
for our New Year's day lunch or dinner.
0:08
I've shared with y'all my black-eyed pea recipe
0:11
and I have shared with you,
0:14
how I'm gonna cook a pork loin roast.
0:17
There's so many ways you can do that one,
0:19
but, you know, I'm just so in love with my pressure cooker
0:22
'cause it's so much faster.
0:23
I don't have to turn on an oven because, you know,
0:27
down South we still got some hot weather going on.
0:31
So,
0:33
(bag shuffles)
0:35
our black-eyed peas are done.
0:37
Our,
0:40
pork loin is a cooking
0:44
and now, I'm gonna share with y'all,
0:47
how I cook my turnip greens.
0:50
And I'm really, really cheating,
0:55
this year.
0:58
I think that knife is sharp enough,
1:00
I'm gon' switch knives.
1:03
So basically y'all,
1:06
I cook all my fresh vegetables,
1:09
when I'm cooking them Southern style,
1:11
I cook them basically the same way.
1:14
And I told you when we were doing the black-eyed peas,
1:18
the hog jowl is for our health,
1:20
we have to have hog jowl on New Year's day.
1:23
So I have just cut two nice slices off
1:29
and now I'm just gon' cut it down a little bit,
1:32
not all the way through,
1:33
but kind of close to the rind.
1:39
And now I'm gonna put a little spray
1:45
in my,
1:46
(spray splashes)
1:48
stock pot
1:51
because I'm gonna,
1:55
fry this off for my turnip greens.
2:00
So I'm gonna come back here
2:04
and like I said, I'm gonna fry the wonderful flavors
2:11
of hog jowl.
2:13
I'm gon' fry those flavors out.
2:16
And then we gon' put our greens in.
2:18
And I told you I was cheating today,
2:22
because I'm using bags
2:26
that have been triple washed
2:28
and already cut up for me.
2:30
And this saves probably about an hour and a half, y'all.
2:36
By the time you get the bunches
2:38
and you strip all the leaves off and wash them,
2:41
two or three times to make sure all the grit and dirt's,
2:44
off of them.
2:45
So I bought two bags of turnip greens.
2:50
And because I love the tartness
2:54
of mustard greens,
2:55
I bought one bag of that.
2:57
So I'm gon' mix my mustard in with my turnip greens
3:02
and they're gonna be so good.
3:05
- [Eddie] Do you ever mix them?
3:07
- Yes.
3:08
- [Eddie] I mean, do you mix them with collard greens-
3:09
- No, I don't mix them with collards.
3:11
I always cook collards straight up y'all.
3:14
But turnip greens and mustard greens are so good together.
3:19
And my stepdaughter, Michelle,
3:22
just adores,
3:25
when I cook turnip greens and make cornmeal dumplings
3:29
and drop down in that wonderful, wonderful broth.
3:33
So I may do that too, but right now,
3:39
because I don't have to wash these,
3:43
it is such a wonderful, wonderful,
3:48
shortcut
3:50
to cooking greens.
3:51
You can imagine having all those bundles of greens,
3:54
all spread out over your kitchen
3:58
and then finding things to wash them in.
4:02
It's just really something else.
4:04
And because,
4:07
these come with just the green tops,
4:12
you have to buy your turnip green root separately.
4:19
And they're getting ready for a New Year's day.
4:22
I don't think I've ever seen turnip roots,
4:25
packaged like this.
4:27
Usually, they're just lose,
4:28
and you can buy them like a potato or an onion,
4:32
but these are our roots and I'm gonna peel these.
4:37
And it doesn't take as long to cook the roots,
4:40
as it does the greens, believe it or not?
4:43
So I'm gon' put the greens on first
4:46
and then I will peel and slice these
4:49
and throw these in the pot,
4:50
maybe the last 15 minutes of cooking.
4:54
And you know what?
4:56
I'm just wondering.
4:58
I think I'm gon' do one more,
5:01
one more slice of hog jowl
5:05
because I got three bags, so that would be,
5:10
one cut for each bag.
5:14
So instead of cooking this hog jowl in water,
5:19
I wanted to fry it
5:22
and get all that flavoring out of it.
5:25
And you see it produced a good bit.
5:29
So now we're gonna add our turnip greens
5:33
and our mustard greens to that,
5:35
and I'm gon' stir them up around in there
5:38
and I'm gon' get me some water ready to go in there.
5:44
But I'm gon' really try to bathe them good
5:46
in all that wonderful flavor that the hog jowl gave us.
5:53
Okay, let me get my spoon ready.
5:57
Now, the one thing about,
6:01
turnip greens or mustard greens,
6:03
(bag shuffles)
6:05
they're not good,
6:08
unless they have a lot of fat on 'em.
6:12
And that's just the way it is.
6:14
Now, here's the only thing that I don't like
6:17
about getting these pre-chopped.
6:21
They don't have any kind of machines
6:24
that can remove the stems.
6:27
And I don't like the stems in mine.
6:31
That's why I de-stem 'em,
6:33
but I'll just pick them out as I go.
6:36
Usually, I will dump these out into a big bowl
6:42
and go ahead and de-stem 'em,
6:43
before I ever put them in the pot.
6:46
But to me, turnip greens are not as bad as collard greens.
6:50
I don't like those,
6:56
big veins in the collard greens
6:58
but the turnip greens, it's not so bad.
7:01
All right, so I'm just gonna kind of stir that around
7:05
in that hog jowl juice.
7:08
(hog jowl sizzles)
7:10
And I'll steady be picking out those stems as we go.
7:15
Now turnip greens, you can start with a bag,
7:19
this big, y'all
7:23
and you might end up with that many.
7:26
Unlike a collard green, a collard green is more dense,
7:30
where a mustard and turnip greens, they're more fragile,
7:33
they're softer, so they cook down a lot.
7:40
So next, I'm gonna add,
7:42
let's go ahead and put our mustard in there.
7:45
(bag shuffles)
7:50
And I know you think,
7:50
oh gosh, I don't have room for all this stuff
7:53
but it's gon' cook down.
7:57
Whoa, get back in that pot, my money.
8:01
(Paula chuckles)
8:02
That's our money, Eddie.
8:03
- [Eddie] Money's hopping out of your pot.
8:05
- [Paula] Yeah, that's our money shot.
8:09
All right, I'll be picking out them limbs,
8:11
those stems, the whole time this is cooking,
8:14
but that's all right.
8:15
So now I'm gonna add my water,
8:20
'cause that'll help cook it down,
8:21
so I can get that other bag of turnip greens in there.
8:28
And as soon as that heat gets to 'em,
8:31
it may take me a minute,
8:34
you know, to get them steamed down
8:40
and then I'll be able to add that third bag.
8:45
Ooh, I just don't like a stem.
8:51
But the one good thing about it, if you see stems,
8:54
you know somebody's cooking fresh greens.
8:56
- [Eddie] So what do you, just simmer?
8:59
Simmer this the whole time or do you-
9:02
- [Paula] Yes, I will cook this down, Eddie,
9:07
until they're tender.
9:09
And it really depends on how old they are,
9:12
as to how long it takes 'em to cook.
9:16
A green that has been exposed to cold weather
9:22
and has had some dew on it, oh my goodness,
9:27
those are the best ones.
9:29
And those kind of greens,
9:33
they seem to cook quicker,
9:35
than like an old, tougher green.
9:39
All right, so you can see
9:40
that this is starting to get some heat on it
9:45
and I'm gon' get a little bit more water.
9:49
So you watch over our potty, Eddie, okay?
9:51
(Paula chuckles)
9:53
Start picking them stems out,
9:57
before I'm lose my mind with them.
10:00
(Paula chuckles)
10:04
Like I said, these are not nearly as bad as the collards,
10:07
oh, they're just awful.
10:09
That's why I try to buy my fresh collards,
10:13
my fresh mustard and my fresh turnip greens.
10:16
I try to buy 'em,
10:20
just like the garden made 'em,
10:24
in bunches.
10:27
(water splats)
10:29
And this turnip root, these turnip roots,
10:34
would actually, this was cut off right here
10:39
from the bunch of the greens.
10:45
But because they did all the hard work for us,
10:49
we had to buy these separate.
10:54
Okay, come on greens.
10:58
So I want y'all to look down in that pot.
11:00
Now you remember a while ago, when they were up so high,
11:03
they were falling out of my pot.
11:05
Well, look at them now.
11:07
(Paula chuckles)
11:09
Look at them now, they cooked down to nothing.
11:14
All right, so while I was waiting
11:16
for that to cook down, y'all,
11:18
I just went over here and I de-stemmed,
11:23
these.
11:24
So I got most of the stems out of 'em.
11:27
It may be a couple, but not many.
11:37
Sometimes I actually think, especially with collard greens,
11:41
sometimes I think it's almost just as easy
11:44
to start out with, by the bunches.
11:48
You know, by the time you do all this
11:50
and the collard greens, their stems are so thick
11:56
and big
11:58
that,
12:02
about half your collards are gone,
12:05
by the time you get through de-stemming them.
12:07
And some people might not mind the stems at all.
12:11
Just your personal preference.
12:15
Now, I think I said, and correct me if I'm wrong, Eddie,
12:18
if I've already said it,
12:20
but in order for greens to be really good,
12:23
like you think of a Southern turnip green
12:27
or a Southern mustard,
12:30
they have to have a lot of fat on them.
12:34
And that's just the way it is.
12:36
(water bubbles)
12:46
So we're actually cooking some more hog jowl,
12:51
over here in this pot
12:54
because those three little pieces that I fried up,
12:58
it's not quite gon' be enough
13:01
for these three big bags of greens.
13:03
So we just gon' cook that up
13:07
and I'll render the flavors from that.
13:14
Mm.
13:16
Oh my goodness, these look so good.
13:20
All right, now what have I done to these?
13:22
I've actually done nothing.
13:24
- [Eddie] Yeah, you haven't add anything-
13:26
- [Paula] So, I got to start adding our seasonings,
13:28
but I've got to have a spoon, so I can taste along.
13:33
And naturally, I'm gon' have to add more water.
13:40
Whoa.
13:41
(Paula chuckles)
13:42
Those are tart.
13:44
- [Eddie] I was gonna say, I thought it kind of smelled,
13:46
kind of a bitter-
13:47
- [Paula] Yeah.
13:48
You know, and sometimes they can be real,
13:50
real bitter, Eddie,
13:52
and some people will add,
13:58
a teaspoon full of sugar.
14:01
So, and I can very well wind up doing that with these.
14:07
Okay, you know, I was telling you a while ago
14:10
that when I'm cooking Southern vegetables,
14:14
I basically cook 'em the same way,
14:16
'cause you want those same flavors,
14:20
whether you cooking rutabagas or black-eyed peas
14:23
or collard greens.
14:25
So I'm gon' go back in here
14:29
and get my...
14:32
No, that's not the one I want.
14:35
- [Eddie] Your chicken one's out here on the-
14:38
- [Paula] Oh, okay.
14:40
Thank you, Eddie.
14:42
I had already planned to have it out, it was sitting out.
14:45
So this is gonna give it,
14:49
a tremendous amount of flavor.
14:53
And I'm gon' put like that tablespoon in it.
14:59
Now a topper there.
15:02
And then I'm gon' start playing with my seasonings.
15:06
I'm going to, let's see what I'm gonna add.
15:11
I'm gonna do my house seasoning.
15:13
(water bubbles)
15:21
And a little extra garlic powder
15:27
for kicks.
15:30
And I'm gonna look for,
15:36
some onion powder.
15:38
Does that say onion powder, Eddie?
15:40
- [Eddie] That says onion powder.
15:42
- Okay.
15:43
Thank you, thank you.
15:47
'Cause I don't put onions in these
15:49
but I do want the flavor that the onion brings to the pot.
15:55
So, okay,
15:56
I think I'll use a little of the seasoning salt too.
16:02
Just a little.
16:08
So we're gonna let those cook.
16:14
(spoon clinks)
16:17
But before I put the lid on 'em,
16:23
I'm gon' taste 'em one more time
16:24
and see if we getting close,
16:26
'cause I may decide to put that little drop of sugar
16:30
in 'em.
16:31
(water bubbles)
16:38
Mm.
16:40
They tasting pretty good, Eddie.
16:42
I don't know that they need any sugar.
16:49
I don't think they are.
16:50
(water bubbles)
17:01
I'll drive myself crazy, y'all,
17:03
until I get every one of them damn stems out of that pot.
17:08
All right.
17:10
So I'm gon' work out of here.
17:13
I'm gon' work out of here for my water,
17:18
for my greens
17:19
because we definitely gon' have
17:20
to add a little bit more water,
17:22
especially if I make Michelle, cornmeal dumplings,
17:27
'cause you gotta have a lot of liquid to cook those in.
17:32
And I cook them separate in a pot of liquor, pot liquor,
17:36
this is called pot liquor.
17:39
And so you got to have enough stock
17:44
to drop your dumplings down in
17:48
and give them plenty of room to cook.
17:53
So,
17:55
(spoon clinks)
17:56
now,
18:02
I'm getting 'em, I'm getting 'em, Eddie.
18:04
(Paula chuckles)
18:06
So I'm gon' cut our hog jowl, down over here.
18:14
And let's see, I think I'll add,
18:17
just a little bit more of the stock,
18:26
but that will get us through.
18:33
And now, for the very thing
18:34
that's gonna bring this all together.
18:52
Y'all might not wanna look.
18:54
(Paula chuckles)
18:56
Y'all might not wanna look,
18:58
(Paula chuckles)
18:59
if you like watching your calories or something.
19:03
But, uh-oh,
19:07
uh-oh.
19:14
This pot in order to be good, y'all,
19:18
it has to have a stick of butter.
19:21
And I apologize right now to all you folks out there that,
19:28
think this is obscene.
19:33
It's really not, it's really not.
19:35
And these greens are gonna be delicious.
19:42
And that's the added little fat that we needed.
19:50
And I'm gon' keep picking out those stems.
19:53
Now this should take,
19:59
not a great long time.
20:05
All right, let me see.
20:07
I'm gon' turn that real low.
20:09
I'm gon' put the lid on this
20:12
and I'm gon' let it cook, maybe for about 15 minutes.
20:16
And while that's cooking, I'm gon' come over here
20:18
and I'm gon' peel my turnips
20:20
and get those sliced and ready to go in the pot.
20:24
(utensils clink)
20:25
Now all I got to do now is find Bobby's potato peeler.
20:30
(spoon clinks)
20:32
Okay, Eddie.
20:34
They're cooking, I still got some more stems
20:36
to get out of 'em.
20:38
But I'm gon' to let them cook now,
20:42
with the lid off,
20:44
so some of that water can evaporate
20:49
for us.
20:51
And then I've got my stock over here,
20:53
if I decide I'm gon' make dumplings.
20:56
So, how long have these been cooking, Eddie?
20:59
Maybe 15 minutes?
21:02
- [Eddie] Yeah, I'd say at least.
21:04
- Yeah.
21:07
You know what, I think I'm, I wound up,
21:09
I couldn't find my little Bobby's potato peeler.
21:14
I have no idea where it went,
21:17
so I had to peel these by hand.
21:20
And so I just kind of quartered 'em up
21:26
and put them down in there.
21:27
Ooh, these are so good.
21:28
My grandmamma used to make, my grandpa,
21:32
when she'd make mashed potatoes or creamed potatoes,
21:36
whatever y'all go by,
21:38
she would cut, one of these turnip roots
21:43
and put in there.
21:45
- [Theresa] Really?
21:46
- Cook it with the potatoes.
21:48
And it just gave a whole different kick
21:51
to those mashed potatoes.
21:52
Because when eat my turnip green, y'all,
21:55
I like to put my,
21:56
and I always fix mashed potatoes with them,
21:58
not rice but mashed potatoes.
22:00
I put my mashed potatoes down
22:02
and then I put my turnip greens on top
22:06
of my mashed potatoes.
22:08
Aunt Peggy and Uncle George taught me years and years
22:11
and years ago,
22:12
that that's the best way to eat them and it is.
22:16
Gotta have mashed potatoes when I got turnips.
22:21
So that's basically it y'all.
22:26
I'm gon' taste that,
22:29
stock now that we added our little tablespoon of butter.
22:33
(Paula chuckles)
22:35
Ain't that what you saw me do, Eddie?
22:37
Tablespoon.
22:43
- [Theresa] So that's gonna bring us money-
22:44
- Ooh, righteous.
22:47
We gon' be filthy rich, Theresa.
22:49
- [Theresa] Oh, I cannot wait.
22:51
- Come over here and taste this girl.
22:56
And then pull out your purse,
22:58
(both chuckle)
22:59
to put your money in it.
23:01
There you go, I had to let it cool, now.
23:04
- Yum.
23:07
How good that stock looks.
23:08
- Mm-hmm.
23:14
- Oh my God, that's so good.
23:15
- Ain't that delicious?
23:16
- Mm-hmm, very good.
23:20
So now we got health.
23:22
- Yeah, this is healthy.
23:24
- [Theresa] We've done luck, no we've got,
23:26
we did health and luck.
23:27
- We did our luck, we did our health.
23:30
That's our money, that's our money, honey.
23:32
- [Theresa] And health in it 'cause you're using that,
23:35
'cause you're using hog jowl in there, right?
23:37
- Yeah, yeah.
23:38
- [Theresa] So that's gon' even give us more health.
23:39
- We just got health all over the place.
23:41
- [Theresa] 'Cause then we'll need it for 2021 or 2020.
23:46
- Luck, financing and health.
23:51
- [Theresa] And now we just have to get a meat.
23:53
- Okay, we got the meat.
23:56
So this is all you have to do, y'all.
23:58
And I will come in on another day
24:01
or you can go to my website
24:05
or if you have my first cookbook
24:09
or if you have kitchen classics,
24:12
you will find the cornmeal dumplings in that,
24:17
in one of those books.
24:19
So you can make your own dumplings
24:21
but when I get ready to do that,
24:24
I'll take off a lot of that juice,
24:27
I'll put it in a bowler.
24:31
And this is what we called 'em.
24:34
Mama always called it a bowler, so that's what I call 'em,
24:38
and fill it up with juice
24:39
and then drop those cornmeal dumplings,
24:41
down in that bubbling stock.
24:46
Ooh.
24:48
Honey, hush, hush.
24:52
Well best dishes y'all, love and-
24:56
- [Theresa] Lots of money.
24:57
- Lot's of money for you.
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