- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
deleted
Posted on 11/16/17 at 2:39 pm
Posted on 11/16/17 at 2:39 pm
(no message)
This post was edited on 8/18/18 at 11:54 pm
6
Posted on 11/16/17 at 3:19 pm to MeridianDog
Looks good! I usually brown my ham/bacon and some onions before I toss in the greens and I drop in vinegar during cooking, but different strokes, different folks. We're big fans of the better than bullion. I think at any given time we have four or five partially consumed jars in the fridge.
Posted on 11/16/17 at 3:39 pm to MeridianDog
Love mustard greens with turnip roots cooked in them. I rinse thoroughly to remove sand and small snails while my hamhocks are boiling in a part that I have already browned bacon or a touch of salt pork. Reserve a little of the hamhock liquid and add greens after PULLING them from the stems leaving each half leaf whole. Add salt to taste and add turnip roots 45 minutes before being done. No pepper and never any sugar. Different strokes for different folks. I am trying your cornbread recipe this weekend.
Posted on 11/16/17 at 5:53 pm to MeridianDog
Those look good. I've been wanting some, but it won't ever get cool weather here.
I mix turnips, mustards, and collards if I can find all three. Smoked turkey wings are my meat of choice; milder flavor than smoked ham hocks. I also add sliced onions during the cook.
They always get served with a generous amount of pickled-pepper juice to spice them up.
I mix turnips, mustards, and collards if I can find all three. Smoked turkey wings are my meat of choice; milder flavor than smoked ham hocks. I also add sliced onions during the cook.
They always get served with a generous amount of pickled-pepper juice to spice them up.
Posted on 11/16/17 at 6:36 pm to Twenty 49
Love mustard greens with turnip roots cooked in them. I rinse thoroughly to remove sand and small snails while my hamhocks are boiling in a part that I have already browned bacon or a touch of salt pork. Reserve a little of the hamhock liquid and add greens after PULLING them from the stems leaving each half leaf whole. Add salt to taste and add turnip roots 45 minutes before being done. No pepper and never any sugar. Different strokes for different folks. I am trying your cornbread recipe this weekend.
Exactly how I do it in addition with sauteed onions.
Exactly how I do it in addition with sauteed onions.
Posted on 11/16/17 at 7:42 pm to MeridianDog
Those look great and simple. I normally just use frozen and that calls for water. I don’t see water/liquid in your recipe. Where does the “pot liquor “ come from?
Posted on 11/16/17 at 9:02 pm to tigerfan182
I Left out the water. Fill the pot about half to two thirds of the way after adding the greens.
Sorry about that. I will correct
Sorry about that. I will correct
Posted on 11/16/17 at 9:31 pm to timbo
quote:
Looks good! I usually brown my ham/bacon and some onions
Same. Then deglaze with white wine.
Posted on 11/17/17 at 5:54 am to Marlbud
quote:
Love mustard greens with turnip roots cooked in them.
That is what I expected to see when I clicked. I was going to ask what the reasoning was for mixing the mustard greens with the turnip root. We always just got the turnip root with greens still attached and cooked pretty damn close to the way the OP did. Also, mama always had some white vinegar on the table to drizzle over.
Posted on 11/17/17 at 9:44 am to MeridianDog
Sounds good...
My pancreatitis won't handle the turnips or their boiled out "essence". Used to make the same dish and other turnip stuff, used to grow turnips.
After getting home from a literal week in the hospital on morphine around the clock for 6 of the 7 days, I tried turnips from my garden figuring a good healthy vegetable would be good to eat and easily handled by my digestive system. Nope, nearly sent me back to the ER. Three separate occasions, 2 of which were just the turnips to verify my theory, I pulled all my turnips and haven't grown them again.
I can eat corn or potato chips all day long now but raw veggies in general, and some specific things like turnips and radishes and oftentimes plain bib lettuce, trigger my pancreatitis. Last Thanksgiving, specifically the Saturday following, adding lettuce to a leftover turkey sandwich was my last really bad bout. The lettuce had me in so much pain I was sweating within 15 minutes of ingestion.
My pancreatitis won't handle the turnips or their boiled out "essence". Used to make the same dish and other turnip stuff, used to grow turnips.
After getting home from a literal week in the hospital on morphine around the clock for 6 of the 7 days, I tried turnips from my garden figuring a good healthy vegetable would be good to eat and easily handled by my digestive system. Nope, nearly sent me back to the ER. Three separate occasions, 2 of which were just the turnips to verify my theory, I pulled all my turnips and haven't grown them again.
I can eat corn or potato chips all day long now but raw veggies in general, and some specific things like turnips and radishes and oftentimes plain bib lettuce, trigger my pancreatitis. Last Thanksgiving, specifically the Saturday following, adding lettuce to a leftover turkey sandwich was my last really bad bout. The lettuce had me in so much pain I was sweating within 15 minutes of ingestion.
Posted on 11/17/17 at 9:49 am to MeridianDog
Not a fan of greens but I knew there would be some cornbread in the mix. 
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News