Braised Turnip Greens with Turnips and Apples
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Andrea Albin
Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. Add in the turnips, plus lots of apple, and the dish tastes lighter and more delicate.
Ingredients
2 pounds turnip greens or other braising greens (see cooks' note, below), tough stems discarded and greens torn into small pieces
1 (3/4-to 1-pound) ham hock, rinsed
3 1/2 cups water
3 Gala apples
1 1/4 pounds turnips, peeled and cut into 1/2-inch pieces
2 teaspoons cider vinegar
2 teaspoons sugar
2 tablespoons unsalted butter, cut into pieces
Instructions
Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.
Meanwhile, peel apples and cut into 1/2-inch pieces.
Add turnips and apples to greens with vinegar, sugar, and 1/2 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.
Remove ham hock and finely chop any tender meat, discarding skin, bone, and tough meat. Add chopped meat to pot.
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