Turnip/Collard Greens

• Gluten free
• Paleo

• Meat

  • 3 slices Bacon, cut into 1-inch pieces or ham hock

• Produce

  • 2/3 cup Onions
  • 2 1/2 lbs Turnip

• Condiments

  • 1 dash Hot sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 dashes Cider or red wine vinegar

Found on olsouthrecipes.com

Description

Ingredients

• 2 1/2 lbs turnip, collard or mustard greens, washed and chopped into 1-in. pieces
• 3 slices bacon, cut into 1-inch pieces or ham hock
• 2/3 cup chopped onions
• 1 or 2 dashes cider or red wine vinegar
• salt and pepper to taste (start with 1 tablespoon salt and 1/4 teaspoon pepper)
• dash hot sauce (Tabasco), optional

Directions

• 1. Fry the bacon in a pot large enough to cook the greens. If you substitute a ham hock for the bacon, just use 2 tablespoons of bacon grease or cooking oil and lightly brown the ham hock before going to step 2 (about 5 min).
• 2. Add the greens along with onions.
• 3. Cook on low heat, stirring with wooden spoon, until greens are coated with bacon fat (or cooking oil if ham hock used) about 2 minutes. Pour off excess fat.
• 4. Cover the greens with water and season with salt and pepper.
• 5. Bring to a boil. Cover the pot, reduce heat, and simmer until tender (time will vary according to your preference for firm or soft greens, about 30 min to 1 hour). Stir occasionally and add water when it gets low.
• 6. When greens are cooked, increase heat to med-high. Stirring often, boil off all but about 1 to 2 cups of the liquid that is left in the pot (pot liquor).
• 7. Add vinegar and stir. Taste and add salt and pepper if needed.
• 8. Serve very hot with hot sauce to be added at the table if desired.