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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Hahaha, that's right, turnip greens! I'm always looking for new ways to fix greens, and this tasted smoothly savory, a nice surprise. Original recipe by Porches Restaurant in Mississippi, printed in the Southern Pine newspaper, Today. Ingredients:
2 stalks celery |
1 red bell pepper |
1 onion |
1 cup ham or 1/2lb thick bacon |
2 tablespoons olive oil if using ham |
1/4 cup plain flour |
1-1/2 cups chicken broth |
2 lb frozen chopped turnip greens with roots |
1-1/2 cups self-rising cornmeal |
1/2 cup self-rising flour |
2 tsp sugar |
1 egg, lightly beaten |
2 tablespoons oil |
1-3/4 to 2 cups buttermilk (the original calls for only 1 cup, but that's pretty dry) |
16oz cooked black-eyed peas |
1/2 tsp crushed red pepper |
1/4 tsp white pepper |
Directions:
1. Chop celery, bell pepper, and onions. Chop ham or bacon into 1/2 pieces.
2. In a stockpot, cook ham in oil until lightly browned, or if using bacon, cook bacon until golden. Drain all but 2 tablespoons of grease.
3. Add celery and bell pepper; saute for 5 minutes. Add onion and saute 3 more minutes.
4. Add flour and cook 1 minute, stirring.
5. Gradually add broth, stirring constantly utnil thickened.
6. Heat oven to 425.
7. Bring vegetable mixture to a boil and add greens. Return to a boil and then turn down to a simmer for 10-15 minutes, stirring frequently.
8. Meanwhile, combine cornmeal, flour, and sugar. Add egg, oil, and buttermilk.
9. Drain and rinse peas; add peas and seasonings to turnip greens. Cook another 5 minutes.
10. Pour into sprayed 3qt glass casserole. Top with cornmeal mixture.
11. Bake for 20-25 minutes.
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