When we lived in Meridian, MS we had some of the best neighbors. Buster and Jewel was an elderly couple that lived across the street and became like grandparents to our family. I remember the first time we met Mrs. Jewel, she was so excited to tell us about her church and how much they loved the pastor. She was so convincing that we visited the church. We loved the church too and ended up joining and serving for three years until Brandon received orders to Charleston, SC.
Mrs. Jewel loved sharing recipes, shopping deals or anything else that she thought would be of interest to me. This was one of those recipes. She told me it was the best turnip green recipe she had ever eaten. She was right about the church so I was certain that these greens would be great. It is now one of my favorite recipes. Mrs. Jewel is so wise.
The recipe makes a lot, so for our family of four I typically prepare only 1/2 the amount. These greens go great with a side of buttered cornbread!
- chopped, cooked ham - 2 cups
- vegetable oil - 1 Tbsp.
- chicken broth - 3 cups
- frozen chopped turnip greens - 2 ~ 16 ounce packages
- frozen seasoning vegetables (diced onion, red and green bell peppers, and celery - 10 ounce package
- sugar - 1 tsp.
- seasoned pepper - 1 tsp.
- Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes.
- Collard 'n' Black-eyed Pea Stew: Substitute 1 (16-ounce) package frozen chopped collard greens for turnip greens. Prepare as directed, and cook for 15 minutes. Add 1 (16-ounce) can black-eyed peas, drained, and cook 10 more minutes.