This weekend we harvested our 1st batch of turnip greens from our Fall garden. We snipped the leaves about 2" from the stem, so that new leaves will grow again and we can another batch of greens!
Matt smoked a salt cured hog jowl and then pan seared the jowl. Matt added 1qt water, 3/4 of turnip greens from our garden, and 1 tsp white sugar to the hog jowl. Matt let the greens simmer for 45 minutes covered. Then Matt strained them and put them in a bowl for us to enjoy....although I ate most of them...I couldn't stop; they were delicious!!
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