How To make Hog Jowls and Turnip Greens Southern Style
How To make Hog Jowls and Turnip Greens Southern Style
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***** NONE ***** Mustard, kale and turnip greens are cooked same as spinach. Smoked hog jowl is cooked with greens. Season well withred pepper and salt. Cook until tender, drain and serve on platter with meat in center and poached eggs. Always serve with cornbread
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How To Make Easy Turnip Greens
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TURNIP GREENS WITH SMOKED HOG JOWLS #shorts #food #asmr
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Southern Tradition how to prepare Collard Greens and fried hog jowl Gerraldfarms
How to prepare collard greens and smoked hog jowl southern cooking.
Black Eyed Peas with Hog Jowls: Done Right
Black Eyed Peas with Hog Jowls: Done Right. #Mesomakingit. Black eyed peas with hog jowls are a southern New Year holiday food tradition. The tradition or superstition says, Pork is for luck, Peas are for pennies, Collard greens are for dollars bills and Cornbread is for gold. Believe or not .... it sure makes for some good eating. The jowl comes from the cheek of the hog and looks, cooks and taste a lot like bacon. Meso Favorite Products: Kitchen Aid Mixer – McCormick Spices - Traeger Grill - Cast Iron Pans - Pots and pans - Crock Pot - Aluminum Bowls - Meat Thermometer =- Pound Cake Pan - Watkins Flavoring - Red Meat chopper - Muffin Pan Link - Zatarins Crab Boil – In the Crab Boil Video -
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Southern Mustard Greens SOUL FOOD
This Easy Southern Mustard Greens Recipe is the best side dish for your soul food holidays and Sunday dinners. This dish is made with smoked turkey and loaded with flavor.
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Ingredients 1 teaspoon olive oil 1 1/2 cups chopped white onion 2 garlic cloves minced 3 pounds fresh mustard greens This is usually 3-4 bundles. Weigh for accuracy. Weight includes the stems. 1 smoked turkey leg or wing 1 1/2 cups chicken broth You can also use water. 1/2 tablespoon Creole Seasoning Adjust to taste.
Instructions Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirty or sand. Wash the greens thoroughly until the water runs clear. Heat a large pot or Dutch oven on medium-high heat. Add the olive oil to the pot along with the onions and garlic. I like to use a Dutch oven because you can saute the vegetables and cook the greens all in one pot. Saute the onions until they are translucent and fragrant. Deglaze the pan by adding half of the chicken broth. Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down. Add in the Creole Seasoning and turkey. Bring the pot to a boil. Place the lid on the pot and adjust the heat to medium. Allow the greens to cook for 2 hours until the greens are soft and the turkey is tender. Open the pot and remove the turkey leg. Shred the meat from the leg using forks and return it to the pot. Serve.
Chef Millie Peartree Makes Her Favorite Low Country Collard Greens | Delish
Chef Millie Peartree is walking you through the most flavorful collard green recipe that doesn't take all day.
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