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collards water pork shoulder bay leaf bacon grease yellow onion tomatoes salt cornbread dumplings roots dumplings flour baking powder salt fresh ground black pepper chives egg butter roots
Viewed: 99 - Published at: 2 years agoIngredients
- For the greens
- 2 pounds Mixed greens (collards, mustards, turnips, kale, for example)
- 2 1/2 quarts Water
- 1 pound SAVOIE'S pickled pork shoulder (see note)
- 1 Bay leaf
- 4 tablespoons Rendered bacon grease
- 1 Large, yellow onion, diced
- 1 cup Peeled and diced tomatoes, fresh or canned
- Salt, pepper and sugar to taste
- 1 Recipe cornbread dumplings (recipe follows)
- 3 Turnip roots, peeled ancut into chunks
- For the dumplings
- 1 1/2 cups Fine-ground white cornmeal
- 1/2 cup Flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Fresh ground black pepper
- 2 tablespoons Finely chopped chives
- 1 Egg, beaten
- 1/2 cup Pot likker
- 3 tablespoons Butter, melted
- all pureed turnip roots
Method
- Thoroughly wash the greens and remove stems. Chop the greens into manageable bite-sized pieces, realizing they will greatly reduce in size when cooked. Set aside.
- In a large stock pot, cover the pickled pork with 6" of water, about 2 1/2 quarts. Add the bay leaf and turnip roots. Bring this slowly to the boil, then reduce to medium low. Cover and cook for 30 minutes. Remove the pork from the pot and place on chopping board to cool. Remove the turnip roots and set aside. DO NOT DISCARD THE LIQUID.
- Put the pork-turnip stock through a fine sieve. Discard any remnants. Skim any remaining foam and/or fat from the top of the stock. Set aside 1/2 cup of the stock and retain the rest.
- In the same or another large stock pot, heat the bacon grease. Add the diced onions and saute until the onions have softened.
- Add the greens to the onions a little at the time and until all fit. Once the greens have wilted enough to fit the pot, pour in the pork stock (minus the 1/2 reserved cup).
- Add salt, pepper and sugar, if using, to taste. If greens are not in peak season, a trace amount of sugar will likely be needed. Cover and cook greens on medium-low for 1 1/2 hours.
- If additional liquid is needed, add water in 1/2 cup increments.
- While the greens are cooking, dice the pork into bite-sized pieces. After 1 1/2 hours, add the diced pork and tomatoes and cook on low while you prepare the dumplings.
- Combine the cornmeal, flour, baking powder, salt and pepper in a bowl and stir to mix.
- Puree the turnip roots in a blender. Add this with the chives and egg to the cornmeal mixture. Stir to combine.
- Add the melted butter and enough of the reserved pork stock to form a slightly thick dough, similar to a biscuit dough.
- Increase the heat of the greens to just below a boil. With two large spoons, form the dumplings by transferring the dough from one spoon to the other.
- Drop gently into the greens and pot linker. Do not crowd the dumplings and allow them to poach on a simmer for about 15 -20 minutes.
- Serve in a bowl with dumplings on top. Offer pepper vinegar and hot sauce.
