Turnip Greens and Hog Jowls

 Turnip greens and hog jowls

1 bunch (about 3 pounds) turnip greens

½ pound hog jowl

2 teaspoon salt

6 to 8 poached eggs (optional)

Cornbread (optional)

Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly in cold water several times; drain slightly. Set aside. 

 

Place hog howl in a large Dutch oven; add water to cover. Bring to a boil; reduce heat, and simmer for 45 minutes. 

Add greens and salt; cook over low heat until the stream begins to form. Reduce heat; cover and simmer, stirring occasionally 1½ hours or until greens are tender. Add water, if needed.

Serve turnip greens and hog jowl with poached eggs and cornbread, if desired. Yield: 6 to 8 servings.