1 lb turnip greens (young, smaller leaves if possible), thick ribs removed
6 cups chicken, ham or turkey stock
4 cloves garlic, sliced
2 onions, diced
2 bay leaves
2 cups boneless cottage ham, diced
1 jalapeno pepper, diced
2 tablespoons canola oil
leaves from a few sprigs of fresh thyme
freshly ground black pepper
In an 8 quart pot, heat the oil. Saute the onions, ham chunks, garlic, peppers, thyme and bay leaves until the onions are just softening and the ham is starting to brown, about 10-15 minutes. Add the greens. Add the stock, salt, and pepper. Stir. Bring to a boil. Stir so all of the greens are coated in broth and starting to wilt. Reduce heat and simmer about 15 minutes or until the greens are very tender. Discard the bay leaves.
After seeing both turnip greens and cottage ham (smoked pork butt) for sale at my local farm store I knew I had to make something using the two together. Normally we make this sort of thing with mustard greens or maybe collards. I actually like turnip greens a lot. They are a bit peppery, but not especially bitter. They are also a major source of calcium and various vitamins, if that is of interest. Farm stores, farmers markets and well-stocked grocery stores should sell them, and cheaply.
The shortish cooking time (especially when compared with some traditional Southern-style greens recipes) helps keep the green bright and the texture intact. Really, a light, brothy, satisfying dish with minimal effort. Serve with crusty bread or cornbread to sop up the leftover juices.