These greens are a hit at every church dinner I take them to. Adjust the seasonings as you please to make the recipe all your own.
—Amy Inman, Hiddenite, NC
Prep: 20 min. • Cook: 5 min. + releasing • Makes: 14 servings
2 lbs. peeled turnips, cut into 1/2-in. cubes
12 oz. fresh turnip greens
8 oz. fully cooked country ham or 2 smoked ham hocks
1 medium onion, chopped
3 Tbsp. sugar
1 1/2 tsp. coarsely ground pepper
3/4 tsp. salt
2 cartons (32 oz. each) chicken broth
1. In a 6-qt. electric pressure cooker, combine all ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer’s directions.
2. If using ham hocks, remove meat from bones when cool enough to handle; cut ham into small pieces and return to pressure cooker. Serve with a slotted spoon.
3/4 CUP: 63 cal., 1g fat (0 sat. fat), 11mg chol., 903mg sod., 9g carb. (6g sugars, 2g fiber), 5g pro.
TEST KITCHEN TIP
Sugar is added to many recipes for turnip greens to offset their somewhat bitter flavor. Feel free to adjust the amount to suit your taste.