Best 5 Turnip Greens With Corn Meal Dumplings Recipes

TURNIP GREENS WITH CORN MEAL DUMPLINGS

Steps:

• 1. Wash greens several times to remove grit. Cook greens and bacon in kettle with water to cover until done; remove greens and meat. Sift dry ingredients into mixing bowl. Add egg, milk and butter; stir until batter is well mixed. Drop batter by teaspoonful into simmering broth. Cover tightly. Simmer for 15 minutes. Do not lift cover while dumplings are cooking. Salt and pepper to taste

SIMMERED GREENS WITH CORNMEAL DUMPLINGS

Steps:

• Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.
• Discard any coarse stems from greens and coarsely chop leaves.
• Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.
• Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.
• With wet hands, roll rounded tablespoons of dough into balls.
• Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.

TURNIP GREENS AND CORNMEAL DUMPLINGS

Steps:

• Place smoked meat in water along with spices and bouillon. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes, or until roots are tender. (Reserve 2/3 cup turnip liquid for the dumplings.) Add butter and sugar.
• For dumplings: Mix cornmeal, salt, onion, and egg. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.

CORN DUMPLINGS

Steps:

• Combine milk and vinegar in a small glass or ceramic bowl. Set aside.
• Combine the cornmeal, salt and baking powder in a mixing bowl. Add the soured milk and beat until smooth. Set aside for 45 minutes.
• Pour the pork broth into a large saucepan. Simmer over medium heat. Drop 12 large tablespoonfuls of the batter into the simmering broth. Cover. Reduce the heat to medium low and cook until the dumplings are light and fluffy, about 15 minutes. Remove with a slotted spoon. Divide among 4 bowls and serve with the mustard greens.

COLLARD GREENS AND CORNMEAL DUMPLINGS

Steps:

• Make the stock: In a large heavy stockpot, bring 3 quarts water, the smoked meat, onions, celery, carrots, garlic, peppercorns and bay leaves to a boil. Reduce the heat to maintain a simmer, and simmer, partially covered, until the flavors are well blended, about 2 hours.
• Remove the meat from the broth. When cool enough to handle, pull the meat off the bones (discard the skin, fat, and bones). Chop the meat and reserve for another use. (The meat can be refrigerated in an airtight container for up to 1 week.) Use a fine-mesh sieve to strain the stock into a container. Refrigerate the stock until the fat floats to the top or skim the fat using a fat separator or spoon to use immediately. For chilled stock, use a slotted spoon to skim off the fat and discard. Pour out 6 cups stock to use; reserve the rest for another use in the refrigerator for up to 5 days or in the freezer for up to 1 month.
• Make the collards: In a medium saucepan, bring the 6 cups stock, the onion and garlic to a boil over high heat. Reduce the heat to maintain a simmer, cover and simmer while preparing the greens.
• Thoroughly wash the collards and trim away the stems, if desired. Discard the stems or coarsely chop. Stack 2 or 3 leaves on a cutting board and roll tightly into a log. Slice the greens crosswise into 1/4-inch-wide ribbons. Place the greens and stems, if using, and the chiles in the broth and return to a simmer. Cook, covered, about 1 1/2 hours for very tender greens; you may cook them for less time if you have young greens or prefer greens with more chew. Season to taste with salt and black pepper.
• About half an hour before the collards are done, prepare the dumplings: In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a small saucepan, melt the butter over medium-low heat. Spoon out 1/2 cup of the potlikker from the collards and add to the butter. Remove from the heat and stir it into the dry ingredients, adding more potlikker 1 tablespoon at a time if needed for the dough to come together into a mass. Let stand 5 minutes. When cool enough to handle, use wet fingertips to shape the dough into 6 round dumplings.
• During the last 15 minutes of the collards' cooking time, carefully drop the cornmeal dumplings into the pot with the greens, making sure the dumplings are submerged in the potlikker. Cover the pot and simmer until the dumplings are cooked through, 10 to 15 minutes. Serve the greens and dumplings in bowls with plenty of potlikker.