Mustard and Turnip Greens and Hot Water Cornbread

From 2017 Small Town Chefs winner Hardette Harris of Pure Louisiana Soul

Read more about 2017 Small Town Chefs winner Hardette Harris in our July 2017 profile. Tickets are now on sale for the Small Town Chefs Dinner, August 20 at the Louisiana Culinary Institute.

Mustard and Turnip Greens

Ingredients

  • 4 lbs mustard/turnip greens mix, or 4 bunches fresh
  • 1-2 large ham hocks, smoked 
  • 3 medium neck bones, smoked
  • 4 oz salt pork cut into ¼ inch pieces 
  • 1 medium onion, yellow, chopped
  • 4 cloves of garlic, chopped
  • 2 tablespoons seasoned salt
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste

Method

  1. Cover smoked meats with water and boil until the neck bone is tender, but not falling apart (about 45-50 min).
  2. Remove the thick part of the stem and roughly cut or tear the green leaves into 2 inch pieces. Wash thoroughly in salt water and drain.
  3. Remove meats from water and set aside. If desired, trim fat from the ham hocks and discard. Skim water for excess fat and add washed greens, onions and garlic.
  4. Boil and cook greens for about 20 minutes, then add all meat, reduce heat and cook on low for 20 to 25 minutes to desired tenderness. Add spices and adjust seasonings if necessary. 

*If using collard greens, adjust total cooking time to 1 hr and 15 mins.

Hot Water Cornbread

Ingredients

  • 1 1/2 cups oil 
  • 2 cups yellow cornmeal
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt (your choice)
  • 2 cups hot boiling water (must be boiling)

Method

  1. In a heavy bottom skillet, heat oil to about 355 degrees. 
  2. In a mixing bowl combine cornmeal, salt, pepper, garlic powder and seasoning salt. 
  3. Gradually add boiling water, beginning in the center. Mix water and cornmeal until thoroughly moist and cornmeal is smooth. Scoop out 3 tablespoons of the mixture. With slightly wet hands, form into an oval pone approximately 1 inch thick, 3 inches long, and 1 ½ inches wide; occasionally wetting hands in between pones. 
  4. Add pones to hot oil and fry for about 4-5 minutes on each side. Adjust heat if necessary. Cornbread will turn light brown, but will remain mostly yellow. 
  5. Remove, drain, and serve immediately. Makes about 8 servings.