Meat and threes platter with Southern greens
Photo by Andrea Behrends

Plentiful options are based on traditional Southern country cuisine—turnip greens cooked tender in a porky broth; sugar-sweet candied yams; crackling-crisp fried chicken; juicy slices of roast beef. A true meat and three makes this food from scratch, using fresh produce, meat, and dairy, and usually starts prep work a day or two in advance.

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  • 2 pieces applewood smoked bacon, chopped and cooked
  • 3 tablespoons rendered bacon fat
  • 1 medium yellow onion, chopped
  • 1 (8-12 ounce) ham hock 
  • 1 turnip bulb, chopped
  • 1 teaspoon red pepper flakes
  • 2 teaspoons freshly ground black pepper
  • 4 tablespoons prepared horseradish
  • 4 tablespoons ham base
  • 1 tablespoon salt
  • 3 tablespoons sugar
  • 1 pound collard greens, washed, stemmed, and chopped
  • 1 pound turnip greens, washed, stemmed, and chopped
  1. To a large stockpot over medium heat, add bacon, rendered fat, onion, and ham hock. Sauté until onions are translucent, about 5 to 6 minutes.
  2. Add 6 cups water and remaining ingredients except greens, and whisk together.
  3. Add greens and partially cover pot with lid.
  4. Cook until tender, stirring occasionally, about 45 minutes to 1 hour. If necessary, add up to 4 more cups of water as you go and taste for seasoning. (The longer you cook the greens, the more flavor they will have.)
  • Recipe By
    Chef and owner Kahlil Arnold of Arnold's Country Kitchen, Nashville

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