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.
recipe 
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
Ingredients
steps
- 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.
- Add 6 cups water and remaining ingredients except greens, and whisk together.
- Add greens and partially cover pot with lid.
- 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.)
Date Published: 02.02.16
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Recipe By
Chef and owner Kahlil Arnold of Arnold's Country Kitchen, Nashville
