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.
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
- 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.)
Recipe ByChef and owner Kahlil Arnold of Arnold's Country Kitchen, Nashville