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“US UP NORTH” MUSTARD AND TURNIP GREENS
4 lbs. mustard/turnip greens mix Cover smoked meats with water and boil 45-50 minutes. To prepare greens, remove the thick part
(or 4 bunches fresh) of the stem and roughly cut or tear the green leaves into two-inch pieces. Wash greens thoroughly
1-2 large ham hocks, smoked in saltwater and drain. Remove meats from water and set aside. If desired, trim fat from the ham
3 medium neck bones, smoked
hocks and discard. Skim water for excess fat and add washed greens, onions and garlic. Boil and
4 oz. salt pork cut into
cook greens for 20 minutes, then add all meat, reduce heat and cook on low for 20-25 minutes or
¼ inch pieces
to desired tenderness. Add spices and adjust seasonings if necessary. Yield: 6-8 servings.
1 medium yellow onion, chopped
4 cloves of garlic, chopped
2 tbsp. seasoned salt Courtesy of Chef Hardette Harris, Owner of Us Up North Kitchen.
1 tbsp. garlic powder
1 tsp. onion powder
Salt and pepper to taste
SHREVEPORT-BOSSIER
When it comes to food, Shreveport-Bossier’s got it all: the Cajun and Creole traditions of South
Louisiana, the slow-smoked barbecue of Texas, and the comforts of North Louisiana soul food.
800-551-8682 | Shreveport-Bossier.org
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