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“US UP NORTH” MUSTARD AND TURNIP GREENS

4 lbs. mustard/turnip greens mix Cover smoked meats with water and boil
(or 4 bunches fresh) 45-50 minutes. To prepare greens,
1-2 large ham hocks, smoked remove the thick part of the stem and

3 medium neck bones, smoked roughly cut or tear the green leaves into
4 oz. salt pork cut into two-inch pieces. Wash greens thoroughly
¼ inch pieces
in saltwater and drain. Remove meats
1 medium yellow onion, chopped
from water and set aside. If desired, trim
4 cloves of garlic, chopped
fat from the ham hocks and discard.
2 tbsp. seasoned salt
Skim water for excess fat and add
1 tbsp. garlic powder
washed greens, onions and garlic. Boil
1 tsp. onion powder
and cook greens for 20 minutes, then
Salt and pepper to taste
add all meat, reduce heat and cook on low
for 20-25 minutes or to desired tenderness.
Add spices and adjust seasonings if

necessary. Yield: 6-8 servings.

Courtesy of Chef Hardette Harris, Owner of Us Up North Culinary Experience.

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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