Ingredients
- 5 tablespoons margarine
- 1 turnip bulb, chopped
- 1 medium yellow onion, chopped
- 1 (8 to 12-ounce) ham hock, chopped
- 1 teaspoon red pepper flakes
- Pinch freshly ground black pepper
- 1 tablespoon horseradish
- Pinch wasabi powder
- 1 tablespoon ham base
- 2 cups water
- Pinch salt
- 1 tablespoon sugar
- 2 pounds turnip greens, washed, stemmed and chopped
Directions
In a large, heavy pot over medium heat, add the margarine, onion and ham hock. Saute until onions seem translucent, about 5 to 6 minutes. Add the remaining ingredients, except the turnip greens, and mix together. Add the turnip greens and cook on medium heat, partially covered until tender, stirring occasionally, about 1 1/2 to 2 hours. When the greens and turnips are tender it's time to eat.
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By cec2454_12115387
Greenville, 73
on January 20, 2013
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Spicy and delicious!
By sball0708
on August 07, 2011
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We attempted to go to this restaurant based on 'FlavorTown USA' website stating they are open for breakfast. Sadly, this link was erroneous and they are not open for breakfast. Thankfully for us, the owner, Rose Arnold, is a wonderful woman. Upon learning that we had come such a long way only to be disappointed, she put us in her car and drove us to a wonderful nearby breakfast restaurant (Pancake Pantry. Although we did not get to enjoy the cooking at Arnold's, we will absolutely go there the next time we return to Nashville. Rose and her family are the 'good people' of the world.
By proudsailor
Yokosuka Japan
on August 22, 2010
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This is a great rendition of a southern mainstay. The only problem is that they forgot to list collard greens. I do a 50/50 on the greens. Turnip greens have a bite to them, so the collards temper that a bit. I don't add the red pepper flakes due to allergies, so I will use the wasabi and horseradish intead.
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