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Hog Jowl and Turnip Greens

| January 14, 2018 | 5 Comments

Hog Jowl and Turnip Greens recipe, as seen on Taste of Southern.
Follow our complete, step-by-step, photo illustrated recipe to make this Hog Jowl and Turnip Greens recipe. Adapted from an old slave cabin cooking recipe, this recipe is most often served at breakfast with poached eggs. Printable recipe included.

 

Hog Jowl and Turnip Greens recipe, slider.
Hog Jowl with Turnip Greens Recipe

I tell most everyone that the recipes I post here on Taste of Southern are recipes that “I grew up – and grew out with, recipes my Mama taught me.”

That just means that I ate most of this stuff all of my life so far, and some of it is responsible for me being the big guy that I am today. Some of it, not all of it. Smile.

If you know anything about me, you probably know that “greens” are not one of my favorite foods. I know I should eat them, I know they are suppose to be good for me, I just know that I really don’t care for them.

I posted a very similar recipe here on Taste of Southern that uses cooked turnip greens, turnips, and seasoning pork. You can click this link for my Turnip Greens with Diced Turnips recipe.

However, this recipe uses Hog Jowl for seasoning and I just might like some good Hog Jowl. When I saw the recipe, I knew I had to cook it. I hope you’ll enjoy it.

The recipe, as much as it was a recipe, came from a booklet I picked up on my travels entitled “Plantation Row – Slave Cabin Cooking.” I just liked the fact that it used Hog Jowl, and was intrigued by the mention of serving it for breakfast with poached eggs.

Seems it was an old Virginia recipe that was served up in the spring of the year according to the book. It stated that the “jowl and salad should always be served with fresh poached eggs.”

I decided that I’d pass on the “Hog Maw Salad” recipe… for now. Maw is the stomach of a pig in this case and they claim the dish tastes like chicken salad, but it wasn’t enough to convince me to try it. Smile.

So, hog jowl it is.

I really do enjoy the taste of jowl meat. It’s very similar to bacon but with a lighter “bacon” taste. I much prefer to use it for seasoning than a ham hock in most cases.

If you’re ready to give our dish a try, then let’s head to the kitchen, and… Let’s Get Cooking.

 

Hog Jowl with Turnips, you'll need these ingredients.
Hog Jowl with Turnip Greens recipe, you’ll need these ingredients.

Fresh turnips and greens are best if you can find them. Hog Jowl can be found in most butcher shops if you don’t find them in your grocery store.

 

Hog Jowl with Turnips, rinse the jowl under cold running water.
Rinse the hog jowl under cold running water.

 

Hog Jowl with Turnips, cover with water in a large sauce pot.
Place the jowl in a large sauce pot and fill it about 3/4ths full with water.

Place this over medium heat on your stove top. Bring this to a low boil and let this boil uncovered for one hour or until the jowl reaches an internal temperature of at least 165F degrees.

While the jowl is cooking, go ahead and prepare the turnips and greens.

 

Hog Jowl with Turnips, trim away the thicker stalks.
I prefer to cut away the thicker stems in the greens. It’s not necessary, but they don’t always cook up tender. Just cut them out and discard them, saving the leafy greens and smaller stems.

 

Hog Jowl with Turnips, wash the greens several times.
Place the greens in your sink and fill it with water.

Swish the greens around and wash them really good to remove any dirt or even bugs that might be on the leaves. Remove the greens and drain the water. Rinse out the sink.

You will probably need to do this about three times in order to get them truly clean.

It will mostly depend on where you acquire your greens in the first place. Many sellers at farmers markets will have already washed most of the dirt off. If you grow your own, you’ll need to wash them more of course to get them good and clean.

 

Hog Jowl with Turnips, cook the jowl until done.
Check the jowl after it’s boiled for about an hour. The internal temperature needs to reach at least 165F degrees to be considered done. Remove it from the pot of water and just set it aside to cool.

 

Hog Jowl with Turnips, add the greens to the sauce pot.
Place the greens in the remaining liquid in the sauce pot.

You will probably have to add the greens in several batches. They will quickly begin to wilt down when they are placed in the water. Just keep adding them until you have them all in the pot.

 

Hog Jowl with Turnips, peel the turnips.
Use a good paring knife or vegetable peeler to peel the turnips.

 

Hog Jowl with Turnips, cut the turnips into small cubes.
Cut the turnips into small cubes.

 

Hog Jowl with Turnips, add the turnips to the sauce pot.
Add the turnips to the greens in the sauce pot.

 

Hog Jowl with Turnips, add the sugar.
Add the sugar.

The sugar helps cut some of the sharp taste of the turnips and greens. I’ve mentioned it numerous times, but Mama added a bit of sugar to just about all the vegetables she cooked. I just carry on that tradition.

 

Hog Jowl with Turnips, cook until tender.
Let the greens and the turnips cook for about 30 minutes or until they are tender.

I cook them uncovered and usually test the cubed turnips with a fork to make sure they are tender.

 

Hog Jowl with Turnips, remove the greens and chop them up.
Use a slotted spoon to remove the greens from your sauce pot and place them in another bowl.

Chop the greens into smaller more bite sized pieces. Most of the turnips will settle in the bottom of the pot, so just scoop out the greens. I used a vegetable chopper to chop mine.

Once you have them chopped, add the remaining cubes of turnips to the greens and serve them.

Save the liquid or “pot-likker” as it’s called, that’s left in the pot. Many folks enjoy dunking a biscuit or some cornbread into the liquid and make a meal out of that on it’s own.

Add salt and pepper to taste if desired.

 

Hog Jowl with Turnips, enjoy.
Enjoy!

Slice up the hog jowl and place it on a plate with a serving of the turnips and greens. Serve it with a couple of poached eggs for a breakfast just like folks did way back when.

Fresh bread or cornbread goes really well with this.

 

Plantation Row, slave cabin cooking booklet.
You might enjoy the booklet we mentioned earlier. It’s called “Plantation Row – Slave Cabin Cooking” and at the time of this writing, it could be ordered on Amazon. It’s only about 37 pages, but I found it interesting reading, hope you do too.

 

Print
Hog Jowl with Turnip Greens recipe, as seen on Taste of Southern.com.

Hog Jowl and Turnip Greens

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: Varies
  • Category: Side Dishes
  • Method: Stove Top
  • Cuisine: American

Description

Follow our complete, step-by-step, photo illustrated recipe to make this Hog Jowl and Turnip Greens recipe. Adapted from an old slave cabin cooking recipe, this recipe is most often served at breakfast with poached eggs.


Ingredients

  • 1 bunch Turnip Greens with Turnips, about 3lb total
  • 1 Smoked Hog Jowl, about 8 ounces
  • 1 teaspoon Sugar
  • Salt and Pepper to taste

Instructions

  1. Rinse the hog jowl under cold running water.
  2. Place jowl in a large sauce pot. Fill about 3/4ths with water.
  3. Place on Medium heat, bring to a low boil.
  4. Simmer hog jowl for about one hour or until done. 165F degrees.
  5. Prepare the greens and turnips while the jowl is cooking.
  6. Remove any large stems from the greens. Discard stems.
  7. Fill sink with cool water, add greens, wash well to remove dirt and bugs.
  8. Repeat about three times until the greens are clean.
  9. Remove jowl from water when done. Set aside for now.
  10. Add the turnip greens to the liquid in the sauce pot.
  11. Peel and cube the turnips. Add to sauce pot with greens.
  12. Add the sugar.
  13. Cook greens and diced turnips uncovered for 30 minutes or until tender.
  14. Using a slotted spoon, remove greens from pot and place in another bowl.
  15. Use a food chopper to chop the greens into bite sized pieces.
  16. Add the remaining cooked turnips.
  17. Serve with poached eggs and sliced hog jowl for breakfast.
  18. Enjoy!

Keywords: Hog Jowl with Turnip Greens Recipe, hog jowl and turnip salat, southern recipes

 

Your Comments:  Have you ever tried Hog Jowls with Turnip Greens? What did you think about it? Think you might try our recipe some time?

I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!
Steve

 

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Category: Breakfast, Main Dishes, Pork, Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (5)

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  1. Jack says:

    Hello Steve –
    Let me preface this message in saying this is not criticism, but more precisely constructive observation. Although I have not yet made this recipe, my plan is for that to happen this coming weekend.
    You mentioned Eagle Island Fruit and Seafood and listed, what I thought was their email address. Only after I tried several times, did I notice that as you and they had stated, this was for a Facebook connection. Believe it or not, and for the sake of my privacy, I do not use such a media… however, I do understand that, from a business standpoint, it probably makes sense.
    That said, though I am interested in looking over their website (if one exists), I have no interest if that can only be accomplished via Facebook. I hope that you will understand the spirit of my comment…and, as you say, smile.
    Cordially yours,
    Jack

    • Steve Gordon says:

      (Note: Jack is making comments in reply to my weekly Newsletter)

      Hi Jack, I didn’t find an actual website for Eagle Island Fruit and Seafood, so I listed the Facebook link. I understand your concern, and for the record, I’m not on Facebook either. I saw no problems with your comments. Smile. I do hope you’ll visit with us often. Be Blessed!!! -Steve

  2. Ann says:

    I just read your receipt and I’m going to buy some greens tomorrow. I’ve got some hog jowls left from making my okra soup last weekend.
    I needed some hot soup here in Ohio with chill factors below 0. It may be cold but the 10 inches of snow is beautiful. Tomorrow is suppose to be 12 degrees so I’m going cross country skiing. Skiing and turnip greens is a great way to end the week.

  3. Joy Lynn Risher says:

    It has been ages since I’ve eaten hog jowls. When we ate turnip greens we didn’t add the turnips. Don’t know why. I put the turnips in soups/stews and roasts because they turn sweet (also love rutabaga that way).

    Thinking about your snow, it reminds me of the few occasions my computer or TV have gone out. Amazing how much work we can get done around the house until they are working again! The only time during those eight years in Minnesota that we got ‘snowbound’ was while waiting for a neighbor to plow out long driveway. Oh, and one Sunday morning when the snowplows had come through going north, but hadn’t come back to do the south-bound lane. Had to drive in the north-bound lanes most of the way to church. Take care.

  4. JoyceB says:

    Thanks for this recipe Steve. I know that you are not crazy about greens. My mama would fill a sink with water, salt and a bit of soap. This mixture would kill any living bugs or spiders on the greens. She followed by several rinses. I love turnip greens. Will try your recipe this weekend.

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