Mixed Greens, Parsnips with Honey, Roasted Turnips, Corn Fritters

Mixed Greens

  • 2 bunches mustard greens
  • 2 bunches collard greens
  • 2 bunches turnip greens
  • 3 Tbsp. salt
  • 4 cups chicken broth
  • ½ cup vegetable oil
  • 4 cloves garlic, diced
  • ½ lb. cooked ham, diced
  • ½ cup sugar
  • Salt and pepper to taste

Remove the leaf portions of the greens from the tough stems and discard the stems. Wash the greens gently with warm water to remove all sand and soil. In a large pot partially filled with warm water, stir in 3 tablespoons of salt, and 2 cups of the chicken broth. Allow the greens to soak in the pot in this mixture for 10 minutes. Transfer the greens to a colander and allow them to drain.

Do not rinse the greens. Discard the used chicken broth. Pour the remaining 2 cups of chicken broth into a large pot and add the greens to the broth in the pot. Stir in the vegetable oil, garlic, ham, sugar and season with salt and pepper to taste. Bring mixture to a boil, reduce heat and simmer until the greens are tender, 45 minutes to 1 hour. Stir greens occasionally during cooking.

Parsnips with Honey

  • 5 parsnips
  • ½ cup warm water
  • ½ cup honey
  • 1 Tbsp. melted butter or margarine

Preheat oven to 375 degrees F. Spray a 9×12-inch baking dish with cooking spray. Peel the parsnips and cut them into cubes. In a large mixing bowl stir the water, melted butter or margarine and the honey together until the honey has dissolved. Add the parsnips to the honey mixture and toss to coat. Spoon the parsnips and honey mixture into the prepared baking dish. Place baking dish in preheated oven and bake, uncovered, for about 30 minutes, until parsnips are soft.

Roasted Turnips

  • 2 lbs. turnips cut into wedges
  • 4 Tbsp. butter or margarine, softened
  • 3 sprigs fresh thyme
  • 1 small onion, sliced
  • 1 Tbsp. olive oil
  • 1 Tbsp. sugar
  • salt and pepper to taste

Preheat oven to 450 degrees F. Spray a 9×13-inch baking dish with cooking spray. In a mixing bowl combine the butter, thyme sprigs, sugar, onion, olive oil and salt and pepper and mix together. Add the cubed turnips and toss to coat. Place turnips in prepared baking dish and roast in preheated oven for about 30 minutes until turnips begin to soften.

Corn Fritters

  • 1 cup flour
  • ½ cup milk
  • 2 cups whole kernel corn, drained
  • 2 eggs
  • 1 tsp. baking powder
  • Salt and pepper to taste
  • ¼ cup butter or margarine
  • 2 Tbsp. vegetable oil

Mix together the flour, baking powder, and salt and pepper in a small bowl. In another bowl whisk the eggs and then stir the corn and milk into the eggs. Lightly stir the flour mixture into the corn mixture until just moistened-do not overmix. In a large skillet over medium heat melt the butter or margarine with the vegetable oil. Using a tablespoon drop the corn fritter batter into the hot oil and flatten the fritters slightly with a spoon. Cook the fritters until browned on both sides, about 3 minutes peer side, drain on paper towels. Corn fritters are good served with syrup or with applesauce.