Turnip greens are a traditional dish of the American South, made here with halal smoked beef or turkey, slowly simmered with a little smoked meat until soft. The long cooking softens their pleasant bitterness and produces a savoury broth. Wash the greens several times, as the leaves can hold a lot of grit. Serve them as a side dish, with some of the cooking liquid.
Bring the water and smoked meat to the boil in a large pot. Lower the heat and simmer for 30 minutes.
Wash the greens well in several changes of water. Remove the tough stems and tear the leaves.
Add the greens and pepper to the pot. Cover and simmer for 30 to 40 minutes, until very tender.
Taste before adding any salt, as the smoked meat is salty. Serve hot.
Add a small splash of vinegar at the table to balance the bitterness.
Rubina Shaukat is a professional chef who teaches cooking at a government technical college in Pakistan. She manages IngRecipe, sharing recipes and practical guides to ingredients and kitchen basics for home cooks. She also runs the Home Ingrecipe kitchen in Multan.
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