Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds turnip greens
- 2 pounds mustard greens
- 2½ quarts water
- 1 white onion quartered
- 1 pound salt pork cubed
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- =
Directions
Tear off and discard any tough stems from the greens.
Bring water to a boil in a large kettle and add the onion and salt pork.
Simmer 30 minutes then add greens, salt and pepper.
Add 1 teaspoon of the sugar and simmer for 2 hours.
Meanwhile combine cornmeal, flour, salt and the remaining sugar in a mixing bowl.
Slowly add the boiling water stirring constantly.
Add just enough water to make a stiff manageable mixture.
Wet the palms of the hands then break off bits of cornmeal dough the size of walnuts and shape into balls.
Drop balls into the boiling greens then cover and continue cooking 30 minutes.
Category:Cathy's Recipes