Well, not exactly. But imagine what I could do if I were a southern boy. 🙂
Stewed turnip greens, bacon and heirloom beans with a poached egg
dried beans (1)
turnip greens, washed and coarsely chopped
pinch of salt
white wine vinegar
Soak beans in cold water for 4 hours or overnight. Alternately, place in a pot with cold water to cover by 3″. Bring to a boil, cover and remove from heat. Let stand for about an hour. Drain and rinse.
Place in a pot with water to cover by 3″. Bring to a boil, then reduce heat to medium-low. Simmer for about an hour. Drain and set aside.
Fry bacon in a Dutch oven or heavy-bottomed pot until browned but not crisp and fat is rendered, about 3 to 4 minutes. Add onion and lowe heat to medium-low. Saute onion until golden brown and onion becomes translucent, about 8 to 10 minutes. Add greens, a pinch of salt and a splash of white wine vinegar. Cook partially covered for 15 to 20 minutes, stirring occasionally or until greens are tender.
Fold in beans. Check seasoning. Add liquid (either water or stock) if dry. How much depends on your taste. Cook partially covered over low heat or until beans are warmed through, stirring occasionally, about 5 minutes. Check seasoning. Transfer to serving bowls. Top each bowl with a poached egg and serve at once.
(1) — I used rio zape beans from Rancho Gordo but any type will do.
This is the quick rendition of greens with pot likker. If I had had more time and I wasn’t starving, I’d make a huge pot with a ham bone and cook this for hours. Ya gotta do what ya gotta do.