Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

53 CHRISTMAS COOKBOOK

Turnip Greens

with Bacon

MAKES 6 TO 8 SERVINGS

With chopped turnips and bacon,

these greens make a hearty side.

3 quarts water

3 (16-ounce) packages washed

and cut turnip greens

4 slices bacon

3 medium turnips, peeled and

cut into ½-inch cubes

1 large yellow onion, thinly

sliced

4 cloves garlic, thinly sliced

1 cup vegetable or chicken

broth

3 tablespoons white wine

vinegar

1½ teaspoons sugar

½ teaspoon kosher salt

½ teaspoon crushed red

pepper

1. In a large cast-iron Dutch oven,
   bring 3 quarts water to a boil. Add
   turnip greens; cook for 3 minutes,
   stirring occasionally. Remove from
   heat, and drain thoroughly; set aside.


2. In same Dutch oven, cook
   bacon over medium heat until
   crisp. Remove bacon, and let drain
   on paper towels, reserving
   3 tablespoons drippings in pan.


3. Increase heat to medium-
   high. Add turnips; cook, stirring
   frequently, until just beginning to
   brown, about 5 minutes. Add onion;
   cook, stirring frequently, until
   lightly browned, 7 to 9 minutes.
   Add garlic; cook for 1 minute. Add
   turnip greens; cook for 3 minutes,
   stirring frequently. Add broth,
   vinegar, sugar, salt, and red pepper;
   cook for 5 minutes. Transfer to
   serving dish. Chop reserved bacon,
   and sprinkle on top of greens just
   before serving.

Cornmeal Biscuits

with Thyme-Pepper

Butter

MAKES ABOUT 19

We’d eat these tender, sky-high

biscuits any time of day.

1 tablespoon vegetable oil

4¾ cups self-rising flour

2⁄3 cup yellow stone-ground

cornmeal

1½ cups cold unsalted butter,

cubed

1½ cups plus 1 tablespoon cold

whole milk, divided

2 tablespoons unsalted butter,

melted

1 teaspoon flaked sea salt

Thyme-Pepper Butter (recipe

follows)

1. Preheat oven to 450°. Brush a
   12-inch cast-iron skillet with oil.


2. In a large bowl, combine flour
   and cornmeal. Using a pastry
   blender, cut in cold butter until
   mixture is crumbly. Gradually add
   1½ cups milk, stirring just until dry
   ingredients are moistened.


3. On a lightly floured surface,
   gently knead dough 4 to 5 times,
   just until dough holds together.
   Roll dough ¾ inch thick; brush
   with remaining 1 tablespoon milk.
   Fold dough in half; gently roll to
   ¾ inch thick. Using a 2¼-inch
   round cutter dipped in flour,
   cut dough, rerolling scraps as
   necessary.


4. Place skillet in oven until very
   hot, about 8 minutes. Carefully
   place biscuits in hot skillet,
   overlapping if needed. Brush with
   melted butter; sprinkle with salt.


5. Bake until golden brown, about
   25 minutes. Let cool for 15 minutes.
   Serve with Thyme-Pepper Butter.