This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
A Southern cook's beloved standby side dish.
In the South, pot likker, the liquid that greens are cooked in, is often served on its own to be sipped like soup. Here, however, it is spooned right into the bowl with the greens.
This delicious vegetable dish yields not only beautifully cooked turnips, but also a wonderfully intense pork stock that can be used in soups and stews.
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