How generous of our governor

turnip greensZelda here, an I just heard that our governor has donated turnip greens to a food bank.

How generous.

Except, they wasn’t really his. They was raised by prison inmates.

The governor talked about how generous he’s bein’ with this donation. Of course, he neglects to mention that it’s his policies what are puttin’ more people in need.

Here’s what he said about his generosity: “The work that these prisoners are doing is yet another way our administration is working toward helping those in need through food donations.”

Can you stand it?

Then he talked about how the work helps to rehabilitate prisoners.

Well, me an Nell could use some rehabilitatin’. We been harvestin’ our own food and our backs is plenty sore. We bent over and dug potatoes and turnips, which are great with the greens, by the way.

Anyway, we figure a lot of folks don’t know how to fix turnip greens, so here’s Mother Cray’s recipe:

 Turnip Greens and Ham Hocks 
1 3/4 lb. ham hocks, rinsed off good
2 bunches fresh turnip greens with turnips attached (about 10 lb.)
1 tbsp. sugar

1. Bring ham hocks and 2 quarts a water to a boil in an 8-quart. dutch oven.

Turn down the heat, and simmer 11⁄2 to 2 hours or until the meat is tender.

2. Cut the stems and discolored spots from greens and throw ’em away. Chop the greens, and wash thoroughly; drain. Peel the turnip roots, and cut into chunks.

3. Add the greens, roots, and sugar to the dutch oven; bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes or until the greens and roots are tender.

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