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Mixed Greens With Turnips & Tasso

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“Posted for the Zaar World Tour”
3hrs 55mins

Ingredients Nutrition

  • 10 ounces fresh collard greens
  • 10 ounces fresh mustard greens
  • 10 ounces fresh turnip greens
  • 2 medium onions, halved lengthwise, sliced
  • 3 medium turnips, halved lengthwise, sliced
  • 34 lb tasso or 34 lb smoked ham, cut into bite-sized chunks
  • 1 12 tablespoons sugar
  • 12 cup picante sauce
  • 1 tablespoon salt (to taste)
  • 1 tablespoon fresh ground pepper (to taste)


  1. Place all greens in sink or a large pot; fill to brim with lukewarm water. Let greens stand 15 minutes.
  2. Carefully remove greens from water without disturbing sandy-silt which has settled to the bottom. Wash leaves under running water; tear leaves into small pieces, removing tough ribs.
  3. Place torn greens, onions, turnips, and tasso or ham in a 10- to 12-quart soup pot; fill to top with water. Add sugar, picante sauce, salt and pepper.
  4. Bring to a boil over medium-high heat; boil 5 minutes. Reduce heat. Barely simmer, stirring occasionally, 3 hours. Taste for seasoning; adjust if necessary. Greens should have lots of liquid left; add more water if necessary. Serve hot.

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