Taken from an Antique WV Cookbook “Grandma’s Recipes”
HOG JOWL AND TURNIP GREENS
Hog jowl, cured and smoked
Water
4 quarts young turnip greens
Wine vinegar (optional)
Corn Pone (optional)
Directions:
Drop jowl into boiling water. Cook for 45 min. Add turnip greens. Cook for 1 hour. Drain water and serve separately as pot likker. Serve greens with wine vinegar.
Slice jowl and serve plenty of corn pone
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