Hog Jowls & Turnip Greens Southern Style

Hog jowls and turnip greens cooked low and slow is about as Southern as supper gets. The smoked jowl simmers right in with the greens, rendering its fat and smoke into every leaf. You eat the greens, the meat, and you absolutely drink the pot likker.

This old-school preparation works the same way for mustard greens, kale, or turnip greens. The tough leaves break down in the smoky, peppery broth until they’re silky and tender. Red pepper and salt are all the seasoning you need when the pork is doing that much work.

Serve it platter-style with the meat in the center, greens around the edges, and poached eggs on top. The runny yolk mixes into the greens like a second sauce. And yes, you need cornbread on the side. That’s not a suggestion.

Chef Tips

• Wash the greens in several changes of cold water. Sand and grit hide in the leaves and nothing ruins a pot of greens faster.
• Cook low and slow until the greens are completely tender. This isn’t a quick saute; you want them soft enough to cut with a fork.
• Save the pot likker (the cooking liquid). It’s packed with flavor and nutrients. Sop it up with cornbread or sip it straight from a cup.
• Poach the eggs gently so the whites set but the yolks stay runny.

Variations

• Use smoked ham hocks or smoked turkey legs if you can’t find hog jowls.
• Add a splash of apple cider vinegar at the end for a tangy contrast to the rich pork.
• Serve over hot rice instead of on a platter for a bowl-style meal.