Page 50 - South Mississippi Living - November, 2023

DINING
Leafy greens have been a part of Southern cuisine for
centuries, dating back before the European colonization. The
most common way to prepare leafy greens, particularly here
in the South, is by simmering or braising them with smoked pork and various seasonings. However,
there is much versatility with green leafy vegetables in Southern
cuisine due to rich history, nutritional value, adaptability to various cooking
methods, and their ability to absorb and enhance flavors. They play a vital role in
the diverse and flavorful world of Southern cooking, offering both tradition and innovation
in every bite.
I have written up three unique elevated Southern recipes including the most common greens here in the South: mustards and turnips. Turnip and chorizo hash is a flavorful and hearty dish that combines the earthy flavor
of turnips with the spicy kick
of chorizo sausage, making it a great breakfast or brunch meal. Mustard green pesto is a flavorful alternative to traditional basil pesto. It offers a slightly peppery and unique twist to the classic sauce. Smoked turnip dip is a unique twist on traditional spinach or artichoke dips. It combines
the earthy taste of smoked turnip greens with creamy cheese and savory seasonings.
Turnip & Chorizo Hash
4) Continue to cook the mixture, stirring frequently, for about 15-20 minutes or until the turnips are tender and have
a golden-brown color. The cooking time may vary depending on the size of your turnip cubes.
5) Add the green leaves, stirring them into the mixture. Saute for 5 minutes.
6) Once the turnips are tender and the flavors have melded together, remove the skillet from heat. Taste and adjust
the seasoning if necessary. If desired, garnish with fresh parsley or green onion for a burst of freshness. If desired, whip up a few over easy eggs as well to amplify the dish.
7) Serve the turnip and chorizo hash hot.
Ingredients
• 1 large turnip, peeled and diced into small cubes
• 1 lb turnip leaves, cleaned and chopped
• 1 lb chorizo sausage, diced
• 1 onion, finely chopped
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cumin (optional)
• Salt and black pepper,
to taste
• 2 tbsp olive oil
• Fresh parsley and green
onion, for garnish
(optional)
• Overeasy eggs, for serving
(optional)
Directions
1) In a large iron skillet or frying pan, heat the olive oil over medium-high heat. Add the diced chorizo sausage and cook, stirring occasionally, until it starts to brown and release its flavorful oils, about 4-5 minutes.
2) Add the chopped onion, diced bell pepper, and minced garlic to the skillet with the chorizo. Sauté for 3-4 minutes, or until the vegetables start to soften and the onion becomes translucent.
3) Add the diced turnips to
the skillet with the chorizo and vegetables. Sprinkle the paprika and cumin (if using) over the mixture. Season with salt and black pepper to taste.
50 | November 2023
www.smliving.net | SOUTH MISSISSIPPI Living
Leafy
Greens
story and photos by
Chelsea Gieselmann