- 4
Ingredients
- 4 SERVINGS
- 1 cup milk
- 2 teaspoons apple cider vinegar
- 2 cups Indian Head cornmeal
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 quart pork broth
Preparation
Step 1
Combine milk and vinegar in a small glass or ceramic bowl. Set aside.
Combine the cornmeal, salt and baking powder in a mixing bowl. Add the soured milk and beat until smooth. Set aside for 45 minutes.
Pour the pork broth into a large saucepan. Simmer over medium heat.
Drop 12 large tablespoonfuls of the batter into the simmering broth. Cover.
Reduce the heat to medium low and cook until the dumplings are light and fluffy, about 15 minutes.
Remove with a slotted spoon. Divide among 4 bowls and serve with the mustard greens.
Southern Turnip And Mustard Greens
1 1/2 pounds cured pork shoulder
6 cups water
1 teaspoon freshly ground pepper
3/4 pound turnip greens, well rinsed
3/4 pound mustard greens, well rinsed
1 small onion, peeled and sliced
1/4 cup apple cider vinegar
Combine pork and 6 cups water in a large saucepan. Bring to a boil and simmer gently over medium-low heat until it reduces to 1 quart, about 2 hours. Remove pork and discard. Season broth with pepper.
Add the greens and cook over medium heat until tender, stirring frequently, about 15 minutes. Using a slotted spoon, transfer the greens to a large glass or ceramic bowl.
Reserve the broth for the dumplings (recipe below). Add the onion and vinegar, toss to combine.
Serve immediately.