Braised Turnip Greens with Ham Dashi and Polenta
1/4 cup extra virgin olive oil
4 pieces of garlic, peeled and sliced
2 sweet onions (such as Vidalia)
1/4 tsp. crushed red pepper flakes
1 can San Marzano tomatoes (whole peeled)
1 quart Country Ham Dashi (recipe below)
4 bunches cleaned turnip greens
Polenta (recipe below)
Sea salt to taste
In a large pot, combine the garlic, olive oil and crushed pepper flakes. Place over medium heat and cook until the garlic is lightly browned. Add the onion to shock the pan and stop the garlic from browning. Season with salt and cook, over low heat, for 20 minutes (until transparent). Crush the San Marzano tomatoes and add to the pot. Season again with a touch of salt and cook for 20 minutes. Add the Ham Dashi and bring to a simmer. Add the turnip greens and cook for 20-45 minutes (they should be tender and yielding).
Ham Dashi (adapted from David Chang’s Bacon Dashi)
2 each of 4” x 4” Konbu sheets (edible kelp, sold in dried strips)
2 quarts water
1 pound country ham scraps, sliced thin to create as much surface area as possible
Rinse the konbu sheets with cold water. Place the konbu and water in a pot. Place on medium heat and bring to just under a simmer. Remove from heat and allow to infuse for 10 minutes. Remove the konbu (reserve for future use) and add ham scraps. Bring to a gentle simmer, skimming any impurities that rise to the top. Cook for 30 minutes then strain through a fine mesh strainer. Cool rapidly and reserve for future use. (Recipe yields more than needed for the greens.)
1 cup Anson Mills Polenta
5 cups water
2 Tbsp. grated Parmesan cheese
2 Tbsp. butter
2 Tbsp. extra virgin olive oil
Sea salt to taste
Bring the water to a boil in a pot and season lightly with salt. Once boiling, whisk in the polenta. Stir constantly until the starch starts to take hold and no longer sinks to the bottom of the pot. Cook for 45 minutes or until no longer grainy. Remove from the heat and whisk in Parmesan cheese, olive and butter. Adjust seasoning with salt.
To finish the dish, divide the polenta between eight serving bowls and top with braised greens and a drizzle of high-quality extra virgin olive oil.
Recipes and photo provided by Rolf And Daughters.