Collard Greens with Cornmeal Dumplings



¼ cup bacon drippings or 4 strips of turkey bacon
1 small onion, chopped
1 jalapeno pepper, chopped
1 ham hock or smoked turkey wing
2 teaspoons sugar
¼ teaspoon crushed red pepper
3 pounds fresh collard greens, cleaned and cut
2 teaspoons seasoned salt
2 teaspoons garlic powder
¼ teaspoon pepper

1 cup cornmeal
¼ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 eggs
¼ cup milk
1 teaspoon melted bacon drippings


In a large pot, heat drippings over medium-high heat, or if using bacon, fry until ready. Add onion and jalapeño pepper. Fry until onion is soft. Add meat and enough water to cover; bring to boil. Reduce heat to medium. Cover and simmer one hour. Add the remaining ingredients and cook 45 minutes more. Check often and add water as necessary to prevent scorching. Simmer an additional 30 to 45 minutes or until greens are tender.

Place cornmeal in a large mixing bowl. Sift together flour, baking powder, and salt; mix into cornmeal. Beat eggs and combine with cornmeal mixture. Add milk and drippings. Using a large spoon, drop the batter onto the greens; cover tightly and simmer for 5 to 10 minutes or until done. Serve immediately.