Turnip Tops Creole-Style is a colourful and tasty accompaniment to grilled or roast
8 oz. salt pork, cut into J-inch cubes small onion, finely chopped
1 lb. turnip tops, washed, shaken dry and chopped
2 red pepper, white pith removed, seeded and chopped
4 oz. button mushrooms, wiped clean and chopped
2 medium-sized tomatoes, blanched, peeled, seeded and cut into strips
½ teaspoon black pepper
4 fl. oz. chicken stock
In a large heavy-based saucepan, fry the salt pork cubes over moderately high heat, stirring frequently, for 6 to 8 minutes or until the pork cubes are golden brown all over and have rendered most of their fat. With a slotted spoon, transfer the pork cubes to kitchen paper towels to drain. Keep warm while you prepare the vegetables.
Add the onion, turnip tops, red pepper, mushrooms and tomatoes to the saucepan and fry, stirring constantly, for 5 minutes. Add the pepper and pour over the chicken stock. Bring the liquid to the boil. Cover the pan, reduce the heat to low and simmer for 10 minutes or until the turnip tops are tender. Remove the pan from the heat and drain the veg-etables in a colander.
Transfer the vegetable mixture to a warmed serving dish. Sprinkle over the reserved salt pork and serve.