2 lbs. young, tender turnip greens
1 lb. ham hocks, ham fat, or ham bone
2 red pepper pods
Salt and pepper
Boiling water

Thoroughly wash the greens, breaking off the tough stems. Place them in a pot with ham hocks and red pepper pods. Cover with boiling water and boil gently for 3 hours. When done, season to taste with salt and pepper.

DUMPLINGS:

1 c. cornmeal
1 c. boiling water
1 tsp. salt
1/2 c. flour
2 tsp. baking powder
1/2 c. sour milk
1/4 tsp. baking soda
1 egg, beaten

Prepare dumplings while turnip greens are cooking. Slowly stir cornmeal and salt into boiling water. Cook and stir for 2 minutes, remove from heat and let cool. Sift together the flour and baking powder. Dissolve baking soda in sour milk.

Alternately add flour and milk to cornmeal. Then add the egg and beat mixture for 1 minute. Drop by spoonfuls on top of turnip greens. Cover and cook for about 15 to 20 minutes. To serve, remove dumplings with slotted spoon to a deep serving platter. Drain the greens and arrange on another serving platter. Pour the "pot likker" over the dumplings.