Southern turnip greens

4 servings

Ingredients

Quantity Ingredient
2 pounds Turnip greens; fresh
2 ounces Salt pork; diced
1 teaspoon Salt
1 teaspoon Sugar

Directions

Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Break off large turnip green stems below the leaf and discard yellow or wilted leaves. Wash well by plunging greens up and down in sink or large bowl filled with water. Rinse sink or bowl to remove sand before refilling; repeat procedure several times. Drain in colander; cut greens in half. Combine 2 qts water, salt pork, salt and sugar in a large heavy saucepan; bring to a boil. Add greens; cover, reduce heat, and simmer 1 to 2 hours or until as tender as you like. Serve in bowls with some of the "pot likker" and some cornbread crumbled in each bowl. Or drain and place in a serving bowl. YIELD: 4 servings NOTE: If turnip greens have roots attached, peel and cut them into 1-inch cubes. Add to greens during last 45 mins of cooking time, making sure they are covered with cooking liquid.

COLLARDS: Prepare collard greens as directed for turnip greens, except cut out center veins of greens before cooking, as they are older greens and not as tender as turnip greens.

NOTES : The cooking juice from the greens is called "pot liquor" and is

served as a soup. Dip cornbread into it. It is one of the best things you will ever taste.

From: Dan Klepach

Related recipes