To prepare and cook fresh turnip greens, remove and discard stems and discolored spots from the greens. Tear the greens into pieces, and set them aside.
2. Down-home Southern greens are typically seasoned with salt pork or smoked pork shoulder. Slice the salt pork at ¼-inch intervals, cutting to but not through the skin.
3. Combine the salt pork, 3 quarts of water, pepper, and a couple of teaspoons of sugar in a stainless steel Dutch oven. Aluminum pans are not recommended for cooking greens because they turn the greens a dark color and give them a metallic taste. The sugar is optional, but it helps reduce the bitterness in the greens. Bring the mixture to a boil. Cover, reduce the heat, and simmer for 1 hour.
4. Add greens to the pan. All of the green probably won’t fit into the pan at once, so add them in batches. Once the first batch cooks down just a little, you can add the rest of the greens. Cook them, uncovered, 30 to 35 minutes or until they’re tender.
5. Serve the greens with a slotted spoon, but don’t discard the cooking liquid. It’s called “pot likker” and is a delicacy enjoyed by most greens lovers. You can spoon it like soup, or dip cornbread into the liquid.