To preserve their texture, we cooked these turnip greens less than most Southerners do.
1 pound trimmed, chopped turnip greens or collard greens
2 cups water
1 teaspoon sugar
1 (4-ounce) piece salt pork, cut into 4 pieces
1 dried red chile
1/4 teaspoon salt
How to Make It
Wash greens; pat dry. Coarsely chop.
Combine the water, sugar, pork, and chile in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Discard chile. Stir in greens and salt; cover and cook over medium heat 10 minutes or until tender, stirring occassionally. Discard pork.