ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turnip Greens

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1/2 cup)
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

  1. Wash greens; pat dry. Coarsely chop.

  2. 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.