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.
Except for the time consuming part of cleaning the greens from my garden, this was an easy recipe. However I still messed it up. I mistakenly added the greens in the beginning, with the salt pork and other ingredients. However, the recipe was very forgiving, and it turned out just fine. I will probably make this again when I have another batch of garden greens, because I have a lot of leftover salt pork.
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