Turnip Greens

Becky Luigart-Stayner; Lydia DeGaris-Pursell

To preserve their texture, we cooked these turnip greens less than most Southerners do.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Ingredients

  • 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

Preparation

  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.
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