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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Turnip Greens

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

Cooking Light AUGUST 2001

  • Yield: 6 servings (serving size: 1/2 cup)

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

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.

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Turnip Greens recipe

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