Remove and discard stems and discolored spots from greens. Peel and coarsely chop turnips; set aside. Wash greens thoroughly; drain and tear into 2-inch pieces.
Bring salt pork and 1 quart water to a boil in a Dutch oven. Cover, reduce heat, and cook 45 minutes to 1 hour or until liquid is reduced by half and meat is tender. Add greens, bacon drippings, and sugar; cook, without stirring, 30 minutes or until greens are tender.
Add turnips; cover, reduce heat, and simmer 30 minutes or until turnips are tender. Serve with Pepper Sauce, if desired.