Learn how to prepare and cook turnip greens for a classic Southern side dish. Salted pork and sugar help not only to flavor the greens but cut down on the bitterness as well. Just remember not to discard the nutritious potlikker (aka pot liquor). To prepare and cook fresh turnip greens, remove and discard stems and discolored spots from the greens.  Tear the greens into pieces, and set them aside.   2. Down-home Southern greens are typically seasoned with salt pork or smoked pork shoulder. Slice the salt pork at ¼-inch intervals, cutting to but not through the skin. 3. Combine the salt pork, 3 quarts of water, pepper, and a couple of teaspoons of sugar in a stainless steel Dutch oven. Aluminum pans are not recommended for cooking greens because they turn the greens a dark color and give them a metallic taste. The sugar is optional, but it helps reduce the bitterness in the greens.  Bring the mixture to a boil.  Cover, reduce the heat, and simmer for 1 hour. 4. Add greens to the pan. All of the green probably won’t fit into the pan at once, so add them in batches. Once the first batch cooks down just a little, you can add the rest of the greens.  Cook them, uncovered, 30 to 35 minutes or until they’re tender. 5. Serve the greens with a slotted spoon, but don’t discard the cooking liquid.  It’s called “pot likker” and is a delicacy enjoyed by most greens lovers. You can spoon it like soup, or dip cornbread into the liquid.