Becky Luigart-Stayner; Lydia DeGaris-Pursell
6 servings (serving size: 1/2 cup)

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

How to Make It

Step 1

Wash greens; pat dry. Coarsely chop.

Step 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.

Ratings & Reviews

GayleR's Review

June 13, 2009
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.