Turnip Greens

1 Review
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Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
6 servings (serving size: 1/2 cup)
August 2001
RECIPE BY Cooking Light

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

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

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.

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Ratings & Reviews

GayleR's Review

GayleR
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.
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