Ingredients
1 bunch fresh turnip greens (about 4 1/2 pounds)
1 pound salt pork (streak of lean) or smoked pork shoulder
3 quarts water
1/4 teaspoon freshly ground pepper
2 teaspoons sugar (optional)
Preparation
Remove and discard stems and discolored spots from greens. Wash greens thoroughly; drain and tear greens into pieces. Set aside. Slice salt pork at 1/4-inch intervals, cutting to, but not through, the skin. Combine salt pork, 3 quarts water, pepper, and, if desired, sugar in a stainless steel pot; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour. Add greens, and cook, uncovered, 1 to 1 1/2 hours or until tender. Serve with a slotted spoon. You can also serve in a bowl with the pot liquor so you can dip cornbread in it.
