Southern Style Turnip Greens

Buy greens that are not withered. Fresh turnip greens should have good green color with green stems. If the stems are purple and the leaves are little, the greens didn't grow fast enough and will usually be tough.

2 - 1/2 lbs fresh turnip greens
2 slices salt pork (1/4 inch thick and 3 inches long)
4 cups hot water
salt to taste

To get the greens ready for cooking, first pick out the large stems. Rinse the leaves in cold water containing 1 tbs salt. Repeat 3 or 4 times, then drain the greens. Place the greens in a large pot with 4 cups hot water, pushing them down at the sides (the hot water will make them shrink faster). Let cook over medium heat until tender, about 45 minutes. But occasionally check the stems for tenderness after about 20 minutes, as some greens harvested in the spring of the year take only that long to cook.

Remove the greens from the pot and chop them, using a sharp knife and a fork. In another pot, fry the salt pork until done on both sides. Remove the salt pork, leaving the drippings. Place the greens in the drippings and add the salt. Simmer for 15 minutes, adding 2 or 3 tbs hot water.if needed.

Serves 4 to 6.