Southern Turnip Greens
Southern-style turnip greens or collards, flavored with salt pork, are simmered until tender and traditionally served with cornbread and pepper vinegar sauce.
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Instructions
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Thoroughly wash greens, repeating until no grit remains.
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Remove tough stems and discolored leaves; for large leaves, fold and tear out the stem, then stack and slice all greens into 1-inch pieces.
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Scrape or rinse excess salt from the salt pork. Carefully remove the tough skin and dice the fat.
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In a large Dutch oven or stockpot, cook diced salt pork over medium heat until crisp and browned. Add chopped onion and cook for 2 more minutes.
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Stir in water, prepared greens (adding in batches until wilted if necessary), black pepper, salt, and optional sugar and red pepper flakes.
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Bring to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes until tender. Adjust seasonings to taste.
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Transfer the cooked greens to a serving bowl.