4 1/2 pounds turnip greens
1 pound salt pork
3 quarts water
1/4 teaspoon black pepper
Yield: 6 servings
Remove and discard stems and discolored spots from greens. Wash greens thoroughly. Drain and tare greens in to pieces; set aside. Slice salt pork at 1−inch intervals cutting to but not through the skin. Combine salt pork, 3 quarts water, pepper and if desired sugar in a Dutch oven. Bring mixture to a boil. Cover, reduce heat and simmer 1 hour. Add greens and cook uncovered for 30 to 35 minutes or until tender. Serve with a slotted spoon.
Per Serving: 72 Cal (3% from Fat, 12% from Protein, 85% from Carb); 2 g Protein; 0 g Tot Fat; 17 g Carb; 7 g Fiber; 85 mg Calcium; 1 mg Iron; 987 mg Sodium; 0 mgCholesterol
1 pound salt pork
3 quarts water
1/4 teaspoon black pepper
Yield: 6 servings
Remove and discard stems and discolored spots from greens. Wash greens thoroughly. Drain and tare greens in to pieces; set aside. Slice salt pork at 1−inch intervals cutting to but not through the skin. Combine salt pork, 3 quarts water, pepper and if desired sugar in a Dutch oven. Bring mixture to a boil. Cover, reduce heat and simmer 1 hour. Add greens and cook uncovered for 30 to 35 minutes or until tender. Serve with a slotted spoon.
Per Serving: 72 Cal (3% from Fat, 12% from Protein, 85% from Carb); 2 g Protein; 0 g Tot Fat; 17 g Carb; 7 g Fiber; 85 mg Calcium; 1 mg Iron; 987 mg Sodium; 0 mgCholesterol
