| | Directions | | In a Dutch oven or soup kettle, fry salt pork just until cooked. Drain, reserving 2 tablespoons of drippings. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until greens are tender. *Fresh spinach greens may be substituted for turnip greens. |
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| Ingredients | | - |  | 3/4 pound lean salt pork or bacon, diced |
| - | | 4 1/2 pounds fresh turnip greens, trimmed |
| - | | 1 1/2 cups water |
| - | | 1 onion (large) |
| - | | 1 teaspoon sugar |
| - | | 1/4 teaspoon pepper |
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