Turnip Greens
See the Recipe. Ben Fink

In the South, pot likker, the liquid that greens are cooked in, is often served on its own to be sipped like soup. Here, however, it is spooned right into the bowl with the greens.

Yield: serves 4-6


  • <sup>1</sup>⁄<sub>4</sub> lb. salt pork
  • 3 lb. turnip greens
  • 1 lb. mustard greens
  • 1 tbsp. sugar
  • 1 halved jalapeño pepper
  • <sup>1</sup>⁄<sub>4</sub> cup bacon drippings (optional)
  • Salt
  • Hot sauce


  1. Roughly chop salt pork. Place in a large pot, add 6 cups water, and bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, for 40 minutes.
  2. Trim greens, discarding thick stems and discolored leaves. Wash greens in several changes of cold water and add to pork, stirring with a wooden spoon.
  3. When greens are submerged in liquid, add sugar and jalapeño. If desired, add bacon drippings. Cover and simmer for 1 1⁄2 hours. Spoon greens with plenty of liquid into individual bowls. (You may have to fight over the jalapeño.) Season to taste with salt and a dash of hot sauce.