Turnip Greens and Pot Likker

A daily standby in season. Delicious served with cornbread or corn pone. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 1⁄2 lb salt pork
• 1  quart water
• 4  quarts  turnip greens
•  salt and pepper, to taste

Directions

1. Place salt pork in cold water, bring to a boil and cook for 45 minutes.
2. Wash turnip greens in several changes of water; place into pot with pork and simmer for an hour.
3. Drain water fromgreens and meat, reserve 1 1/2 cups of cooking liquid; chop greens rather fine and season well with salt and pepper.
4. Place greens in a hot dish and arrange slices of pork on top.
5. Pour reserved liquid (pot likker) over and serve.