Turnip Greens

To preserve their texture, we cooked these greens less than most Southerners do.

Yield: 6 servings (serving size: 1/2 cup)

Ingredients

• 1  pound  trimmed, chopped turnip greens or collard greens
• 2  cups  water
• 1  teaspoon  sugar
• 1  (4-ounce) piece salt pork, cut into 4 pieces
• 1  dried red chile
• 1/4  teaspoon  salt

Preparation

Wash greens; pat dry. Coarsely chop.

Combine the water, sugar, pork, and chile in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Discard chile. Stir in greens and salt; cover and cook over medium heat 10 minutes or until tender, stirring occassionally. Discard pork.