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Southern Turnip Greens
4 to 4 1/2 pounds turnip greens
1 pound salt pork, rinsed and diced
1 1/2 cups water
1 cup finely chopped onion
1/2 teaspoon pepper
salt to taste
1 teaspoon sugar
Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly in salt water and drain well.
Cook salt pork in a large pot or Dutch oven over med.-heat until crisp and brown. Add the turnip greens, water, onion, sugar, pepper and salt; bring to a boil. Reduce heat, cover, and simmer 40 to 45 minutes or until greens are tender.
Taste and adjust seasonings. Serve with vinegar or pepper sauce and cornbread.
Yield: 6 servings.
Use juice as potliker (pot licker) over buttered cornbread with a
slice of onion or a couple of green onions.
"Food: Part of the spiritual expression of the French, and I do not believe that they have ever heard of calories."
Beverley Baxter
Curd is the solid part of milk that has curdled (coagulated), whey is the watery part. This separation can take place naturally as milk sours. In cheesemaking, this process is initiated by adding rennet or an acid substance such as lemon juice or vinegar which causes the milk proteins to form solid masses (curds).
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