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- Place salt pork in cool water, bring to boiling and cook, uncovered, 45 min. Meanwhile, cut off and throw away tough stems, and bruised or possibly wilted leaves and wash turnip greens in several waters. Add in turnip greens to boiling water and salt pork. Boil uncovered, 1 hour. Drain and reserve liquid from greens and salt pork. Finely chop greens and season to taste with salt and pepper. Place minced greens on a warm platter and arrange slices of salt pork on top. Pour reserved liquid (about 1 1/2 c.) over greens and salt pork. Cornmeal dodgers are frequently served with turnip greens and pot likker. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1477g | |
| Recipe makes 2 servings | |
| Calories 424 | |
| Calories from Fat 412 | 97% |
| Total Fat 45.64g | 57% |
| Saturated Fat 16.66g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 864mg | 36% |
| Potassium 37mg | 1% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 2.86g | 5% |
