2 large bunches of fresh turnip greens
2 cups water
pepper to taste
1/4 pound fatback, bacon, or fatty ham scraps
This recipe also works for mustard greens, collard greens, or any mix of
the three greens.
Wash and destem the turnip greens, rinsing thoroughly to remove all sand
and dirt. Place in a large pot with water and pepper and
fatback/bacon/fatty ham scraps. Bring to a boil (if you don't have a
steam-releasing lid, be sure to tilt lid on top of pot to let the steam
escape.), and simmer until greens are tender, adding water as necessary to
keep them from drying out. The longer they cook, the better they get.
From Jack's Skillet by Jack Butler