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Turnip Greens and Pot Likker

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“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:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 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.

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