Store your turnip greens wrapped in a damp towel or plastic bag in the hydrater drawer of the refrigerator.  Like most greens, it will last for about a week if kept moist.


Southern Style Turnip Greens
From Diana Rattray

1 pound turnip greens
1/4 pound salt pork, rinsed and diced (bacon works fine, too)
1/2 cup water
1/4 cup finely chopped onion
1/8 teaspoon pepper
1/4 teaspoon sugar, optional
dash of crushed red pepper, optional

Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain well. Cook salt pork in a large pot or Dutch oven over medium heat until crisp and brown. Add the turnip greens, water, onion, sugar, pepper, and crushed red pepper; bring to a boil. Reduce heat, cover, and simmer 20 minutes or until greens are tender.

Note:  If you are a vegetarian you can just leave out the salt pork and use vegetable stock instead of water to add more flavor.

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