I developed this Turnip Greens recipe for folks who prefer a less acidic taste. Reduced salt and less hot pepper is the key to how pleasant and flavorful these greens can be.
- 2 lbs. Turnip Greens
- 1/2 lb. Salt Pork
- 1 Large Sweet Yellow Onion
- 8 Large Cloves of Garlic, chopped
- 12 Tuscan Stuffed Olives, stuffed with Garlic
- 1/2 Teaspoon Seasoned or Black Pepper
- 1/2 teaspoon sugar
- 4 Cups of Water
- 4 Chopped Pickled Broccoli Spears
- 1/2 teaspoon Red Pepper flakes
Slice full block of Salt Pork into 1-inch squares. Add to pot and bring heat to low.
Slice Yellow Onion into pieces about 1/2 long. Add to the pot and bring heat to medium.
Add finely sliced Garlic Cloves. Sauté on high until Salt Pork and Onion pieces are glossy. Look for browning bits on the bottom of the pot.
Add 2 cups water.
Add 1 pound of Turnip Greens, continue to saut sauté carefully on high heat. Cut the olives in half or into thirds. Add to the pot. Add Broccoli spears. Reduce heat to medium.
Allow the first pound of greens to reduce. Stir to mix all ingredients. Add the second pound of Turnip Greens. Top with the Red Pepper flakes. Stir to mix. Place the lid on the pot.
Simmer for 1-1/2 to 2 hours. And enjoy.