Turnip Salad or Greens Cooked with Pork

Ingredients

• one peck, or desired amount
• 1 qt, boiling water
• salt to taste
• small pieces of sliced salt pork

Method

1. 1

   Soak wilted greens in cold water for 1 hour.

2. 2

   Wash and cut off small roots.

3. 3

   Boil in water to remove bitterness, then drain.

4. 4

   Add pork and cook in boiling water for 1.5 hours, adding water as needed.

5. 5

   Serve when ready.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 87. The excerpt below is the record exactly as published.

TURNIP SALAD OR GREENS COOKED WITH PORK, Greens should be tender and fresh. If wilted, soak in cold water 1 hour. Wash well one peck, or desired amount, cutting off small roots. Put greens in large uncovered boiler, filling two-thirds full of boiling water. If greens are old enough to have large stems to leaves, these should be removed and discarded. This boiling takes away the bitter taste, which so many find objectionable. Drain greens, add small pieces of sliced salt pork, cook in 1 qt, boiling water for II/2 hours more, (Time in cooking depends on how young and tender greens are). Water may be added as it boils away. Water should be evaporated by time greens are ready to serve, Mrs, W. F. Wimberley, STRING OR SNAP BEANS WITH PORK, (Southern Style,) Beans to be good should be young and tender. If not perfectly fresh should be placed in cold water for an hour. Cut or break ends, taking strings (if any) with them. Wash, put in covered boiler with small piece of salt pork. (Wash pork well with hot water) Keep covered with boiling water about three hours or until beans are well done. Water should be evaporated when beans are ready to serve. Add salt to taste

Cook this with the app: pantry check, scaling, and the assistant.