Turnip Greens and Pot Likker

Ingredients

• 2 1/2 lb turnip greens with roots attached
• 6 oz salt pork, diced
• 1 yellow onion, chopped
• 3 cloves garlic, sliced
• 6 cups water
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt to taste

Before you cook

• Cut the turnip roots away from the greens and set them aside.
• Wash the greens in three changes of cold water, lifting them out each time to leave the grit behind.
• Tear the leaves off any woody stems and chop them into wide pieces.
• Peel the turnip roots and cut them into 3/4-inch cubes.

Steps

1. Cook the diced salt pork in a large pot over medium heat for 8 minutes until the fat renders and the pieces brown.
2. Add the onion and cook for 5 minutes until it turns translucent.
3. Stir in the garlic and cook for 1 minute.
4. Pour in the water and bring it to a boil.
5. Add the cubed turnip roots, sugar, black pepper, and red pepper flakes.
6. Simmer the roots uncovered for 10 minutes.
7. Add the chopped greens in handfuls, pressing each one down until it wilts.
8. Cover the pot partially and simmer over low heat for 40 minutes.
9. Test a leaf and a root cube for tenderness and cook longer if either still has bite.
10. Stir in the apple cider vinegar.
11. Taste the pot likker and add salt as needed.
12. Serve the greens and roots together with plenty of the broth.