Servings: 4

3 pounds crisp turnip greens 3 pounds crisp turnip greens
4 cups water 4 cups water
2 teaspoons salt 2 teaspoons salt
1 teaspoon white pepper 1 teaspoon white pepper
¼ pound fatback (salt pork), sliced thin ¼ pound fatback (salt pork), sliced thin
1 cup chicken stock 1 cup chicken stock
Pinch of sugar Pinch of sugar

Wash turnip greens, removing heavy stems. Wash throughly three or four times changing water each time, until last water is free and clear of sand.
In a heavy pot bring water, salt, white pepper, and fatback to boil. Add washed greens, stirring them down as they wilt. Cover. Simmer briskly for 1 hour. Remove greens, chop, and return to pan.
Bring pot of greens back to boil and add chicken stock. Simmer covered, for 30 minutes. A small amount of sugar can be added to remove bitterness from greens.