1/4 lb. salt pork
3 qts. cold water
2 bunches (about 1 1/2 lbs.) turnip greens

Place salt pork in cold water, bring to boiling and cook, uncovered, 45 minutes. Meanwhile, cut off and discard tough stems, and bruised or wilted leaves and wash turnip greens in several waters. Add turnip greens to boiling water and salt pork. Boil uncovered, 1 hour. Drain and reserve liquid from greens and salt pork. Finely chop greens and season to taste with salt and pepper. Place chopped greens on a hot platter and arrange slices of salt pork on top. Pour reserved liquid (about 1 1/2 cups) over greens and salt pork. Cornmeal dodgers are frequently served with turnip greens and pot likker. 4 servings.