2 lb. fresh young turnip greens
1/4 lb. salt pork or desired amount of bacon drippings
Salt to taste
Enough water to have 3 c. liquid when done
Dumplings

Clean and wash greens thoroughly. In a 3 quart saucepan combine salt pork, salt and water. Cover pan and bring to simmering. Add washed greens, cover and cook gently until greens are tender. Lift greens from liquid, drain and arrange on serving platter that can be kept warm. Arrange Dumplings as desired on dish with greens; pour liquid over to keep them moist and hot. Serve at once. Yield 3-4 servings.

DUMPLINGS:

1 c. corn meal
1/2 tsp. salt
2/3 c. boiling water
Pot liquor

Combine cornmeal and salt in a mixing bowl. Stir boiling water into cornmeal mixture and stir to blend well. Using a heaping tablespoon for each portion, shape into balls and place gently in boiling pot liquor from cooked greens. Replace cover; simmer slowly until dumplings are done (20-30 minutes). Remove from heat and let stand 10 minutes.