2 to 3 lbs. turnip greens
5 turnips
Salt
1 lb. bacon or smoked pork (hog jowls or hocks)

Pick stems off the greens and wash several times to remove all the grit. Put the bacon into a large pan with some water and bring to boil. Add the turnip greens to the boiling water and bring down the heat to a simmer. Dice the turnips, then add on top of the greens. Cover and cook until tender, approximately 1 1/2 hours. The juice from cooking the turnip greens is called "pot likker" and can be served over cornbread.