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Turnip Greens and Pot Liquor

Submitted by Bonnie Lipscomb, McCalla, AL.

"This is my mother's recipe which, fortunately, she left for her children to pass along to the generations to follow," writes Bonnie. Pot liquor is the flavorful, vitamin-filled liquid left in the pan after cooking vegetable greens. "Everyone who tries it loves it, and Mother would want everyone to know that it is perfectly permissible to crumble the accompanying Southern Hoe Cake into a bowl of turnips and pot liquor and enjoy."


  • 3 lbs. fresh turnip greens (preferably with roots
  • 1 Tbsp. salt
  • 1 Tbsp. sugar
  • 1 or 2 pork chops (or 1 to 2 slices of bacon, fat back, or salt pork)


Salt pork well and add it with the greens and sliced turnip roots. Fill pressure cooker about half full of water or enough to provide pot liquor for your guests, and cook on low heat for 15 minutes (putting it on high heat cooks out all the juice, or liquor). Pressure cooker should "jiggle," take off stove, let jiggling stop before removing the pressure gauge and serve. Remove meat from pot. Serve in soup bowls.