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Submitted by Lloyd Rushing of Texas City, Texas USA

Mustard and Turnip Greens with Turnips

2 bunches mustard greens
1 bunch turnip greens with turnips
6 slices of bacon
Salt to taste
1 tablespoon sugar (optional)

1. Soak all the greens in salt water for 15 minutes. Any unwanted "guests" will die, turn loose and float to the top. Rinse 3 times in fresh water.
2. Place greens in a large pot. Peel turnips and cut into 1/2-inch cubes and add to greens. Fill with 2 1/2-inches of water; add salt and begin heating.
3. In separate skillet, fry bacon slices (not crisp, just enough to free most of the fat) and add both bacon and fat to the greens. Bring greens to a boil; reduce heat to a simmer and cover. Cook for about 2 hours or until tender. Remove greens to a bowl and using a knife and fork, chop them up, then pour some of the soup (pot-liquor down South) over the greens. Great served with pepper sauce (chili peppers and vinegar).