- 2 ounces salt pork, diced
- 1 large onion, chopped
- 5 (15 ounce) cans navy beans, with juice
- 2 (10 ounce) packages frozen turnip greens with turnip pieces
Place a stock pot or Dutch oven over medium heat. Fry the salt pork for a few minutes to release some liquid. Add onion, and saute until translucent. Stir in the navy beans and turnip greens. Bring to a boil, reduce heat to medium-low, and simmer for about 30 minutes. Serve with home made pepper vinegar and a side of cornbread for restaurant-style dining.
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