Skillet Lima Beans and Turnip Greens with Salt Pork

Bright spring vegetables get a hearty upgrade with the addition of salt pork.

Skillet Lima Beans and Turnip Greens with Salt Pork
Yields: About 5 servings
  • ½ pound salt pork
  • 1 pound frozen baby lima beans, thawed
  • 3 cups water
  • ¾ teaspoon kosher salt, divided
  • 1 tablespoon vegetable oil
  • 8 cups chopped fresh turnip greens
  • 2 tablespoons distilled white vinegar
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper
  1. Cut a ½-inch-thick slice of fat from salt pork, and reserve. Trim remaining fat from salt pork; save for another use. Coarsely chop meat, and reserve.
  2. Heat a 12-inch cast-iron skillet over medium-high heat. Add reserved slice of pork fat; cook until lightly browned, about 1 minute per side. Remove from heat. Slowly add lima beans, 3 cups water, and ½ teaspoon salt. Simmer over medium heat until tender, about 15 minutes. Drain, reserving ½ cup cooking liquid. Discard fat.
  3. Wipe skillet clean. Add oil to skillet, and heat over medium-high heat. Add chopped meat; cook, stirring frequently, until browned, about 3 minutes. Add turnip greens and reserved ½ cup liquid; cook until wilted, about 2 minutes. Stir in lima beans, vinegar, paprika, red pepper, and remaining ¼ teaspoon salt. Serve immediately.



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