The carbohydrate load is not the problem; the high fat and sodium density from pork products are the primary metabolic concerns here.

1. Clean greens in a deep basin to get all the dirt out. Peel and dice turnip roots into 1-inch chunks. 2. In a heavy cast-iron pot, brown the salt pork over medium heat until the fat renders out. 3. Add water and bring to a boil. Toss in the greens and root pieces, boiling for 10 mins. 4. Turn the heat down to low, cover tight, and let them get 'meltingly tender' for 2 hours. 5. Give it a good taste. Since the salt pork is salty, check your seasoning before adding the 1.5 tsp salt. Serve warm. These taste even better the next day after sitting in the pot liquor overnight.

Turnip greens cooked with salt pork are a Southern rite of passage. This version is very high in sodium and saturated fats from the rendered pork.