First time ever cooking and eating turnip greens.  Personally, I liked them!  Elizabeth (having just gotten up from a nap) tasted them once and pushed the rest my way.

Turnip Greens
~3 slices Prosciutto
1 onion, chopped
Black pepper
splash of lemon juice
dash of sugar
olive oil
~2 cups water

Now, traditionally, salt pork is used in making greens, but I didn't have any on hand.  I did have some Prosciutto di Parma which I overbought and had to use up.   Rinse the greens well, discarding the stems and bigger portions of the ribs.  Brown the Prosciutto with a little olive oil.  Add the greens, the onion, pepper, sugar and water.  (as a note, I also threw a whole cayenne pepper in the mix to see if it would add any heat while whole.  It didn't)  Bring to a boil, lower the heat and simmer for about 45-55 minutes until tender.  This is where I added the lemon juice because I like adding lemon to things.  Oddly, no salt went into this, but it probably could have used some.



The pork tenderloin was marinated in something that I just made up.  Olive oil, balsamic vinegar, chopped sage leaves, salt & pepper.  Placed into a baggie with the air squeezed out and into the fridge for an hour.    The oven was preheated to 450.  In went the pork and after about 20 minutes, I dropped the temp to 325.  Waited until the timer buzzed at 150 degrees, set to rest 5 minutes, and sliced. Yum!