Remove and discard stems and discolored spots from the turnip greens.

Wash the turnip greens thoroughly and drain.

Tear the turnip greens into pieces and set aside.

Slice the salt pork at 1/4-inch intervals, cutting to, but not through, the skin.

Combine the sliced salt pork, 3 quarts of water, 1/4 teaspoon of freshly ground pepper, and 2 teaspoons of sugar (optional) in a stainless steel pot.

Bring the mixture to a boil.

Cover the pot, reduce heat, and simmer for 1 hour.

Add the torn turnip greens to the pot.

Cook uncovered for 1 to 1 1/2 hours, or until the greens are tender.

Serve the turnip greens with a slotted spoon.

Optionally, serve in a bowl with the pot liquor for dipping cornbread.