From the menu of: S & S Cafeteria

A: Dean Ashley, general manager of the S & S Cafeteria on Chamblee-Tucker, faxed us this recipe in sizes that ranged from 3 pounds of turnip greens and roots to 30 pounds. We offer the 3-pound version here. Ashley told us these turnips have been prepared in the same way for the past 80 years. Their customers wouldn't want them to change a thing.

The recipe is called “Turnip Greens,” but the dish features both greens and roots. The cooking liquid is as valuable as the vegetables within. That’s pot liquor, widely known as “good for what ails you” and delicious when served with fresh cornbread.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

S & S Cafeteria’s Turnip Greens

Hands on: 15 minutes

Total time: 4 hours, 10 minutes

Makes: 4 cups turnips and greens, 3 cups pot liquor

3 cups water

1 1/2 ounces fatback

1/4 cup granulated sugar

2 teaspoons salt

3 pounds turnip greens with roots

In a large saucepan, combine water, fatback, sugar and salt. Cover pan and bring mixture to a boil. Boil for 30 minutes.

While this is cooking, clean turnip greens and tear into pieces, discarding tough stems. Cut turnip roots into 1/2-inch dice.

After 30 minutes, add greens and roots to the boiling pot and reduce heat. Simmer greens 3 1/2 hours or until very tender. Skim fat and remove fatback from pot liquor before serving.

Per 1/2-cup turnip greens: 118 calories (percent of calories from fat, 41), 3 grams protein, 16 grams carbohydrates, 5 grams fiber, 6 grams fat (2 grams saturated), 5 milligrams cholesterol, 601 milligrams sodium.