New Light Turnip Greens

1. 1

   Pick over mustard greens and remove tough stems.

2. 2

   Wash in cold water until no trace of sand remains.

3. 3

   Set aside to drain.

4. 4

   Heat olive oil in large Dutch oven or stockpot.

5. 5

   Add onion and saute until almost browned, about 5 minutes.

6. 6

   Stir in garlic and cook another minute, then add water.

7. 7

   Bring to boil.

8. 8

   Add greens and salt, cover and simmer over low heat 15 minutes to 2 hours, or until greens are of desired doneness.

9. 9

   Add enough water during cooking as necessary to produce at least 1 cup cooking juices, known as pot likker.

10. 10

    Serve with hot pepper vinegar on si

* Per serving · 4 servings · Values may vary.

No additional tips available.