6 pounds collard, kale, turnip, and mustard greens, cleaned
Salt and pepper, to taste
Steps:
In a heavy skillet, heat the olive oil. Saute the onion and garlic until softened, add the red pepper and then the greens. Saute for about 3 to 4 minutes until wilted, but still green. Season with salt and pepper Serve.;
QUICK TURNIP GREENS
The greens are cooked with bacon to give them a Southern-Style all day cooking flavor. This recipe is easily adapted to any green, i.e. mustards, collards, kale,etc.
1 lb turnip greens, stems removed and leaves cut into shreds
3 slices center-cut bacon
1 cup onion, chopped
1/2 teaspoon sugar
1/2 teaspoon cider vinegar
hot sauce, to taste (such as Tabasco)
salt & freshly ground black pepper
Steps:
Heat a quart of salted water to boiling in a saucepan. Cook greens until just tender, about 5 minutes; drain.
In a skillet cook bacon. Remove and drain on paper toweling.
Add onion to the skillet and cook until soft, 6 to 7 minutes, stirring occasionally. Add the greens and toss. Stir in the sugar and the vinegar and cook until heated through, about 2 or 3 minutes.
Crumble bacon and sprinkle over top. Add a couple of dashed of hot sauce. Season with salt and pepper to taste and serve.
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