 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
These are not your typical Southern-style greens cooked for hours with bacon fat, but they're still Southern with the diced turnip. You can use most any mix of greens-Swiss chard, mustard, beet, turnip, kale-the more, the better. -Marcie Cohen Ferris. Ingredients:
1/4 cup olive oil, divided |
1 onion, chopped |
1 pound fresh kale, washed and stems removed |
1 pound fresh mustard greens, washed and stems removed |
1 pound fresh turnip greens, washed and stems removed |
1 turnip, peeled and diced |
1 (32-ounce) container chicken broth |
sea salt, to taste |
freshly ground pepper, to taste |
Directions:
1. Heat 2 tablespoons olive oil in a large pot or saucepan over low heat. Add onion, and sauté about 2 to 3 minutes.
2. Add kale and next 6 ingredients. Reduce heat to very low, cover, and simmer 45 minutes, stirring occasionally, until greens and turnip are tender. Uncover, drizzle greens with remaining 2 tablespoons olive oil, and cook 3 minutes. Serve warm.
|
|