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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Yummy, yummy, yummy, love in your tummy. Ingredients:
1-1/2 pounds fresh turnip greens |
1-1/2 pounds fresh collard greens |
3 tablespoons olive oil |
1/2 cup chopped yellow onion |
3 garlic cloves minced |
1 dried red pepper slit |
1/4 cup hot chicken broth |
1/2 teaspoon coarse salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Wash greens thoroughly in several changes of water to remove any dirt or sand then drain well.
2. Remove and discard stems and thick center of collard greens then cut out any yellow spots.
3. Place several leaves in pile then roll them into a thick cylinder and cut into thin strips crosswise.
4. Repeat with remaining leaves then fluff and place cut greens into a large bowl.
5. Heat olive oil over medium heat in a large heavy skillet or wok.
6. Add onion and sauté until soft about 5 minutes.
7. Raise heat to medium-high then add garlic and dried pepper and sauté 1 minute.
8. Do not let garlic brown.
9. Add greens in batches tossing frequently to make sure they are coated with olive oil and garlic.
10. Add broth, salt and pepper then tow well and cover and cook 5 minutes.
11. Remove from heat and serve warm.
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