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Salad
6 servings
15 minutes
1 hour 35 minutes
Chef Mark Sohn
1½ pounds turnip, collard, or mustard greens
2 cups water
½ teaspoon salt
½ teaspoon fresh ground black pepper
Remove the thick stems on the greens, and wash leaf by leaf. Soak briefly in a pot of water to be sure and remove all dirt and debris.
In a saucepan, place all the ingredients and bring to a boil. Reduce the heat, cover and simmer for 1½ hours. Remove the greens from the pot.
You can process in a food processor until the greens are chopped and then sprinkle with a little vinegar.
Suggestion: Kale may be used in place of the other greens.
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