Try using a mixture of other greens – whatever is available! This recipe can be modified based on
how many greens you have and how much you want to make.
2 quarts of water
3 cups torn turnip greens
3 cups collard greens
1 1/2 teaspoons olive oil
1/2 chopped onions (optional)
1 garlic cloves, finely chopped
1/8 teaspoon salt; fresh ground pepper to taste
red pepper flakes to taste(optional)
1/4 cup toasted pine nuts (optional)
2 lemon wedges
Bring water to a boil in a large stockpot. Add greens; cover and cook 5 minutes. Drain well. Heat oil in a small skillet over medium-high heat. If using, add onion and saute until lightly browned. Add garlic, and sauté 30 seconds or until lightly browned. Combine greens, garlic mixture, and salt, pepper and pepper flakes in a medium bowl; toss well. Top with toasted pine nuts. Serve with lemon wedges.