Recipe by Partnership for a Healthier America

INGREDIENTS
2 pounds mustard or turnip greens, about 2 bunches (can also use 2 10-oz packages frozen greens)
2 1/2 chicken broth
3 oz bacon, diced
1 medium onion, diced
3 cloves garlic, minced
1/2 tsp red pepper flakes
Black pepper
DIRECTIONS
Rinse the greens several times until no grit remains. Trim off the stems and discard. Chop the leaves into bite size pieces.
Bring 1 Cup of the chicken broth to a boil in a medium size pot or cutch oven. Add the greens and cook down until wilted. Cover the pot and turn heat to low and simmer 15-20 minutes. Drain greens in a colander. (If using frozen greens, skip steps 1 and 2 and start with step 3).
Wipe out the pot and add the bacon and onion. Sauté over medium heat until the onions are cooked and lightly browned. Add the garlic and sauté for another 1 minute.
Add the cooked greens, the remaining 1-1/2 cup broth and the red pepper flakes to the bacon and onions. Stir to combine. Cover the pot and simmer over low heat for another 30-40 minutes until greens are tender.
Serve. Many like greens served with cornbread.
Yields: 5 cups
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