New Light Turnip Greens
By: Karlyn Oyama
Published: Thursday, December 10, 2009 - 12:00am

Ingredients




2 pounds Tender turnip or mustard greens
1 tablespoon Olive oil
1 small Onion, chopped
2 Cloves garlic, crushed
2 cups Water
1/2 teaspoon Salt
Hot pepper vinegar

Preparation

1 Pick over mustard greens and remove tough stems. Wash in cold water until no trace of sand remains. Set aside to drain. Heat olive oil in large Dutch oven or stockpot. Add onion and saute until almost browned, about 5 minutes. Stir in garlic and cook another minute, then add water. Bring to boil. Add greens and salt, cover and simmer over low heat 15 minutes to 2 hours, or until greens are of desired doneness. Add enough water during cooking as necessary to produce at least 1 cup cooking juices, known as pot likker. Serve with hot pepper vinegar on si 2 Makes 8 servings.