Wilted Winter Greens

Oxmoor House
4 servings


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3 pounds fresh turnip greens
1 cup water
3 tablespoons extra virgin olive oil
3 cloves garlic, pressed
3/4 teaspoon dried crushed red pepper
1/4 teaspoon salt
2 teaspoons fresh lemon juice


Remove stems from greens. Wash leaves thoroughly in cold water; drain. Repeat procedure. Tear leaves into bite-size pieces.

Bring water to a boil in a Dutch oven; gradually add turnip greens, stirring until greens begin to wilt. Cover and cook over medium heat 10 minutes or until greens are tender; drain well, and set greens aside.

Heat oil in Dutch oven; add garlic and pepper. Cook, stirring constantly, 2 minutes or just until garlic begins to brown. Add greens, and toss well. Cook until thoroughly heated, stirring occasionally. Sprinkle with salt and lemon juice; toss gently.

NOTE: You can substitute 1 (2-pound) package fresh torn turnip greens for loose greens, if desired; remove any large stems, and tear large leaves into bite size pieces.

Created date

October 2003