Heat oil in a stockpot over medium-high heat. Add garlic, and sauté for 30 seconds or until lightly browned. Add the greens, and sauté for 5 minutes or until wilted. Add the remaining ingredients. Bring to a boil; cover, reduce heat, and cook 45 minutes.
Used this recipe to cook turnip greens for the first time. Portland's (OR) farmer's market vendors had a bounty of spring turnips with greens on display so used spring turnip greens, more mild and tender than winter greens (the turnips are too). As a result, less braise time needed. Otherwise, prepared per recipe and they were really delicious for flavor and texture. Definitely a keeper!
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