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Farmers' Market Greens

Yield

Makes 8 servings

"These are not your typical Southern-style greens cooked for hours with bacon fat, but they're still Southern with the diced turnip. You can use most any mix of greens--Swiss chard, mustard, beet, turnip, kale--the more, the better." --Marcie Cohen Ferris.   Prep: 10 minutes; Cook: 50 minutes.

Ingredients

  • 1/4 cup olive oil, divided
  • 1 onion, chopped
  • 1 pound fresh kale, washed and stems removed
  • 1 pound fresh mustard greens, washed and stems removed
  • 1 pound fresh turnip greens, washed and stems removed
  • 1 turnip, peeled and diced
  • 1 (32-ounce) container chicken broth
  • Sea salt, to taste
  • Freshly ground pepper, to taste

How to Make It

  1. Heat 2 tablespoons olive oil in a large pot or saucepan over low heat. Add onion, and sauté about 2 to 3 minutes.

  2. Add kale and next 6 ingredients. Reduce heat to very low, cover, and simmer 45 minutes, stirring occasionally, until greens and turnip are tender. Uncover, drizzle greens with remaining 2 tablespoons olive oil, and cook 3 minutes. Serve warm.

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