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Sautéed Early Winter Greens

Photo: Ralph Anderson, Tina Cornett; Styling: Rose Nguyen
Prep time 10 mins
Cook time 15 mins
Yield Makes 6 servings
Turnip greens, kale, and mustard greens come together in this healthy winter dish.


  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 (1-lb.) package fresh turnip greens, washed, trimmed, and chopped
  • 1/2 (1-lb.) package fresh kale, washed, trimmed, and chopped
  • 1/2 (1-lb.) package fresh mustard greens, washed, trimmed, and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

  1. Melt butter with oil in a large Dutch oven over medium-high heat; add garlic, and cook, stirring often, 1 minute.

  2. Add chopped turnip greens and remaining ingredients; cook, stirring often, 10 to 14 minutes or until greens are tender. Serve immediately.

  3. Note: Any combination of winter greens may be used in this recipe.

The Angus Barn, Raleigh, North Carolina