- 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
How to Make It
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.