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Wilted Winter Greens

Yield 4 servings


  • 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

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

  2. 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.

  3. 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.

  4. 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.

Christmas with Southern Living 1999