Use medium heat and greens can be cooked in minutes  *  Mince one shallot and two garlic cloves and cook in 2 Tbsp of hot olive oil – preferably in a Dutch oven over medium heat for one minute  *    Stir in a small batch of collard greens – followed by a small batch of turnip greens –  and then some mustard greens ( I seldom mix the greens and usually stay with my favorite, collard greens)  *  Cook for seven or eight minutes stirring often or until tender crisp  *  Stir in 1 1/2 tsp of apple cider vinegar  *  1/4 tsp of dried crushed red pepper  *  Season with salt and black pepper  *  Serve immediately while it’s hot and tender crisp and has highlighted green color  *  If any is left over use it for a pesto with green olives, 2 more cloves of minced garlic, 2 Tbsp of fresh lemon juice all pulsed in a processor until finely chopped  *  with processor running pour 1 cup of extra virgin olive oil in a slow and steady stream  *  Add 1 cup of grated Parmesan cheese and pulse until smooth  *  can be refrigerated in an airtight container or frozen in an ice-cube tray – to be popped out when needed or pop out the cubes and keep frozen in a zip top plastic bag for up to one month  *  great when stirred into hot whipped mashed potatoes

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