Not-So-Southern Greens

These greens are decidedly un-Southern because they are not seasoned with animal fat. It is very simple to make a tasty, healthy version of this Southern classic using just a tiny bit of olive oil for richness. I prefer a mixture of greens, but the recipe can be used with any greens, such as collard, mustard, and so on.

Ingredients:

• 1 pound mustard greens
• 1 pound turnip greens
• 1 bunch baby collard greens, center stems removed
• 2 C vegetable stock
• 1/2 C water
• 2-3 cloves of fresh garlic, roughly chopped
• 1/2 T brown sugar
• 1/4 t ground red pepper
• 1 T extra virgin olive oil
• a few drops red chili oil or hot sauce
• salt & pepper to taste

Preparation:

1. Put everything except the greens in a large stock pot and bring to a boil. Make sure the brown sugar is dissolved. 
2. Rough chop all of the greens and add them to the pot a couple of handfuls at a time, until all the greens have wilted and are immersed in the liquid.
3. Lower the heat and simmer greens to desired texture and consistency, stirring every ten minutes or so. Most of the moisture will be absorbed into the greens and the bitterness will dissipate. I usually leave mine on the stove for at least an hour. Don't discard the liquid, called "pot liquor” or "pot likker" in the South. It is chock full of nutrients -- use it for sopping!
4. Serve greens on their own (yes, they are that tasty) or with cider or pepper vinegar and enjoy!