Ingredients
- 2 bunches of mustard greens
- 2 bunches of turnip greens
- collards optional
- 1 teaspoon sea salt with iodine or salt substitute
Directions
1) Rinse greens well. Best in non-tap water.
2) Bring a large pot of non-tap water to boil.
3) Cover pot, cook over medium heat for about 20 minutes
or until tender.
4) Can use the water-pot liquor at seasoning in a dressing.
5) Cut greens while in the pot.
When I was a little girl, I thought that collard greens
were called collard, because colored people loved them so
much and the greens were named after us.
Serves: 6-8
Preparation time: 20