Seasoned Greens

Photo by Red Stick Farmers Market  --  Cool weather crops such as mustard greens are beginning to show up at local farmers markets.
Photo by Red Stick Farmers Market -- Cool weather crops such as mustard greens are beginning to show up at local farmers markets.

Barbara M. Dixon

Serves 2. From “Good Health for African-Americans” by Barbara M. Dixon.

2 bunches (10 ozs. each) of fresh turnip, collard or mustard greens

Nonstick vegetable cooking spray

1/4 cup water

1/2 cup finely chopped onions

1/2 tsp. minced garlic

1⁄8 tsp. salt (optional)

1⁄8 tsp. ground white pepper

1⁄8 tsp. ground thyme

1⁄8 tsp. dried basil

1. In a large saucepan over high heat, bring 2 quarts of water and the greens to a boil. Boil for 20 minutes or until the greens are tender (yet still bright green).

2. Remove from heat, drain and set aside.

3. Spray a large skillet with nonstick vegetable cooking spray and place over medium heat.

4. Add the greens, 1/4 cup of water and the onions. Cook for 5 minutes, stirring often.

5. Stir in all the remaining ingredients. Cook, stirring, for 10 to 15 minutes longer, or until liquid has evaporated. Serve hot.

Note: The water from the greens can be used as a base for vegetable soups or stews.

Nutritional analysis per serving: Calories, 58; cholesterol, 0; fat, trace; sodium, 182 milligrams.