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.