Oct 23, 2013 15:05 Seasoned Greens Seasoned Greens 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 Oct. 23, 2013 Comments 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.