Southern Greens

Ingredients:

• 2 lbs mustard or turnip greens (or could use 2 10-oz packages frozen greens)
• 2 ½ cups chicken broth
• 3 oz bacon, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• ½ tsp red pepper flakes
• Black pepper to taste

Directions:

1. (If using frozen greens, skip to step 4) Rinse the greens several times until no grit remains.
2. Trim off the stems and discard.
3. Chop the leaves into bite-size pieces.
4. Bring 1 cup of the chicken broth to a boil in a medium size pot or dutch oven.
5. Add the greens and cook down until wilted.
6. Cover the pot and turn heat to low and simmer 15-20 minutes.
7. Drain greens in a colander.
8. Wipe out the pot and add the bacon and onion. Sauté over medium heat until the onions are cooked and lightly browned.
9. Add the garlic and sauté for another 1 minute.
10. Add the cooked greens, the remaining 1-½ cup broth, and the red pepper flakes to the bacon and onions. Stir to combine.
11. Cover the pot and simmer over low heat for another 30-40 minutes until greens are tender.
12. Serve. Many like greens served with cornbread.