Collard Greens and Turnips

From Mimi (aka Jenny Flowers), serves 4-6

Date made: 1/6/2011

Bunch of collard greens, chopped roughly*

3 medium turnips, sliced*

1/2 medium yellow onion, chopped

Tony Cacheries, salt, and pepper to taste

water

Saute onion until tender in pot on medium heat. Add greens and a little bit of water (1/2 c or so) to keep the greens from sticking to the pot. Add Tony's and salt to taste. Cover pot and allow greens to boil down, about 10 minutes. Add turnips and more Tony's, salt, and pepper to taste. Reduce heat to simmer and allow greens to cook down to desired texture.

My friend's 97 year-old grandmother showed me how to make collards a year or so ago when I was trying to figure out what to do with my Hollygrove produce. This is one of the few dishes that I cook according to feel, it's so easy (I generally need recipes). I don't like my collards cooked down as much as they are at restaurants, so this only took me a half hour to 45 minutes including prep.