1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 tablespoon butter

1/2 pound thick cut deli sliced smoked turkey, diced

1 medium onion, chopped

8 cups mixed dark greens: dandelion, mustard, chard, kale – cook's choice, coarsely chopped

Salt and pepper

2 tablespoons cider vinegar, 2 good splashes

2 teaspoons sugar

A few dashes hot sauce

1 to 1 1/2 cups beer or chicken stock

Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. When butter melts into extra-virgin olive oil, add smoked turkey and caramelize meat, a couple of minutes on each side. Add onions and cook 3 to 4 minutes more. Wilt greens into the pan and season with salt and pepper. Cook and toss the greens a minute or 2 more then add the vinegar – lean back – sugar and hot sauce. Cook off vinegar for a minute then add beer or stock, enough to coat the pan and loosen up greens in liquid. Reduce heat to medium low. Simmer greens 10 to 15 minutes until no longer bitter.