Recipe courtesy of B. Smith

Quick Greens

  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 10 to 12 servings
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1/4 cup olive oil

1 large onion, thinly sliced

3 cloves garlic, thinly sliced

Red pepper flakes, salt and pepper to taste

6 pounds collard, kale, turnip, and mustard greens, cleaned

Salt and pepper, to taste


  1. In a heavy skillet, heat the olive oil. Saute the onion and garlic until softened, add the red pepper and then the greens. Saute for about 3 to 4 minutes until wilted, but still green. Season with salt and pepper Serve.;
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