Mixed Greens
alt.cooking-chien/Bette E./2000
Makes about 6 cups, 1 cup per serving

3 pound mixture of collard, turnip, and/or mustard greens
1/3 cup vegetable oil
1 tsp of minced garlic
1 red pepper, washed, cored, seeded, diced
1 or 2 jalapenos, seeded and minced
3 cups chicken broth or stock
1 tsp. salt
1/2 tsp. black pepper
1 tsp. sugar
2 Tbsp. cider or red wine vinegar

Cut away the thick steams of the greens and discard.

Stack a dozen or so collard leaves at a time. Roll them tightly and then cut the roll crosswise into 1/2-inch strips. (Keep the turnip and mustard greens separate from the collards.)

Rinse all the greens separately 4 or 5 times in cold water, making sure to remove all the sand or grit. Drain and set aside.

In a large stockpot or saucepan, heat the oil over medium heat. Add the garlic, red pepper and jalapenos. Saute 2 to 3 minutes or until tender.

Stir in the chicken broth, salt, black pepper, sugar and vinegar. Bring the liquid to a boil. Reduce the heat and cook over low heat for 15 minutes.

Increase the heat to high and stir in the collard greens, using a long-handled spoon to turn over the leaves in the boiling broth. When the greens are thoroughly immersed in the liquid, reduce the heat to medium-low. Cover and cook for 15 minutes.

Stir in the turnip and mustard greens, using a long-handled spoon to cover the greens with the liquid in the pot. Cover and cook 40 minutes longer or until the greens are tender.

Serve with plenty of cornbread to sop up the pot liquor.