Recipe: Cybill's Greens

CYBILL'S GREENS

4 bunches greens (turnip, collard, kale or mustard or combination)
1 or 2 hot chiles
1/4 cup olive oil
1 cup chopped sweet onion
6 garlic cloves, minced
2 to 3 cups water
1 to 2 teaspoons salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)

Thoroughly wash greens. Rinse, soak and rinse again. Pick over and remove any undesirable leaves. Break greens into pieces. Discard stems.

Cut chiles in half lengthwise. Discard seeds and stems.

In large pot, heat oil over medium heat. Add onion and garlic. Cook for 1 to 2 minutes.

Add chiles. Cook, stirring, until onion is golden but not brown.

Add greens and 2 to 3 cups water. Simmer, covered, for about 1 hour, or until greens are cooked down and tender.

Discard chiles. Add salt and pepper. Serve hot.

Servings: 4
From: Actress Cybill Shepherd
Source: The League of Women Voters of Tennessee Cookbook