Ingredients (use vegan versions):

• 2 bunches of mustard greens
• 2 bunches of turnip greens
• collards optional
• 1 teaspoon sea salt with iodine or salt substitute

Directions:

1) Rinse greens well. Best in non-tap water.

2) Bring a large pot of non-tap water to boil.

3) Cover pot, cook over medium heat for about 20 minutes
or until tender.

4) Can use the water-pot liquor at seasoning in a dressing.

5) Cut greens while in the pot.

When I was a little girl, I thought that collard greens
were called collard, because colored people loved them so
much and the greens were named after us.

Serves: 6-8

Preparation time: 20

Tags: Vegan