Recipe Of The Week: Greens With Red Peppers

  Greens With Red Peppers                                                                                                          

1 bunch tender greens (turnip, mustard, collard, or kale)                         

1/4 cup of butter                                                                                     

1 medium red sweet pepper cut into 1/2" pieces                                   

2 cloves of garlic minced

1/2 teaspoon of salt

1/8 teaspoon of pepper

                                                                     

   Wash greens well.  Trim tough stems.  Chop coarsely.  Bring 1/4" water to a boil in a 10" skillet then add greens.  Cover and cook one minute or until greens are wilted.  Drain and set aside.  Melt butter in same skillet.  Add red pepper and garlic then cook until tender.  Stir in greens, salt & pepper.  Cover and cook 3-5 minutes.