• Place a deep pan over medium-high heat. Add
1/2 teaspoon cooking oil and collard stems.
Cook, stirring, 2-3 minutes. • Add diced onion
and turnip, and cook 1 minute.
• Stir in collard leaves, pepper jelly, 2 cups
water and 1/4 teaspoon PeachDish Salt. • When
liquid boils reduce heat to a simmer. Cover and
cook until greens and turnips are tender, 25-35
minutes. • Taste and adjust seasoning. Serve