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Collards with Turnips and Hot Pepper Jelly Recipe

   
 

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     Collards with Turnips and Hot Pepper Jelly

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free

Ingredients
8 oz collard greens, divided
1/2 yellow onion
4 oz turnips, small red and white
1 TBS hot pepper jelly
2 cups water
Seasoned Salt
 

Instructions
MISE EN PLACE Remove stems from collards, and finely chop. Chop leaves, keeping them separate. Trim and thinly slice turnips. Dice onion half and measure out 1/4 cup.
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 Hot.


Originally Submitted
2/12/2018





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