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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

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

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.

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