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2 tablespoons
unsalted butter
2 small onions
2 cups home made or canned chicken stock
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
4 large bunches turnip greens, tough stems discarded, and leaves
roughly chopped
Hot pepper sauce (such as Tabasco) optional
Melt butter
in a stockpot over medium heat. Add onions: cook until they are
soft and translucent, about 6 minutes. Add stock, salt, pepper;
bring to a boil
Working in
batches, if necessary so as not to overcrowd the pan, add turnip
greens; cover and cook until greens are tender.. 3 to 4 minutes.
Transfer to a large serving platter and serve immediately with
hot pepper sauce (if desired)
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