Recipe Name greens Submitted by cbfranks Recipe Description A basic stock recipe for greens...collard, kale, mustard, turnip, beets, chard etc. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 90 Ready In (minutes) 105

Ingredients Amount Measure Ingredient 2 tablespoons olive oil 1 onion Large onion, yellow, diced approx 4cups 4 cups, chopped Carrots, raw 4 cups, diced celery 12 servings Turkey Bacon, Butterball half pound sliced diagonally into half inch pieces 4 cups, shredded Cabbage 16 cups, chopped Kale 2 cups Soup, stock, chicken, home-prepared Steps Sequence Step 1 Add 2 TBSP olive oil to large stock pot (8-16qt) over high heat. 2 Add turkey bacon and simmer 2 minutes. 3 Add onions, carrots, celery and reduce heat to simmer. 4 Wash and inspect greens thoroughly trimming leaves and stems as needed. 5 Stack and Roll leaves into bundle. Chop stems into 3 inch pieces. Add to stock pot. 6 Chop rolled leaves into 3 inch bundles and place in stock pot with cut edges up to allow steam to pass through leaves. 7 Pour chicken stock over leaves, cover and bring to a boil. 8 Reduce heat to a simmer for one hour before stirring. 9 After one hour has passed, stir and simmer for half an hour until tender (as per your preference). 10 Serve hot with pepper vinegar and fresh baked cornbread.