2 bunches mustard greens or kale
2 bunches turnip greens
pepper to taste (optional)
1 teaspoon salt, or to taste (optional)
Rinse greens well, removing stems. In a large pot of boiling water, cook greens rapidly, covered, over medium heat for about 25 minutes or until tender.
Serve with some of the pot liquor (liquid from the cooked greens). If desired, cut greens in pan with a sharp knife and kitchen fork before serving.
|Beet greens like collards, mustard and turnip greens are a good source of potassium which helps maintain healthy blood pressure. Potassium counteracts the effect of sodium on blood pressure. Too much sodium causes the blood pressure to rise. Dark green leafy vegetables are naturally high in potassium and low in sodium.|