GARLIC TURNIP GREENS(this may also work with other greens such as kale and chard)

Yield: about2 cups of cooked greens

Note to self: the ready-to-cook greens can be frozen in the original bags

1 pound of washed chopped fresh turnip greens(I use the ready-to-cook form) Note to self: try re-washing these using Veggie Wash and filtered water, due to slight congestion after after eating them last night.

2 tablespoons organic extra-virgin olive oil

2 to 3 tablespoons minced fresh garlic(about 4 large cloves)--I use a mini food processor to do the mincing.

iodized sea salt and freshly ground peppercorns

hot pepper sauce(I haven't used this yet, since it contains vinegar and I am still on "the 7 days" of USD)

Boil or steam greens until tender.  For 1 pound of turnip greens, I use a 3-quart stainless steel saucepan, cover the greens with filtered water, turn stove eye to high, cover saucepan with a lid and bring greens to a boil, then reduce heat to medium and continue to cook them covered for 2 hours to tenderize.  A large stainless steel pressure cooker could also be used for cooking the greens if I am in a hurry. My pressure cooker directions call for adding 250 ml of water(slightly more than 1 cup),15 pounds of pressure, and cooking for 1 minute after coming to steam.

In a large non-stick skillet, cook the minced garlic in the organic extra-virgin olive oil until it just begins to brown.  Add the drained greens; toss together with olive oil and garlic already in the pan, and season to taste with sea salt and freshly ground pepper.  Then add a few dashes of Hot sauce(I will try the hot sauce later when I can eat vinegar again).

Someone also suggested using hot pepper flakes instead of the Hot sauce.