Lunch: Tasty Cooked Greens

Use mustard, turnip, kale, or collard greens for this recipe which ends up costing just 49 cents per serving!

Ingredients

2 pounds fresh, tender greens
2 teaspoons corn oil
1/2 cup chopped onion
1 1/4 cups water
1 cube reduced-sodium chicken bouillon
1/4 teaspoon salt
1 teaspoon sugar
Dash Tabasco sauce

Instructions

Remove stems and any yellowed leaves from greens, then rinse greens well and drain.
Heat oil in a large pot over medium heat. Add onion and sauté until onion is tender.
Add greens, water, and bouillon to the pot. Cover and bring to a boil. Reduce heat to low and simmer for 30 minutes or until greens are tender, stirring occasionally.
Add salt, sugar, and Tabasco sauce. Toss well and simmer an additional 5 minutes. May be served with cider vinegar to bring out the best in the greens.

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