1 pound cleaned and chopped turnip greens
4 tablespoons clarified butter
⅔ cup chopped onion
1 teaspoon chopped garlic
½ teaspoon chile de arbol, plus more to taste
¼ cups fresh diced tomatoes
2½ cups low-sodium chicken stock
Salt to taste
- In a large pot, cover greens with 1 inch of water. Bring to a boil, reduce heat, and simmer until just tender, about 45 minutes. Drain well.
- Wipe out pot, add butter, and melt over medium heat. Add onion, garlic, and chile de arbol. Sauté until onion softens.
- Add tomatoes and cook 5 minutes. Add cooked turnip greens and chicken stock, raise heat to high, and boil 5 minutes. Reduce heat to medium low and taste for seasoning, adding salt and more chile de arbol if desired. Simmer 15 minutes and taste again for seasoning.
- Recipe from chef Eddie Hernandez, co-owner of Taqueria del Sol, Atlanta, Georgia