Recipe from chef Eddie Hernandez, co-owner of Taqueria del Sol, Atlanta, Georgia
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.