Ingredients:
- 1 pound turnip greens (or a mix of mustard greens, collards and/or kale)
- 1 clove garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
Directions:
- Wash greens and remove any hard stems.
- Stack leaves on top of one another, roll tightly the long way, and slice the roll into 1/4-inch thick strips. Transfer sliced greens to a large glass or metal bowl and set aside.
- Combine garlic, vinegar, Dijon, honey, oil and salt in a nonstick skillet. Heat over high until mixture comes to a boil. Rapidly boil for 15 seconds, add the pecans and boil 30 seconds more.
- Pour the dressing over the greens, place the skillet over the bowl, and allow it to sit for 1 minute to slightly wilt the greens. Toss salad with tongs.
- Serve alongside Golden Sautéed Catfish and Crowder Peas and Okra.