Spicy Okra and Turnip Greens 1 pound turnip or collard greens 12 okra 1 medium onion, chopped 1 (1 ounce) jar pine nuts (1/4 cup) 2 tablespoons vegetable oil 3 red jalapeño peppers, seeded and finely chopped 1/4 cup water 1/4 teaspoon salt
Remove stems from turnip greens; cut leaves into 1/4-inch slices. Remove ends from okra; cut okra crosswise into halves. Cook and stir onion and pine nuts in oil in Dutch oven over medium heat until onion is tender, about 5 minutes.
Stir in turnip greens, okra and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until turnip greens are tender — 18 to 20 minutes.
