Turnip Greens

Recipe adapted from Mississippi Vegan Cookbook

3 cups shredded turnip greens

2.5 cups shredded mustard greens, collard, or kale, large stems removed

3/4 cup vegetable broth

3/4 cup diced onion

2 tsp minced garlic

1 tsp rice vinegar

1 tsp maple syrup

2 tsp tamari or soy sauce

Splash liquid smoke

Salt and pepper, to taste

Place all ingredients (except salt and pepper) in large pot. Cook on medium-high heat, stirring often. Cover pot once it boils and cook for 5 minutes. Remove lid and lower heat to medium, cook uncovered for 10 to 15 minutes until most of liquid has evaporated, stirring often. Season to taste and serve.