Cooking with Paula Deen_-_November 2019

65 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019

aa BOBBY LIGHTENS IT UP (^) I by Bo bby Deen b
CREOLE-SEASONED SAUTÉED
GREENS
Makes 6 servings
2 tablespoons vegetable oil
½ cup sliced red onion
½ cup sliced red bell pepper
4 cloves garlic, minced
1 pound chopped stemmed
mustard greens (about 18 cups)
1 pound chopped stemmed turnip
greens (about 15 cups)
½ cup low-sodium chicken broth
2½ teaspoons Creole seasoning
2 teaspoons apple cider vinegar
1 teaspoon honey

1. In a large skillet, heat oil over
   medium heat. Add onion and bell
   pepper; cook, stirring occasionally,

for 3 minutes. Add garlic; cook,

stirring frequently, until vegetables are

softened, about 2 minutes.

2. Add greens in batches, cooking
   until wilted after each addition. Stir in
   broth; cover and cook until greens are
   tender, 10 to 15 minutes. Stir in Creole
   seasoning, vinegar, and honey. Serve
   immediately.