Garlic Greens

Found out the "pumpkin" we planted last year was actually turnip mustard, hence this recipe. They tasted great.

Yield: 4 – 6 servings

1 1/2 to 2 pounds collard greens or turnip greens, boiled or steamed until tender
3 to 4 tablespoons vegetable oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce

Drain greens well. In a large skillet or Dutch oven over medium heat, cook garlic in the vegetable oil until it just begins to brown. Add the drained greens; season to taste with salt and pepper then add a few dashes of your favorite hot sauce.

From Southern Cooking