Turnip and Collard greens

4 bunches of mustard

2 bunches of collards 

Cut them up into 2 inch 

Soak in water with a pinch of soap. I rinse my green 4 times to ensure they are free from any dirt or tiny bugs 

3 cans of chicken broth

1/2 white onion

1/2 red bell pepper

1/3 yellow bell pepper

4 gloves of garlic peeled 

Cut all the vegetables up

Pour chicken broth in a large Dutch oven

 (you can use water, however chicken broth provides more flavor.)

Add the vegetables last.

I cook my greens on a  medium fire for 3 hours. The last hour I add 2 tablespoons of vinegar. It ensures the tenderness of the greens

Enjoy!