These greens turned up at a potluck and we couldn’t get enough of them. Thank you, Dwayne, for the great new twist on a traditional soul food staple.

• 1-1/2 Tablespoons butter or vegetable substitute
• 1 large clove garlic, minced
• 1/2 cup chopped Vidalia or other sweet and mild onion
• 1 pound fresh or frozen greens (mustard, collard, turnip, kale, or a combination)
• 3 cans or 6 Cups chicken, beef, or vegetable broth
• 2-3 teaspoons apple cider vinegar
• 1-1/2 Tablespoons sugar
• 1-1/2 teaspoons Lawry’s seasoned salt

Melt the butter in a large skillet and sauté garlic and onion for 5 minutes over medium high heat (7 on a scale of 0-9).

If the skillet will hold the broth and greens, continue using skillet. Otherwise, transfer the sautéed garlic and onion to a large soup pot.

Add broth and greens, apple cider vinegar, sugar, and seasoned salt. Bring the greens to a soft boil over medium high heat.

When the broth begins to bubble, cover, and simmer on medium low heat (3 on a scale of 0-9) for 20 minutes.

Carefully release steam by cracking the lid away from your face and body, making sure no one is standing on the other side. Remove lid and check tenderness of greens.

If they still seem tough, replace cover and simmer 10 more minutes.

Serve warm.

Makes about 8 servings, each approximately 1/2 cup of greens.