2 tablespoons olive oil
2 small cloves garlic, minced
2 pounds RATTO BROS. Turnip Greens
2 tablespoons dry white wine
Salt and freshly ground black pepper to taste
1 tablespoon pine nuts, lightly toasted
Heat the olive oil in a large heavy skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the greens and cook, tossing, until the greens begins to wilt, about 5 minutes. Stir in the wine, cover and cook until the leaves are tender but still very green, 2 or 3 minutes. Remove the cover, increase the heat to high, and cook, stirring to evaporate the liquid, about 1 minute. Season well with salt and pepper. Serve very hot, or at room temperature. Garnish with the pine nuts. Serves 6.