Summer Steamed Greens

2 Cups Collards, cleaned and chopped
2 Cups Kale, cleaned and chopped
2 Cups Turnip Greens, cleaned and chopped
1 Cup Parsnips, cut matchstick style
2 Cups Carrots, cut matchstick style

1. Place all ingredients in whistle skillet with lid vent in open position with 1/3 cup water.

2. Place on #6 on an electric range with a high of 12.

3. When whistle sounds loud and steady, remove from heat and serve.

Serve with a lemon infused grapeseed oil or fresh garlic almond dressing.
Carol Brosius
Carol Brosius