Cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 40 minutes or until tender.

Ingredients

• 1 bunch Hakurei turnip greens, cut into large strips
• 1 clove garlic, minced
• 1 Tablespoon Olive Oil
• 1 Tablespoon Soy Sauce
• 1 teaspoon fresh ginger, minced or 1/2 teaspoon ground ginger
• 1 clementine, tangerine, or small orange, peeled and sectioned
• A pinch of sugar, brown sugar or honey
• salt

Directions

In a large skillet, heat the olive oil. Add the turnip greens and the remaining ingredients. Saute until the greens have wilted. Serve with slivered raw Hakurei turnips.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1/2 lb Swiss chard, large ribs removed and chopped into strips
• 3/4 cup goat cheese (feta or chevre) crumbled
• 6-7 eggs, beaten
• 1/2 cup whole milk, half and half, or cream
• nutmeg
• salt and pepper, to taste

Directions

Preheat the broiler. In an oven-proof skillet, saute the onion in olive oil until translucent. Add the chard, turn the heat to low, and cook, covered, until wilted. Drain any excess liquid. Spread the chard evenly over the bottom of the skillet. Crumble the cheese over it. Beat the eggs with the milk and spices and add it to the pan. Cook on medium-low heat until the edges are set. Place the whole skillet in the oven and broil until the frittata is set in the center and browned on top.