Left to right: Collards, green onions, bok choy, curly mustard, kale, purple Japanese Mustard, turnip,and arugula.
According to local lore....when making gumbo zeb....the number of different types of greens you use...is the number of new friends you will make.....hmmmm...I should have eight new friends soon!
As many types of greens you can gather chopped small
(you can season with browned meat or sausage if you wish)
Saute onion, garlic, peppers, green onions in bacon fat.
Add greens with a little a cup or so of water (depending on how many greens!) salt, and pepper. Cook until greens are as tender as you like.
Serve with slightly sweet corn bread....and if you'd like....a pork chop.