greens

https://www.epicurious.com/recipes/member/views/eddies-turnip-greens-50025833

INGREDIENTS

1. • 1 (1-pound) bag or 1 pound cleaned, cooked and chopped turnip greens
   • 4 tablespoons margarine
   • 2/3 cup chopped onions
   • 1 teaspoon chopped garlic
   • 2-3 teaspoons ground chile de arbol
   • 1 1/4 cups diced tomatoes
   • 2 1/2 cups low-sodium chicken stock
   • Salt

PREPARATION

1. 1. In a very large pot, cover greens with 1 inch water. Bring to a boil, reduce heat and simmer until just tender, about 45 minutes. Drain well. In a large pot, melt margarine. Add onions, garlic and chile de arbol and saute until onions are softened. Add tomatoes and cook 5 minutes. Add cooked turnip greens and chicken stock and bring to a boil. Boil for 5 minutes, reduce heat and simmer for 15 minutes. Add salt to taste.

Buttermilk Pie Crust

https://www.epicurious.com/recipes/food/views/buttermilk-pie-crust-dough-2690

INGREDIENTS

1. • 2 1/2 cups unbleached all purpose flour
   • 2 tablespoons sugar
   • 1 teaspoon salt
   • 1/2 cup (1 stick) chilled unsalted butter, diced
   • 1/2 cup chilled solid vegetable shortening
   • 1/4 cup plus 2 tablespoons buttermilk

PREPARATION

1. 1. Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. (Dough can also be prepared in processor. Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form.) Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. (Can be prepared ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.)