Ingredients

• 8 cups turnip, mustard and collard greens
• 1/4 cup balsamic vinegar
• 2 tablespoons clover honey
• 2 tablespoons Creole mustard
• 2 tablespoons vegetable oil
• 3/4 cup pecans

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Instructions

1. Remove large stems from greens. Wash and dry well. Tear into pieces and place into a bowl. In a small bowl combine the vinegar, honey and mustard. Set aside. Heat oil in a skillet, add the mustard mixture and pecans and cook, stirring regularly for 2 or 3 minutes.