• 2 tablespoons extra-virgin olive oil
• 1 large yellow or white onion, sliced
• 1/2 teaspoon pepper
• 16 ounces Nature’s Greens® Turnip Greens
• 1/4 cup vegetable broth
• 1/2 cup roasted red peppers
• 1/2 teaspoon crushed red pepper flakes

Over medium-high, heat olive oil and onions in a stockpot and sauté for 3-5 minutes. Add brown sugar and pepper. Cover and cook 7-10 minutes, stirring often. Add turnip greens and chicken stock, and toss with onions. Cook for 3-5 minutes uncovered. Add jarred roasted red peppers. Season with crushed red pepper flakes. Serve hot.