1 (1 pound) bag Cut 'N Clean Turnip Greens (par cooked)
1/2 cup total
- black olives
- stuffed pimiento olives
- Kalamata olives, pitted and halved
1/4 cup sun-dried tomatoes, oil marinated, thinly sliced
2 tablespoons minced fresh garlic
3/4 cup olive oil
3/4 teaspoon red pepper flakes
1 1/2 cups Roma tomatoes, cored and seeded, cut into julienne strips
2 tablespoons toasted pine nuts
Salt and pepper to taste
Combine the olives, sun-dried tomatoes, garlic, olive oil, red pepper flakes. Place the mixture into a large pre-heated sauté skillet or sauce pan. Cook over high heat for 6-8 minutes, until liquid is boiling.
Add Roma tomatoes, blend with the olives and heat 2 additional minutes.
Add (par-cooked) greens and cook until hot.
Stir in pine nuts, season to taste with salt and pepper and serve at once as an accompaniment to your favorite meal or spoon over cooked penne or rigatoni pasta and serve as a main course.