1 pound turnip or collard greens
1 medium onion, chopped
1 (1 ounce) jar pine nuts (1/4 cup)
2 tablespoons vegetable oil
3 red jalapeño peppers, seeded and finely chopped
1/4 cup water
1/4 teaspoon salt
Remove stems from turnip greens; cut leaves into 1/4-inch slices. Remove ends from okra; cut okra crosswise into halves. Cook and stir onion and pine nuts in oil in Dutch oven over medium heat until onion is tender, about 5 minutes.
Stir in turnip greens, okra and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until turnip greens are tender — 18 to 20 minutes.
Yields 6 servings.