Shrimp and Greens 1/2 lb shrimp, cooked 2 bundles of mustard greens 1 onion, chopped 2 carrots, chopped 1 can chicken broth 1 cloveo garlic, minced ¼ cup olive oil salt & pepper, to taste water In a large Dutch oven, bring water to a boil. Add greens to pot and boil for 10 minutes. Cook for an additional 30-35 min and drain.
In a skillet, sautee onions and garlic in olive oil. Add salt and pepper, stir in chicken broth. Return greens to Dutch oven, along with onions and garlic.
Cover and cook for 2 hours. Add shrimp and carrots and cook for an additional 2 hours. Serves 4-5