[Two pies]

One bunch each of turnip, mustard, and collard greens.

Wash and shred by hand, discard stems.

One quarter head of cabbage shred as above (this sweetens the greens)

One medium onion, cut into rings and saute in olive oil.

Two eggs beaten, add black pepper to taste. Reserve eggs.

Steam greens and cabbage until al dente.  They should be flaccid not fully cooked.  Drain well.

Heat a skillet with 3 or 4 tablespoons of olive oil, low to medium heat (must cover pan well)

Add greens and onion to the pan stir and heat until warm.

Pour eggs on top slowly and clear the edges of the pan.  Cover and cook 15 minutes on low.

Open the lid every few minutes and push the pie on the sides to keep the pie from sticking.

Beat one more egg.  Now comes the fun part. 

Remove from burner and place a dinner plate upside-down on the pan.

Use two hot pads one on the pan handle and plate,  one on the other side of the pan and plate.

With a deliberate motion flip the skillet and turn out the greens.  Water loss will occur, it's okay.

Loosen any greens that are stuck to the pan bottom.

Return the pan to the burner and add 2 tablespoons of olive oil.

Slide the greens from the plate into the pan, loosen the sides.  Add the eggs on top.

Cover and cook 10 minutes. Do the flip act again.  Cut into slices to serve (use a sharp knife and saw back and forth gently.

You may not like greens but you will love these.

Jim Freeman (Hombre libre)