Southern style greens

• 2 pounds greens (collards, turnips, mustard, or kale)
• ½ onion, chopped
• ½ large red bell pepper (optional, but I look to add it for color)
• ½ garlic clove, minced (optional, but good immune booster)
• ½ tsp onion powder
• ½ tsp garlic powder
• McKay’s chicken style seasoning* (or vegetable broth) (optional but, adds a nice flavor)
• 1 tsp salt or 1 tbsp Braggs liquid aminos* (add more or less to taste)
• 1 TBSP margarine or olive oil
• ¼ tsp crushed red pepper to taste (optional)
• Cayenne to taste (optional)

*Soy sauce substitute that can be purchased at Meijers or health food stores. Mckays chicken style is a
vegan substitute for chicken seasoning and can be found at health food stores…. It has a variety of
spices that is very flavorful for cooking many dishes.

Directions

1. Wash greens well.
   Chop greens and place in pot. Fill pot with water, just above level of greens and bring to boil. Adjust
   heat to low/medium and allow greens to cook until almost tender. Add onions, bell pepper, fresh garlic
   and continue to cook. Optional: sautee onions, bell pepper and garlic in margarine before adding to
   greens.
2. Add seasonings and margarine or olive oil, and simmer for about 10 to 15 minutes.
   Once cooked, its usually served without the water. The water, commonly called pot liquor is a very
   nutritious, vitamin-rich broth for drinking!

Skillet method:

1. Follow directions above for cleaning.
2. Add chopped greens, onions, fresh garlic to skillet with margarine or olive oil and sautee. Add
   additional margarine or oil as needed.
3. Add seasonings as listed above and any additional favorite seasonings as desired.

Bon appetit!