Recipe for cooking greens southern style and skillet style
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
- 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. - 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:
- Follow directions above for cleaning.
- Add chopped greens, onions, fresh garlic to skillet with margarine or olive oil and sautee. Add
additional margarine or oil as needed. - Add seasonings as listed above and any additional favorite seasonings as desired.
Bon appetit!