Savory Mixed Greens

  • 15 oz can greens (collards, turnip, mustard, kale or mixed greens)
  • 1 tablespoon margarine
  • 2 tablespoons vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon sugar or honey
  • 1 teaspoon dry onion

Open up the greens. You can use any type of greens that you like. You could use spinach too, I guess, although I never have. Turnip and Mustard greens are my favorite, but the others are quite good too. So anyway, open up the greens and put them into a quart size sauce pan. Add the margarine, vinegar, salt, pepper, sugar and onion. Stir it up, coating everything evenly with the seasonings. Put the lid on the pan and bring them to a boil. When they boil, reduce the heat and simmer over low heat for a few minutes to blend the flavors. Good eatin’, southern style.

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Comments

  1. Amber says

    Woooo! Yes, I am a big believer in buying my southern style canned greens, but yes, they do need a bit of a touch up w/seasonings. I love to blend Kale and Collard, and maybe a small can of spinach.

    I have a recipe for Liberian Greens that are a whole meal unto themselves from my Liberian friend. He adds cut up beef, and/or pork, and sometimes fish and then really reseasons them using the above mentioned plus parsley, marjoram,garlic, and bay leaves. Cook until the meat is done and serve over rice. SCRUMPTIOUS! Every person I have made them for goes crazy and begs for more. From College professors, experienced southern cooks, and students who have never been around any type of southern cooking! EVERYONE!

  2. Robin says

    Wonderful! Made it tonight with collards and loved it! I love to eat collards, but hate the mess and time it takes using fresh collards. They will now be part of my weekly dinner menu! Thanks!

  3. Tara says

    I just started making this recipe and love it. I use about 4-6 cups fresh greens and 1 large onion chopped in place of the canned/dry. I place all the ingredients into the frying pan, stirring to coat the greens. I cover and allow to cook until greens start to wilt. Also, I tend to add an additional Tbsp of vinegar to mine. These really turn out great.

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