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The HBHW Recommends
Savory Mixed Greens
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- 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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One Response to “Savory Mixed Greens”
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Website & Graphics by ccd
October 27th, 2009 at 1:07 am
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!