Steve Petrone
TVWBB Diamond Member
Hard to screw up greens. No formal measurements.
For two large bunches of greens:
Heat Olive oil and butter to cook 1 1/2 onions, and a few cloves of garlic in a large stock pot.
Add rinsed and cleaned chopped greens.
Add a few cups of stock-no need to cover the greens, they will cook down.
Season with a whole guajillo pepper and italian seasoning
The best flavor comes from good stock but "Better Than Bouillon" is an admirable replacement
(I use 2 parts Chicken to 1 part beef). Start with about 1 teaspoon of Better Than Bouillon per cup of water (for 3 cups of added water I use 1t beef and 2t chicken)
So I add NO salt just bouillon and some fresh ground pepper
Simmer for an hour or so. Enjoy
For two large bunches of greens:
Heat Olive oil and butter to cook 1 1/2 onions, and a few cloves of garlic in a large stock pot.
Add rinsed and cleaned chopped greens.
Add a few cups of stock-no need to cover the greens, they will cook down.
Season with a whole guajillo pepper and italian seasoning
The best flavor comes from good stock but "Better Than Bouillon" is an admirable replacement
(I use 2 parts Chicken to 1 part beef). Start with about 1 teaspoon of Better Than Bouillon per cup of water (for 3 cups of added water I use 1t beef and 2t chicken)
So I add NO salt just bouillon and some fresh ground pepper
Simmer for an hour or so. Enjoy