Fresh Collard and mixed greens

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
 

Joan

TVWBB Super Fan
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
Hi Steve, what do you think of cooking greens in bacon fat?
 

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