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 All-Star
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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