Anyone have any good recipes for greens? I’d like to try to keep them as healthy as possible so no bacon grease or the like if possible.
What type? Mustard, turnip, collard, or one of the kales. Most kales and some turnip greens are tender enough for salads when they are young enough. As they get tougher they need cook time. You can simply boil in salty water then cool in ice water. Squeeze the excess water out and saut in olive oil or butter. Seasoning is the most important thing. Tonight we had creamed kale with shrimp and sausage over grits (scrambled eggs for the the little one).
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Regardless of how you cook them (sautee only, steam, boil, etc) always have some picked hot peppers around. The juice on the greens is just southern delight!!!
For collards, I use a smoked turkey leg and some brown sugar. Everyone loves em.
“Those who have the ability to make a difference have the responsibility to do so.” Thomas Jefferson
Recipe from Magnolia’s:
Ingredients: 12 cups washed, stemmed and roughly chopped collard greens, about 2 large or 3 small bunches.
2 tablespoons olive oil
1 cup diced yellow onion
1 tablespoon minced garlic
1 smoked ham hock
3 tablespoons cider vinegar
9 cups of chicken broth
2 teaspoons Tabasco
Salt and pepper to taste
Wash the collard greens thoroughly with cold water. Remove the center stem and large ribs. Roughly chop the leaves. Heat the olive oil in a heavy bottom stockpot over medium heat. Add the onion and garlic and saute#8242; for 2 to 3 minutes or until the onions are translucent. Add the ham hock and vinegar, and gradually add the collard greens. Cook the greens over medium heat, stirring occasionally until the are all wilted. As they wilt you will have enough room to get them all into the pot. Add the chicken broth. Add 1 teaspoon of Tabasco. Bring it to a boil and then reduce heat to simmer. Simmer for about 2 hours, adding more chicken broth if necessary, one cup at a time until the greens have a good flavor and are silky in texture. Add the other teaspoon of Tabasco and salt and pepper to taste.
Long Enuff
no bacon grease? 
i got nothin’
kidding- here’s an unconventional one: kale chips. very healthy, and surprisingly tasty. i like my greens to be cooked in meat juice, but i made these many nights in a row once i discovered them through a friend. all you need is a drizzle of oil and toss them in salt/pepper. keep a close eye on them in the oven, you won’t be disappointed.
http://allrecipes.com/recipe/baked-kale-chips/ also read Jennie’s review below (mid-left) for tips.
I second Barbawang on the kale chips! They’re super tasty and really good for you (even though they do leave green thingies in your teeth!)
I cook cleaned chopped collards on medium-high heat for about a half hour in a little water, salt, a couple of whole hot peppers and a smoked turkey wing. I don’t like them cooked to mush, but rather somewhat al dente.
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Salt, pepper, country ham slice, water and collards. Enjoy.
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Kale with onions and lentils over a Jasimine rice.
Clean Kale I cut the tougher stems away,roll and cut into 1/2-3/4 inch pieces,blanche.
Olive oil and butter saute chopped onion with garlic to your preference red pepper flakes s-n-p to taste and cooked al dente lentils cook about 5min. add kale saute over med. heat about 5min,serve over rice. I prefer quite a bit of garlic and pepper flakes to kick it up this is also a complete protein meal with the rice and beans.
How about Spring Mustard Greens with Cornmeal dumplings,I had a request for that about 15years ago from a friend for her Daddy said he talked about this and had not had them since his Grandma made them for him,he was 82. Well I did some research and made him a pot. Anne said he had tears in his eyes and she could barely get some for herself.I guess they were good he left me his easy chair and boat, Here’s to the Captian and good Memories.
wilt w/ chicken stock. carrots for sweetness, onions for depth of flavor. can always mix it up with a bit of cider vinegar or balsamic - just a tiny bit at the end. pickled pepper juice like above too -
healthy "Cajun collard greens "recipe a friend at work gave me
Ingredients:
1 large bunch collard greens (about 1 lb) rinsed and chopped
1 yellow onion, diced
2 cloves garlic, diced
4 medium sized tomatoes, diced OR 1 14 oz can diced tomatoes, drained
3/4 cup vegetable or broth of choice
1/2 tsp red pepper flakes
1/2 teaspoon hot sauce
2 tbsp olive oil
1/2 tsp garlic powder
salt and pepper, to taste
dash cayenne (optional)
Preparation:
Sautee onions and garlic in olive oil. Add vegetable broth and collard greens and cover. Allow to cook for about 6-8 minutes, until greens are slightly soft. Add remaining ingredients and cook for another 6-8 minutes, until greens are done, stirring occasionally.
Collard greens stuffed with pork
Ingredients
1 large bunch collard greens
1 pound ground pork
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons red chili flakes
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried Mexican oregano
1/4 teaspoon ground nutmeg
1 1/2 cups chicken stock
Special equipment: 8 by 8-inch baking dish
Directions
Preheat oven to 400 degrees F.
Bring a large pot of salted water to a boil. Cook the collards leafs for 3 to 4 minutes until soft and pliable. Drain and set aside. In a large bowl, mix together pork, salt, cumin, chili flakes, onion powder, garlic powder, oregano, and nutmeg in a bowl. Divide into 4 sections to form oblong patties. Wrap each patty in 4 collard leaves. Place patties seam side down in the baking dish and add enough stock to reach 1/4 of the way up the stuffed greens. Cover with heavy-duty aluminum foil and bake until pork is cooked through, about 35 minutes.
The Shriimp stirfry I made and posted on here with collards was good too
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Until I married my wife all greens had to have some sort of pork in them. Times and health have done away with meat in our greens.
We have some sort at least twice a week(sometimes more), crazy janes seasoning and a palm full of salt, couple of hours before dinner bring to a hard boil cut off heat cover pot let sit. Twenty or so min before eating bring back to a boil and cut off heat. Play with time to make sure tender. Collards take the longest.
Their is not many ways to do greens wrong other than getting them out of a can. If this year goes like last year, I’ll share as much as you can stand. Kale is our green of choice. Dad turned us on to it a few years ago.
Here’s one for you to try. Throw 3-4 whole unshelled pecans in a pot of collards and it will knock down the “smell”. try it. another trick is throwing in some fresh garlic. My buddy’s wife won’t cook them because of the poont smell… it’s all good!
Keep it simple. Greens, water, salt, and sugar. Bacon is a plus but not necessary. The sugar/salt combo is what makes it.
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