Recipe: Not so southern pot of Greens

[Mackenaw]

Hello Everyone

God bless you this day.

I'd like to share a yummy recipe on how to prepare Greens without using unhealthy, salt laden, saturated fat. I used to always use bacon or ham hocks or something porky whenever I prepared Greens, but for health reasons I needed to experiment and make substitutions in my diet. The end result is pretty tasty, if I say so myself.

1 bunch of greens of your choice: kale, collard greens, mustard greens, beet greens, etc. NOTE: a bunch of greens weighs somewhere in the neighborhood of 1 pound. Also, when the farmer/producer bundles the greens in "bunches" the stems all pinched together, usually measure about 1 inch in diameter. So says my research on the internet.
Cut the large stems off each leaf, and set aside to use in other recipes.
Cut the leaves in 1 - 1 1/2 inch wide x 3 inch long ribbons (don't stress this point, just cut them up sorta like the size you would lettuce in a salad).

Note: It may look like a lot of greens in 1 bunch, but once they are cooked down, you are left with 2 - 2 1/2 cups of cooked greens, or four to five 1/2 cup servings. (Does not include the broth/liquid/juice)

You'll need one large pot/pan -- I usually use a 5 Quart Pot.
dice up one medium onion and saute' in 1 - 2 Tablespoons of olive oil in a large pan/pot (or other non-saturated oil, such as canola, avocado, grapeseed, etc.)
add 1 diced up clove of garlic to the onion saute', making sure not to burn garlic (OR 1/4 teaspoon powdered garlic)
add 1/2 teaspoon ground ginger or 1 slice fresh ginger
add 1/2 teaspoon ground turmeric
add 1/4 - 1/2 teaspoon ground nutmeg
add 1/2 teaspoon dry mustard
add 1/8-1/4 teaspoon red pepper flakes
add 1 cup of cold water
add 1 tablespoon cider vinegar
add 1 tablespoon of honey, OR brown sugar
add 1 tablespoon sesame oil
add greens that have been cleaned and cut up
Stir to combine
add 2 cups of chicken OR beef OR vegetable broth. I use "No Salt Added" brands, because I have to watch my sodium intake. It is astonishing how much sodium some brands have in them.
add 1/2 teaspoon ground black pepper
Stir to combine
place lid on the pot and cook on medium high heat.
Once the greens shrink down a bit, which only takes a few minutes, you can lower the temperature to medium low heat and let simmer/cook at least a half hour. This is where my southern roots come in -- I usually simmer/cook for a couple hours, checking frequently and adding more broth or water, if needed.

YUMMMMMMMM!

My family likes to eat them as a side dish, in a small bowl so accommodate the yummy juice. I have found that any leftovers, especially the liquid/juice, that it makes for a good soup base. The liquid is full of nutrients and is quite tasty, even without added salt, so try to consume it. It does a body good.

Dark leafy greens are such a healthy food. They provide much needed B vitamins and anti-oxidants, which help in the fight against cancer, against heart disease, against digestion problems, against diabetes, fatigue, etc. The list goes on and on.

Hope you enjoy.

God bless and keep you,
Mack

[mlg]

I personally love some greens! I will have to try cooking them this way, the next time I have some. Keep sharing those secret recipes of yours, Mackenaw. I truly enjoy cooking, and trying new ways to make food.