I love collard greens. My mom made the best, but as we all know we grew up with the collard greens being cooked for 2 hours. All the nutritional benefits of the greens was all gone. I have heard they greens benefits was left in what we Southerns call “pot liquor”. Well, I was determined to make some greens that took only 20 minutes or so and still was full of flavor. I also thought why just use collard greens what about kale. That made it even more challenging but I love a good challenge, especially when it comes to food. I hope you enjoy this recipe and maybe switch out from the 2 hour, full of pork one we probably grew up with, it wouldn’t hurt to try it, every now and then. Remember to Set the Table with Love.
1 1/2 tbsp olive to coat your sauté pan
1/2 cup chopped onions
4 garlic cloves, peeled and diced, finely
1 tbsp red chili pepper flakes ( a little less or more. hee hee. 🙂
4 cups chopped kale greens, de stemmed, washed and dried off
2 cups spinach, frozen
1 cup vegetable broth, low sodium
1 tbsp organic apple cider vinegar
1 tbsp organic cane sugar
1 tsp garlic seasoning, no salt
sea salt to taste
2 dashes of Louisiana hot sauce ( to taste)
In a deep saute pan, add the olive oil on a medium heat. Add the onions and garlic, stir and cook for about 1-2 minutes until soften. You do not want to caramelize them, just cook until a little transparent. Add red chili peppers and pinch of salt. Stir. Add in the kale and the spinach. They may seem to be over crowding the pot, but the greens will cook down. Stir, all the greens and aromatics together and then add the vegetable broth, apple cider vinegar, sugar, salt and garlic seasonings, ( the one I used is Mandercita, Salt free Garlic Herbal Seasoning), it will make a big difference in the depth of flavor. Let everything cook for until the greens are tender. I cooked these for about 20 minutes. Add a taste of Louisiana hot sauce and it’s the bees knees,ya’ll.