These spicy mixed greens are the first way my Hubby and I decided we truly loved greens! Until I tried them this way greens were one of those veggies we would ALWAYS pass up at the grocery store. We’ve both tried em before from places and they were always bland and just kinda blah. So one day while trying to find something new to add to our meals we decided to give em a try. My way. Spicy. After a few tries, mainly because I have a horrible habit of NOT writing down how much and what all I use when cooking, we decided we love them! These spicy mixed greens is a wonderful new addition so our decision to eat a little healthier. One step at a time.
I like to do a mix of turnip, collard and mustard greens but you can use just one kind if you’d like. To me they’re all good and pretty full of nutritious value! If more than three bunches could fit in my pot at a time I would cook more but its just not possible. These greens are a bit spicy to some but the pepper can easily be toned down to fit your personal tastes.
It takes a while to cook em but it’s not really a ton of work or very messy. Most of the time you just gotta keep and eye on em to make sure all the liquid doesn’t cook away. So go ahead and give these a try! It’ll be worth the time. Enjoy!
Spicy mixed greens
These spicy mixed greens are a fabulous addition to any southern meal or any type of meal you wish!
Ingredients
- 3 bunches greens can be collard, turnip, mustard or a mix of all three
- 2 tbsp butter
- 2 cups chicken stock I make my own but store bought will work just fine
- 1 tsp tonys cajun seasoning divided
- 1 tsp cayanne pepper divided
- 2 1/4 tsp garlic powder divided
- 1 tsp black pepper
- 3/4 tsp salt I used hymalayan
- 1/2 cup diced onion I used yellow
Instructions
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Wash greens
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Fold the leaves in half longways so you can make one long cut along the stem. Then roll the leave and chop into smaller pieces
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Throw them all in a large pot and cover with water. ( They will shrink down) Bring to a boil and let boil for 15 minutes.
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After they've cooked for 15 minutes strain in a colander. You can leave them sitting until you're done with the next step.
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Melt the two tablespoons of butter over medium to medium low heat and add in the 1/2 cup of diced onions. ( I used the same pot so I would have less mess to clean later but you can use a different one if you'd like) Add to the onions 1/2 teaspoon of Tony's seasoning, 1/4 teaspoon cayenne and 1/4 teaspoon garlic powder. Saute until onions are translucent usually about 5 minutes
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When onions are done you can pour the greens back into the pot with the onions. Pour in the remainder of the seasonings and 1 1/2 cups of the chicken stock and let simmer. Let the greens cook at a low simmer for 45 minutes to an hour stirring occasionally. There should always be some liquid in the pan for the greens to simmer in. The last 1/2 cup of chicken stock can be added any time you see the liquid running low. It may not be needed. You can always add a little water if you need more.
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When they have cooked for 45 minutes to one hour turn off heat and they're ready to serve!
Use a slotted spoon and share your delicious side!
