Back Burner Greens

Garrison Wayne


Greens are a Southern Thang. They are quite tasty and good for you too. Traditionally, they are made with a pork fat for flavor. I offer a recipe that is healthier and will accommodate any diet, including Vegan. I used Kale when I made these, but you can use most any green you like....except is not sturdy enough to yield the same result. The green of choice in the South ......Collards. Serve these in a little dish that will hold some juice. The juice is called "Pot Liquor" in the South. You sop your home made cornbread in it. This is a real "Down Home " recipe. Good Eatin'.


☆☆☆☆☆ 0 votes

15 Min
2 Hr
Stove Top


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  • 2 bunch
    sturdy greens (collards, kale, etc.)
  • 2 c
    vegetable stock
  • 3-4 Tbsp
    olive oil
  • 1 large
    onion, chopped
  • 3 large
    cloves garlic, minced
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    black pepper

How to Make Back Burner Greens


  1. Wash greens three times in water. Remove the tough stems, Tear up the leafy parts and place in a large stock pot.
  2. Add the vegetable stock to the greens and cook covered over med/hi heat until the greens wilt down.
  3. Meanwhile, saute the onion in the olive oil for a few minutes until clear. Add the garlic and saute a couple minutes more. Remove from heat and season with the salt and pepper.
  4. Transfer the wilted greens, stock, and sauteed onions/garlic to a medium saucepan with a tight fitting lid. Bring to a boil and reduce to simmer on the lowest heat for two hours on your back burner. Use a heat diffuser if necessary to maintain a gentle simmer.
  5. Serve in a medium sized ramequin with a good cornbread on the side for sopping. Serves 6.

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