back burner greens

Name: Back Burner Greens
Prep time: 15 min
Cook time: 2 h
Yield: 6
Cuisine: Southern
Ingredients: 2 bunch(es) sturdy greens (collards, kale, etc.); 2 cup(s) vegetable stock; 3-4 tablespoon(s) olive oil; 1 large onion, chopped; 3 large cloves garlic, minced; 1/2 teaspoon(s) kosher salt; 1/4 teaspoon(s) black pepper

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Garrison Wayne

La Quinta, CA

Updated on Aug 5, 2015

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 spinach...it 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'.

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Let these greens just simmer on low for 2 hours and forget about them, while you do other preps or dishes. Nothing satisfies like a pot of greens.

prep time 15 Min

cook time 2 Hr

method Stove Top

yield 6 serving(s)

Ingredients

2 bunches sturdy greens (collards, kale, etc.)
2 cups vegetable stock
3-4 tablespoons olive oil
1 large onion, chopped
3 large cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

How To Make back burner greens

Step 1

Wash greens three times in water. Remove the tough stems, Tear up the leafy parts and place in a large stock pot.

Step 2

Add the vegetable stock to the greens and cook covered over med/hi heat until the greens wilt down.
Step 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.
Step 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.
Step 5

Serve in a medium sized ramequin with a good cornbread on the side for sopping. Serves 6.
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