The RIGHT WAY To Cook Greens!

The RIGHT WAY To Cook Greens!

13 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Recipe by  rjkuns

“There's a short way and a long way, so no excuses will be accepted for tough, bitter greens!”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor.
  2. At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.

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Reviews (13)

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ellie may

ellie may

Got a few tips. Don't mix different greens; they have a variety of cooking times. Washing greens is VERY important. I soak for 1 hour in a large stockpot. I pull them from the water, (pour on your plants) and individually rinse each leaf in running water, placing each wet leaf on a large cutting board, facing the same way for easier cutting. In batches, I chop off the tip of the stem (hello, compost pile). Then I chop the stems all up in 1/4" slices and put in the cold skillet, reserving the leaf. I use my largest cast-iron skillet that has a tight fitting lid. Bacon fat is great, or olive oil, but my fave is my own homemade chicken broth. I add 1/2 cup in the bottom of the skillet to stems with 4-5 minced garlic cloves, cover and cook on medium heat while I am chopping up the leaves. (This lets the tougher stems and garlic tenderize a bit and flavor the broth.) I chop up all the wet leaves into bite-sized pieces, toss them in the skillet (be careful, it is hot!) and cover, cook on low heat and set the timer for 10 minutes (because you may need more broth). Depending on your burner, you may need to add more broth to this concoction to keep it moist every 10 minutes. I have eaten them after 10 minutes; I have also waited until the rest of dinner was ready, after an hour (better)! Just keep 'em wet. Serving time... drizzle on Bragg's Amino Acid to kick up a salty flavor, without adding sodium! For high blood pressure, it's the best salt substitute EVER! Thanks rjkuns!

Linda (LMT)

Linda (LMT)

Delicious! I used Broccoli Rabe tossed into the pan with the bacon drippings, a pinch of salt and hot pepper flakes to taste. Simple and very tastey. The bacon drippings add a level of flavor and depth not achieved by using oil. Very very good.



Great flavor and easy.

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Amount Per Serving (4 total)

  • Calories
  • 217 cal
  • 11%
  • Fat
  • 16 g
  • 25%
  • Carbs
  • 15.9 g
  • 5%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 181 mg
  • 7%

Based on a 2,000 calorie diet



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New Orleans Greens


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