Perfect Mixed Greens6 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 15 min
“A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!” - by California Cookin'
Original recipe yields 12 servings
- Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
- Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.
Amount Per Serving (12 total)
- 174 cal
- 10.7 g
- 16.6 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"I've been making mixed greens for years and have never come across a recipe that calls for sugar. I honestly planned to add the sugar, but when push came to shove, I couldn't do it. Instead, I sweeten..." See moreed greens the way I always have: caramelized onions. I diced one large onion and cooked it in olive oil (I didn't have vegetable oil, but olives are veggies, right?). Anyway, I sauteed them over low heat for 25 minutes... until the onions turned lightly brown. Caramelized onions will sweeten anything with a depth that can make you swoon. So okay... I couldn't bring myself to resort to sugar. My tried and true worked just fine. The end result was tasty indeed. I washed and rinsed the greens in broth, as directed but I'm not sure the broth made any difference. I didn't add 2 c. of broth to the pot because covered greens will steam — using the pot's heat — making for denser vitamins and minerals. And the cooking time is a little less without added water or brother (closer to 40 minutes than an hour. I added the garlic toward the end of the cooking to avoid burning it. The bacon bits were a nice addition to my usual recipe (I normally add a small amount of red pepper flakes), so that made for a nice change. I can give it a recommendation to try it (ideally with caramelized onions): mixed greens are so very good for you!"
"Made thee for New Years dinner and they were TERRIFIC - would highly recommend this recipe to all my friends. I only used collards and turnip greens though since I'm not a fan of mustard greens. Also ..." See moreused ham hock instead of bacon bits. My daughter who isn't a fan of greens ate them like crazy and even ate somemore the next day. Even told me to make sure I save this recipe for futue use. And my almost 2 year old grandson couldn't get enough of them. Far cry from the 'mess' I attempted last year - will definetly be making these again."
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