Mixed Greens - Yoga Journal

Mixed Greens


You can find a mix of hearty greens in just about any typical African, Caribbean and southern American meal. Being from the South, I became accustomed to seeing the bottle of vinegar with chile peppers settled at the bottom on the table next to the salt and pepper and a condiment called chow chow pickle. These condiments were used to kick up your greens. You will find these add punch.

  • SERVINGServings


  • 1 Tbs. canola oil
  • 1 medium-sized onion, sliced
  • 1 Tbs. minced garlic
  • 1 tsp. chili paste
  • 3 cups water
  • 1 tsp. salt, or to taste
  • 1 Tbs. white vinegar
  • 1 bunch collard greens, cleaned and cut into 1 1/4-inch-thick strips, 3 inches long
  • 1/2 head green cabbage, cored and cut into 1 1/4-inch-thick strips
  • 1 bunch mustard greens, cleaned and cut into 1 1/4-inch-thick strips, 3 inches long


  1. Heat oil in large pot over medium heat. Sauté onions until translucent, for about 7 minutes. Add garlic, chili paste, water, salt and vinegar, and let seasoned water cook for 15 to 20 minutes.
  2. Add greens, and cook, stirring occasionally, until tender, for about 30 minutes. Remove from heat, adjust salt and serve.

Nutrition Information

  • Serving Size: SERVES 8
  • Calories: 80
  • Carbohydrate Content: 12 g
  • Fat Content: 2 g
  • Fiber Content: 5 g
  • Protein Content: 4 g
  • Sodium Content: 340 mg
  • Sugar Content: 4 g