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
Ingredients
- 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
Preparation
- 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.
- 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