Everybody loves a good pot of mixed greens, but it can be hard to seasoning them just right while keeping them healthy. I’ve got a recipe that’s tasty and healthy!

Ingredients

2 bundles of collard greens and 2 bundles of mustard greens (You can use any type of greens you want.)

1 small onion

3 cloves of garlic

4 to 5 slices of turkey bacon

Seasonings (add to your taste)

 

 

 

 

Goya Salad & Vegetable seasonings=3 packets (salt, garlic, turmeric, and pepper)

Sylvia’s Secret Seasoning (basil, thyme, oregano, marjoram, rosemary, garlic, red pepper, and secret herbs and spices.)

32 oz of chicken broth

Chinese Five Spice seasoning which is a combination of cinnamon, star anise, fennel, cloves, ginger, and Szechuan peppercorn. Just a pinch.

Fresh ground pepper

Garlic powder

2 bay leaves

Mrs. Dash salt-free seasoning

Maine Coast Sea Kelp granules with iodine (salt-alternative)

Bragg’s Apple cider vinegar (1 to 2 tablespoons)

Balsamic Vinegar (to taste)

Coconut sugar (or another sweetener)

Celtic sea salt to add minerals to the greens

1 to 2 tablespoons of olive oil

Lawry’s Seasoning salt

Directions

 

 

 

The first step is to clean the mustard and collard greens. I soak the greens in large pans of cold water for ten minutes and drain the water off. Next, I remove the stems and cut the greens into edible pieces. There can be lots of sand and dirt in the greens, so I add coarse salt and distilled vinegar to the greens and let them soak for ten minutes. I rinse them thoroughly at least twice. I really take the time to make sure the greens are clean and prepped properly.

I mix the collard and mustard greens together in a huge stainless steel pot. Next,  I add three packets of the Goya seasoning, Sylvia’s Secret Seasoning, Celtic sea salt, Mrs. Dash, olive oil, Five Chinese spice, black pepper, bay leaves, chicken broth, water, turkey bacon, diced garlic, and onion.

Let the greens cook on medium heat for about an hour, and then do a taste test. Add more seasoning if needed, I also add coconut sugar, Bragg’s apple cider vinegar, and Balsamic vinegar, and Lawry’s seasoning salt. (Add to your own taste.) Turn the heat on low and let the greens simmer. About once an hour, I do a taste test and adjust seasoning if needed. I generally leave the greens on low and let them simmer for two to three hours.

Once they’re done to your preference, serve them up. I like raw onion, tomatoes, green olives, and Red Hot sauce on mine. These greens are perfectly seasoned without all the sodium and pork. Enjoy!

Stay blessed,

Barbie