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Nanna's Greens

Contributed By: Claudette | See all of Claudette's recipes
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Active Time:  1 Hour
Total Time:  1 Hour 15 Minutes
  6 servings
Nanna's Greens are served year round. My grandchildren who are ages 7 and 3, dislike vegetables, but love to eat Nanna's Greens. The name "Nanna's Greens" was coined by my grandchildren, who enjoy bowls of Nanna's Greens.
2lbs of Collard Greens
21bs of Kale
2lbs of Turnip Greens
3 Medium Tomatoes
1 Medium white onion
1 Medium Valldia onion (sweet)
1 Medium Yellow onion
5 Cloves of garlic
1 Small Long Horn hot pepper (optional)
1/3 cup of Virgin olive oil
1 teaspoon of kosher salt or seasoning salt to taste
1 table spoon of fresh ground mixed pepper corns (optional)
1 can of College Inn Chicken Broth
Wash greens thoroughly. Roll greens in stacks and cut them thinly into strips. Packaged greens can be used. Cube tomatoes; Chop onions into small pieces; Grate garlic with micro grater, or chop very fine. Chop Long Horn pepper finely.

In a large stock pan add the olive oil. When the oil is hot, on high heat salute the tomatoes, onions for 5mins. Add greens with garlic; stir fry until greens have been mixed with the vegetables; add kosher salt or seasoning salt and pepper to taste. Cover with lid, turn heat down to medium, allow for greens to wilt and cook in their own essence. If liquid is needed add a half of can of the chicken broth. Cook greens until they are tender. Serve with meat, fish or chicken, or as a vegetarian meal.

Date Added: 10/15/2010
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