Auntie Naynay’s Spicy Greens
If you have about 45 minutes to spend in the kitchen, Auntie Naynay’s Spicy Greens might be an awesome gluten free, dairy free, and whole 30 recipe to try.
- Servings: 6
- Total cooking time:
Ingredients:
- 3 bunchs of either fresh Collar Greens or
- 3 bunchs of Kale or
- 2 tablespoons of olive oil
- 1 finely diced onion
- 1 teaspoon of red pepper flakes (or to your taste)
- 1 teaspoon of seasoned salt (or to your taste)
- All seasonings can be adjusted to your taste!
- 1 cup of water
Instructions:
- Take the collard greens and separate the leaves (if fresh). Rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other.
- Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife.
- Rolling them together speeds up the process as you are slicing through several leaves at once. With Kale and Mustard Greens, just break off the stem and breakup with your hands, after a thorough rinse. Set aside.
- Combine water, onions, seasoned salt, red pepper flakes and olive oil in a large pot. Bring it to rolling boil, the lower the heat halfway. Cook for 5 minutes. Then add the greens to the pot until full, cover, and let it cook down (2 minutes) then add the rest of the greens. Cover, turn the heat down just a little and let it cook - stirring every few minutes for about 45 minutes or to the tenderness you prefer.
- Add a little water if needed during cooking.
