Auntie Naynay’s Spicy Greens might be just the Southern recipe you are searching for. For 56 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 67 calories, 2g of protein, and 5g of fat each. It works well as an inexpensive side dish. 1 person were impressed by this recipe. A mixture of the following: collar greens, all seasonings can be adjusted to your taste, seasoned salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you’re following a gluten free, dairy free, and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is great. Similar recipes include Auntie’s Stuffing, Auntie’s Barbecues, and Hot and Spicy Greens.
Auntie Naynay’s Spicy Greens 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.
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