Collard Greens

[Kitchen Witch]

Sauteed Collards with Garlic

1 bunch collard greens, trimmed
1 clove garlic
1 Tbsp. butter
1 Tbsp. olive oil

Wash greens and cut into diagonal strips. Heat butter and oil in a large skillet. Add garlic and greens, coating both with butter and oil. Add 1 to 2 Tbsp of water. Turn heat to low. Cover. Check for doneness after 3 minutes.

[Kitchen Witch]

Collard Greens


4-6 bunches of collard cleaned and steamed
5 slices of bacon
1 smoked ham hock
1 large chopped onion
seasoning salt to taste
1 bunch of green onions (optional)
black pepper to taste
7 cups of water



Lay collard greens on top of each other, (no more then 4 at a time) roll and then cut in half with a knife.
Cut even smaller if you have large leaves.
Line the bottom of a large stock pot with the bacon.
Cook on medium heat until done, obtaining as much bacon grease as possible.
Add the water to the stock pot and the grease and bring to a boil.
Now add the 1/2 of the chopped onion, ham hock, pepper and salt to taste.
Let mixture boil for 10 minutes.
Add the collard greens, other half of the onions and more salt and pepper to taste if desired to the stock pot.
Rapidly boil for 45 minutes.
Reduce heat and let simmer for 4-6 hours.
Serve with green onions.

[Kitchen Witch]

Collard, Mustard, Kale or Turnip Greens


1 large bag of collard, kale, mustard or turnip greens,
1 package smoked turkey necks.
You can also mix the greens if you like.


After rinsing turkey necks,
add to large pot filled half way with water and let boil for 25-30 minutes.
Add soul food seasoning to pot as accent to season the pot (enhance flavor).
Pick stems from greens and wash several times in cold water until greens are clean (water is no longer dirty and greens are no longer gritty),
cut greens up and place in boiling water.
Allow greens to cook for an hour or until nice and tender.
Serve with fried chicken and macaroni and cheese and you have good soul food eatin'.

[Kitchen Witch]

Quick Greens


1-2 bags of greens (whatever type you prefer)
1/4 cup apple cider vinegar
3 hot peppers (chopped)
1/2 cup chopped onion
pinch of sugar
smoked meat (whatever you prefer for added flavor)
chicken soup base (creamy)


Put washed greens in a pot.
Pour vinegar over greens.
Add hot peppers, onion, and sugar, allow to set.
This opens the greens up so they will accept flavor and be tender.
Mix chicken soup base and hot water together; to taste.
Pour over greens.
There should be enough liquid to at least cover the greens.
Boil for 1 hour or until you feel the greens are done (nice and tender).

Comments: The key ingredient is the soup base.