George V. Reilly

Southern Greens Recipes

Some recipes from the back of a bag of Trader Joe’s Southern Greens Blend (Mustard Greens, Turnip Greens, Spinach, and Collard Greens).

Simple Greens – Serves 4

1 lb Mustard Greens, Turnip Greens, Spinach, and Collard Greens
1 clove garlic, minced
1 onion chopped
1/2 cup chopped green onions
2 Tbsp. olive oil
1 cup vegetable broth
1 cup tomato juice
- Salt, pepper, and marjoram to taste
- Grated Parmesan cheese

Saute garlic and onion in olive oil in a pot large enough to hold greens. Add vegetable broth and tomato juice. Bring to a boil.

Add greens and seasonings. Cover and cook over low heat for 35 minutes or until tender. Sprinkle with parmesan cheese and serve.

Mediter­ranean Greens – Serves 3-4

1 lb Mustard Greens, Turnip Greens, Spinach, and Collard Greens
1/4 cup sundried tomatoes, oil marinated & sliced
2 Tbsp. minced fresh garlic
- Ground black pepper to taste
2 Tbsp. toasted pine nuts
1/4 cup black olives
1/4 cup pimiento-stuffed olives
1/4 cup kalamata olives, pitted & sliced
1/4 cup olive oil
1 1/2 cups roma tomatoes, cut into strips
1 cup vegetable or chicken broth

(Note: The original recipe called for half a cup of each of the three types of olives, which we found over­pow­er­ing. I’ve halved the quantities to one-quarter cup each.)

Combine olives, sun-dried tomatoes, garlic, olive oil, and pepper in a large pre-heated skillet. Cook over high heat for 6-8 minutes, until boiling. Blend in roma tomatoes and heat 2 more minutes. Add greens and broth and continue to cook for 25-30 more minutes. Stir in pine nuts and salt to taste. Serve at once as an ac­com­pa­ni­ment or spoon over pasta and serve as a main course.

Louisiana Style Greens & Sausage – Serves 3-4

1 lb Mustard Greens, Turnip Greens, Spinach, and Collard Greens
2 Tbsp. olive oil
1 onion diced coarsely
8 oz. Papa Cantella’s Smoked Chicken Andouille Sausage, sliced 1/4" thick (or other cooked sausage)
2 cups chicken broth
- Salt and pepper to taste

Over medium heat, cook onions in olive oil until soft in a 4 quart pot. Add the sausages, greens, and chicken broth, stirring to blend all in­gre­di­ents. Simmer gently over low heat for about 35 minutes or until greens are tender. Season with salt and pepper to taste.

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