Southern Vegetarian Mixed Greens Recipe

Ingredients

• 2 bunches of collard greens (washed and chopped)
• 4 bunches of Brussels sprout greens (leaves from the plant, washed and chopped)
• 1 bunch of large cabbage leaves (washed and chopped)
• 1 bunch of mustard greens (washed and chopped)
• 1 can (14.5 oz garlic basil diced tomatoes)
• 1 large yellow onion (diced)
• 6 cups water
• 1 large yellow bell pepper (diced)
• 4 cloves garlic (minced)
• 2 tbsp Greens Seasoning
• A few sprigs of fresh thyme
• Olive oil for sautéing

Steps

1. 1

   Preparation of Greens: Thoroughly wash all greens to remove any grit. Once cleaned, chop them finely.

2. 2

   Sauté Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced yellow onion, diced yellow bell pepper, and minced garlic. Sauté until the onion becomes translucent and the bell pepper is tender.

3. 3

   Incorporate Greens: Gradually add the chopped greens to the pot, stirring occasionally. Allow the greens to cook down slightly to make room for more.

4. 4

   Add Tomatoes and Seasonings: Pour in the can of garlic basil diced tomatoes, 6 cups of water, and your seasonings. Add the sprigs of fresh thyme. Stir to ensure even distribution of the seasonings.

5. 5

   Simmer: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and allow the greens to cook for approximately 1 to 1.5 hours, stirring occasionally. The greens should be tender and flavorful.

6. 6

   Serving: Once the greens are fully cooked and tender, remove the thyme sprigs. Serve the greens hot, either as a main dish or a side.