Southern Vegetarian Mixed Greens Recipe
Southern Vegetarian Mixed Greens features a blend of tender greens, onions, bell pepper, garlic, fresh thyme, garlic basil tomatoes and Rosamae Seasonings to create a flavorful dish. Serve with cornbread for a classic Southern meal.
Servings 6 servings
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
Instructions
- Preparation of Greens: Thoroughly wash all greens to remove any grit. Once cleaned, chop them finely.2 bunches of collard greens, 4 bunches of Brussels sprout greens, 1 bunch of large cabbage leaves, 1 bunch of mustard greens
- 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.1 large yellow onion, 1 large yellow bell pepper, 4 cloves garlic, Olive oil for sautéing
- Incorporate Greens: Gradually add the chopped greens to the pot, stirring occasionally. Allow the greens to cook down slightly to make room for more.
- 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.1 can, 6 cups water, 2 tbsp Greens Seasoning, A few sprigs of fresh thyme
- 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.
- 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.