Auntie Naynay’s Spicy Greens Description

[sc name=”contentreceipe-ingredients-section” ingredients=”greens%%%mixed-greens-or-mesclun.jpg%%%1 bunch each of the following: Collar Greens, Kale, Mustard Greens <|||greens%%%mixed-greens-or-mesclun.jpg%%%3 bunchs of either fresh Collar Greens or|||kale%%%kale.jpg%%%3 bunchs of Kale or|||olive oil%%%olive-oil.jpg%%%2 tablespoons of olive oil|||onion%%%brown-onion.png%%%1 finely diced onion|||red pepper flakes%%%red-pepper-flakes.jpg%%%1 teaspoon of red pepper flakes (or to your taste)|||seasoned salt%%%garlic-salt.jpg%%%1 teaspoon of seasoned salt (or to your taste)|||seasonings%%%seasoning.png%%%All seasonings can be adjusted to your taste!|||water%%%water.png%%%1 cup of water|||"][/sc] [sc name="contentreceipe-equipements-section" equipements="cutting board%%%cutting-board.jpg|||knife%%%chefs-knife.jpg|||pot%%%stock-pot.jpg"][/sc] [sc name="contentreceipe-steps-section" steps="Separate the fresh leaves from the collard greens. Each leaf should be rinsed under cold running water. Once you have thoroughly rinsed the collard greens, stack several leaves one on top of another.%%%These leaves should be rolled together. Use a large knife and a cutting board to cut the leaves into thin strips.%%%As you're slicing through multiple leaves simultaneously, rolling them together will speed up the process. After rinsing the Mustard Greens and Kale, take off the stems and use your hands to break up the leaves. Set aside.%%%In a large saucepan, combine water, onions, salt, red pepperflakes, olive oil, and seasoned salt. The lower the heat halfway, the more it should boil. Cook for 5 minutes. Next, add the greens to a pot and cook for 5 minutes. Cover the pot and let it cool down for 2 minutes. Then, add the remaining greens. Turn the heat down a bit and cover the pot. Let it cook for approximately 45 minutes, or until you like the greens tender.%%%If necessary, add a little water to the mixture during cooking."][/sc]