Cooked Greens


  • 2 pounds fresh Greens (Mustard, Turnip, Kale, or Collard greens)
  • 2 tsp Cooking Oil
  • 1/2 cup Onion, chopped
  • 1-1/4 cups Water
  • 1 cube Chicken Bouillon
  • 1/4 tsp Salt
  • 1 tsp Sugar
  • Dash Tabasco sauce


  1. Remove stems and any yellowed leaves from greens, then rinse greens well and drain.
  2. Heat oil in a large pot over medium heat. Add onion and sauté until onion is tender.
  3. Add greens, water, and bouillon to the pot. Cover and bring to a boil.
  4. Reduce heat to low and simmer for 30 minutes or until greens are tender, stirring occasionally.
  5. Add salt, sugar, and Tabasco sauce. Toss well and simmer an additional 5 minutes. Serve with cider vinegar to bring out the best in the greens.