Appalachian Smoked Greens

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Appalachian Smoked Greens

1 C chopped onion

2 cloves garlic

1 t Braggs liquid aminos (see Hint below)

water as needed

1 1/2 lb greens - rinsed, trimmed and chopped

1 T brown sugar

2 t blackstrap molasses

1 T liquid smoke flavoring

1/2 t ground black pepper

 

 

 

Saute onion and garlic in Braggs liquid aminos and 1 T water tender.

Add greens with enough water to just cover. Stir in brown sugar,

molasses, liquid smoke and pepper. Bring to a boil, reduce heat, and

simmer until greens are tender (about 35 minutes for collard greens,

time will vary depending on type of greens).

 

4 servings, each 47 calories: 2% from fat (0.2 g), 82% from

carbohydrates (10.5 g), 14% from protein (1.7 g). Sodium 64 mg,

Fiber 1.7 g.

 

 

 

Healing Heart Hint: Sodium-reduced soy sauce or tamari can replace

Braggs liquid aminos.

 

Use your favorite greens, almost any greens will work. Cooking time

will depend on the type of greens; Asian cabbages will take less time,

mustard greens or dandilion greens a little longer.

 

Pepper becomes hotter during cooking. If stronger pepper flavor is

desired, test taste after half cooked, add accordingly.

 

For a devilishly different variation, add 1/2 t dry mustard powder (or

1 T Dijon mustard) with greens before cooking.

 

 

Sweet and smokey greens from mountain country.

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