Cooked Greens

Barbara Wade Uncategorized



Cooked Greens

Sane and Savory Cookbook is published and at for your Kindle and all mobile devices. Direct link to the cookbook is:

Sane and Savory Cookbook contains recipes from all over the USA. This recipe has its origins in the South. In the South and now in other parts of the USA on New Year’s day, many of us are eating Greens, Black-eyed Peas, and Cornbread. There is a reason for that ritual, and there is meaning behind it. The greens are for is the color of U.S. currency. Any green will do, but the most common choices are collards, turnip, or mustard greens. Golden cornbread is often added to the southern New Year’s meal. A phrase that is said in the South is: “Peas for pennies, Greens for dollars and Cornbread for gold.” It is a way to wish all those who consume greens, black-eyed peas, and cornbread on New Year’s Day a prosperous and good new year.

The other good news is that greens, black-eyed peas, and cornbread are all healthy kinds of food to eat. For my January 2017 blog, I am only going to concentrate on the GREENS part. You can also find delicious recipes called Spicy Black-eyed Peas, as well as Peggy’s Gluten-free Corn Muffins in Sane and Savory Cookbook. I like to eat all three of them all year around and particularly in cooler weather.

The greens I am suggesting mostly in this blog are: collards, mustard greens, and turnip greens. Outside the South the easiest greens to find are mostly collard greens. I love mustard and turnip greens because they are tasty, and I find them to be more tender than collard greens. Here is the nutritional background about the different greens.

Collard greens contain 771 micrograms of vitamin A and 34.6 milligrams of vitamin C per 1-cup serving. These are antioxidants that help to lower the risk of stress on your cells , which can occur when your nutrient intake of A and C is low and when toxic chemicals and environmental pollutants enter your body. Collards also contain 5 grams of fiber per cup and can support the health of your digestive system.

One cup of turnip greens contains 197 milligrams of calcium, almost one-fifth of the recommended daily value for adults. Calcium helps to prevent bone softening, fractures and osteoporosis and are very healthy for your teeth. Turnip greens also contain 292 milligrams of potassium, a mineral which increases muscular strength and adds to your endurance when you are physically active.

Mustard greens are an excellent source of vitamin K, an essential nutrient that is necessary for blood clotting. Vitamin K also supports bone health by helping your blood to transport calcium throughout your body. Mustard greens are also high in vitamin C and E, which are two powerful antioxidants that help remove free radicals from your body. These greens are also known to be great as cancer fighters and preventers because of their high sulfur-containing nutrients.

Even though you may have missed making Cooked Greens for New Year’r Day 2017, if you get your copy of Sane and Savory Cookbook at Amazon for a Kindle or for any other mobile device, you will be sure to have it for next year and you, too, can begin each New Year with a southern tradition, no matter where you live.

Cooked Greens

Serves 3- 4

Preparation time: 40 minutes

Cooking time: about 1 hour


1 pound turnip greens, or mustard greens, or collard greens
1 medium onion, chopped
2-3 garlic cloves, pressed
2 tablespoons butter (without hormones)
1 to 2 tablespoons of olive oil
1/2 cup of vegetable broth or chicken broth (Pacific)
1/4 teaspoon sea salt


Wash the greens at least twice. Tear them into smaller pieces. Meanwhile, sauté onions over low heat for about ten minutes. The last two minutes add the garlic.

Pour the vegetable broth into the saucepan with the onion and garlic. Put the greens in the pan. It will seem like you don’t have enough liquid. Believe me you do. The greens produce their own liquid. Bring it to a quick boil, add the salt and cover them. Then simmer the greens for about an hour or more. The greens will be tender when done and become a very dark green. The last few minutes add the olive oil.

Serve greens with black-eyed peas, chicken, pork, or beef dishes and corn muffins.