If you have a 32oz spray bottle this is the mix: 1 cup of vinegar, 3-4 cups of water, a squeeze of lemon or lime juice. If you have a smaller bottle, adjust according to your knowledge of the original “formula”. One part vinegar and 3-4 parts water. Simple!
These are some of my fruit and veggies from the farmers market in my city, Memphis, TN. I really love getting my fruits and veggies straight from the farmer without the middle man. So, every chance I get to go to a farmer’s market or stop at farmer’s fruit and veggie truck, I do!
Yes. Sautéed collard greens. Is it easy to do? Yes, it is. Is there more than one way to do it? Of course. Here is my spin.
One bag of chopped and pre washed greens (Does not have to be collards & as you can see mines were on sale). They can also be fresh greens but, you will have to wash (several times to remove dirt/sand/etc.) and chop them.
Chicken stock/broth or water (in my opinion the broth/stock adds flavor)
Louisiana Cajun Seasoning (If you are not up for spice just use salt and pepper)
White pepper (optional)
Spice Supreme Crushed Red Pepper (optional)
Onions (frozen or fresh but I used frozen chopped onions) 1/2 cup (optional)
The bag is 16 oz and I chose to use 8 oz of greens which was enough for two people. You can use the entire bag. I froze the other half. Soak the greens in hot water from the faucet for 10 minutes. Remove and pat dry.
In a medium skillet, add one tbsp. of butter and one tbsp. of olive oil. (If you are doing the entire bag you will need a large skillet but you can use the same amount of butter and oil it is up to you. You can also use only butter or only oil). Heat butter and oil on medium, medium-high (I put mines on 6). Add onions (you can use onion powder or flakes instead). When onions are translucent add your greens and 1/2 cup of chicken broth (1 cup if you are cooking the entire bag). YOU CAN USE WATER but, to me the broth or stock adds flavor. Add the seasonings I have listed for Cajun (Cajun seasoning, white pepper, crushed red pepper and garlic salt) or if you don’t want Cajun just salt, pepper, or garlic salt will do. How much? Add to your liking (I sprinkle evenly as possible across and stir in for each seasoing except the crushed pepper flakes!). NOTE: You only need about 8-10 flakes of the red crushed pepper. It is powerful! ALSO: I stir occasionally and definitely keep and eye on it to if the broth evaporates too soon you will need to add more.
It takes about 8-10 minutes (or until broth nearly evaporates) to sauté for a firm leaf but, if you want it a little more tender keep going and add more water or broth. Just test to see if it’s okay for you.