Southern Steamed Greens

WholeFood.Chef's picture

Apr. 08, 2009


Green leafy vegetable 2 Cup (32 tbs) , chopped (cabbage, kale, endive, spinach, mustard greens, chard, collard greens, tops of radishes or turnips or beets, or wild greens)
Water/Unrefined oil (peanut or corn oil) 2 Tablespoon
Milk 1 Teaspoon (a little)
Salt To Taste
Lemon juice/Lime juice /cider vinegar /yogurt or sour cream /salad dressings /nuts or seeds /grated cheese. 1 Teaspoon


Heat a large, heavy skillet.

Add 1 or 2 tablespoons water or unrefined oil.

Peanut or corn oil are best, the South being the homeland of peanuts and rich corn.

Drop in chilled, chopped greens.

Stir quickly.

Cover with a tight-fitting lid.

Reduce the heat as low as possible.

Cook 2 to 10 minutes, depending on the toughness of the greens, until barely tender.

Strong-tasting greens lose their strong taste when cooked in a little milk.

When cooking bitter vegetables such as mustard or dandelion greens, salt should be added at the end of cooking; otherwise, the greens retain their bitterness.

Top with lemon or lime juice, cider vinegar, yogurt or sour cream, salad dressings, nuts or seeds, or grated cheese.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 16Calories from Fat 1

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 529 mg22.04%

Total Carbohydrates 3 g1%

Dietary Fiber 1 g4%

Sugars 1 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet