The Sauteed Greens

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I love salads, mixed greens, sauteed vegetables, and anything I can get my hands on with lots of veggies. For this recipe, I purchased these beautiful, very soft mustard greens, and this beautiful kale, and just quickly cooked them down for a delicious greens side dish. One picture shows the greens sauteed with onions, salt, and pepper, which are perfect if you are fasting, a vegetarian, or just enjoy greens along with your meal. The second picture is a finely chopped (in a food processor) combination of a New Orleans favorite, fried Pork Cracklings (also called Cracklins), and fried Pork Rinds, both purchased at my local Farmer’s Market, sprinkled on top. This recipe uses 2 very large bunches of mustard greens and kale, about 12 cups, cut up, but once cooked, it will shrink down to only about 6 cups veggies. Here we go…..

6 cups chopped mustard greens, washed

6 cups chopped kale greens, washed

3 tablespoons extra virgin olive oil, OR vegetable oil (if you are fasting)

1 large onion, chopped

1 teaspoon salt

black pepper

6 teaspoons of a finely chopped (in a food processor) combination of fried pork cracklins and fried pork skins, for garnish (optional)

gallon size pot

On medium heat, saute your onions in oil until browned, or caramelized, about 5 minutes. Next, add your mustard greens and kale, and saute for another 5 minutes, or until your greens have wilted. Season with salt and pepper, and top with chopped pork cracklins and pork skins, if,desired. That’s it. Enjoy!!!

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