Smothered Greens

By Hklbrries

Ingredients

• 2 pounds greens (about 18 cups packed): May use mustard, turnip, collard greens or kale, or a mixture
• 3 cups water
• 1 tbsp chopped red chili peppers (may substitute with a few drops of hot pepper sauce, such as Tabasco)
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cloves
• 2 cloves garlic, crushed
• 1/2 tsp dried thyme
• 1 scallion, chopped (both white and green parts)
• 1 tsp ground ginger
• 1/4 cup chopped onion
• Salt, optional

Preparation

Step 1

Wash the greens thoroughly in cool water, making sure to get rid of any sand or grit. Remove and discard the stems, and dry the greens slightly with paper towels. Tear the greens into bite-sized pieces and set aside.

Meanwhile, in a large pot over high heat, bring the water to a boil and add the remaining ingredients. Once the mixture has come to a boil, add the greens. Stir to incorporate the seasonings and reduce the volume of the greens, about 1 minute.

Reduce heat to low and cook, uncovered, 20 to 30 minutes, or until the greens are tender. Add salt, if desired, to taste. Before serving, discard the garlic, if desired.