I’ve lived in Georgia for about 15 years now so it’s inevitable that I’ve learned to do a little bit of Southern cooking – I still refuse to drink sweet tea more than once a year though. I love love love southern style greens. They’re traditionally cooked in chicken broth with some variety of pork which makes them a no-go when eating out. They are just as delicious and much more nutritious when slow simmered in vegetable broth at home. If you’re a traditionalist serve them with pepper sauce.

Ingredients:

1 bunch Kale, torn into pieces
1 medium Tomato, chunked
1 onion, sliced or diced
1 large Garlic Clove, minced
2 cups Vegetable Broth
1 tsp Black Pepper
1/2 tsp Salt
1/4 tsp Garlic Powder
1 pinch Cayenne Pepper
1 Tbsp Olive Oil

Directions:

In a large pot, saute the onion and garlic in the olive oil for 2 minutes over medium heat. Add the tomato and spices and cook for another minute. Pour in the vegetable broth and add the kale. Cover and simmer for 45 minutes.