Sautéed greens from Jubilee: Recipes from Two Centuries of African-American Cooking (page 201) by Toni Tipton-Martin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for greens suggestions.

  • anya_sf on February 20, 2023

    Made with rainbow chard and collard greens (no stems, but would consider using chard stems next time). Only added a dash of red pepper flakes. Really enjoyed the light sweet-sour flavor from the cider vinegar and maple syrup.

  • hirsheys on May 17, 2021

    I made this dish with kale that I tore into small chunks and then chopped fine after as the recipe described. Otherwise, I followed the recipe pretty closely and I enjoyed the outcome, though my family found it relatively boring. I thought it was a nice side dish for the shrimp and grits I’d made. I would make it again, though I’d perhaps add a few extra splashes of liquid to make the greens silkier in texture.

  • southerncooker on August 17, 2020

    I've cooked many greens but never this method. Not sure if it was the greens I bought or the cooking method. The greens were tough but had a nice flavor. I used a pre chopped mix of mustard, kale and turnip.

  • Lepa on August 01, 2020

    This is spicy and flavorful. I made it with two bunches of chard and one bunch of mustard.

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