Remedy Bone Broth and Southern Style Collard Greens


1 30 oz container of Remedy Bone Broth (Chicken and Mushroom or Spicy Chicken and Mushroom Bone Broth recommended although Just Chicken Bone Broth or Hot Chicken Bone Broth would work. You can also use Mushroom Broth and olive oil for Vegan Greens)

1 bundle of organic collard greens, cleaned and de-stemmed

1 medium onion chopped

2 cloves of garlic minced

2 tsp onion powder

1 tsp garlic powder

salt to taste

black pepper to taste

1 tablespoon of Shiitake mushroom powder

1 can of diced organic tomatoes

1 - 2 tsp of your favorite hot sauce 

1 - 2 tablespoons of red wine vinegar 

2 tablespoons of extra virgin olive oil (or you can use 2 pieces of bacon, diced and sautéed to render some fat for the onions.)


Start by cutting out the stems of the collard greens. Then fold the leaf, roll it up, and cut it in small strips. Cut the strips once more if you want smaller pieces. Put the greens in a strainer and wash well. Set aside to drain. Next, dice your onions. (No need to dice too small unless you prefer smaller pieces.) Adjust the amount of onion based on your preference. If you take the onion out all-together, add an additional tsp of onion powder. 

Put olive oil (or bacon) in a 3 qt pan and put stove on med high heat. When the oil is hot, or the bacon is rendered and mostly cooked, add the onions and sauté for 3 to 5 minutes. Add garlic and sauté for another 1 to 2 minutes. Then add greens and sauté for 1 to 2 minutes. Next add onion powder, garlic powder, and a couple dashes of pepper. Then add your tomatoes, juice and all.

Now add 1 container of Remedy Bone Broth Chicken and Mushroom or Spicy Chicken and Mushroom (or any of the alternates listed above) and allow to simmer. Once the greens start to simmer, reduce the heat to medium and add the mushroom powder. Simmer for 30-45 minutes until the liquid has reduced a bit.  Then add the hot sauce, if you wish, and the vinegar. After that, taste the greens to assess how much salt you would like to add.

Add salt and pepper to taste. Then they are ready to eat.

Recommendations for Success

For best results, cook at least 20 minutes or the flavor and consistently will suffer (you can always let them cook longer) and do not add sodium, vinegar, or hot sauce too early. Wait until you are almost done cooking, so the sodium taste doesn't dull, causing you to add more sodium then is necessary. 

All that is left is to enjoy these greens on their own or part of your dinner. We recommend white beans and savory stoneground non-GMO cornbread to go along with these greens for a complete and delicious meal.

Thanks for reading and remember food is your Remedy! So eat well and live well!