Japanese Salmon with Cold Pasta Salad

 There is a restaurant here in Fort Worth called the Tavern that serves this amazing Japanese Salmon.  I end up getting it every time I go there and have been craving it.  With the economy we are living in and the cost of everything being so high right now, I decided to recreate this at home and it was so yummy!  And healthy too!!!  It is still a work in progress because I wasn't as crazy about how I made the salmon, but the pasta was spot on.  I wanted to document it though now with the changes I made to the several recipes I followed and write it out in the way in which I plan to make it again next time!  This may change as I make it again and again!!!

Ingredients

• For the miso lime dressing:
• 2 frozen cubes of ginger
• 2 TBS of diced garlic
• 1/4 cup lime juice (around 2 limes)
• 4 tablespoons water
• 2 tablespoon red, white, or yellow miso
• 2 tablespoon low-sodium soy sauce
• 2 TBS of honey
• 2TBS sweet chili sauce
• 1/3 cup olive oil
• 1 teaspoon toasted sesame oil

• For the salad:
• 8 ounces of cooked green tea noodles (I couldn't find these so I used edamame noodles and angel hair pasta)  
• 8 ounces edamame beans outside of their shells (cooked)
• 1 cup of diced mangos
• 1 cup of diced cherry tomatoes
• 4 diced baby cucumbers
• 2 diced green onions
• 1/2 cup fresh basil, torn or snipped, plus more for garnish (I really like fresh basil in this recipe over dried but you could use dried if it's what you have)
• sesame seeds, for garnish
• (You could add mushrooms, bean sprouts, bok choy, spinach or sugar snap peas or whatever else you want to this that sounds good to you.  You could also make chicken or steak instead of salmon if you wanted to or just make the pasta without the meat and add it as a side)

• For the salmon:
• 1 pound wild caught salmon
• salt
• pepper
• Cooking spray
• Some of the reserved dressing made above.

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1. Make the dressing:  In a bowl add together all of the ingredients listed above for the dressing and mix well.  I eyeballed some of these measurements and made more than the above.  I added about half to the pasta and next time will use it to coat the salmon as well.  Reserve some on the side to add more to your individual serving if you desire.  

2.  Assemble your salad.  Add about half of the dressing and toss well.  Chill.  

3.  Preheat oven to 375.  Place salmon on a sprayed foil covered pan.  Season your salmon with salt and pepper.  Coat it with some of the dressing and sprinkle with sesame seeds.  Bake for 12-15 minutes, or until the fish is almost done and opaque, then broil for 1-2 minutes until it reaches 125-130 degrees in the center.  (I find that depending on the thickness of the salmon, cooking times can vary wildly.  I usually read the cooking instructions on the package of whatever I have bought and reduce it by 1-2 minutes from the shortest time suggested in hopes of not overcooking it.)

4.  Plate it and enjoy!!!  

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Adapted from this recipe:

https://www.simplyrecipes.com/recipes/steak_noodle_bowls_with_miso_lime_dressing/?utm_medium=email&utm_campaign=New+Recipes+Ice+Cream+Sandwiches+Steak+Noodle+Bowls+Air+Fryer+Mozzarella+Sticks+and+MORE&utm_content=New+Recipes+Ice+Cream+Sandwiches+Steak+Noodle+Bowls+Air+Fryer+Mozzarella+Sticks+and+MORE+CID_a3974ced838195f78988e0ee09044c81&utm_source=Email&utm_term=Steak+Noodle+Bowls+with+Miso-Lime+Dressing

French Potao Salad

This is another really yummy potato salad!  I have come to the conclusion that I really prefer potato salad without mayo in it.  I am not a big fan to begin with, and it adds so many extra calories.  This one has a vinegar dressing that is delicious!

Ingredients

1 pound small white boiling potatoes

1/4 cup of good dry white wine

1/4 cup chicken stock

4 tablespoons Champagne vinegar (I have used Apple Cider Vinegar when I didn't have champagne on hand)

1/2 teaspoon Dijon mustard

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/4 cup good olive oil

1/4 cup minced scallions (white and green parts)

 

2 tablespoons greek seasoning

2 tablespoons minced fresh dill

2 tablespoons minced flat-leaf parsley

2 tablespoons julienned fresh basil leaves

Directions

• Drop the white potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Adapted from Source: http://www.foodnetwork.com/recipes/ina-garten/french-potato-salad-recipe.html?soc=socialsharingpinterest

Garlic Parmesan Broccoli

I love broccoli but have really been wanting something a little different than how I normally make it.  I REALLY like this method of cooking broccoli!  My husband who isn't a huge fan of borccoli likes it too!


Ingredients:

broccoli

2tbsp olive oil

garlic salt

salt

pepper

lemon juice

parmesan cheese

 

Instructions:

 

• Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray.
• In a large bowl, add broccoli, olive oil, garlic, lemon juice, pepper and salt to taste. Toss broccoli with a spoon until it's completely coated.
• Pour broccoli on the prepared baking sheet, spreading out into an even layer. Scoop out any garlic & oil left in the bowl and sprinkle it over the broccoli. 
• Bake for 10-12 minutes, or until broccoli is cooked through.
• Sprinkle broccoli with parmesan cheese before serving and add more lemon juice if desired!

Adapted from:http://homemadehooplah.com/recipes/garlic-parmesan-broccoli/

 

Tomato, Avacado and Goat Cheese Salad

Recently when we were in Mexico and having a lot of really great food, I grew a new appreciation for goat cheese.  I have had it plenty but not sure I ever registered exactly what it was when I tasted it.  It is so creamy and not an overpowering flavor.  I personally love cheese and really love goat cheese!!!  My friend ordered a salad similar to this with breakfast one morning that she let me eat plenty of bites off of and after craving it every since, I decided to come up with my own version.  :)

Ingredients:

• Large Tomato
• Ripe Avocado
• Crumbled goat cheese
• Olive Oil
• Balsamic vinegar
• Salt
• Pepper
• Basil

Directions:

I am sure there a lot of ways you could go about making this with various variations but here is what I have usually done for something quick and simple.

• On a plate, drizzle olive oil and then balsamic vinegar to your preference.
• Slice your tomato and lay slices on top of the oil and vinegar.
• Pepper your tomatoes to taste.
• Slice your avocado and lay on top of tomatoes.
• Salt your avocados to taste.
• With a spoon, sprinkle your goat cheese all over the top to taste.
• Sprinkle basil (fresh or dried will work) on top of cheese.
• Enjoy!!!

I am going to work on a rendition of this with grape tomatoes that will hopefully serve more easily at a gathering but doesn't require the effort of stuffing them.  This could also be really good with some cucumber added in as well I bet!

Gammy Cherry's Sweet Potato Casserole

Gammy Cherry made this sweet potato casserole last year at Thanksgiving and everyone went back for seconds and went on and on about how wonderful it was.  Yummy!!


Ingredients:


Casserole:

• 3-4 medium sweet potatoes
• 1/4 C melted butter (use butter, NOT margarine)
• 2 eggs
• 1/2 C evaporated milk
• 3/4 C sugar with a dash of cinnamon added to it
• 1 tsp vanilla

Topping:

• 1/2 C crushed cornflakes
• 1/2 C chopped nuts
• 1/4 C melted butter
• 1/2 C light brown sugar

Directions: 

• Mix all of the casserole ingredients together in one bowl.
• Mix the topping ingredients together in another bowl.
• Beat well. 
• Pour into buttered dish. 
• Bake at 400 for 15-20 minutes.
• Reduce heat to 350. 
• Add topping.
• Bake for another 15 minutes.

Summer Potato Salad

Recently when I went to Austin to visit my cousin, her fiancé made this Summer Potato Salad and I couldn't get it out of my head.  It is very light compared to most potato salads and has lemon which is one of my favorites.  This one is SO SO good!  This is one that is even better the next day! 

Ingredients:

• Salad:
• Small bag red potatoes cooked then halved/quartered (I like the kind in a bag you can microwave)
• 1/4-1/2 red onion chopped coarsely (I have also made it with sweet yellow onion)
• 2 ears fresh corn (cut raw corn from the husk)
• 1 container of cherry tomatoes (sliced or quartered)
• Basil ( either torn fresh basil or dried will work)- I use a pretty generous amount of dried usually.
• Feta Cheese (I have also used Goat Cheese for a creamier finish)
• Salt
• Pepper
• Greek seasoning
• Dressing:
• 2 Lemons (Squeezed)
• 1/4 cup olive oil

Directions:

• Prep and add together all of the ingredients for the salad portion of the recipe in a large bowl.  I like to quarter the potatoes and tomatoes because it gives smaller bites and absorbs the dressing better.  Use as much or as little of each ingredient based on your tastes.  Just be sure not to overdo the amount of potatoes or your dressing will need to be adjusted because it might get to dry.  Be sure to salt and pepper your potatoes really well.
• In a measuring cup mix together your olive oil and fresh squeezed lemon juice well and pour over your potato salad. 
• Mix everything together really well and add more of the seasonings if needed. 
• Chill and serve!

**My husband and I have a recent obsession with goat cheese.  I originally made this with feta cheese and it was delicious this way.  I tried goat cheese one night and it took it over the edge for us and made it a little creamy.  That is the way we now like it every time!  But if you don't have access to or like goat cheese, try it with feta, or none!** 

Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe.html

Roasted Cauliflower

There is a restaurant here called Terra that I absolutely love.  They have roasted cauliflower that I just can't get enough of.  This recipe is not the same, but I feel the same way about it so I would say it is a win!  So yummy!




Ingredients:

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)

1/4 cup extra-virgin olive oil

5 cloves garlic, roughly chopped

1/4 teaspoon crushed red pepper

2 teaspoons kosher salt

2 teaspoons roughly chopped fresh thyme leaves

Directions:

Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.  If you want yours more brown, you can increase the temp to 500 degrees for the last 10 minutes or so.


Source: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-cauliflower-recipe.html?soc=sharingpinterest

Easy Spanish Rice

I made this Spanish rice this year for Christmas to go along with our tamales.  It was really easy to make and turned out really well!  Everyone said it was great!

 

Ingredients:

•  2 tablespoons oil                             
•  2 tablespoons chopped onion
•  1 1/2 cups uncooked white rice (I used brown instant)
•  2 cups chicken broth
•  1 cup chunky salsa

Directions:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

 

 

Source:  http://m.allrecipes.com/recipe/33385/best-spanish-rice/

Raw Broccoli and Cranberry Salad

My brother and I both grew up with a great love for broccoli!  I usually make it with a mustard sauce that my mom made.  It has always been my favorite way.  I do like to change it up every when I see something that looks good and let me tell you, this was SO GOOD!  I can't stop thinking about it. 

I think that I might use pine nuts instead of bacon to make it a little healthier but it was absolutely delicious.  The trick for me was to cut the broccoli into small florets.

This recipe makes enough for 4 portions.

Ingredients:

4 cups broccoli pieces (chopped) or broccoli florets

1 red onion, chopped

1 cup dried cranberries

8 pieces of bacon, crumbled

Your favorite honey mustard salad dressing (I used Newman's Own)

Directions:

Toss the first 4 ingredients together in a big salad bowl and drizzle in your desired amount of honey mustard dressing. Serve and enjoy :).

 

Source: http://mixandmatchmama.blogspot.com/2014/07/broccoli-and-cranberry-salad.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+MixAndMatchMama+(Mix+and+Match+Mama)

One Pot Zucchini Mushroom Pasta

I made this to change things up a little and really liked it!  I can't put my finger on what it reminds me of but possibly the sauce in moo goo gai pan.

 

Ingredients

• 12 oz spaghetti
• 1 small carton of mushrooms, thinly sliced
• 2 zucchini, thinly sliced and halved or quartered
• 2/3 cup peas
• 2 TB chopped garlic 
• 2 sprigs thyme or 1 TB dry thyme  
• Kosher salt and freshly ground black pepper an greek seasoning, to taste
• 1/3 cup grated Parmesan
• 1/4 cup 2% milk
• 4 cups of chicken broth or water

Instructions

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 cups broth; season with salt and pepper and greek seasoning, to taste.
• Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
• Serve immediately.

Notes:

 

• I originally poured the milk and cheese in together but the cheese melted in big clumps.  I suggest sprinkling the cheese in as you stir to more evenly distribute it.  And to top your serving with a pinch as well!

• You could easily add some cooked diced chicken to this recipe as well and make it a meal with meat!  I served chicken breasts on the side!

 

Adapted from: http://damndelicious.net/2014/06/13/one-pot-zucchini-mushroom-pasta/

Avacado Deviled Eggs

This is a recipe that my cousin Alison discovered and is always a hit! 

Ingredients

Original recipe makes 12 servings

6 hard-boiled eggs, peeled and halved
1 small avocado - peeled, pitted, and diced
3 slices cooked bacon, chopped, divided
2 1/2 tablespoons mayonnaise
2 teaspoons lime juice
1 clove garlic, crushed
1/8 teaspoon cayenne pepper
sea salt to taste
1 jalapeno pepper, sliced(optional)
1 dash hot sauce, or to taste(optional)

Directions

1. Scoop egg yolks into a bowl; add avocado, 2/3 of chopped bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
2. Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a bacon piece, jalapeno slice, and dash hot sauce.

 

Notes: I used a pickled jalapeno slice and removed 1 whole egg yolk to make room for the avocado. I used half of a Haas avocado.

 

 

Source: http://allrecipes.com/recipe/avocado-deviled-eggs/

Paula Deen's Corn Salad

I had this corn salad at a bday party we went to recently and it was so delicious!  I made it for the next gathering at my house and everyone loved it so it is definately a keeper!  And I am not a fan of mayo but you would never even know that is what's in this!

Ingredients:

2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsely crushed
Fritos chili cheese corn chips
(I could not find these so I mixed 1/2 regular and 1/2 barbeque corn chips)

Directions:
Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Source: http://www.food.com/recipe/paula-deens-corn-salad-230035?oc=linkback

Cucumber Salad

This is the yummiest cucumber salad I have ever had and ALWAYS a crowd pleaser!

Ingredients: (This is for a large batch, if you don't want it so big, just cut it in half)
6 large cucumbers, sliced thin
1 medium tomato diced
1 medium sweet yellow onion diced
1 Tbsp salt

Dressing:
1/2 cup cider vinegar
4 Tbsp canola oil
2 Tbsp honey
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
1/2-1 tsp salt (to taste)
1/2 tsp dried oregano
Couple dashes of cayenne pepper

Put sliced cucumbers in a strainer and toss with 1 Tbsp salt. Let stand for 30+ minutes. (This draws all the water out of the cucumbers, so either put it on a plate to catch the water or in the sink. I like it on a plate in the fridge so the cucumbers stay cold)
In a large bowl, combine diced tomatoes and onions.

In a small bowl whisk together all the dressing ingredients. When you are ready to serve, rinse the cucumbers to get all the salt off and drain. Add to tomatoes and onions. Toss with dressing.

Yum!!

Source: http://kelsies-kitchen.blogspot.com/2009/07/cucumber-salad.html?m=1

Lemon Butter Shrimp with pasta and veggies

This is by far a very favorite meal in our house.  Both of my kids shovel it in and usually ask for more.

Ingredients: 

* 1 package of cooked, pealed and deveined frozen shrimp
* 1 package of favorite veggie mix (I usually get one with squash, zucchini, green beans and carrots but have tried many variations)
* linguine noodles
* chopped garlic
* butter
* lemon juice
* dill, basil and oregano (dried)
* greek seasoning or salt and pepper

Directions:

* Preheat a skillet that has a top to a low temperature.
* In a measuring cup add a 4-5 TBS of butter.  Add lemon juice to taste (I like a lot), dill, basil, oregano.  Put in microwave and heat until melted.  Usually around a minute for me.  Set aside until you are ready for it.
* Cook about 10-12 oz of noodles.
* In skillet add garlic then frozen shrimp and frozen veggies.  Cover it and let them steam while the pasta cooks.  When you are about ready to add the pasta and lemon butter, and the shrimp/veggies seem defrosted and warmed, I pour off the excess water.   
 * Add in your pasta.  Mix well then pour the lemon butter mixture over it and season with greek seasoning.  Mix well again.  Turn to the lowest setting, cover and let the butter sort of cook onto the pasta.  Keep an eye on it and mix occasionally.

When I serve it, I often add more lemon juice to my serving.  It really just depends on how lemony your like it and I like a lot! 

I have also often adapted this into a side dish by removing the shrimp and veggies and just doing the pasta. 

Black Bean and Avacado Dip

Ingredients
* 1 (15 oz) can of black beans, rinsed and drained
* 1 (14 oz) can of corn, drained
* 1 (14 oz) can of diced tomatoes
* 1/2 cup chopped red onion
* the juice of one lime
* 1/3 cup Extra Virgin Olive Oil
* 1/3 cup red wine vinegar
* Pinch of Salt and Pepper
* 1/4 cup chopped cilantro (optional)
* 1 avocado, diced (add that when you're ready to eat it)

Directions
In a large bowl, mix all of the ingredients in order listed (except only add in avocado when you're ready to eat it).  Cover and chill until you're ready to eat.

 

 

 

Source: http://www.mixandmatchmama.blogspot.com/2013/05/lunch-black-bean-dip-or-filling.html

Black-Eyed Pea Salad

This is a really delicious salad that is not like most.  I LOVE this rendition of black eyed peas and can't get enough of it!

Ingredients: 1 pkg. (12 oz) frozen black-eyed peas
6 large garlic cloves
1 large red bell pepper, finely chopped
1/2 large green bell pepper, finely chopped (or use the whole pepper if you prefer)
1/2 cup sliced green onion
1/2 cup chopped cilantro (or more)

Dressing Ingredients:
3 T fresh-squeezed lime juice (I used more to my liking)
3 T olive oil
1 tsp. Spike Seasoning (or use another multi-purpose seasoning blend)
1 tsp. ground cumin
1/4 tsp. Ancho chile powder (or regular chile powder if you don't have Ancho)
1/4 tsp black pepper
salt to taste

Instructions:

Bring a couple cups of lightly salted water to a boil, add about 6 large garlic cloves and the frozen black-eyed peas, and simmer until the peas are tender, about 20-30 minutes.  Drain the peas into a colander placed in the sink and let them drain well.

While the peas cook, chop the red bell pepper, green bell pepper, and cilantro, and thinly slice the green onions.  Stir together the lime juice, Spike Seasoning, ground cumin, chile powder, and a little salt and pepper, and then whisk in the olive oil to make the dressing.

When the peas are well-drained (blot dry with paper towels if you're in a hurry) put them in a bowl and add about 2/3 of the dressing, stirring until all the black-eyed peas are coated with dressing.  Add the other ingredients and mix gently to combine, then add more dressing as desired.  (If you like your salads on the dry side, you may not need all the dressing.)  Let salad chill in the fridge about 30 minutes before serving (if you can wait that long!)

This salad will keep in the fridge for several days, so I would recommend doubling the recipe and taking it to work for an easy lunch.

This is also good with a good vinaigrette added to it.  We have used Champagne vinaigrette when eating it.

 

Source:

http://www.kalynskitchen.com/2012/10/black-eyed-pea-salad-peppers.html

Black Bean Dip

This is a delicious dip that I will be making again and again.  I have eaten as both a dip and a side and it was great both ways!

Ingredients:

1 (15 oz) can of black beans, rinsed and drained

1 (14 oz) can of corn, drained

1 (14 oz) can of diced tomatoes

1/2 cup chopped red onion

the juice of one lime 

1/3 cup Extra Virgin Olive Oil

1/3 cup red wine vinegar

Pinch of Salt and Pepper

1/4 cup chopped cilantro (optional)

1 avocado, diced (add that when you're ready to eat it)

 

Directions:

In a large bowl, mix all of the ingredients in order listed (except only add in avocado when you're ready to eat it).  Cover and chill until you're ready to eat.

 

Source:

http://mixandmatchmama.blogspot.com/2013/05/lunch-black-bean-dip-or-filling.html

Balsamic Brussel Sprouts

Brussel Sprouts has become a new vegetable to enter the menu at our house. I have always liked them but Chris was never a fan....that was until I started making them this way!


Ingredients:

Brussel Sprouts-I usually buy fresh but you could also do frozen and cut out some of the steps!

Balsamic Vinegar

Olive Oil

Chopped Garlic

Greek Seasoning



(To reduce calories, I often replace the balsamic vinegar and olive oil with a Low Fat Balsamic Vinaigrette)



Directions:

*Preheat oven to 425

*With fresh brussel sprouts, first rinse them well then cut off the hard end and peel the first layer of leaf off of each sprout. Cut each in half long ways and put into a large bowl.

*Once your brussel sprouts are all cleaned and cut, add the rest of the ingredients and mix until they are coated really well.

*Pour the brussel sprouts onto a foil lined and sprayed cooking sheet in a single layer.

*Bake at 425 for about 20-25 minutes.

*I often add some more vinegar to them when I take them out of the oven.

*Enjoy!

Greek Pasta Salad

We all love pasta salad at my house and recently I was really wanting something a little different.  I came up with this recipe and it has had compliments from everyone who has eaten it!

Ingredients:
1 box of Bow Tie Pasta,
1 can sliced olives
1 can artichokes in water, diced
1 tub grape tomatos, sliced in half
1-3 green onions, diced
1 cucumber, skinned, seeds cut out and cut into chunks
1/2 container of feta cheese
1/3 bottle of greek dressing (I like Newman's Own Greek Dressing)

Directions: 
*Cook your pasta according to box instructions.
*Start adding all of the rest of the ingredients into a bowl to preferred amounts.  Hold off on the dressing.
*Once pasta is cooked, I drain and let it sit in the fridge or freezer for a bit to cool before adding to my bowl of ingredients.
*Add past to other ingredients and mix well.  I always add my dressing now too.
*This can be served hot or cold.  We prefer it cold.  I also often add a little more dressing to each serving of leftovers. 

I think you could also easily make this into a meal by adding some chicken to it!

Collard Greens

Oh how my family loves collard greens! My dad requests them almost anytime he comes over for dinner because he doesn't get to have them at home. This is how I like to make them!

Ingredients:

Collard Greens
1-2 can chicken broth
1 can Italian style diced tomatoes
1 tub sliced mushrooms

Directions:

*Wash your collards and cut leaves into large chunks. I usually cut across the veins. (I also often buy them in a bag already washed and cut!)
*Pour chicken broth into a pot. Add some greens and cover. Let them cook down a bit then add some more. Keep adding and cooking down and stirring until they are all in your pot.
*Add the rest of the ingredients and more broth if needed and let cook for a bit.

Once the greens are tender enough to your liking serve! Sometimes I serve in a bowl soup style, other times I put on a plate without extra broth. We like to top with pepper sauce or green tabasco!

Yum! I think I will make some this weekend!