This Southern Vegetarian Mixed Greens recipe combines collard, Brussels sprout, cabbage, and mustard greens, sautéed with onions, bell pepper, garlic, and fresh thyme, then simmered with garlic and Rosamae Seasonings for a tender, flavorful dish. Serve hot as a nutritious and delicious main or side, perfect with cornbread or other Southern favorites.
Hey, y’all! It’s your girl, Rosie, back with a recipe that’s going to bring some serious soul to your kitchen. Today, we’re diving into a pot of Southern Vegetarian Mixed Greens that’s as wholesome as it is delicious. Packed with an array of greens and seasoned to perfection, this dish will have your taste buds singing and your guests coming back for seconds.
A Symphony of Greens: One of the things I love most about this recipe is the variety of greens it includes. We’ve got collard greens, Brussels sprout greens, cabbage leaves, and mustard greens all making an appearance. Each brings its own unique texture and flavor, creating a beautiful harmony in every bite. And trust me, this isn’t just your average pot of greens. We’re elevating it with a can of garlic basil diced tomatoes and some fresh thyme for that extra layer of flavor.
How to Make Southern Vegetarian Mixed Greens
Ingredients
- 2 bunches of collard greens: Washed and chopped
- 4 bunches of Brussels sprout greens: Leaves from the plant, washed and chopped
- 1 bunch of large cabbage leaves: Washed and chopped
- 1 bunch of mustard greens: Washed and chopped
- 1 can (14.5 oz) garlic basil diced tomatoes
- 1 large yellow onion: Diced
- 6 cups water
- 1 large yellow bell pepper: Diced
- 4 cloves garlic: Minced
- 2 tbsp Rosamae Seasonings Greens Seasoning
- A few sprigs of fresh thyme
- Olive oil for sautéing
Instructions
- Prep Your Greens: First things first, make sure all your greens are thoroughly washed and chopped. We don’t need any gritty surprises in our dish!
- Sauté the Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add in your diced yellow onion, bell pepper, and minced garlic. Sauté until the onions are translucent and the peppers are tender. The aroma will be irresistible!
- Add the Greens: Start adding your chopped greens to the pot. They’ll seem like a mountain at first, but don’t worry, they’ll cook down nicely. Stir occasionally to mix in the sautéed aromatics.
- Season and Simmer: Pour in the can of garlic basil diced tomatoes, 6 cups of water, and 2 tablespoons of Rosamae Seasonings Greens Seasoning. Add a few sprigs of fresh thyme. Stir everything together, making sure the greens are well-coated with the seasonings.
- Cook Low and Slow: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot, and let it cook for about 1 to 1.5 hours, stirring occasionally. The greens should be tender and infused with all those wonderful flavors.
- Serve and Enjoy: Once your greens are tender and flavorful, remove the thyme sprigs and serve hot. These greens are perfect on their own or as a side to your favorite Southern dishes.
Southern Vegetarian Mixed Greens Tips and Tricks:
- Spice it Up: If you like a bit of heat, add a pinch of crushed red pepper flakes when you sauté the onions and peppers.
- Leftovers: These greens taste even better the next day, so don’t be afraid to make a big batch!
- Pairing: Serve alongside cornbread for a true Southern feast.
If you enjoyed this dish, check out some of my other recipes!
Southern Style Vegetarian Meatloaf
Southern Vegetarian Mixed Greens
Ingredients
- 2 bunches of collard greens washed and chopped
- 4 bunches of Brussels sprout greens leaves from the plant, washed and chopped
- 1 bunch of large cabbage leaves washed and chopped
- 1 bunch of mustard greens washed and chopped
- 1 can 14.5 oz garlic basil diced tomatoes
- 1 large yellow onion diced
- 6 cups water
- 1 large yellow bell pepper diced
- 4 cloves garlic minced
- 2 tbsp Rosamae Seasonings Greens Seasoning
- A few sprigs of fresh thyme
- Olive oil for sautéing
Instructions
- Preparation of Greens: Thoroughly wash all greens to remove any grit. Once cleaned, chop them finely.
- Sauté Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced yellow onion, diced yellow bell pepper, and minced garlic. Sauté until the onion becomes translucent and the bell pepper is tender.
- Incorporate Greens: Gradually add the chopped greens to the pot, stirring occasionally. Allow the greens to cook down slightly to make room for more.
- Add Tomatoes and Seasonings: Pour in the can of garlic basil diced tomatoes, 6 cups of water, and 2 tablespoons of Rosamae Seasonings Greens Seasoning. Add the sprigs of fresh thyme. Stir to ensure even distribution of the seasonings.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and allow the greens to cook for approximately 1 to 1.5 hours, stirring occasionally. The greens should be tender and flavorful.
- Serving: Once the greens are fully cooked and tender, remove the thyme sprigs. Serve the greens hot, either as a main dish or a side.
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Thank for all you are doing for those who do not gave a clue what to cook. I haven’t try any recipes yet, but I will start soon.
Love your recipes thank you
IVE NEVER SEEN BRUSSEL SPROUT GREENS.ARE THEY HARD TO FIND? IM definitely making this!!do you think you could use a ham hock in it?(I’m not a vegan)
Hi Donna! To be quite honest, I’ve never seen them in the store! I grow them myself. They taste just like collards, so you can use collards instead. ( sorry for the late response).