‘Want Tina Turner Legs? Eat more “Greens!”

‘Want Tina Turner Legs? Eat more “Greens!”

Up until recently, I had never cooked “greens” before.  By “Greens,” I mean the mushy-looking green stuff in a bowl on the table at 75 % of the meals I had with my grandparents.  When people in the south say “Greens” a lot of folks are referring to collard greens, a staple in soul food.  However, my family, cooks mostly “Turnip Greens.”

What’s the difference between Collard Greens & Turnip Greens?

~Both are from the cabbage family.

~ Turnip Greens are sweeter & Collards have a more bitter taste.

~Turnip Green leaves are a bit smaller & more tender than Collards.

~BOTH are packed with vitamins & are super-foods according to nutritionists. They are an excellent source of calcium. If you’re lactose-intolerant, they come in handy! They are also contain Vitamins A, C, & K.  I was always told Vitamin K was good for your legs, and after looking it up, it’s responsible for allowing your blood to clot normally.  Gettin’ a good start with Vitamin K means you might lessen the chance for VARICOSE VEINS, so you can “keep on rollin'” like Tina says.

I have include my experiment in cooking collard greens below.  I chose collards, because I don’t necessarily like sweet & I also don’t like them to be too mushy.

*Cook them how you want them, but realize overcooking can actually get rid of the vitamins & minerals you’re after…..


Sassy Collard Greens

1 lb bag of Collard Greens (salad section)

3-4 cups water (See photo below)

5 cloves Garlic, minced or chopped

Optional: 1-2 Tablespoons chopped jalapenos (The sassy part….)

1 med-large onion

1 teaspoon salt

1 tsp vinegar (any kind – apple cider is good, balsamic is interesting, …..experiment!

1/4 cup oil


1. Put the first 6 ingredients in a stockpot/soup pot & heat it up (not boiling) on the stove.

2. Add the greens – one bunch at a time….. ram ’em in there – they will all fit eventually.  Turn it a little with a spoon to get them all in there & wet. They are essentially going to steam in there.

3. Cook on LOW heat for about 3 hours.  Stir every now & then. I’ll be honest with you, I know folks who like them simmered until they are downright mushy.  I like them to be tender, but not too mushy.  You could taste test after about 2 hours & see what you think……

3-4 cups of water – or just enough for all leaves to be “underneath” – not even 1/2 an inch above them……

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