This is a Sponsored post written by me on behalf of GravyMaster. All opinions are 100% mine.
I was shopping at my favorite health food store, and grabbed a bag of pre-washed and cut up kale–or so I thought! I use kale to make Kale Chips and Green Smoothies. When I got home, I realized I grabbed the wrong bag. It was a bag full of greens, most of them I was unfamiliar with. I knew I couldn’t waste all that green goodness, so I decided to get brave and cook some greens!
This bag contained a blend of mustard greens, beet greens, collard greens and kale. I found a recipe on the back of the bag and decided to start with that. I tweaked it a bit, substituting shallots for onion and adding some GravyMaster sauce at the very end for depth of flavor. The greens were super good before adding this, but a touch of it definitely added a depth of flavor that was really nice!
GravyMaster is a good product to have on hand. Don’t let the name fool you! Yes, it can help you Master the meal this holiday season by making wonderful gravy, but it is also good used to flavor and caramelize vegetables. A little goes a long way, which makes the product last.
1 lb. southern greens blend, rinsed and chopped (mustard, beet, collard, kale or whatever combination)
1 clove garlic, minced
1 shollot, chopped
2 tbls olive oil
1 cup vegetable broth
1 cup canned chopped tomatoes
salt, pepper and marjarom to taste
Gravy masters, to taste
In a pot large enough to hold greens, saute garlic and shallot until shallot is translucent. Add vegetable broth and tomatoes. Bring to a boil.
Add greens. Cook down and toss until wilted a bit. Add Gravy Masters, pepper, marjoram. Cover and cook on low heat for 35 minutes or until tender. Taste. Add salt if needed.
I was really surprised that I liked this recipe. The greens were not bitter at all, which I feared knowing they had that reputation. They were tender and almost buttery, even though not a bit of butter was used! I ate them with Coconut Shrimp and brown rice and they were simply delish!