[DonDuck]

I lightly season the pot after the greens have cooked down and I have tasted them. Fresh garden greens change taste thru out the winter. I use the basic seasoning like salt, pepper, fresh garlic or garlic powder; and chicken bouillon. I'm careful to not over season because I want the mixed greens taste to stand out. I cook the greens on medium or low for a long time until they are really soft and then adjust seasonings at the end. If I have any kind of salted, cured pork; I may add some to the pot while the greens are cooking. I purposely have more liquid than greens when they finish cooking and save the excess liquid, which freezes well; for soup base in the future.


Saving the liquid is a southern tradition where it is called the "liquor". The liquor is packed full of nutrients and minerals from garden greens and seems to have a rejuvenating effect on my body. In the coldest and darkest part of winter, my body starts craving the taste and effects of garden greens with the liquor.