Country Greens with Lemon Sauce

Serves: 6


1 (1 pound) bag Cut 'N Clean Greens Country Greens
6 cups water
2 tablespoons olive oil (divided use)
1 medium onion, chopped
1 fresh hot chili pepper, seeded and minced (or 1/4-1/2 teaspoon red pepper flakes)
2 cloves garlic, minced or crushed
1/4 cup fresh lemon juice (divided use)
2 teaspoons honey
1 tablespoon cornstarch
Salt and pepper to taste


In a large pot, boil water and then stir in Cut `N Clean Country Greens. Return to a boil, stir greens, reduce heat slightly, cover pot and boil gently for 20 minutes.

Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil, and then add onion and chili pepper; cook for 5-7 minutes, stirring occasionally. Add garlic and cook and stir for another minute. Add 2 tablespoons of the lemon juice and honey and cook on low for another 7-10 minutes or until onions are soft and fairly dry, stirring occasionally. (If the mixture is getting so dry it is sticking to the pan or scorching, stir in 1 tablespoon water and then take it off heat to wait.)

Drain greens and add to onion mixture in skillet. Stir to mix well, while cooking over medium heat, about 5 minutes. In a small bowl, mix cornstarch with 1/4 cup cold water and remaining 2 tablespoons lemon juice, add to skillet and mix well into greens. Add remaining 1 tablespoon olive oil to greens in skillet and stir. Cook greens and stir for 1-2 minutes, to thicken sauce and activate cornstarch.

Taste and adjust seasoning, adding a bit of salt and freshly ground pepper, if needed. Serve immediately.

Popular vegetable substitutions include: Collard Greens or Country Greens or or Mustard Greens or Turnip Greens

Hot pepper lemon sauce enrobes Country Greens in this side dish