- 3 pounds green collards turnips spinach or beet greens
- 1 large onion chopped
- 1 cube chicken bouillon
- 1. Wash greens thoroughly in several changes of cold water.
- 2. Add bouillon cube and onion to 3 cups water and bring to a boil.
- 3. Add greens and cook until tender (2-4 minutes.) Collards will take about 30 minutes.
- 4. Salt and pepper to taste before serving.