Collard Greens Seasoning

Smoky, savory and gently tangy, with a touch of sweetness and moderate pepper heat.

Southern greens are usually simmered with smoked meat, a splash of vinegar and a pinch of sugar. This blend brings those notes in dry form, with smoked paprika and smoke flavor for depth and vinegar powder for tang in the pot liquor, so it works in meatless greens as well as with smoked turkey or ham. Add it at the start of simmering so the flavor spreads through the broth.

Collard, mustard and turnip greens, cabbage, green beans, black-eyed peas, pinto beans, kale and braised chard.

1 tablespoon per pound of greens, or per two 15 oz cans of beans.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Serves 4 to 6. You need 2 pounds collard greens (about 2 large bunches), 1 diced onion, 2 tablespoons oil, 3 cups vegetable broth, 2 tablespoons Collard Greens Seasoning, plus cider vinegar and hot sauce to finish.

Strip out the tough stems, cut the leaves into 1-inch ribbons and wash well in cold water, lifting the greens out so grit stays behind. Soften the onion in the oil in a large pot over medium heat for 5 minutes. Add the broth and seasoning, bring to a boil and add the greens by the handful, letting them wilt. Cover, lower the heat and simmer 45 minutes to 1 hour, stirring now and then, until silky and tender. Taste the pot liquor, finish with 1 to 2 teaspoons cider vinegar, hot sauce and salt as needed, and serve with cornbread.

Ingredient overview: Onion powder, smoked paprika, salt, garlic powder, brown sugar, vinegar powder, coarse ground black pepper, cayenne pepper, ground celery seed, smoke flavor powder, ground bay leaf, dried thyme.

Check the physical package for the complete current ingredient and allergen statement, including subingredients of compound powders. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch
• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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Serving-suggestion photograph: Collard Greens and White Bean Soup by Thriving Vegetarian (Scott Veg), licensed under CC BY 2.0. Reproduced without content or color edits. The photograph illustrates a serving idea, not the dry seasoning or an endorsement by the photographer.