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Smokey Greens

So now you all have coleslaw marinating in your fridge, right? 😉

Before we continue, though, let’s remind ourselves of the feast meal our family enjoyed the other day…


Yesterday we gave you our creamy coleslaw recipe, so today we’re moving on to the other side [of the plate] to talk about collard greens!


We suppose now is as good a time as any to explain to you the inspiration behind this meal.  There’s a restaurant near our house called Memphis Fire Barbecue Company.  Our brothers and father discovered it sometime while we were away at school.  We came home one weekend and they were all excited about this great new place and couldn’t wait for us to try it!  We were a little skeptical because the whole “meat, meat and more meat” thing isn’t really our scene- not that we don’t like meat, just not in such large quantities, you know?  But when we got home late from work and really didn’t feel like cooking anything we caved and agreed to order-in some Memphis.


So now you’re probably expecting us to say that we were blown away and couldn’t believe that we had ever thought we wouldn’t like it, aren’t you?  The truth is, we weren’t.  Like we said, large amounts of meat really aren’t our thing.  We liked it well enough, but we weren’t head-over-heals for it or anything.  Our brothers, of course, were in heaven!


The funny thing is, though, is that while the pulled pork was definitely the star of the show, our brothers couldn’t stop raving about the collard greens!  We had to agree with them, they were pretty tasty!  Of course, they were cooked in a fairly large amount of butter, and there were salty bacon bits in them, so they weren’t exactly the healthiest greens we’ve ever eaten.


But we knew that they could easily be healthified (yup-that’s a word) and still taste great!  How did we do it?  First off, we decreased the butter (confession: we had no butter left over in the house so we used margarine) and used low-sodium vegetable stock to help with the wilting process and give the greens a little more flavour.  Also, since we don’t really like bacon all that much (we know, we know, we’re crazy) we left it out and instead used some liquid smoke to achieve that coveted smokey flavour that bacon imparts on the collard greens.  Toss in some garlic et voila! You have healthy, tasty collard greens!

Collard Greens


Prep Time: 10 min
Cook Time: 20 min
Serves: 4-6


1 large bunch of collard greens
3 cloves garlic, minced
1 tbsp butter (or margarine)
1/2 c. low-sodium vegetable stock
1/2 tsp liquid smoke
Pinch of salt


Melt butter or margarine in a large pan over medium heat.

Chop the collard greens into thick strips.  Add the chopped greens and garlic to the pan and cook, stirring often, until slightly wilted (about 5 minutes).  Add the stock and liquid smoke and continue to cook until the greens are wilted and most of the liquid has evaporated, about 10-15 minutes.  Remove from heat and season with a dash of salt.


What restaurants does your family love?  Have you ever had collard greens before?


Guest Post: Jason from Blog Carnival

Hey everyone! 

So a little while back, Jason from Blog Carnival emailed us offering to write a guest post for us! He had a lot of really good ideas for this post, but finally settled on something that we LOVE to do here at Two Saucy Sisters – Easy Substitutions that Don’t Cut Out Flavour!

As we’ve said on the blog before, simply swapping out one ingredient for another  can take a once unhealthy dish and make it a health superstar! Of course, when it comes down to it, if it doesn’t taste good it doesn’t matter how good-for-you it is, you won’t want to eat it! So, without further ado, here’s Jason with some simple substitutions that keep your dish tasting awesome! 🙂

When I am cooking and baking I tend to get a little crazy with my substitutions. I have to admit
that I am not the most well prepared cook. I tend to find out that I am out of an essential part of
my recipe halfway through the mixing process. Oh no! Beyond that I have also been trying to
cook healthier meals with less fat because a member of my family has some health issues. If you
are like me, then here are some helpful substitutions that you can use when you are in a jam or
just when you want to cut calories:

1. Vanilla for sugar – I don’t know how I go through sugar so fast, but it seems like I
need to pick up a new bag every time I go to the store. When I was baking the other day
I found myself lacking in the sugar department. Instead of freaking out I just used less
sugar and added more vanilla flavoring. Adding just a teaspoon of vanilla can help you
to cut out almost half of the sugar called for in a recipe. Now, I am not advocating this in
very delicate dishes, but for your average dessert you can make the switch with no cutting
down on flavor.

2. Apple sauce for butter or eggs – Butter cannot be substituted for all the way, but you
can cut out half. If a recipe calls for two sticks of butter try adding one stick and a half
of a cup of apple sauce. While you do need some butter for the recipe to be successful in
most desserts, you can easily cut it down with applesauce. Just don’t try this in a white
or yellow cake because the apple flavor will come through! You can also substitute apple
sauce for eggs, but again I would go for half and half. A quarter cup of applesauce makes
up for one large egg.


3. Neufatchel cheese for cream cheese – Think of this as light cream cheese. It has less fat
but tastes exactly the same. Super easy and it can be found in almost any grocery store
right next to the cream cheese. I use it on my bagels and never miss the extra fat.

4. Low fat cottage cheese for ricotta – Although cottage cheese tends to be a little thinner
than ricotta you can still use it in many recipes. You can thicken it up with a bit of flour
or corn starch if you would like, but I find that the thinness doesn’t bother me. Using low
fat cottage cheese can save you a lot of calories with no effort or loss of taste! If you want
you can add cinnamon, lemon, or other flavors to spice it up a bit.

cottage cheese
5. Olive oil for butter – I love making recipes with phyllo dough. Spanakopita is my
absolute favorite dish. However I did not like using all that butter to make the layers nice
and crispy. That is when I discovered you can use olive oil instead. Just a few drops can
cover a whole sheet. Be careful to use only good quality extra virgin oil or it will give it
a slight olive flavor. If you do not have that available you can also do a half and half mix
for the best flavor to fat ratio. Olive oil lets the phyllo get nice and toasty and makes your
dishes look beautiful!


These are just a few of the ways that you can use healthy and tasty substitutes without having to
go out of your way or change the flavor of your dish. There are many more out there, so the next

time you are looking to cut calories or just missing an ingredient take a minute to see if there is a
healthy and easy alternative!

Author Bio: Jason Miner plays a vital role for He is an expert in writing
topics of different categories. He is helping the carnival team to grow & working on making this
an even better place for bloggers.

Thanks so much Jason! What a great post, we certainly learned a thing or two! 🙂 Make sure you all head over to Blog Carnival and check it out – it’s pretty cool!

And to anyone else who thinks they want to write for us, shoot us an email at – we’d love to hear from you! 🙂


Not Nutella

Did anyone else hear about that lady in California who sued Nutella because it wasn’t as healthy it claimed to be? Pretty crazy, eh? Another good reason to read the nutrition label instead of relying on what marketers tell you.

The thing is, Nutella, or chocolate hazelnut butter, has the potential to be really nutritious! Growing up, we never had it.  In fact, we still have never eaten Nutella.  The first time I (Julie) ever remember seeing Nutella was at a friends cottage, and I thought it looked disgusting and wouldn’t touch the stuff. Brittany thought it was an outlandish idea, having chocolate for breakfast, and didn’t want any either. What were we thinking!?!

Of course chocolate for breakfast is amazing, and chocolate hazelnut butter is just as unreal.

But we digress.  The real solution to this lady’s problem is to make her own.

It’s easy, not overly expensive, way more nutritious and soooo good!

It’s good on toast, pancakes, overnight oats, stuffed in a crepe with bananas…. pretty much everywhere, actually. Hello… it’s chocolate!

And, our dear friends, what can’t chocolate do? In our opinion, chocolate is the original super food.

So go ahead, slather it on… everything.  And you can skip the hassle of a lawsuit, this one is a 100% satisfaction guarantee.

Chocolate Hazelnut Butter

Cook time: 10min

Prep time: 10min


2 c. raw hazelnuts

2 Tbsp cocoa powder

1-2 Tbsp Maple Syrup


Preheat oven to 350.  Roast hazelnuts for 10min.  Remove skins (don’t worry if they don’t all come completely off).

Put nuts in food processor and blend until smooth and creamy.  Add cocoa powder and blend again until smooth.

Add maple syrup and blend again until smooth.  It will “gum up” at first, but fear not! It will smooth out after a couple of minutes.

– twosaucysisters

Did you like Nutella as a kid?