CHEF SCOTT'S KICKIN' MIXED GREENS
If you like greens, you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.
Provided by chefboy11
Categories Side Dish Vegetables Greens
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
- Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 10 g, Cholesterol 13.2 mg, Fat 11.3 g, Fiber 4.5 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 1423.5 mg, Sugar 1.7 g
JESSICA B. HARRIS' MIXED GREENS
These leafy vegetables are as much a staple around the world as they are in the South.
Provided by Jessica B. Harris
Time 2h55m
Number Of Ingredients 5
Steps:
- Wash mixed fresh greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard any discolored outer leaves, and remove and discard thick ribs. Tear greens into 3- to 4-inch pieces.
- Place chopped bacon in a large Dutch oven. Cook over medium, stirring often, until translucent and bottom of Dutch oven is coated with rendered bacon fat, about 8 minutes. Add greens and 6 cups water, and bring to a boil over medium. Reduce heat to low. Cook, uncovered, stirring occasionally, until greens are tender, about 2 hours. Stir in salt and pepper. Add desired toppings.
PERFECT MIXED GREENS
A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!
Provided by Mama Luvs Papa
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
- Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g
SPRING GREENS WITH BACON
Combine rich greens with salty bacon and a little nutmeg to make a versatile side dish
Provided by James Martin
Categories Side dish
Time 23m
Number Of Ingredients 3
Steps:
- Bring a large pan of water to the boil, add spring greens and cook for about 5 mins until tender, then drain well.
- Meanwhile, heat a non-stick frying pan, add bacon and cook until crisp. Tip in the greens, toss and warm through. Grate over nutmeg, season, and serve.
Nutrition Facts : Calories 73 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
DARK GREENS WITH CRANBERRIES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Soak berries in red wine.
- Heat the extra-virgin olive oil in a large deep skillet over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onion, garlic and cook 3 to 4 minutes to soften. Add red chard and wilt, 2 to 3 minutes. Season greens with salt, pepper and nutmeg. Stir in cranberries and wine. Cook for 1 minute then add in stock and simmer a few minutes to combine flavors.
MIXED GREENS WITH DRIED CRANBERRIES AND TOASTED PECANS
Steps:
- Preheat the oven to 350 degrees F. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 7 minutes. Let cool completely.
- Combine the lettuce, mesclun, and onion in a salad bowl. Just before serving, pour on the dressing and toss well. Check to see if you need to add more dressing; you don't want to make the greens too wet. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
- Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
MIXED GREENS WITH BACON AND HERBS
Categories Salad Leafy Green Herb Side Quick & Easy Lunch Basil Bacon Winter Tarragon Escarole Party Cilantro Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook bacon in heavy large skillet until crisp. Transfer to paper towels to drain.
- Toss escarole, mixed greens, onions, basil, cilantro, and tarragon in large bowl. Add oil; toss. Add vinegar; toss. Season salad with salt and pepper. Divide among 6 plates. Sprinkle with bacon and serve.
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