Best Mixed Greens With Garlic Cumin And Paprika Recipes

PERFECT MIXED GREENS

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.

SPICY GREENS WITH GARLIC

Steps:

• Cook the garlic in olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 3 minutes; take care that the garlic doesn't get too brown or it will be bitter. Using a slotted spoon, transfer the garlic chips to a paper towel. Add the onions and red pepper (add a little more if you like things spicy) to the skillet and cook, stirring, until light brown, about 10 minutes. When the onions are almost done, add the greens in batches and cook, uncovered, just until tender, about 2 minutes. Cover and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a serving dish. Top with the reserved garlic chips and garnish with cheese.

CHEF SCOTT'S KICKIN' MIXED GREENS

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.

GARLIC CHIP MIXED GREENS

Steps:

• In a cold skillet add the extra-virgin olive oil to coat the pan with a thin even layer. Add the sliced garlic and put the skillet over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve.
• Turn the heat up a bit and add the dandelion and escarole. Cook until wilted, about 3 to 4 minutes. Add the spinach and season with salt, pepper and nutmeg, to taste. Saute until tender, about 2 minutes more. Douse with lemon juice, transfer to a serving bowl and serve with the garlic chips on top.