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
COLLARD AND MUSTARD GREENS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 23m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
- Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
SOUTHERN COLLARD GREENS
Steps:
- Prepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt.
- Remove the collard greens from the steams by folding them in half lengthwise and pulling the leaf away from the stem. (discard the stem or see note below on how to cook them)
- Place the collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt.
- Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water. Next, rinse and scrub each leaf front and back with cool water to ensure they are squeaky clean.
- Tear the greens into bite-sized pieces and set them aside.
- In a large pot, heat olive oil. Add onions and saute until tender.
- Add garlic and red pepper flakes and cook until garlic is fragrant.
- Pour in the broth and add the turkey leg. Bring to a boil.
- Add collard greens and reduce heat to a simmer.
- Cover and cook collard for 1 hour (or longer depending on your desired tenderness), stirring regularly.
- Once done, stir and then taste the broth and the greens. (add a little water if the broth is too bold for your liking)
- Stir in vinegar and smoked salt, and black pepper if desired.
- Serve collard greens with pieces of the smoked turkey leg and hot sauce if desired.
CREAMED BRAISING GREENS
Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard. Eating your greens never felt so decadent.
Provided by Julia Moskin
Categories side dish
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes. Add the cream, bring to a simmer and cook until slightly thickened, 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
- In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes. Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 574 milligrams, Sugar 2 grams, TransFat 0 grams
SOUTHERN STYLE COLLARD GREENS
Southern-style greens like my mama use to make.
Provided by tybright31
Categories Side Dish Vegetables Greens
Time 4h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
- Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 14.2 g, Cholesterol 33.9 mg, Fat 9.7 g, Fiber 5.3 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 1686.5 mg, Sugar 5.4 g
EASY SPICY KALE & MUSTARD GREENS
Make and share this Easy Spicy Kale & Mustard Greens recipe from Food.com.
Provided by Allura
Categories Collard Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the kale and mustard greens by cutting middle stem out of each leaf. Rinse the leaves thoroughly.
- Cut the greens into strips that are about 1 inch by 3-4 inches.
- Add 4 tsp of water to a 2 quart pot. bring to boil on medium heat.
- Add the kale first, then the mustard greens pour 1/4 teaspoon into the greens and cover tightly with lid.
- Cook for 5-10 minutes, stirring occasionally, until the greens are wilted and tender.
- When the greens are done cooking, they should be dark green. Keep the lid on the pot and set aside.
- In a small saucepan heat 1 tsp oil or butter until almost smoking at medium high heat.
- Add mustard seeds and cumin seeds. They will pop and sizzle. turn heat to medium.
- Add green chili pepper and crushed garlic and fry until lightly browned. Optional: add 1/8 teaspoon red chili pepper.
- Pour mixture over greens. Add remaining salt (1/2 tsp) to taste.
- Serve with a dash of lime juice (brings out the flavor of the greens).
Nutrition Facts : Calories 48.9, Fat 1.6, SaturatedFat 0.2, Sodium 468.7, Carbohydrate 7.7, Fiber 2.5, Sugar 0.7, Protein 2.9
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