Best Wilted Greens With Garlic And Balsamic Vinegar Recipes

BALSAMIC FRIED EGGS WITH WILTED GREENS (IN UNDER 10 MINUTES)

Steps:

• Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat. When oil shimmers, add garlic and cook until it just starts to color, about 30 seconds.
• Add greens and season with salt and freshly ground black pepper. Cook until just wilted, about 1 minute. Immediately remove from heat and divide greens between two serving plates.
• Wipe out the pan, return it to medium heat, and add remaining 1 tablespoon olive oil. When oil shimmers, add eggs and fry until set, bubbly and brown on the edges, and the pan is almost dry, about 3 minutes.
• Carefully add balsamic vinegar and cook until vinegar is reduced and syrupy, about 2 minutes. Place two eggs on each mound of greens, evenly divide vinegar reduction, season with freshly ground black pepper, and serve with toasted bread.

WILTED GREENS WITH GARLIC AND ANCHOVIES

Steps:

• Heat a 10- to 12-inch sauté pan over medium-high heat until hot. Add the olive oil, anchovies, and garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.

WILTED GREENS WITH BACON VINAIGRETTE

Steps:

• Place romaine in a serving bowl.
• In a skillet over medium heat, cook bacon until crispy.
• Remove bacon and crumble over greens.
• To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan.
• Season with salt and pepper, to taste.
• Pour hot dressing over greens and toss.
• Serve immediately.

WILTED GREENS

Steps:

• Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
• In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.

WARM WILTED WINTER GREENS

Steps:

• Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
• Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

BALSAMIC BEETS AND GREENS

Steps:

• Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.
• Toss with the beets and marinate at room temperature for at least 1 hour.
• In a large, skillet, heat the oil over medium heat.
• Place the garlic in the pan and saute for 1 minute.
• Add the greens, lemon juice, salt and pepper to taste.
• Cook for 2-3 minutes, stirring well.
• Cover and cook until the greens are wilted, about 5 minutes.
• Divide the hot greens among four salad plates and top with the beets and vinaigrette.
• Serve immediately and enjoy!

SWEET AND TANGY SAUTEED COLLARD GREENS

Steps:

• Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
• Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.