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
DELICIOUSLY CREAMED MUSTARD GREENS WITH SPINACH
Can't get your family to eat mustard greens or spinach? Try this Pakistani version of it and you will be surprised at how quickly its gobbled away. Best served with rice.
Provided by dumbell579
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- heat up oil in pot and add onions. Fry till softened and translucent.
- Add the jalapano, ginger & garlic paste, cumin powder, coriander powder, turmeric powder and chili powder.
- Add the water and fry for 2-3 minutes. Stir well.
- Add the tomato and cook till softened, about a minute.
- Add the mustard greens, spinach, garam masala, tomato paste, salt and pepper.
- Cook covered about 15 minutes on medium high heat till all the veggies release all their water.
- Uncover and dry of any liquid on high heat for about 5-8 minutes. The dryer the better. When done, turn off stove.
- In portions, blend the mixture till smooth. Add some of the heavy cream if needed to blend. Transfer back to pot.
- Mix in the heavy cream (per preference).
- Topping:. In a small fry pan, heat up the butter and add the chopped ginger. Fry the ginger till golden brown.
- Pour on top of the mustard spinach. Be careful it will sizzle and might pop.
- Serve hot with some fresh lime squeezed on top, delish!
Nutrition Facts : Calories 452.1, Fat 38.7, SaturatedFat 20.2, Cholesterol 104.4, Sodium 293.9, Carbohydrate 22.7, Fiber 10.6, Sugar 6.9, Protein 11.1
CREAMED MUSTARD GREENS
Everyone loves creamed spinach, but check out this version of the dish made with mustard greens and you'll be an instant convert. It's from Emeril's new cookbook, "Emeril 20-40-60."Try this recipe with Emeril'sCider-Brined Turkey and Buttermilk Mashed Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 39m
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath; set aside. Bring a large pot of salted water to a boil. Add half of the mustard greens to the boiling water, a little at a time, pushing them down into the water. Return to a boil and cook greens until tender, about 10 minutes. Using tongs, transfer greens to ice-water bath. Repeat process with remaining greens. Drain and squeeze dry with a kitchen towel. Finely chop and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 6 minutes. Stir in half-and-half and Neufchatel. Simmer, stirring occasionally, until thickened and creamy, about 3 minutes.
- Add greens to skillet and cook, stirring, until warmed through, about 3 minutes. Season with nutmeg, salt, and pepper; serve.
CREAMED COLLARD GREENS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Fill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside.
- Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes - watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan.
CREAMED MUSTARD GREENS
A zesty spin on the classic creamed spinach
Provided by Michaela Rosenthal
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, melt better then whisk in flour.Slowly add the half & half and when incorporated stir in the cream cheese. Allow cream cheese to melt (low heat) then stir in the nutmeg, white pepper, dry mustard and mustard greens.Cook on low heat for 10 minutes, stirring frequently.Remove from heat, stir in lemon zest and sprinkle with red pepper flakes, if desired.
CREAMED GREENS POTPIE
This one-skillet, vegetarian pot pie trades the traditional chicken filling for creamy, garlicky greens. Hearty greens turn silky in a mixture of heavy cream, garlic, shallot, thyme and Parmesan under a lid of flaky puff pastry. Using store-bought puff pastry in place of homemade pie crust ensures a perfect result every time. It also steers pot pie into the weeknight-possible category. Greens and heavy cream require a good amount of salt to taste like their best selves, so taste and season well when the recipe says to do so.
Provided by Ali Slagle
Categories dinner, lunch, pies and tarts, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees and line a baking sheet with parchment or foil.
- In a medium (10-inch) oven-proof skillet over medium heat, melt the butter. Add the garlic, shallot and thyme and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
- Add a handful of the greens and season lightly with salt and pepper. Using tongs, toss the greens in the butter until wilted. Repeat, making sure to season each batch, until all the greens are added and wilted. (They will eventually all fit.)
- Stir in the flour until it disappears into the greens, then add the cream and hot sauce and stir well to combine. Bring to a simmer, then remove from heat and stir in the Parmesan. Season to taste with salt and pepper.
- On a lightly floured work surface or the bottom of another baking sheet, use a lightly floured rolling pin, roll and trim the puff pastry into a 12-inch circle. If you find the pastry contracts when you roll it, give it a few minutes between each roll to relax a little.
- Transfer the skillet to the lined baking sheet. Drape the puff pastry over the skillet so that there is about 1/2-inch hang over on all sides. (Trim any sides that have more than an inch.) Brush the beaten egg onto the puff pastry, then cut four large slits into the pastry. Bake until the puff pastry is puffed and golden brown, about 10 minutes. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling, 30 to 35 minutes. (If the pastry is getting too dark, cover with foil.) Let sit for a few minutes before diving in.
MUSTARDY GREENS
Spring greens and peas partner well - serve in a butter and mustard glaze for a low-fat and healthy side
Provided by Cassie Best
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Heat 250ml water in a large pan. Add the greens and peas, cover with a lid and boil for 4 mins. Drain into a colander, put the pan back on the heat, and add the butter and mustards. When the butter has melted, add the veg back to the pan, season well and toss everything together. Serve straight away.
Nutrition Facts : Calories 136 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
DELICIOUS MUSTARD GREENS
A flavorful assortment of fresh mustard greens cooked with accents of bacon and garlic. A good all-season complement to any main course
Provided by Patrick
Categories Side Dish Vegetables Greens
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 8.2 g, Cholesterol 1.2 mg, Fat 7.4 g, Fiber 4.7 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 273 mg, Sugar 0.5 g
COCONUT CREAMED GREENS
Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.
Provided by Andy Baraghani
Categories Bon Appétit Side Thanksgiving Fall Collard Greens Mustard Greens Kale Garlic Chile Pepper Coconut Ginger Coriander Cilantro Vegetarian Vegan Wheat/Gluten-Free Dairy Free Soy Free Tree Nut Free Winter
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Spread out coconut flakes on a parchment-lined rimmed baking sheet and toast, undisturbed, until some are golden brown (some will remain white), 5-7 minutes. Let cool.
- Meanwhile, remove ribs and stems from greens and discard. Cut leaves into 1"-thick strips; set aside.
- Heat oil in a large skillet over medium. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Add onion, chile, and ginger; season with salt. Cook, stirring often, until onion is softened, about 5 minutes. Add mustard seeds, coriander, and turmeric and cook, stirring to evenly distribute, until fragrant, about 1 minute.
- Add coconut milk to skillet and bring to a simmer. Add reserved greens a handful at a time, letting each batch wilt slightly before adding more. Cook, tossing occasionally, until greens are tender and mixture looks creamy, 15-18 minutes. Taste and season with more salt if needed.
- Transfer greens to a platter or large shallow bowl and top with coconut flakes and cilantro.
More about "creamed mustard greens food"
HOW TO COOK MUSTARD GREENS - ALLRECIPES
From allrecipes.com
CREAMED GREENS - KITCHEN WISDOM - MARTHA STEWART
From youtube.com
CREAMED MUSTARD GREENS - LOUISIANA COOKIN
From louisianacookin.com
Servings 6-8Estimated Reading Time 1 min
MUSTARD GREENS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.8/5 (8)Total Time 25 minsCategory Side Dish, Green Vegetables, GreensCalories 79 per serving
CREAMED GREENS RECIPE | BON APPéTIT
From bonappetit.com
SOUTHERN MUSTARD GREENS - IMMACULATE BITES
From africanbites.com
CREAMED COLLARD GREENS RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
VEGETARIAN MUSTARD GREENS RECIPE - BUDGET BYTES
From budgetbytes.com
DIJON CREAMED GREENS - WHIP & WANDER
From whipandwander.com
THE BEST CREAMED COLLARD GREENS RECIPE | FOODAL
From foodal.com
HEALTH BENEFITS OF MUSTARD GREENS - WEBMD
From webmd.com
COOKING MUSTARD GREENS - HARVEST TO TABLE
From harvesttotable.com
OUR FAVORITE MUSTARD GREEN RECIPES - FOOD & WINE
From foodandwine.com
THE BEST CREAMED GREENS YOU’LL EVER TASTE - BUTTER FOR ALL
From butterforall.com
CREAMY MUSTARD GREENS SAUCE RECIPE - ISLE ACRE FARMS
From isleacrefarms.com
3 WAYS TO COOK MUSTARD GREENS - WIKIHOW
From wikihow.com
MUSTARD GREENS: NUTRITION FACTS AND HEALTH BENEFITS
From healthline.com
BASIC MUSTARD GREENS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO COOK MUSTARD GREENS: 11 MUSTARD GREENS RECIPES
From masterclass.com
SIMPLE SAUTéED MUSTARD GREENS RECIPE | KITCHN
From thekitchn.com
CREAMED MUSTARD GREENS | CHARLESTON MAGAZINE
From charlestonmag.com
CREAMED COLLARD GREENS RECIPE | BON APPéTIT
From bonappetit.com
10 BEST MUSTARD GREENS RECIPES | YUMMLY
From yummly.com
CREAMED MUSTARD GREENS RECIPE – IGWORKS
From igworks.com
MUSTARD GREENS RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
MUSTARD GREENS RECIPES & MENU IDEAS | EPICURIOUS
From epicurious.com
MUSTARD GREENS: THE BEST WAY TO CLEAN, PREP AND COOK THEM
From today.com
HOW TO COOK AND SERVE MUSTARD GREENS - HARVEST TO TABLE
From harvesttotable.com
CREAMY SPINACH MUSTARD GREENS SOUP - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
CREAMED MUSTARD GREENS | EMERILS.COM
From emerils.com
BEST SAUTéED MUSTARD GREENS RECIPE - HOW TO COOK MUSTARD …
From delish.com
5 WAYS TO EAT MUSTARD GREENS - ISLE ACRE FARMS
From isleacrefarms.com
CREAMED MUSTARD GREENS - LOUISIANA COOKIN | RECIPE | GREENS …
From pinterest.com
CREAMY MUSTARD GREENS WITH FRIED SHALLOTS - FOOD & WINE
From foodandwine.com
CREAMED MUSTARD GREENS | MUSTARD GREENS, GREENS RECIPE, SIDE …
From pinterest.ca
4 GREENS THAT ARE BETTER CREAMED THAN SPINACH | KITCHN
From thekitchn.com
MUSTARD GREENS VS CREAM CHEESE - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
THE GREATEST CREAMED GREENS — ALISON ROMAN
From alisoneroman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love