BRAISED COLLARD GREENS, MUSTARD GREENS, AND RED SWISS CHARD
Provided by Dave Lieberman
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.
VLAD'S VERY GARLICKY GREENS
Steps:
- Place saute pan over medium heat and then lightly crush 5 to 6 garlic cloves. When the pan is hot, add just enough oil to cover the bottom of the pan and add the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). Remove from the oil. At this point, the greens can be quickly Sauteed for a mild garlic flavor.
- If you're looking for something a little stronger, thinly sliver 1 clove and add it to the pan stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil. Season with salt and pepper as soon as the greens start to wilt and plate immediately.
- If you're looking for even more garlic flavor, finely mince a clove of garlic and toss it into the greens during the last 30 seconds of cooking and toss the greens to distribute. Keep the pan and the greens moving constantly, if you can.
- Serve as a side dish or toss with pasta and serve as a main course.
GRITS AND GREENS
This weeknight dinner is the perfect homey and rustic dish. Quick-cooking grits become extra flavorful because they are simmered in vegetable stock and get a creamy bite from the combination of milk and sharp Cheddar that's stirred in once the grits are tender. Using both collard greens and Swiss chard lends more interesting and varied tastes and textures. Because the leaves are cooked just until wilted, apple cider vinegar is added at the end to help balance out any bitterness. A little hot sauce splashed on just before serving helps tie the entire dish together, awakening the flavors in both the greens and grits.
Provided by Vallery Lomas
Categories weeknight, vegetables, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
- Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
- Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
- Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.
GARLICKY SWISS CHARD
There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works with pretty much any green too - broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans - so you've really no excuse not to get your daily dose of vegetables. Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that's been crowned with a fried egg.
Provided by Melissa Clark
Categories quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
- Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams
GARLIC-BRAISED GREENS AND POTATOES
Winter greens take well to braising, transforming from hearty and sturdy to tender and sweet as they mellow in a garlic-infused olive oil bath. This dish makes use of both the leafy greens and the stems, cooking them alongside potatoes, which add creamy bites. Use your favorite greens or any combination of collard greens, kale, Swiss chard and escarole. The dish is finished with mild shallots, tangy lemon juice and fresh parsley to create a bright sauce. Serve these garlic-braised vegetables with crusty bread or over a bowl of grains or pasta.
Provided by Kay Chun
Categories dinner, vegetables, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. In a large Dutch oven, combine ¼ cup of the oil with the garlic and oregano; heat over medium until garlic is fragrant but not browned, about 1 minute. Add a batch of the greens and stems and ½ cup water; season with salt and pepper, and stir until wilted. Add the remaining greens and stems in batches, seasoning with salt and pepper and stirring until wilted before adding the next batch.
- Once all the greens have been added, stir in the potatoes. Add ½ cup of water and the remaining 2 tablespoons of oil, and bring to a boil. Cover with the lid and bake until greens and potatoes are tender, about 30 minutes. Discard oregano sprig.
- Add shallot, lemon juice and half of the parsley to the pot, and mix well. Season to taste with salt and pepper. Transfer greens and potatoes to a serving platter and spoon over any sauce remaining in the pot. Garnish with red-pepper flakes (if using) and the remaining parsley. Serve warm or at room temperature, with crusty bread.
More about "garlic braised collard greens or swiss chard food"
SIMPLE SAUTéED GARLICKY GREENS (KALE, COLLARDS, OR CHARD)
From vegkitchen.com
レビュー数 8推定読み取り時間 2 分
SLOW-COOKED GARLICKY GREENS RECIPE | BON APPéTIT
From bonappetit.com
BRAISED COLLARD GREENS, MUSTARD GREENS, AND RED SWISS CHARD
From cookingchanneltv.com
COLLARD GREENS VS. CHARD — IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
COLLARD GREENS GREENS IN THE CROCKPOT | SMELLS LIKE DELISH
From smellslikedelish.com
BRAISED COLLARD GREENS RECIPE | BON APPéTIT
From bonappetit.com
COLLARD GREENS VS SWISS CHARD: COMPARING HEALTH AND ...
From braveinbloom.com
SWISS CHARD VS. COLLARD GREENS: WHAT’S THE DIFFERENCE?
From a-z-animals.com
COLLARD GREENS VS SWISS CHARD: A COMPREHENSIVE COMPARISON
From savorysuitcase.com
BRAISED GREENS AND SWISS CHARD | BEYOND HUNGER
From gobeyondhunger.org
COLLARDS VS SWISS CHARD: WHAT IS THE DIFFERENCE? - VERSUS
From versus.com
BRAISED COLLARD GREENS MUSTARD GREENS AND RED SWISS ...
From cooking-guide.com
BRAISED SWISS CHARD - BOWL ME OVER
From bowl-me-over.com
BRAISED GREENS WITH CRISPY GARLIC AND MISO BUTTER
From foodandwine.com
SWISS CHARD BRAISED WITH OIL AND GARLIC - LIDIA
From lidiasitaly.com
SAUTéED SWISS CHARD WITH GARLIC - JULIAS SIMPLY …
From juliassimplysouthern.com
SWISS CHARD BRAISED WITH OIL AND GARLIC RECIPE | EPICURIOUS
From epicurious.com
GARLIC BRAISED COLLARD GREENS OR SWISS CHARD FOOD - HOME ...
From homeandrecipe.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