WARM TASTY GREENS WITH GARLIC
My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. -Martha Neth, Aurora, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a 6-qt. stockpot, bring 1 in. of water to a boil. Add kale; cook, covered, 10-15 minutes or until tender. Remove with a slotted spoon; discard cooking liquid. , In same pot, heat oil over medium heat. Add tomatoes and garlic; cook and stir 1 minute. Add kale, parsley and salt; heat through, stirring occasionally.
Nutrition Facts : Calories 137 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SPICY GREENS WITH WARM BALSAMIC DRESSING
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange greens on a large platter. Heat oil and garlic in a small pan over moderate heat. Simmer garlic in oil to infuse the flavor. Remove the garlic from the oil and transfer it to a small bowl. Wipe the pan and return to heat. Add balsamic vinegar. Raise heat to high and reduce vinegar by 1/2, 30 seconds. Stream oil into saucepan and whisk to combine with vinegar. Drizzle dressing over the salad and season the greens with salt and pepper.
GARLIC GREENS
Steps:
- Cook 1 sliced onion, 8 whole garlic cloves and 1/2 teaspoon smoked paprika in a large pot with 3 tablespoons olive oil, about 2 minutes. Add 1 bunch each chopped mustard greens and kale, 2 cups water and a pinch each of sugar and salt. Simmer, covered, until tender, about 15 minutes. Add hot sauce to taste.
Nutrition Facts : Calories 186 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 112 milligrams, Protein 3 grams, Sugar 2 grams
GREENS WITH HERB DRESSING
Suggested by field editor Marian Platt of Sequim, Washington, this light, savory herb dressing is a refreshing topper for mixed salad greens.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a jar with tight-fitting lid, combine the first eight ingredients; shake well. Place the greens in salad bowl. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 102 calories, Fat 10g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
GREENS WITH HOT GARLIC DRESSING
Categories Garlic Leafy Green Vegetable Side Vegetarian Vinegar Fall Spring Summer Vegan Mustard Greens Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 4
Steps:
- Heat oil and garlic in a small saucepan over moderate heat until fragrant, about 1 minute.
- Stir in vinegar and immediately pour over greens. Season with salt and pepper and toss well.
- Serve right away.
CRUNCHY GREENS WITH CARROT-GINGER DRESSING
This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
- Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.
BABY GREENS WITH A WARM GORGONZOLA DRESSING
This was the result of an attempt to imitate a salad dressing at a restaurant. I did modify it to include bacon and I serve it warm. The dressing is also fantastic over gnocchi or tortellini.
Provided by Cheri
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
- Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
- Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 11.6 g, Cholesterol 16.6 mg, Fat 33.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 6.3 g, Sodium 634.1 mg, Sugar 8.8 g
GREEN BEAN SALAD WITH HOT MUSTARD DRESSING
Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
- Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
- Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.
GREENS WITH CREAMY DRESSING
Provided by Marian Burros
Categories easy, quick, weekday, salads and dressings
Time 15m
Yield 3 or 4 servings
Number Of Ingredients 9
Steps:
- Wash greens and drain. Pat dry with paper towels. Place in salad bowl or on salad plates.
- Beat mustard and mayonnaise. Add oil in very thin stream, beating constantly with wire whisk. Dressing should remain thick.
- Beat in vinegar in thin stream; dressing should be thinner but still creamy.
- Add herbs, salt and pepper to dressing.
- Put garlic through press and beat in. Serve dressing over greens.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 13 grams, Carbohydrate 2 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams
DANDELION GREENS WITH HOT OLIVE-OIL DRESSING
Categories Garlic Leafy Green Nut Side Quick & Easy Spring Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined.
- Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.
GREENS WITH HOT BACON DRESSING
German salad found on allrecipes, originally from Taste of Home. When I made this, I left out the egg and sauteed the onion and used bacon bits from a jar. The dressing is tart, so add a pinch more sugar if you like.
Provided by pattikay in L.A.
Categories German
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a salad bowl, toss spinach, lettuce, celery and onion; set aside.
- In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings.
- In a small bowl, beat egg; add water and mix well. Add to the drippings.
- Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet.
- Bring to a boil; stirring constantly.
- Remove from the heat; pour over salad.
- Add bacon. Toss and serve immediately.
Nutrition Facts : Calories 99.2, Fat 7, SaturatedFat 2.3, Cholesterol 10.3, Sodium 356.8, Carbohydrate 6.2, Fiber 1.4, Sugar 3.1, Protein 2.9
SOUTHERN GREENS WITH WARM PECAN DRESSING
Make and share this Southern Greens With Warm Pecan Dressing recipe from Food.com.
Provided by Geema
Categories Salad Dressings
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Wash greens well and tear in large pieces, removing any tough stems or ribs.
- In a small, non-stick skillet, stir together the vinegar, honey and mustard, oil and pecans.
- Cook over medium heat, stirring often, for 2 minutes.
- Pour over greens and serve immediately.
Nutrition Facts : Calories 254.1, Fat 24.4, SaturatedFat 2.3, Sodium 84.4, Carbohydrate 10.1, Fiber 2.9, Sugar 7, Protein 2.8
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