Hearty Garlic Greens Food

HEARTY WINTER GREENS SAUTE

Hearty Winter Greens Saute image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 bunch mustard greens, cleaned
1 bunch turnip greens, cleaned
1 bunch kale, cleaned
1 bunch Swiss chard, cleaned
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1 1/2 cups chicken broth

Steps:

Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.
Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.

HEARTY GARLIC GREENS

Hearty Garlic Greens image

Any combination of hearty autumn greens will work well in this recipe; try Swiss chard, Tuscan kale, and mustard greens.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 5

Ingredients

1 1/2 pounds hearty greens, well washed, stems removed, and sliced into 3-inch strips
3 tablespoons extra-virgin olive oil
8 cloves garlic, sliced paper-thin
1 pound spinach
1/4 to 1/2 teaspoon red pepper flakes

Steps:

Bring a large pot of salted water to a boil. Drop hearty greens into water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.

Nutrition Facts : Calories 78 g, Fat 5 g, Fiber 3 g, Protein 3 g

HEARTY WINTER GREENS SAUTé

Hearty Winter Greens Sauté image

Categories Chicken Side Winter Healthy Simmer

Yield serves 6 to 8

Number Of Ingredients 10

Ingredients

1 bunch mustard greens, cleaned
1 bunch turnip greens, cleaned
1 bunch kale, cleaned
1 bunch Swiss chard, cleaned
2 tablespoons olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 cups chicken broth
Juice of 1 lemon

Steps:

Remove the center stems from the cleaned greens, and slice the leaves into 1/2-inch ribbons.
Pour the oil into a large Dutch oven over medium-high heat. Once it's hot, add the onion and garlic, and sauté until tender and fragrant, about 4 minutes. Season with salt and pepper.
Stir in the ribbons of mustard and turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once all the greens are added to the pot, pour in the broth and cook for 10 minutes. Then add the ribbons of Swiss chard, and cover with a lid. Let simmer for 5 more minutes. Taste for seasoning, and add the lemon juice. Spoon the vegetables into a large serving bowl.

HEALTHY AND HEARTY GREEN SUPER SOUP RECIPE BY TASTY

Healthy And Hearty Green Super Soup Recipe by Tasty image

Get all your greens in without sacrificing flavor! This hearty green super soup is made with nutritious broccoli, asparagus, kale, spinach, and creamy avocado as well as topped with spiced nuts that add crunch and extra flavor. This soup is the perfect way to start off the new year's winter on top of your health game!

Provided by Matthew Johnson

Categories Lunch

Yield 6 servings

Number Of Ingredients 28

Ingredients

1 cup hazelnuts, toasted and crushed
1 tablespoon nigella seed
1 tablespoon sesame seed, toasted
½ teaspoon ground cinnamon
1 teaspoon ground turmeric
¼ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon ground ginger
kosher salt, to taste
pepper, to taste
2 tablespoons olive oil
1 cup carrot, diced
2 cups yellow onion, diced
1 cup celery, diced
1 cup parsnip, diced
5 cloves garlic, minced
kosher salt, to taste
pepper, to taste
2 cups broccoli floret
2 cups asparagus, chopped
3 cups vegetable broth
1 lemon juice
2 bunches lacinato kale, sliced
10 oz fresh spinach
coconut cream, for serving
¼ cup chia seed, for serving
avocado, sliced, for serving

Steps:

Make the spiced seeds and nuts: In a small bowl, combine the hazelnuts, nigella seeds, sesame seeds, cinnamon, turmeric, crushed coriander, cayenne pepper, garlic powder, ground ginger, salt and pepper. Mix together and set aside for garnish. These seeds and nuts will keep in an airtight container for up to 1 week.
Make the soup: Heat the olive oil in a large pot over medium hight heat. Add the carrot, onion, celery, parsnip, garlic, salt, and pepper. Stir and cook until the vegetables are fully softened, about 10 minutes.
Add the broccoli, asparagus, and vegetable broth. Bring to a boil. add the lemon juice, kale, spinach, and stir to wilt the greens in the hot soup. Do not cook the greens for longer than about 3 minutes.
Once the greens have wilted, puree the soup to your desired consistency.
Serve immediately. Top with coconut cream, chia seeds, avocado, and the spiced seeds and nuts.
Enjoy!

Nutrition Facts : Calories 728 calories, Carbohydrate 58 grams, Fat 51 grams, Fiber 13 grams, Protein 11 grams, Sugar 16 grams

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