Mixed Greens And Peppers Food

SOUTHERN COLLARD GREENS

Southern Collard Greens image

Southern Collard Greens Recipe simmered with smoked turkey wings, green and red peppers, onions, garlic, white vinegar, red pepper flakes make this dish so tasty. No one will complain about not having enough meat in this dish. Perfect for Thanksgiving or any day of the week.

Provided by April Boller Wright

Categories Dinner

Time 3h10m

Number Of Ingredients 16

Ingredients

3 bunches collard greens (about 2 lbs **See notes below)
2 cups onion (diced)
4 garlic cloves (minced)
1 green pepper (diced)
1 sweet bell pepper (diced)
1 tbsp jalapeno pepper (diced)
2 lbs whole smoked turkey wings
1 tsp cajun seasoning ((optional))
2-3 tsp crushed red pepper
2 tsp onion powder
2 tsp garlic powder
3 cups chicken broth (I used Better Than Bouillon )
2 tbsp distilled white vinegar
2 tbsp granulated sugar
salt for taste
pepper for taste

Steps:

To a large pot or dutch oven, add 1 tablespoon of vegetable oil over medium heat. Add the green peppers, sweet red bell peppers, jalapeño, and onions. Saute until soft. Add the minced garlic and saute for one minute.
In a large stock pot or dutch oven over medium heat, add the smoked turkey wings, crushed red peppers, the sauteed vegetables and chicken broth. Cover and simmer for about an hour.
Next, add the collard greens, vinegar, sugar, garlic powder, onion powder and salt and pepper to taste. Mix to combine. If the greens seem like too much. Keep stirring until they have wilted down. They should be able to fit once they have wilted down. Cover and simmer for 2 hours or until the meat has fallen completely off the bone. Once done. Serve immediately.

Nutrition Facts : Calories 200 kcal, ServingSize 1 serving

MIXED GREENS, PINEAPPLE & PECAN SALAD

Mixed Greens, Pineapple & Pecan Salad image

Grilled pineapple and recipe #318434 unexpectedly top this salad in which mixed greens are tossed with a cilantro lime vinaigrette. Chef Coby Arzola creates an impressive start for a special dinner. Buying pre-sliced fresh pineapple rings will reduce prep time.

Provided by ninja

Categories Salad Dressings

Time 36m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 garlic clove
1 cup fresh cilantro leaves
1 tablespoon chopped shallot
1 serrano chili, quartered, seeded and chopped
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1/2 cup olive oil
salt and pepper, to taste
1 fresh pineapple, peeled and cored
8 cups mixed salad greens, a combo of romaine and spring greens, torn into bite-sized pieces
1 cup red onion, thinly sliced
1 (4 ounce) package goat cheese, crumbled
1 cup chipotle-glazed pecans, prepared in advance

Steps:

Prepare the vinaigrette. Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add cilantro, shallots, serrano pepper, orange juice and lime juice; process until pureed.
With machine running, pour olive oil through feed tube in slow, steady stream. Season with salt and pepper to taste. Makes about 3/4 cup vinaigrette. Set aside.
For the salad, slice pineapple into 8 rings. Lightly coat a large grill pan with non-stick cooking spray, then grill pineapple over medium heat until lightly caramelized, about 2-3 minutes on each side. Set aside to cool slightly.
Combine greens and onions in a large bowl. Drizzle cilantro lime vinaigrette over greens and toss until well mixed. Arrange dressed greens on individual serving plates. Top each plate with a grilled pineapple ring, crumbled goat cheese and chipotle-glazed pecans.

MIXED GREENS WITH GARLIC, CUMIN AND PAPRIKA

Mixed Greens with Garlic, Cumin and Paprika image

Provided by Food Network

Categories main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 9

Ingredients

12 cups mixed greens, such as kale, chard, beet, or escarole
Salt to taste
3 large garlic cloves
1 cup finely chopped Italian parsley
1 cup finely chopped cilantro
2 teaspoons hot or sweet paprika
2 teaspoons ground cumin
3 tablespoons fruity olive oil
Garnish: green or oilcured Moroccan olives, lemon wedges, and tomato (optional

Steps:

Discard any inedible parts of the greens, such as kale stems and tough ribs. Plunge the leaves into boiling salted water and cook until tender, 5 to 7 minutes. Drain, then chop into small pieces.
Pound the garlic with 1/2 teaspoon salt in a mortar until you have a rough paste, then work in the parsley and cilantro and pound them briefly to release their flavors. Add the paprika and cumin. (If you do not have a mortar and pestle, chop the garlic with the parsley and cilantro, then add the spices.)
Warm the oil in a wide skillet over medium heat with the garlicherb mixture. As soon as it releases its flavor, when the oil has heated, add the greens. Cook, stirring frequently, until any extra moisture has evaporated. Taste for salt. Pile into a dish and garnish with the olives, lemon, and tomato wedges.

MIXED GREENS WITH QUICK ROASTED RED PEPPER DRESSING

Mixed Greens with Quick Roasted Red Pepper Dressing image

Provided by Robin Miller : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup chopped roasted red peppers (from jar)
1/4 cup fresh basil leaves
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 cups mixed lettuce greens

Steps:

In a blender, combine roasted red peppers, basil, oil, vinegar, salt, and ground pepper. Puree until smooth.
Pour dressing over greens just before serving.

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