POT OF GREENS
Steps:
- Trim away any tough stems, then wash the greens: Rinse each leaf separately. Put all of them in a sinkful of water and let stand for 5 minutes. Now, lift them out of the sink and drain away the water and all the grit that has settled to the bottom. Repeat the sink bath until you don't see any grit when you remove the leaves. Chop the onions and crush the garlic cloves. In a heavy pot large enough to hold all the greens, warm the oil over medium heat. Set aside about half of the onions and add the remainder along with the garlic to the pot. Saute until softened about 5 minutes. Add the greens, turn to coat in the oil, and then pour in the stock to cover. Bring to a boil and season with salt and pepper. Reduce the heat to low, cover, and cook until the greens are tender. The timing will depend on what you are cooking; collards can take up to 40 minutes or so, while beet greens will cook in 1/2 that time. Transfer to a serving bowl. Pass the reserved onion and pepper vinegar at the table for sprinkling over the top.
INSTANT POT COLLARD GREENS & BLACK-EYED PEAS
A great side dish that pairs well with so many different recipes. You'll want to make it again and again, trust me.
Provided by Jonathan Melendez
Categories Collard Greens
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Set a 6-quart or larger Instant Pot to sauté. Once hot, add the oil, onions, garlic and crushed red pepper flakes. Cook until softened, about 3 minutes. Add the ham hocks and sauté for another minute. Turn off the machine and stir in the black eyed peas, collard greens, salt, pepper, chicken stock, bay leaves, thyme, and liquid smoke.
- Lock the lid in place, making sure the valve is set to seal, and pressure cook on high for 25 minutes. Allow the machine to natural release for 10 minutes before manually releasing any residual steam.
- Carefully open the lid and stir in the vinegar and hot sauce. Give it a taste and adjust seasoning accordingly. Discard the ham hock bones and serve immediately.
Nutrition Facts : Calories 138.8, Fat 3, SaturatedFat 0.6, Cholesterol 1.8, Sodium 396.6, Carbohydrate 20.9, Fiber 5.2, Sugar 3.2, Protein 8.7
POT-ROAST PORK GOULASH WITH POTATOES & GREENS
Quick prep and slow cooking make this a great dish to throw in the oven on a wintry afternoon
Provided by Good Food team
Categories Main course
Time 3h55m
Yield Serves 4 with leftovers
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a large, deep casserole with a lid. Brown the pork all over (this will take about 10 mins), set aside, then pour away any excess fat. Put the onions in the pan and cook for 5 mins until softened. Stir in the paprika, caraway and chilli and cook for 30 secs. Pour over the tomatoes, add the pepper, then top up with 400ml of water. Cover tightly with a lid, then cook for 3 hrs. Uncover the pan and cook for 30 mins more until tender.
- Boil the potatoes for 15 mins until tender. Mash 300g, cool, cover and keep in the fridge for Monday's fish cakes. Now stir the remaining potatoes into the casserole and leave to cook for 5 mins. If your sauce is a little watery, remove the meat and boil the sauce hard for 5 mins to thicken.
- Heat 1 tbsp oil in a large pan. Tip in the cabbage and cook for 1 min. Pour over 3 tbsp water, cover and leave to cook for 10 mins until soft. Slice the meat, serve with sauce, potatoes and cabbage and spoon over some soured cream. Save about 500g of the pork to use in Mexican pork wraps (see 'Goes well with').
Nutrition Facts : Calories 811 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 53 grams protein, Sodium 0.48 milligram of sodium
CREAMY GREENS POT PIE
Enjoy this healthy and low calorie vegetarian pie for an easy family dinner. It's filled with butterbeans, kale, leeks and peas and topped with filo pastry
Provided by Liberty Mendez
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a shallow, round flameproof casserole dish or ovenproof pan (ours was 23 cm) over a medium heat. Add the leeks and cook for 5 mins, stirring, until starting to soften. Add the kale or cabbage and cook for another 5 mins until wilted.
- Heat the oven to 200C/180C/gas 6. Tip in the butter beans, peas, stock, crème fraîche, pesto and the lemon juice and zest. Stir to combine, simmer for 3 mins and season well. Scrunch up the filo sheets and put them on top of the pie filling, brush over the remaining oil and sprinkle with nigella seeds, if using. Bake for 25-30 mins until golden brown.
Nutrition Facts : Calories 454 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 14 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium
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