Sauteed Greens Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAUTEED GREENS



Sauteed Greens image

This is my go-to recipe for just about any green I receive in my vegetable co-op box. According to my picky son, even vegetables are good sauteed with garlic and Parmesan!

Provided by Marni

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 2

Number Of Ingredients 6

2 tablespoons olive oil
salt to taste
5 cloves garlic, minced
1 (8 ounce) package mixed greens (such as kale, collards, and chard)
¼ cup shredded Parmesan cheese
¼ teaspoon crushed red pepper

Steps:

  • Heat olive oil in a large, heavy skillet over medium heat. Sprinkle with salt. Stir in garlic; cook until fragrant, about 30 seconds. Add greens; toss to coat with olive oil and garlic mixture. Cook until bright green and wilted, 4 to 6 minutes.
  • Sprinkle with Parmesan cheese and red pepper. Cover and allow cheese to melt, about 2 minutes. Serve.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 6.3 g, Cholesterol 7.2 mg, Fat 16.6 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 3.7 g, Sodium 277.2 mg, Sugar 0.9 g

SAUTEED GREENS WITH VINEGAR



Sauteed Greens with Vinegar image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 5

4 quarts mixed greens, thick stems removed (such as broccoli rabe, mustard greens, and spinach)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons minced garlic
Sea salt, preferably gray salt, and freshly ground black pepper
Red wine vinegar, for seasoning

Steps:

  • Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry.
  • Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.
  • Add the remaining greens all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the greens wilt evenly. When wilted, season with salt and pepper. Continue cooking over high heat, tossing often, until the excess liquid evaporates.
  • Turn greens out into a bowl and let it cool to room temperature, then season with vinegar. Serve at room temperature, or refrigerate for up to 2 days and eat cold.
  • Michael's Notes: The wine vinegar will cause the greens to lose their beautiful green color. You can omit it, but I think it improves their taste.

SAUTEED DANDELION GREENS



Sauteed Dandelion Greens image

Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America, but dandelion greens make a nice substitute.

Provided by Gina Marie Miraglia Eriquez

Categories     Side     Sauté     Quick & Easy     High Fiber     Spring     Healthy     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

3 pound dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces
1/2 cup extra-virgin olive oil
5 large garlic cloves, smashed
1/4 to 1/2 teaspoon dried hot red-pepper flakes
1/2 teaspoon fine sea salt

Steps:

  • Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.
  • Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.

SAUTEED COLLARD GREENS



Sauteed Collard Greens image

This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.

Provided by Del Zimmerman

Categories     Garlic     Leafy Green     Side     Sauté     Vegetarian     Quick & Easy     Kwanzaa     Lemon     Healthy     Collard Greens     Gourmet     Texas     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

2 1/2 pounds collard greens
2 garlic cloves
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste

Steps:

  • Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
  • Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
  • Drizzle collards with lemon juice and toss well.

SAUTEED BEET GREENS



Sauteed Beet Greens image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Olive oil, to coat pan
2 bunches beet greens, washed and cut into 2-inch pieces
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
Zest and juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

  • Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

SAUTEED DANDELION GREENS



Sauteed Dandelion Greens image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

Kosher salt
2 bunches dandelion greens, chopped
2 tablespoons olive oil
3 cloves garlic, chopped
Freshly ground black pepper

Steps:

  • To a large pot of boiling water, add some salt and the dandelion greens. Cook until bright green, 2 to 3 minutes. Remove the greens with a spider and drop them in a bowl full of ice water to stop the cooking.
  • Add the olive oil to a large saute pan over medium-high heat. Once hot, add the garlic and saute until fragrant, about 1 minute. Add the greens and toss until warmed through. Season with salt and pepper.

SAUTEED GREENS WITH GARLIC



Sauteed Greens With Garlic image

Knowing how to quickly prepare nutrient-dense greens in a way that most people will enjoy is a valuable skill. Being from the South where we eat a lot of greens, they are many times over-cooked and flavored with unwanted fat. This recipe adds another dimension to a Southern favorite that's healthy and flavorful.

Provided by kitty.rock

Categories     Collard Greens

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

2 bunches fresh greens (Chard, collards, kale or mustard)
1 tablespoon extra virgin olive oil
4 garlic cloves, thinly sliced
1 jalapeno pepper, seeded and finely minced (optional)
1 -3 pinch red pepper flakes, to taste
1 tablespoon sherry wine vinegar or 1 tablespoon cider vinegar
1/2 teaspoon kosher sea salt, plus more to taste

Steps:

  • Rinse greens well, transferring from one sink of cold water to another, until water is clear and all sediment is removed from leaves.
  • Tear or cut leaves away from tough stems and discard. Discard old or yellowed leaf sections. The stems and old leaves can cause the greens to be bitter. Coarsely chop leaves.
  • Heat a large skillet over high heat. Cook garlic, jalapeno, and pepper flakes in oil briefly, then add greens, a few handfuls at a time. Cook down each batch until leaves are just beginning to wilt (soften) before adding another handful. Add all greens to skillet in this manner.
  • Stir in vinegar and salt. Cover and cook until just tender, 2 to 10 minutes, depending on the type of greens and your preference.
  • Serve as a side dish (or a meal) with cornbread.

SAUTEED POWER GREENS AND MUSHROOMS



Sauteed Power Greens and Mushrooms image

Provided by Erica Julson

Time 35m

Number Of Ingredients 9

1/4 cup extra virgin olive oil
1 lb white button mushrooms, sliced
6 large cloves garlic, thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 lb Earthbound Farms "Power Greens" or other blend of greens (spinach, chard, kale, etc.)
Juice of 1/2 lemon
Extra virgin olive oil, for drizzling
Maldon sea salt, for sprinkling

Steps:

  • Add the olive oil to a large enameled dutch oven and warm over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes or until the mushrooms are very well browned. (Don't skimp on this step!)
  • Add the garlic, kosher salt, and ground black pepper to the dutch oven, reduce the heat to medium, and let cook for about 1 minute, stirring constantly, until fragrant.
  • Next, add several large handfuls of power greens to the dutch oven. Stir with a spatula and let wilt slightly, then keep adding more greens until they all fit in the dutch oven.
  • Continue cooking and stirring until the greens are wilted but still bright green.
  • Turn off the heat, squeeze the fresh lemon juice over the top, drizzle with a little extra olive oil, and a sprinkle of Maldon sea salt. Serve right away!

SAUTEED BEETS & GREENS



Sauteed Beets & Greens image

This is a lovely, simple way to prepare fresh beets and greens. The beetroot is cubed and cooked until tender and sauteed with the greens in butter, olive oil and garlic. My husband and I love beets, especially when cooked this way. The last time we prepared this dish, we used golden beets and enjoyed the contrast of the golden-yellow chopped beetroot against the lush greens. What we love most about beets is that it is one of the very few vegetables, which the entire plant can be utilized. Plus the health benefits are plentiful!

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb beet, greens attached
1 garlic clove, minced
1 tablespoon butter, salted
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper, ground

Steps:

  • Cut beets from greens, peel and chop into 1/2 inch cubes. In a small saucepan, boil beets for 10 minutes or until tender. Drain and set aside.
  • While beets are boiling, remove stems from greens and rinse. Chiffonade greens and set aside (to chiffonade, gather greens into a bunch and chop at 1/2-inch increments).
  • In a large skillet over medium heat, melt butter and olive oil together. Saute garlic until softened and fragrant but do not brown.
  • Add greens and cooked beets to skillet and toss until coated with butter and oil. Season with salt and pepper.
  • Cover skillet and cook for 5 to 7 minutes or until greens are tender.
  • Serve immediately and enjoy!

Nutrition Facts : Calories 213.6, Fat 12.9, SaturatedFat 4.7, Cholesterol 15.3, Sodium 516.9, Carbohydrate 23.3, Fiber 4.7, Sugar 18.1, Protein 4

SAUTEED COLLARD GREENS



Sauteed Collard Greens image

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 6

2 bunches collard or kale greens, about 2 pounds
3 tablespoons olive oil
4 garlic cloves, whole
2 quarts chicken broth
1 tablespoon vinegar
Kosher salt and freshly ground black pepper

Steps:

  • To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
  • Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve.

SAUTéED BEET GREENS



Sautéed Beet Greens image

Sautéed beet greens is a quick recipe to make for a weeknight dinner so you can enjoy the nutritious benefits of adding more dark leafy greens to your diet. We will show you how to cook, use, store, prepare and freeze beet greens. Join the root to leaf movement and never throw out this healthy food again!

Provided by Brooke

Categories     Dinner

Time 23m

Number Of Ingredients 9

5 cups fresh beet greens (from approximately 2 bundles of beets)
1 cup beet stalks (from approximately 2 bundles of beets)
1 tablespoon olive oil
1 tablespoon garlic (minced)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
2 tablespoons salted butter
1 1/2 teaspoons freshly squeezed lemon juice (from 1/4 lemon)

Steps:

  • Rinse the stalks and leaves two or three times in cold water to remove all the dirt.
  • Separate stalks from the leaves; don't worry about drying them. Coarsely chop the leaves and cut the stalks into 1 1/2 to 2-inch lengths.
  • Heat the olive oil in a large skillet set over medium high heat. Sauté the beet stalks and spices for 3 minutes, stirring occasionally. Add the garlic and sauté another minute, stirring constantly, then dump the stalks into a bowl.
  • Melt the butter in the same skillet or a large pot and sauté the leaves until wilted, roughly 2 to 3 minutes. Sprinkle on salt to taste. Mix with the sauteed stalks and squeeze the fresh lemon juice on top. Serve immediately.

Nutrition Facts : Calories 198 kcal, Sugar 1 g, Sodium 657 mg, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 7 g, Fiber 4 g, Protein 3 g, Cholesterol 31 mg, UnsaturatedFat 9 g, ServingSize 1 serving

SAUTEED GREENS



Sauteed Greens image

Beet greens, bok choy, spinach, kale, Swiss chard or any combination of greens can be used in this recipe. The greens can be served as a side dish, or under grilled fish or chicken

Provided by Abby Girl

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

2 teaspoons olive oil
2 garlic, finely chopped
2 shallots, finely chopped
2 lbs leafy greens
1/2 cup white wine (chicken stock or water)
salt and pepper

Steps:

  • Heat oil in large skillet. Add garlic and shallots and cook on low heat until soft and frangrant. (Add a bit of water if vegetables start to stick).
  • Add greens and toss with garlic mixture.
  • Add wine and bring to boil. When greens start to wilt, turn them. Cover and cook for a few minutes longer. Season with salt and pepper.

Nutrition Facts : Calories 64.1, Fat 1.6, SaturatedFat 0.2, Sodium 5.2, Carbohydrate 8.2, Fiber 0.4, Sugar 0.4, Protein 1.4

SAUTéED RADISH GREENS



Sautéed Radish Greens image

It seems like such a waste to throw away or compost beautiful greens. Radish greens have a slightly peppery taste similar to arugula. They are best fresh from the farmers' market.

Provided by Vanessa C

Categories     Radish Recipes

Time 20m

Yield 2

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 ½ teaspoons butter
1 clove garlic, minced
4 medium purple radishes, sliced
1 bunch radish greens, washed and chopped
¼ cup crumbled feta cheese

Steps:

  • Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
  • Remove from the heat and stir in feta cheese.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 7.7 g, Cholesterol 24.3 mg, Fat 13.9 g, Fiber 4.3 g, Protein 6.2 g, SaturatedFat 5.6 g, Sodium 264.7 mg

PERFECTLY SAUTEED COLLARD GREENS



Perfectly Sauteed Collard Greens image

Found this collard greens recipe by Emeril on Food Network, posting for ZWT. To be served with Recipe #481914.

Provided by AZPARZYCH

Categories     Collard Greens

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 5

2 tablespoons canola oil
3 garlic cloves, crushed
2 bunches collard greens, washed well and shredded
1 (12 ounce) beer
1 teaspoon salt

Steps:

  • Collard greens: In a large deep skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 2 minutes. Add the collard greens, beer, and salt and cook, stirring constantly, until wilted and tender, and the beer is slightly reduced, about 15 to 20 minutes. Remove from the heat and serve.

SAUTéED GREENS WITH TOASTED WALNUTS



Sautéed Greens with Toasted Walnuts image

Provided by The Epicurious Test Kitchen

Categories     Side     Low Fat     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Walnut     Beet     Healthy     Low Cholesterol     Vegan     Chard     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 11

1/2 cup coarsely chopped walnuts
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 medium onion, thinly sliced
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 bunch Swiss chard (about 12 ounces), stems and greens separated, stems sliced crosswise into 1/2-inch pieces, greens coarsely chopped
4 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
Greens from 1 bunch beets, coarsely chopped (about 1 1/2 cups greens)
3 teaspoons white wine or Champagne vinegar

Steps:

  • Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer nuts to a plate.
  • Heat same skillet over medium and add oil and butter, stirring to combine. Once butter melts, add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add Swiss chard stems and cook, stirring occasionally, until softened, about 2 minutes more. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, 1 minute. Add Swiss chard greens, beet greens, vinegar, remaining 1 tsp. salt, and remaining 1/4 tsp. pepper. Cover and cook, stirring occasionally with tongs, until tender, about 3-4 minutes. Uncover and cook 1 minute more. Serve topped with toasted walnuts.

CONGEE WITH CHINESE CRULLERS & SAUTEED GREENS



Congee with Chinese Crullers & Sauteed Greens image

Congee is a porridge that's essentially just made of extremely saturated rice-it's the ultimate form of comfort. It's often served with Chinese crullers, which aren't too sweet, and I love the texture that they add.

Provided by Molly Yeh

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 29

Neutral oil, such vegetable
1 medium shallot, finely chopped
2-inch piece of fresh ginger, sliced in half lengthwise
1 cup (230g) jasmine rice
7 cups (1680g) chicken broth or vegetable broth
Kosher salt
Sauteed Greens, recipe follows
Toasted sesame seed oil
Sriracha
Freshly ground black pepper
Crullers, recipe follows
2 1/4 cups (300g) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (120g) buttermilk, at room temperature
1 tablespoon coconut oil, softened but not melted
1 large egg, at room temperature
3 quarts neutral oil for frying, such as vegetable
1 tablespoon neutral oil, such as vegetable
3 dried red chili peppers (such as chili d'arbol), stemmed
4 cloves garlic, thinly sliced
2 bunches (1 1/2 to 2 pounds) mustard greens, rinsed and stems removed, roughly chopped
Salt
Freshly ground black pepper
1 teaspoon toasted sesame oil
1 teaspoon unseasoned rice vinegar
Toasted white sesame seeds

Steps:

  • Heat a drizzle of oil in a large pot over medium heat. Sweat the shallot and ginger, stirring, until fragrant, 1 to 2 minutes. Add the rice and broth. Bring to a boil, then turn down to a simmer and cover. Cook until the rice has broken down and the mixture is thick and porridge-like, about 1 hour. Stir with a rubber spatula occasionally so the bottom doesn't stick. Remove the ginger and season to taste.
  • Divide the congee into bowls. Top with a pile of Sauteed Greens (recipe follows), a drizzle of toasted sesame oil, a drizzle of sriracha and a couple turns of black pepper. Serve with Crullers (recipe follows) on the side.
  • Whisk together the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer or a large mixing bowl. Add the buttermilk, coconut oil and egg and knead with the dough hook for 7 to 10 minutes until the dough is smooth and elastic. Wrap with plastic and allow to rest in the refrigerator for 3 hours.
  • Remove the dough from the refrigerator 1 hour before ready to use and allow to come to room temperature.
  • Heat the neutral oil in a heavy bottomed pot to 375 degrees F.
  • Roll out the dough on a lightly floured surface into a 20-by-6-inch rectangle that is about 1/4-inch thick. Cut into 12 vertical strips just over an inch wide, then cut each strip in half horizontally. Layer one half on top of the other and using a chopstick, press down in the center to adhere. Cover with plastic while you shape the others.
  • When the oil is up to temperature, take one piece of dough and, holding both ends, stretch gently to triple the length (it should stretch very easily). Drop in the oil and fry for 30 seconds to 1 minute per side, or until lightly golden and puffy, gently turning with a spider. Remove to a rack and repeat in batches of 2 or 3, allowing oil to come back to temperature between each batch.
  • Heat the oil in a large skillet or wok over medium heat. Add the dried chili peppers and garlic and toss around, cooking until fragrant and lightly toasty, 1 to 2 minutes. Add the mustard greens, a big pinch of salt and a couple turns of black pepper and cook for 4 to 5 minutes or until wilted, tender, and bright green. Add the sesame oil, rice vinegar and sesame seeds. Toss to combine.

EASY SAUTéED MIXED GREENS RECIPE



Easy Sautéed Mixed Greens Recipe image

New to cooking with greens and just looking for a simple way to prepare them? Here are a few tips to figure out how to better cook your veggies.

Provided by Jolinda Hackett

Categories     Side Dish     Dinner

Time 25m

Yield 4

Number Of Ingredients 7

1 large bunch kale, or Swiss chard
1 large bunch spinach
2 to 3 cloves garlic, minced
1 tablespoon olive oil
3 green onions, chopped (or 1 large shallot, minced)
Sea or kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Serve immediately.

Nutrition Facts : Calories 52 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 98 mg, Sugar 1 g, Fat 4 g, ServingSize Serves four as a side dish, UnsaturatedFat 0 g

SAUTEED BEET GREENS



Sauteed Beet Greens image

My grandmother would pan-fry beet greens with garlic and olive oil. Following her example, I added sun-dried tomatoes and capers for a little more pop! The kids love it and it's quick and easy. Please note, although I have measurements listed, I am a 'pinch here and pinch there' type of cook. You may need to adjust for your personal taste.

Provided by Selayma

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
½ onion, chopped
2 tablespoons minced garlic
1 pound beet greens - stems discarded and leaves shredded
1 ¼ teaspoons capers
1 tablespoon chopped oil-packed sun-dried tomatoes
sea salt to taste
cracked black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until it begins to turn translucent, 3 to 5 minutes. Stir garlic into the onion; cook together about 1 minute. Fold the beet greens into the onion mixture, stirring to coat; cook until the greens wilt, 3 to 5 minutes. Add capers and sun-dried tomatoes; cook and stir until hot, about 1 minute. Remove skillet from heat; season dish with sea salt and black pepper.

Nutrition Facts : Calories 106.7 calories, Carbohydrate 9.6 g, Fat 7.2 g, Fiber 5 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 369.5 mg, Sugar 1.8 g

SOUTHERN-STYLE COLLARD GREENS



Southern-Style Collard Greens image

There are many delicious ways to cook collard greens, but this is the way we do it in the South.

Provided by Southern Living Test Kitchen

Time 2h20m

Yield Serves 10 to 12

Number Of Ingredients 10

12 hickory-smoked bacon slices, finely chopped
2 medium-size sweet onions, finely chopped
¾ pound smoked ham, chopped
6 garlic cloves, finely chopped
3 (32-oz.) containers chicken broth
3 (1-lb.) packages fresh collard greens, washed and trimmed
⅓ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon table salt
¾ teaspoon pepper

Steps:

  • Cook bacon over medium heat in a 10-qt. stockpot for 10 to 12 minutes or until almost crisp.
  • Add onion to stockpot, and sauté 8 minutes. Add garlic and ham, and sauté 1 minute. Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Reduce heat to medium-low, and cook 2 hours or until desired degree of tenderness.

More about "sauteed greens food"

SIMPLE SAUTéED GREENS - WHAT'S GABY COOKING
simple-sauted-greens-whats-gaby-cooking image
In a large skillet, heat 3 tablespoons of the oil over medium high heat. Add the greens in batches, letting it wilt down before adding the next batch and …
From whatsgabycooking.com
4.8/5 (8)
Category Side Dish
Cuisine Mediterranean
Total Time 20 mins
  • Once wilted, make a hole in the middle of the pan and add the remaining 1 tablespoon of olive oil and garlic. Sauté for 30 seconds until fragrant and then stir into the greens.
  • With the heat still at medium high, add the white wine and let the alcohol cook out. Add the lemon juice, red pepper flakes and season with salt and pepper. Let any excess moisture drain off and serve


SAUTEED GREENS - PLANT-BASED COOKING
sauteed-greens-plant-based-cooking image
Sauteed Greens have powerhouse nutrition and here’s what Dr. Fuhrman has to say… “Raw leafy greens contain only about 100 calories per …
From plantbasedcooking.com
4.2/5 (10)
Total Time 20 mins
Category Side Dishes
Calories 32 per serving
  • Water sauté the chopped garlic for a few minutes. Then add the chopped stems and a little water and sautee a few minutes. Then add the rest of the greens.
  • Add the Tamari or soy sauce to your taste and continue to saute until softened, about 10 minutes.


SAUTéED GREENS RECIPE - BON APPéTIT
sauted-greens-recipe-bon-apptit image
Step 2. In a large skillet, heat extra-virgin olive oil over medium heat. Add stems, garlic cloves, and onion and sauté until onion softens. Add the …
From bonappetit.com
3.5/5 (8)
  • In a large skillet, heat extra-virgin olive oil over medium heat. Add stems, garlic cloves, and onion and sauté until onion softens. Add the leaves and cook, stirring occasionally, until tender, about 5 minutes. Finish with a squeeze of fresh lemon juice.


WARM FETA WITH SAUTéED GREENS RECIPE - FOOD & WINE
warm-feta-with-sauted-greens-recipe-food-wine image
2 pounds cooking greens, such as kale, Swiss chard or beet greens, stemmed and coarsely chopped Salt and freshly ground pepper Assorted olives …
From foodandwine.com
Servings 4
  • Preheat the oven to 375°. Cut the feta into large triangles and arrange them in a single layer in a baking dish. In a small bowl, combine 2 tablespoons of the olive oil with the oregano, crushed red pepper, lemon zest and half of the garlic slices. Spread the marinade all over the feta cheese and let stand for at least 5 minutes or up to an hour.
  • In a large, deep skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the remaining garlic and cook over moderate heat, stirring, until pale golden, 1 to 2 minutes. Add the greens, a handful at a time, and cook, stirring, until tender, about 4 minutes. Pour off any liquid, season with salt and pepper and keep warm.
  • Bake the feta for about 5 minutes, or until heated through. Spoon the greens onto 4 plates and add the feta, olives and bread. Drizzle any feta juices over the bread and serve immediately.


MIXED SAUTEED GREENS WITH GARLIC AND OLIVE OIL - ANDREA BEAMAN
mixed-sauteed-greens-with-garlic-and-olive-oil-andrea-beaman image
Drop your greens into the bubbling water and sauté, covered, 2-3 minutes. If using spinach or bok choy use less water (2 tablespoons). Remove …
From andreabeaman.com
Cuisine Healthful Cooking
Category Vegetables
Servings 4
Total Time 17 mins


BASIC SAUTéED GREENS RECIPE - HUGH ACHESON | FOOD & …
basic-sauted-greens-recipe-hugh-acheson-food image
In a large pot, over moderately high heat, heat the oil until shimmering. Add the chard and 1/2 teaspoon of salt and cook undisturbed for …
From foodandwine.com
Servings 4
Total Time 15 mins
Category Greens


RECIPE: SAUTéED GREENS WITH GARLIC | WHOLE FOODS MARKET
recipe-sauted-greens-with-garlic-whole-foods-market image
Rinse greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop. Heat oil in a large skillet over high heat. Cook garlic and …
From wholefoodsmarket.com
Servings 4
Calories 80 per serving
Total Time 15 mins


SAUTéED CARROT GREENS ⋆ YES, CARROT TOPS ARE EDIBLE...AND ...
Reduce food waste by using carrot greens in place of other leafy greens in sauces, soups, and even as a side dish. Carrot leaves are a perfectly edible leafy green that is a great …
From forkintheroad.co
Reviews 59
Calories 165 per serving
Category Salads + Side Dishes
  • Prepare carrot greens: First cut carrot greens from the carrot root, then cut the stiff stems right under where the greens start to grow. Fill a large mixing bowl with cold water and submerge carrot stems for a few minutes, stirring or moving the leaves around with your hands to make sure as much dirt is removed as possible. Next, remove the leaves from the water and use a salad spinner to remove water and put into a bowl or lay flat to dry (about 15 minutes).
  • Remove carrot green stems and chop garlic: When greens are dry, remove stiff stems and finely chop the garlic cloves.
  • Sautee the greens: To a medium pan heat olive oil over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (do not overcook or the pepper will burn). Then add the carrot greens and stir constantly until they are covered in oil and completely wilted and cooked down, about 2-3 minutes. Remove to a plate and serve immediately.


SIMPLE VEGAN SAUTEED GREENS | FEASTING AT HOME
Sauteed Greens -a quick simple side dish using your favorite greens (kale, chard, collard greens) and full of nutrients and flavor! A healthy, low carb, vegan side dish that can …
From feastingathome.com
5/5 (12)
Total Time 25 mins
Category Side
Calories 265 per serving
  • Trim the stalks and ribs from the greens, if they are more then ¼ inch thick. Chop the stalks and ribs into ¼ inch slices.
  • Put the chopped stalks in a large sauté pan with 1 tablespoon of olive oil and sauté about 5 minutes on medium heat stirring every now and then while you prep the remaining ingredients. When tender remove from pan and set aside.
  • Add remaining olive oil to the pan over medium high, add chopped shallots. Sauté 3 minutes, add garlic and red pepper flakes stirring for a minute or so. Then add the greens and turn the heat to medium low. Give it a stir every few minutes for about 8-10 minutes.


SAUTéED GREENS RECIPE | MYRECIPES
Recipes; Sautéed Greens; Sautéed Greens. Rating: 5 stars. 1 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add …
From myrecipes.com
5/5 (1)
Total Time 26 mins
Servings 4-6
  • Sauté onion and next 3 ingredients in hot oil in a large skillet or wok 1 minute. Stir in salt and pepper. Add greens; sauté 2 minutes. Add sugar and vinegar; cover and cook 3 minutes or until wilted. Remove and discard serrano pepper before serving.


HOW TO SAUTé RADISH GREENS ⋆ YES, RADISH GREENS ARE EDIBLE ...
Reduce food waste by using radish greens in place of other leafy greens in sauces, soups, salads, and even as a side dish. Radish leaves are an edible leafy green that …
From forkintheroad.co
4.5/5 (16)
Total Time 20 mins
Category Salads + Side Dishes
Calories 206 per serving
  • Prepare radish greens: First cut greens from the radish root, then cut the stiff stems right under where the greens start to grow. Fill a large mixing bowl with cold water and submerge radish stems for a few minutes, stirring or moving the leaves around with your hands to make sure as much dirt is removed as possible. Next, remove the leaves from the water and use a salad spinner to remove water and put into a bowl or lay flat to dry (about 15 minutes).
  • Sauté the greens: To a medium pan heat olive oil over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (do not overcook or the pepper will burn). Then add the radish greens and stir constantly until they are covered in oil and completely wilted and cooked down, about 2-3 minutes.


WILD SAUTEED GREENS - ITALIAN FOOD FOREVER
Cut the greens into 4 inch lengths. Bring a large pot of salted boiling water to a boil and then blanch the greens for a few minutes until tender. Drain in a colander and press down …
From italianfoodforever.com
Servings 4
Total Time 25 mins
Category Vegetables-Greens
Calories 192 per serving
  • Bring a large pot of salted boiling water to a boil and then blanch the greens for a few minutes until tender.


SAUTéED BEET GREENS RECIPE - LOVE AND LEMONS
Separate the stems from the beet greens. Finely chop the stems and coarsely chop the leaves. Heat the oil in a large skillet over medium heat. Add the garlic and the beet stems …
From loveandlemons.com
5/5 (5)
Category Appetizer
Cuisine American
Total Time 5 mins
  • Heat the oil in a large skillet over medium heat. Add the garlic and the beet stems and cook, stirring, for 1 minute. Add the beet greens, a few pinches of salt and freshly ground black pepper, and sauté, tossing, until just wilted.
  • Turn off the heat, add the raisins, a big squeeze of lemon, and toss. Transfer to a platter, top with the walnuts and season to taste with more salt and pepper.


CHARGRILLED SALMON WITH SAUTéED GREENS - READER'S DIGEST ...
Preheat a chargrill pan over medium-high heat. Brush the salmon fillets with 2 teaspoons of the olive oil and cook for 3 minutes. Turn and cook for a further 2 minutes, until just cooked through. Transfer to a plate to rest. Heat the remaining olive oil in a large saucepan, add the garlic and cook over medium heat for 30 seconds, until fragrant ...
From readersdigest.ca
Servings 4
Estimated Reading Time 1 min
Category Main Courses


SIMPLE SAUTéED GREENS | ALEXANDRA'S KITCHEN
Simple Sautéed Greens, Step by Step. Gather your ingredients: about 1.5 lbs greens, a couple of cloves of garlic, and a pinch of crushed red pepper flakes. Thinly slice the garlic. Place the garlic, crushed red pepper flakes, and olive oil in a large skillet over medium heat. At the first sign of the garlic beginning to color….
From alexandracooks.com
Reviews 7
Servings 2
Cuisine American
Category Side Dish


BEST SAUTéED MUSTARD GREENS RECIPE - HOW TO COOK MUSTARD ...
Their greens—whether collards, mustard, or even squash leaves—were sautéed in very hot oil or shortening, seasoned only with salt and pepper, and enlivened by scallions. Akin to a …
From delish.com
Cuisine American, Southern
Servings 4-6
Occupation Contributor
Total Time 15 mins


COOK THIS: PTARMIGAN WITH WILD GREENS AND SAUTéED ...
In Food, Culture, Place, Lori McCarthy and Marsha Tulk take readers on a year-long journey collecting, cooking and eating in Newfoundland. Photo by Boulder Books PTARMIGAN WITH WILD GREENS AND ...
From calgaryherald.com
Author Laura Brehaut


SAUTéED SPRING GREENS WITH BACON AND ... - FOOD & WINE
In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 …
From foodandwine.com
5/5
Category Greens
Servings 4
Total Time 20 mins


SAUTéED GREENS WITH PANCETTA RECIPE - GRACE PARISI | FOOD ...
Add the greens and cook over high heat, tossing just until wilted. Transfer the greens to a colander and press out the excess liquid. Wipe out the pot. Add the olive oil and heat until shimmering ...
From foodandwine.com
Servings 6
Total Time 30 mins


SAUTéED GREENS - TRIBAL FOODS
Dark leafy greens are one of the healthiest things to eat. They are considered a super food as they extend excellent health benefits including lowering cholesterol, fighting cancer, and decreasing inflammation. According to nutritionists Collard Greens, Chard, and Lacinato Kale are all extremely nutrient-rich, providing ample amounts of vitamins including Vitamin K, …
From food.ebci-nsn.gov
Cuisine American
Total Time 15 mins
Servings 4
Calories 78 per serving


SAUTEED GREENS - PREVENTION
Sauteed greens are a great way to add vitamins A and C, iron, folate, and magnesium to your diet. This quick-to-prepare dish leaves you time to enjoy the holiday. Choose greens like escarole ...
From prevention.com
Cuisine American
Estimated Reading Time 2 mins
Servings 4
Total Time 46 mins


SAUTéED GREENS RECIPE | MYRECIPES
Recipes; Sautéed Greens; Sautéed Greens. Rating: Unrated. Be the first to rate & review! By Rori Spinelli-Trovato. Recipe by Real Simple March 2001 Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Sautéed Greens . Credit: Susie Cushner Recipe Summary test. Yield: Serves 4 Nutrition Info. Advertisement. Ingredients. Ingredient …
From myrecipes.com
Servings 4
Calories 77 per serving


SAUTEED GREENS RECIPES | SPARKRECIPES
Top sauteed greens recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


SAUTéED GREENS | GREATER CLEVELAND FOOD BANK
Sautéed Greens. Serves: 4 Prep Time: 2 hours Active Time: 15 min. Source: The Cooking Gene by Michael W. Twitty Collard greens – Arguably a superfood, these dark leafy greens provide many health-boosting nutrients like vitamin A, C and K, calcium, iron and magnesium.. Make it a meal – Twitty recommends serving over rice, which provides complex carbohydrates for energy.
From greaterclevelandfoodbank.org


44 BEST SAUTEED GREENS IDEAS | VEGETABLE RECIPES, COOKING ...
Aug 25, 2017 - Explore Kathy Miller's board "sauteed greens" on Pinterest. See more ideas about vegetable recipes, cooking recipes, healthy recipes.
From pinterest.com


13 SAUTEED GREENS IDEAS | SAUTEED GREENS, FOOD, GREENS
May 22, 2019 - Explore Annaeats' World's board "Sauteed Greens" on Pinterest. See more ideas about sauteed greens, food, greens.
From pinterest.com


SAUTéED GREENS WITH APPLEWOOD-SMOKED BACON | OUR STATE
Simmer until greens are tender, 15 to 20 minutes. Drain greens in a colander, squeezing out any excess moisture, and set aside. Wipe out the pot and place on stove over medium heat. Add bacon. Fry until bacon is crispy and fat is rendered. Transfer bacon to a plate lined with paper towels to drain.
From ourstate.com


GREENS | FOOD & WINE
Greens. Greens are a great way to add a nutritional boost and a pop of color to any meal, whether it's a raw salad or a warm, savory side …
From foodandwine.com


SAUTEED GREENS RECIPES
Sauteed Greens Recipes SAUTEED GREENS WITH VINEGAR. Provided by Michael Chiarello : Food Network. Categories side-dish. Time 1h25m. Yield 4 servings. Number Of Ingredients 5. Ingredients; 4 quarts mixed greens, thick stems removed (such as broccoli rabe, mustard greens, and spinach) 1/4 cup extra-virgin olive oil : 1 1/2 tablespoons minced garlic: Sea salt, …
From tfrecipes.com


Related Search