Sautéed Greens With Smoked Paprika For Two Food

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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

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.

SAUTEED KALE WITH SMOKED PAPRIKA



Sauteed Kale With Smoked Paprika image

Make and share this Sauteed Kale With Smoked Paprika recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

8 cups packed kale, center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 pounds)
2 tablespoons olive oil, divided
3/4 cup chopped onion
1/4-1/2 teaspoon sweet smoked paprika (or hot)
1 pinch dry crushed red pepper

Steps:

  • Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.
  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes.
  • Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt.
  • Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired.
  • Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.

LEMONY SAUTEED COLLARD GREENS WITH SMOKED PAPRIKA



Lemony Sauteed Collard Greens with Smoked Paprika image

This is a tasty way to use collard greens. The smoked paprika really lends a lot of flavor to this yummy side dish, so it's best not to substitute regular paprika. Makes a great side for any Southern-themed meal, especially for vegetarians!

Provided by birdmadgirl7

Categories     Side Dish     Vegetables     Greens

Time 35m

Yield 4

Number Of Ingredients 7

1 ½ pounds collard greens
1 tablespoon olive oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon smoked paprika
salt and ground black pepper to taste

Steps:

  • Trim the ends off of the collard greens where the stem is thickest. Stack leaves on top of each other and roll together. Cut greens into 1-inch pieces and rinse.
  • Heat oil in a skillet over medium heat. Add onion and cook until it begins to soften, about 5 minutes. Add garlic and cook for 5 minutes more. Add greens and saute over medium heat, stirring frequently, until tender, about 15 minutes. Stir in lemon juice, paprika, salt, and pepper; cook for 3 minutes more. Serve warm.

Nutrition Facts : Calories 93.7 calories, Carbohydrate 12.8 g, Fat 4.2 g, Fiber 6.7 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 74.1 mg, Sugar 1.8 g

SMOKY VEGETARIAN COLLARD GREENS



Smoky Vegetarian Collard Greens image

Smoky, spicy, and delicious for omnivores and herbivores alike.

Provided by dinocakes

Categories     Side Dish     Vegetables     Greens

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
½ white onion, diced
2 cloves garlic, chopped
1 bunch collard greens, stems removed and leaves torn into bite-size pieces
½ teaspoon red pepper flakes
2 cups vegetable broth
2 tablespoons apple cider vinegar
1 teaspoon brown sugar
¼ teaspoon liquid smoke flavoring
¼ teaspoon smoked paprika

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until browned and fragrant, 3 to 4 minutes. Add collard greens and red pepper flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes.
  • Combine vegetable broth, cider vinegar, brown sugar, liquid smoke flavoring, and paprika in a large pot; add collard greens mixture. Cover pot and simmer until greens are very tender, 40 to 50 minutes. Strain collard greens before serving.

Nutrition Facts : Calories 108 calories, Carbohydrate 8.5 g, Fat 7.7 g, Fiber 3.2 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 245.2 mg, Sugar 3 g

SAUTéED GREENS WITH SMOKED PAPRIKA FOR TWO



Sautéed Greens With Smoked Paprika for Two image

Soft slivers of garlic and shallots and a dash of smoked paprika give this verdant side dish its complexity and charm. You can make it with any greens you have on hand. Softer spinach and chard make for a silkier dish, while sturdy kale and collard greens give it more heft. Just adjust the cooking time as needed to make sure your greens are thoroughly tender.

Provided by Melissa Clark

Categories     vegetables, main course

Time 20m

Yield 2 servings

Number Of Ingredients 8

1 1/2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1 large garlic clove, thinly sliced
Kosher salt and black pepper
1/4 teaspoon smoked paprika
1 small bunch greens, such as kale, chard, spinach or mustard greens, torn into bite-size pieces (about 6 cups)
1/4 cup turkey, chicken or vegetable broth, or use water, plus more as needed
Lemon wedges, for serving (optional)

Steps:

  • Place a large skillet over medium-high heat. Add the oil and let it heat up for about 20 seconds. It will thin out to coat the pan. Stir in shallot slices and garlic, and cook until pale golden at the edges and softened, about 2 minutes. Add a big pinch of salt and the paprika. Give everything a stir.
  • Add the greens to the pan, using tongs to toss everything well. Add broth, and let greens simmer, until very soft, about 3 minutes for tender greens, and up to 15 minutes for tougher, mature greens. If the greens still seem tough but the pan is dry, splash in a little water and let cook for another few minutes.
  • Taste and adjust seasoning, if needed. Squeeze on a little lemon juice, if you like, then serve hot or warm.

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