Warm Greens Saute 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.

LATE-SUMMER-GREENS SAUTé

Late-Summer-Greens Sauté image

Christensen's vinegary, buttery, barely cooked greens stay bright in color and flavor.

Provided by Ashley Christensen

Time 30m

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil
1 cup thinly sliced shallots
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
1 3/4 pounds assorted greens (such as kale and Swiss chard), stems removed and thinly sliced, leaves chopped
1/4 cup apple cider vinegar
3 tablespoons unsalted butter
Kosher salt, freshly ground pepper

Steps:

Heat oil in a large heavy pot over medium heat. Add shallots and garlic. Cook, stirring often, until soft, about 5 minutes. Add red pepper flakes; stir 1 minute. Add kale stems; sauté for 4 minutes. Add leaves and cook, tossing often, until crisp-tender, about 5 minutes. Stir in apple cider vinegar. Add butter; toss until melted. Season to taste with salt and pepper.

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.

WARM GREENS SAUTE

Warm Greens Saute image

Make and share this Warm Greens Saute recipe from Food.com.

Provided by MizzNezz

Categories Vegetable

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
4 cups mixed greens, i like swiss chard,spinach and kale
1 teaspoon honey
2 tablespoons balsamic vinegar
1/4 teaspoon salt

Steps:

Heat oil in 10 inch skillet.
Add greens.
Cover and cook, stirring occasionally for 4 minutes.
Remove from heat; stir in honey, vinegar, and salt.

Nutrition Facts : Calories 42.1, Fat 3.4, SaturatedFat 0.5, Sodium 147.3, Carbohydrate 2.8, Sugar 2.6

LEMON-GARLIC GREENS SAUTE

Lemon-Garlic Greens Saute image

This recipe is so simple I almost decided not to post it, but it's definitely my go-to side dish when I want fast, delicious greens. I like to use collard greens and kale in this, but you could also use just one or the other or mustard greens & chard as well (I wouldn't recommend spinach for this because it will cook down too much). I also like this with red wine vinegar and liquid smoke in place of the lemon juice. Be careful not to add freshly washed (still wet) greens to hot oil -- you'll get fireworks.

Provided by Eat Your Vegetables

Categories Collard Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 bunch collard greens (about 5 c chopped)
1 bunch kale (about 5 c chopped)
1/3 cup lemon juice
1 tablespoon garlic, minced
3 tablespoons olive oil

Steps:

Roughly chop the greens and wash them thoroughly.
To a large saucepan or Dutch oven add the olive oil, garlic and as much of the greens as will fit (you may need to let the first batch cook down a little to fit the rest of the greens in the pan).
Once all of the greens are in the pan, cook uncovered for 15 minutes or until greens are tender, tossing frequently.
Once the greens are softened and slightly browned, add the lemon juice and saute an additional 2 minutes.
Serve warm.

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