WILTED MIXED GREENS
Categories Leafy Green Side Vegetarian Quick & Easy Low/No Sugar Vinegar Healthy Vegan Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 (as part of mezedes)
Number Of Ingredients 4
Steps:
- Cook greens in a 6- to 8-quart pot of , uncovered, until wilted and tender, about 3 minutes. Drain greens in a colander, then immediately plunge into a large bowl of very cold water to stop cooking. Once cooled, drain in colander, tossing occasionally, 1 hour.
- Just before serving, whisk together vinegar, salt, and oil in a bowl until combined well. Add greens and toss to coat.
WILTED GREENS
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
- In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.
WARM WILTED WINTER GREENS
Steps:
- Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
- Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
WILTED MUSTARD GREENS
From Best of Gourmet. These greens can be made ahead and then cooked in the garlic butter for final presentation.
Provided by mary winecoff
Categories Greens
Time 45m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
- Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.
WILTED GREEN SALAD
"My husband refused to eat wilted lettuce until I read this recipe suggested by a friend," says field editor La Vonne Hegland of St. Michael, Minnesota. "He likes this milder dressing with just a subtle hint of vinegar. Turkey bacon adds a satisfying crunch."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar substitute to a boil. Pour over lettuce and toss; sprinkle with bacon.
Nutrition Facts : Calories 71 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PASTA WITH WILTED GREENS AND CRUMBLES
This Pasta with Wilted Greens and Crumbles will make you wonder why you don't wilt more greens in your cooking. It looks great, and it's easy to do.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Heat crumbles as directed on package.
- Meanwhile, cook pasta in large saucepan as directed on package; drain. Return pasta to pan. Add greens, oil, tamari and garlic powder; stir just until greens start to wilt.
- Stir in crumbles and tomatoes; sprinkle with pepper.
Nutrition Facts : Calories 310, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 18 g
SAUTEED MIXED GREENS WITH WHITE BEANS AND GARLIC
Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple and nutritious side dish that pairs well with hearty entrees, or serve with a side of hot cornbread for a southern meal. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe. NOTE: Make sure fresh greens are rinsed several times in sinkful of water to free dirt and debris; rinse greens until water is clear. Remove any tough stems. From Whole Foods Market recipes.
Provided by kitty.rock
Categories < 30 Mins
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
- Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
- Transfer greens to colander as done and drain.
- Return skillet to heat.
- Add broth to skillet and deglaze, scraping up any browned bits.
- Add beans and simmer until heated through, 2 to 3 minutes.
- Return greens to skillet, toss gently and season with salt and pepper to taste.
WILTED ASIAN GREENS
Categories Ginger Leafy Green Side No-Cook Quick & Easy Vinegar Spring Summer Soy Sauce Gourmet
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.
WILTED SPRING GREENS IN NUT OIL
Try this chef's trick to beautifully buttery wilted greens by creating an emulsion of oil, water and butter for a simple yet sophisticated side
Provided by Tom Kerridge
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- Pour 2 tbsp water into a sauté pan on a medium heat and stir in the butter and walnut oil. Bring the mixture to the boil, add the spring greens, stir gently, then turn the heat off and put a lid on the pan.
- Just before the fish comes out of the oven, turn the greens back on to finish wilting them, then scoop into a serving dish and scatter with the chopped walnuts.
Nutrition Facts : Calories 249 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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- In a pot, over medium heat, heat the oil. Add the onion and cook for 7 minutes. Add the greens and toss to coat. Cover and cook, stirring once, until wilted, about 2 minutes. Add the salt and serve.
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