WINTER GREENS WITH CRISPY BACON
Christmas lunch would not be complete without a side recipe of winter greens and crispy bacon.
Provided by delicious. magazine
Yield Serves 6-8 people
Number Of Ingredients 7
Steps:
- Heat a pan of lightly salted water until boiling, then add the sprouts and cook for 4 minutes or until almost tender. Remove with a slotted spoon and cool under cold water. Halve any that are large. Add the sprout tops and kale to the pan and blanch for 1-2 minutes, then drain and refresh with cold water. Set the veg aside.
- In a large pan over a medium heat, dry- fry the bacon until crisp, then remove and set aside. Melt the butter in the same pan over a low heat, then fry the garlic for 30 seconds. Add the lemon zest and veg, then cook for 2 minutes until warmed through. Return the bacon to the pan with a squeeze of lemon juice, then season and serve.
Nutrition Facts : Calories 102kcals, Fat 6.8g (2.7g saturated), Protein 7.2g, Carbohydrate 3.1g (2g sugars), Fiber 3.9g
WILTED GREENS WITH BACON VINAIGRETTE
Steps:
- Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately.
QUICK-BRAISED GREENS AND BEANS WITH BACON
These stewed greens develop deep flavor thanks to a quick onion-garlic broth and bacon, used two ways. Sliced bacon is cooked until tender, blending in but imparting its smoky, porky essence, while crisp bacon morsels are sprinkled on top for a salty, crunchy hit. This 30-minute dish is great spooned over rice or polenta, or alongside buttery cornbread for a hearty weeknight meal, but you could also top it with an egg to bring it into brunch territory.
Provided by Genevieve Ko
Categories vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into 3/4-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.
- Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into 1/4-inch-wide strips.
- Add the 1/4-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.
- Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.
- Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.
- Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 10 grams, TransFat 0 grams
HEARTY WINTER GREENS SAUTE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
WINTER GREENS AND BACON
Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat, cook bacon until browned, about 5 minutes. Remove with slotted spoon, and set aside. Pour off all but 2 tablespoons rendered fat.
- Add greens and water to pan, and bring to a boil. Cover, reduce heat, and simmer until greens are wilted and almost all the water has evaporated, about 8 minutes.
- Remove greens from heat. Stir in vinegar, and season with salt and pepper. Toss in bacon. Serve warm.
SPRING GREENS WITH BACON
Combine rich greens with salty bacon and a little nutmeg to make a versatile side dish
Provided by James Martin
Categories Side dish
Time 23m
Number Of Ingredients 3
Steps:
- Bring a large pan of water to the boil, add spring greens and cook for about 5 mins until tender, then drain well.
- Meanwhile, heat a non-stick frying pan, add bacon and cook until crisp. Tip in the greens, toss and warm through. Grate over nutmeg, season, and serve.
Nutrition Facts : Calories 73 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
BROWN-BUTTER CREAMED WINTER GREENS
Steps:
- Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add the flour and cook, stirring, 1 minute.
- Add the milk in a stream, whisking, then add the shallot, bay leaf, and peppercorns. Bring to a boil, whisking, then simmer, whisking occasionally, 5 minutes. Strain the béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover the surface with parchment.
- Discard the stems and center ribs from the greens, then coarsely chop the leaves.
- Cook the bacon in a wide 8-quart heavy pot over medium heat, stirring occasionally, until golden brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off the fat from the pot and wipe clean.
- Heat the remaining 4 tablespoons butter in the pot over medium-low heat until browned and fragrant, about 2 minutes, then cook the onion, stirring, until softened, about 3 minutes.
- Increase the heat to medium-high, then stir in the greens, 1 handful at a time, letting each handful wilt before adding the next. Add the béchamel, cream, garlic, red pepper flakes, salt, and pepper and boil, uncovered, stirring, until the sauce coats the greens and the greens are tender, about 10 minutes.
- Stir in the bacon, vinegar, and salt and pepper to taste.
- DO AHEAD
- The BÉCHAMEL SAUCE can be made 1 day ahead and chilled, its surface covered with parchment; stir before using. The greens can be chopped 1 day ahead and chilled in a large sealed bag.
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