Chili Spring Greens Recipes
SPRING CHILI
I know there are thousands of recipes for chili out there, but this is how I like to make it when spring comes and I can use the first herbs and veggies of the season.
Provided by apelsinjuice
Categories Beef Organ Meats
Time 25m
Yield 1 pot of chili, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat up a dutch oven on medium heat.
- Melt 1 tablespoon of butter.
- Chop the green onion, green part included, and put into pot. Stir and let cook 2 minutes.
- Smash and peel one clove of garlic. Mince it very finely. Add to green onion.
- Chop yellow or white onion and add it to the pot. Cook this all for 5 minutes.
- Add ground beef. Cook, stirring occasionally, until browned.
- Chop and add parsley and celery. Cook for 1-2 more minutes.
- Add beans and tomatoes. Add 1/3 cup water if it's too thick.
- Add spices. Add salt and pepper to your taste and stir thoroughly. Turn heat up to high.
- Let it come to a boil and boil for 1 minute. Turn down heat and simmer, covered for 10 minutes.
- Enjoy!
Nutrition Facts : Calories 340.5, Fat 11, SaturatedFat 4.5, Cholesterol 41.8, Sodium 537.7, Carbohydrate 39.9, Fiber 8.2, Sugar 4.2, Protein 22.3
SPRING GREENS BORSCHT
This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing.
Provided by crainny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Fill a large pot about 3/4 full with water; bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat.
- Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely.
- Garnish with any combination of cucumber, chopped egg, sour cream, and dill.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 43.3 g, Cholesterol 102.7 mg, Fat 4.7 g, Fiber 6.6 g, Protein 9.7 g, SaturatedFat 1.8 g, Sodium 92.2 mg, Sugar 5.2 g
COLORADO GREEN CHILI (CHILE VERDE)
My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.
Provided by ROSIE55
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.
Nutrition Facts : Calories 323 calories, Carbohydrate 12 g, Cholesterol 67.9 mg, Fat 19.2 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 6.2 g, Sodium 887.8 mg, Sugar 6.3 g
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