Creamed Braising Greens Recipes
BRAISED GREENS
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h32m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a 6-quart casserole over medium heat. Add the bacon and duck fat and cook for five minutes to render the fat from the bacon. Add the garlic, shallot, and chiles and cook until softened but not browned, about 2 minutes. Add the greens, reduce the heat to low, add the vinegar, and season with salt and pepper. Cook the greens down until they're tender, about 1 hour. Drizzle with the honey and mix well.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
BRAISED GREENS
Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.
Provided by Marian Burros
Categories weekday, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
- Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
- Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 4 grams
CREAMED BRAISING GREENS
Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard. Eating your greens never felt so decadent.
Provided by Julia Moskin
Categories side dish
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes. Add the cream, bring to a simmer and cook until slightly thickened, 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
- In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes. Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 574 milligrams, Sugar 2 grams, TransFat 0 grams
More about "creamed braising greens recipes"
THE BEST CREAMED GREENS YOU’LL EVER TASTE - BUTTER FOR …
From butterforall.com
- Wash and remove any tough stems from your greens. This will be especially important if you are using kale. Put the greens, water, and salt in a large pot and bring to a covered boil. Reduce the heat to medium-low and simmer for 20 minutes.
- In a small saucepan melt the butter over medium heat. Add the minced garlic and sauté until the garlic is just starting to brown. Turn the heat down to low and add the cubed cream cheese, cream, salt, brie, and half of the Parmesan. Stir gently while the mixture melts together. Make sure you go slow with the sauce. If it gets too hot it may break and get oily.
- When the greens have cooked for 20 minutes there shouldn't be much excess water in the pot. Remove the greens to a cutting board and make a neat round pile in the center of the board. Using the lid from your pot press on the greens while tilting your cutting board into the sink. Press the greens until very little water remains. Using a sharp knife cut the pressed greens in one direction about every half inch. Make a quarter turn to your cutting board and cut through the greens again across the previous cuts. This will give you nice even pieces to add to the sauce.
BRAISED GREENS WITH CRISPY GARLIC AND MISO BUTTER RECIPE
From foodandwine.com
BRAISED CREAMED GREENS RECIPE - TRAEGER GRILLS
From traeger.com
BRAISED CREAMED GREENS RECIPE - TRAEGER GRILLS
From traeger.com
COCONUT MILK MAKES FLAVORFUL BRAISE FOR COLLARD GREENS - HOUSTON …
From houstonchronicle.com
THIS FOOD SCIENTIST'S TRICK FOR KEEPING YOUR COOKED VEGETABLES …
From eatingwell.com
GARLIC-AND-PARMESAN-BRAISED GREENS RECIPE | BON APPéTIT
From bonappetit.com
CREAMY BRAISED BEET GREENS - BEING NUTRITIOUS
From beingnutritious.com
SOUTHERN BRAISED GREENS RECIPE
From southernliving.com
CREAMED BRAISING GREENS RECIPE - MAGGIE'S RECIPES
From maggies-recipes.com
CREAMED BAKED GREENS - ANDREW ZIMMERN
From andrewzimmern.com
CREAMED BRAISING GREENS RECIPES
From tfrecipes.com
CREAMED GREENS RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: CREAMED BRAISING GREENS – THE MERCURY NEWS
From mercurynews.com
SIMPLE BRAISED GREENS RECIPE - ELANA'S PANTRY
From elanaspantry.com
BRAISED GREENS | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
CREAMED COLLARD GREENS – RECIPES TO BUILD CONFIDENCE …
From akitchenhoorsadventures.com
LIGHTER BRAISED GREENS RECIPE | REE DRUMMOND - FOOD …
From foodnetwork.com
SIMPLE BOILED GREENS RECIPE - NYT COOKING
From cooking.nytimes.com
KISMET'S PICKLEY CHEESY GREENS RECIPE - LOS ANGELES TIMES
From latimes.com
4 GREENS THAT ARE BETTER CREAMED THAN SPINACH | THE KITCHN
From thekitchn.com
PEPPER JELLY CREAM CHEESE - THE COUNTRY COOK
From thecountrycook.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
