Creamed Mixed Greens Recipes

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PERFECT MIXED GREENS



Perfect Mixed Greens image

A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!

Provided by Mama Luvs Papa

Categories     Side Dish     Vegetables     Greens

Time 1h15m

Yield 12

Number Of Ingredients 10

2 bunches collard greens
2 bunches mustard greens
2 bunches turnip greens
3 tablespoons salt
4 cups chicken broth, divided
½ cup vegetable oil
4 cloves garlic, sliced
½ cup cooked real bacon bits
½ cup white sugar
salt and pepper to taste

Steps:

  • Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
  • Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g

CREAMED BRAISING GREENS



Creamed Braising Greens image

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

6 tablespoons butter
2 cloves garlic, minced
1 shallot, thinly sliced
1 cup heavy cream
Pinch freshly grated nutmeg
Salt
3 to 4 pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded.

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

AMAZING COCONUT CURRIED GREENS



Amazing Coconut Curried Greens image

Amazing coconut curried greens made with 10 ingredients in 30 minutes. An incredibly flavorful, healthy side dish for any Indian-inspired meal.

Provided by Minimalist Baker

Categories     Side

Time 25m

Number Of Ingredients 11

2 Tbsp coconut oil
2 medium shallot ((sliced))
3 cloves garlic* ((minced))
1 tsp minced ginger
1 large bundle collard greens ((large stems removed, chopped))
2 tsp curry powder
2 tsp coconut sugar ((plus more to taste))
Sea salt ((to taste // ~1/2 tsp as original recipe is written))
1 large bundle kale ((green or purple // large stems removed // chopped))
1/2 cup light coconut milk
Toasted coconut flakes

Steps:

  • Heat a large metal or cast iron skillet over medium heat. Once hot, add coconut oil, shallot, garlic and ginger. Sauté for 2-4 minutes, or until shallot is tender and fragrant.
  • Add collard greens, half of the curry powder (1 tsp as original recipe is written), coconut sugar, and a healthy pinch sea salt. Stir to combine and reduce heat slightly to medium-low. Cook for 4-5 minutes, stirring occasionally, or until greens appear tender but not mushy.
  • Add kale, another pinch of sea salt, remaining curry powder (1 tsp as original recipe is written), and the coconut milk. Stir to combine and cover once more to steam for 2-4 minutes, or until kale appears tender.
  • Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, or curry powder for intense curry flavor.
  • Serve immediately as is or with toasted coconut flakes. This would pair incredibly well with my 30-minute Coconut Curry, Coconut Red Curry with Chickpeas, Thai Yellow Coconut Curry with Mango, Coconut Curry Ramen, Spicy Red Lentil Curry, 1-Pot Kale Sweet Potato Curry, Green Chickpea Curry with Couscous, and Easy Chana Masala.
  • Best when fresh, though leftovers keep in the refrigerator for 2-3 days.

Nutrition Facts : ServingSize 1 serving, Calories 132 kcal, Carbohydrate 12.3 g, Protein 4 g, Fat 9.1 g, SaturatedFat 6.8 g, Sodium 327 mg, Fiber 4.3 g, Sugar 3.8 g

CREAMED GREENS CASSEROLE RECIPE



Creamed Greens Casserole Recipe image

You won't have any trouble getting your family to eat their collard greens when you serve this hot and cheesy casserole. A great pick to serve with your holiday feast, this Creamed Greens Casserole, which only takes 45 minutes from oven to table, also makes a satisfying side dish for a weeknight dinner.

Provided by Emily Nabors Hall

Time 45m

Number Of Ingredients 12

2 cups fresh breadcrumbs
1/4 cup olive oil, divided
1 1/2 teaspoons finely chopped garlic (from 3 garlic cloves), divided
1 1/4 teaspoons kosher salt, divided
1/2 cup chopped yellow onion (from 1 small onion)
3 (8-oz.) bunches fresh Lacinato kale, stemmed and thinly sliced (about 10 cups)
1 (1-lb.) bunch fresh collard greens, stemmed and thinly sliced (about 8 cups)
6 ounces cream cheese
4 ounces fontina cheese, shredded (about 1 cup)
1 cup half-and-half
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper (optional)

Steps:

  • Preheat oven to 450ºF. Stir together breadcrumbs, 2 tablespoons of the oil, 1/2 teaspoon of the garlic, and 1/4 teaspoon of the salt in a medium bowl; set aside.
  • Heat remaining 2 tablespoons oil in a Dutch oven over medium-high. Add onion, and cook, stirring often, until softened, about 5 minutes. Add remaining 1 teaspoon garlic, and cook 30 seconds. Add kale, collards, and 3 tablespoons water. Cook, stirring often, until greens are wilted and tender, 10 to 12 minutes. Add cream cheese, fontina, half-and-half, black pepper, remaining 1 teaspoon salt, and (if desired) crushed red pepper. Cook, stirring constantly, until just heated through, about 8 minutes.
  • Transfer to a lightly greased (with cooking spray) 2-quart baking dish, and sprinkle with breadcrumb mixture.
  • Bake in preheated oven until golden and bubbly, about 15 minutes.

CREAMED MIXED GREENS



Creamed Mixed Greens image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
2 bunches spinach (about 1 pound), trimmed
1 bunch Swiss chard (about 12 ounces), stems and leaves separated
1 5-ounce package baby kale (about 8 cups)
4 tablespoons unsalted butter
1 large shallot, chopped (about 1/2 cup)
4 to 5 sprigs thyme
3 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper
Hot sauce, to taste
1/3 cup creme fraiche

Steps:

  • Bring a large pot of salted water to a boil. Working in batches, add the spinach, chard leaves and kale and cook just until wilted, about 5 minutes. Remove with tongs and transfer to a colander set over a bowl to drain and cool. When cool enough to handle, transfer to a kitchen towel in batches and squeeze out the excess liquid. Chop the greens.
  • Finely chop the chard stems. Heat the butter in a large pot or Dutch oven over medium heat. Add the chard stems, shallot and thyme sprigs. Cook, stirring, until the vegetables soften, 6 to 8 minutes. Sprinkle in the flour and continue to cook, stirring, until golden, about 2 more minutes. Remove from the heat and slowly whisk in the milk. Return to medium heat; add 2 teaspoons salt, 1/2 teaspoon pepper and a few dashes of hot sauce and cook until thickened slightly, 3 to 5 more minutes.
  • Discard the thyme and stir the greens into the pot. Cook, stirring, until heated through and coated, about 4 minutes. Remove from the heat and stir in the creme fraiche.

EASY SAUTéED MIXED GREENS RECIPE



Easy Sautéed Mixed Greens Recipe image

New to cooking with greens and just looking for a simple way to prepare them? Here are a few tips to figure out how to better cook your veggies.

Provided by Jolinda Hackett

Categories     Side Dish     Dinner

Time 25m

Yield 4

Number Of Ingredients 7

1 large bunch kale, or Swiss chard
1 large bunch spinach
2 to 3 cloves garlic, minced
1 tablespoon olive oil
3 green onions, chopped (or 1 large shallot, minced)
Sea or kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Serve immediately.

Nutrition Facts : Calories 52 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 98 mg, Sugar 1 g, Fat 4 g, ServingSize Serves four as a side dish, UnsaturatedFat 0 g

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