Flash Fried Greens Recipes

FLASH-FRIED FROZEN GREEN BEANS

Steps:

• Mince onion into small pieces; set aside.
• Prheat a dry (no oil or water) frying pan until it is very hot.
• When the pan's heat is high enough, throw in the frozen green beans. Saute, stirring occasionally, until the frost is off the beans.
• Add butter and onions to the beans; stir and saute until the onions are clear and the beans are soft.
• Add salt and pepper to taste.

FRIED COLLARD GREENS

Steps:

• 1. clean collard greens roll and cut all the green leafs off like a carrot in half inch sections.(dispose of stems) Peel turnips cut in 4;s, same with onion. set aside.
• 2. Fry bacon until done set bacon to side,leaving bacon oil in pan and adding all other ingredients and start frying on med.(add a little water if sticking starts)keep covered to simmer until done than add bacon that u saved in broken pieces to dish.

FLASH-COOKED GREENS WITH GARLIC

Steps:

• Cut away tough ends from snow pea shoots, watercress or other greens. In a colander, rinse vegetables thoroughly under cold running water. Drain or spin-dry and place in a bowl near the stove.
• Heat a large nonstick skillet or a wok over high heat. Add oil; heat until near smoking. Add greens and garlic, and toss with a spatula for about 20 seconds. Add rice wine and salt; toss lightly over medium-high heat for 1 minute or less, until greens are slightly wilted but still bright green.
• Scoop out greens and arrange on a plate. Adjust seasoning to taste. Serve hot, cold or at room temperature.

PAN-FRIED COLLARD GREENS

Steps:

• Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
• Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.