CREAMED MIXED GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
PERFECT MIXED GREENS
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
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
MIXED GREENS
Steps:
- Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard the discolored outer leaves and cut out the thick ribs. Tear the greens into pieces. Place the bacon strips in a large heavy saucepan and cook over medium heat until it is translucent and the bottom of the pan is coated with the rendered bacon fat. Add the greens and the water and bring to a boil over medium heat. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours. Add the seasonings and serve hot. Top with traditional accompaniments, if desired.;
VEGETABLE SOUP WITH MIXED GREENS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the EVOO in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary.
- Cool completely and store in the refrigerator for a make-ahead meal.
- To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread.
Nutrition Facts : Calories 241 calorie, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 742 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams
GRAY FOY'S MIXED GREENS
Provided by Craig Claiborne
Categories side dish
Time 2h
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Pick over the greens to remove any tough stems and veins. Wash and drain thoroughly. Use only the tender leaves, cutting or breaking them into two-inch pieces. There should be about 20 quarts (5 gallons).
- Put the bacon in a very large, heavy kettle or casserole and cook, stirring, until rendered of fat and browned. Add the onions, celery and green pepper. Cook, stirring, about five minutes.
- Add the greens, stirring. Cover closely and cook, stirring, until greens are wilted. Add the ham hocks, salt, pepper, vinegar and dried pepper. Cover and cook about 15 minutes.
- Add the water, cover and let simmer about 1 1/2 hours.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 1188 milligrams, Sugar 4 grams, TransFat 0 grams
MIXED GREENS WITH ROMANO CRISPS
Provided by Rachael Ray : Food Network
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat a nonstick skillet or griddle pan over medium high heat.
- Pile 1 tablespoonful of grated cheese in several spots on the hot pan, allowing about 1/2 inch between each pile. Cheese will melt, bubble, and form a cheesy lace. When the crisps turn light golden in color, remove them from pan carefully with a thin spatula. The cheese crisps will harden as they cool.
- Combine lettuces and fresh herbs, drizzle mixed greens with extra-virgin olive oil and balsamic vinegar, just enough to coat. Season with salt and pepper.
- Top dressed salad with crisps.
MIXED GREENS (SAAG)
Leafy greens are perhaps the most nutrient dense foods. This dish is very popular in North India. You can mix any greens, fresh or frozen, such as beet greens, as you like. If buying fresh greens, discard limp and yellow leaves. Remember that greens usually cook down; 1 lb. may yield less than 2 cups cooked. It can easily be made in advance and refrigerated or frozen.
Provided by kusum gupta
Categories Curries
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- If using fresh greens, trim and remove all fibrous material, and wash in a colander immersed in a large bowl filled with water; dirt will settle down.
- Remove the colander and throw away the water.
- Repeat until water is clear.
- Chop or tear the leaves and boil them in about 3 cups of water and salt, on medium to high heat, for about 10 minutes until soft.
- When little cool, give it a few rounds in the food processor or blender to make it smooth and creamy, adding corn flour, fenugreek leaves, and tomatoes.
- Add more water as needed.
- Heat the oil in a 4 quart pot on medium to high heat.
- Add garlic.
- Add ginger, cumin powder and coriander powder.
- Stir for a minute.
- Stir in the cooked greens gradually (making sure there are no lumps).
- Add the remaining seasonings.
- Cook, stirring occasionally, and let it simmer for 20 minutes until everything is mixed and Saag is to your taste.
CHEF SCOTT'S KICKIN' MIXED GREENS
If you like greens, you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.
Provided by chefboy11
Categories Side Dish Vegetables Greens
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
- Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 10 g, Cholesterol 13.2 mg, Fat 11.3 g, Fiber 4.5 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 1423.5 mg, Sugar 1.7 g
More about "gray foys mixed greens recipes"
BEEF AND GREENS STIR-FRY | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
MIXED GREENS WITH BALSAMIC VINAIGRETTE RECIPE | FOOD NETWORK
From foodnetwork.com
Author Joan TucciDifficulty 10 min
CRANBERRY AND MIXED GREENS RECIPES - SUPERCOOK
From supercook.com
GARLICKY SPAGHETTI WITH MIXED GREENS RECIPE - KAY CHUN - FOOD
From foodandwine.com
MIXED GREENS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
STEVE'S HOUSE MIXED GREENS RECIPE | MYRECIPES
From myrecipes.com
MIXED GREENS WITH RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
FROZEN MIXED GREENS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
GRAY FOY'S MIXED GREENS - DINING AND COOKING
From diningandcooking.com
MIXED GREENS RECIPES - NYT COOKING
From cooking.nytimes.com
GREENS RECIPES | ALLRECIPES
From allrecipes.com
25 FRESH, SPRINGY SALAD GREENS RECIPES - TASTE OF HOME
From tasteofhome.com
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