Gray Foys Mixed Greens Recipes

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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.

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

MIXED GREENS



Mixed Greens image

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 4

4 pounds mixed collard, mustard and turnip greens
8 strips bacon
6 cups water
Salt and pepper, to taste

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



Vegetable Soup with Mixed Greens image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 19

About 1/3 cup EVOO
6 anchovy fillets
6 cloves garlic, finely chopped
1 large chile pepper, seeded and chopped or 1 teaspoon dried flakes
About 1/3 cup dry vermouth or 2 tablespoons white balsamic or white wine vinegar
2 starchy potatoes, peeled and chopped
3 to 4 small ribs celery, chopped
2 carrots, chopped
2 small onions, chopped
2 to 3 plum tomatoes, chopped
Black pepper
7 to 8 cups chopped greens such as escarole, kale or spinach
Freshly grated nutmeg
4 cups chicken stock
4 cups vegetable stock
Salt
1 cup fresh flat leaf parsley leaves, finely chopped
Grated Parmigiano-Reggiano, to pass
Bread, for serving

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



Gray Foy's Mixed Greens image

Provided by Craig Claiborne

Categories     side dish

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 11

7 pounds mixed greens (they may include collards, kale or turnip greens)
3/4 pound slab of lean bacon, cut into 1/4-inch cubes
1 cup finely chopped onions
1/2 cup finely chopped celery
1 green pepper, cored, seeded, veins removed and finely chopped, about 3/4 cup
2 ham hocks, about 3/4 pound each
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons red wine vinegar
1 or 2 dried red hot peppers, broken into pieces
2 cups water

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



Mixed Greens with Romano Crisps image

Provided by Rachael Ray : Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 6

1 cup grated Romano
12 ounces mixed greens, from bulk bin or packages found in produce department
1/4 cup (a handful) fresh herbs (whatever you have on hand: parsley, basil, chives, sage, etc.)
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Salt and pepper

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)



Mixed Greens (Saag) image

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

10 ounces chopped spinach (or collard greens)
10 ounces chopped broccoli rabe
20 ounces mustard greens
1/2 cup cornflour
1/2 cup green fenugreek leaves or 1/2 cup dried fenugreek leaves (optional)
1 chopped tomato
1 tablespoon oil
1 teaspoon salt
1 tablespoon crushed garlic
2 teaspoons chopped ginger
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1 teaspoon garam masala
1/2 teaspoon black pepper

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



Chef Scott's Kickin' Mixed Greens image

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

¼ cup olive oil
8 slices bacon, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
6 cloves garlic, minced
1 pound fresh collard greens, cut into 2-inch pieces
½ pound turnip greens, cut into 2-inch pieces
½ pound mustard greens, cut into 2-inch pieces
5 cups chicken broth
2 teaspoons salt
2 teaspoons ground black pepper
2 pinches red pepper flakes

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

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