Hot Greens Recipes

THE RIGHT WAY TO COOK GREENS!

The RIGHT WAY To Cook Greens! image

There's a short way and a long way, so no excuses will be accepted for tough, bitter greens!

Provided by rjkuns

Categories Side Dish Vegetables Greens

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

¼ cup bacon drippings
4 bunches collard greens, tough stems removed
salt to taste
3 cups water

Steps:

Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor.
At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 15.9 g, Cholesterol 14.1 mg, Fat 16 g, Fiber 10.1 g, Protein 6.9 g, SaturatedFat 6 g, Sodium 83.6 mg, Sugar 1.3 g

HOT AND SPICY GREENS

Hot and Spicy Greens image

Give this stir-fry version of collard greens a try. It departs from the traditional southern version, but it's definitely worth a taste test!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 6

Number Of Ingredients 5

Ingredients

2 tablespoons butter or margarine
2 tablespoons finely chopped onion
1 to 2 teaspoons grated gingerroot
2 pounds collard greens or spinach, coarsely chopped
1 serrano chili, seeded and finely chopped

Steps:

Melt butter in Dutch oven over medium heat.
Cook remaining ingredients in butter, stirring frequently, until onion and greens are tender; drain.

Nutrition Facts : Calories 50, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg

WARM TASTY GREENS WITH GARLIC

Warm Tasty Greens with Garlic image

My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. -Martha Neth, Aurora, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 pound kale, trimmed and torn (about 20 cups)
2 tablespoons olive oil
1/4 cup chopped oil-packed sun-dried tomatoes
5 garlic cloves, minced
2 tablespoons minced fresh parsley
1/4 teaspoon salt

Steps:

In a 6-qt. stockpot, bring 1 in. of water to a boil. Add kale; cook, covered, 10-15 minutes or until tender. Remove with a slotted spoon; discard cooking liquid. , In same pot, heat oil over medium heat. Add tomatoes and garlic; cook and stir 1 minute. Add kale, parsley and salt; heat through, stirring occasionally.

Nutrition Facts : Calories 137 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

HOT PICKLED GREEN BEANS:

Hot Pickled Green Beans: image

I enjoyed these when I was in New Orleans Garnishing a Bloody Mary and had to come home and duplicate them. They can also be enjoyed as a side. Having a nice kick to them. Nice for gift giving.

Provided by Rita1652

Categories Vegetable

Time 45m

Yield 1 1/2 pounds, 24 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups water
1 teaspoon pickling salt
1 tablespoon agave syrup or 1 tablespoon honey
2 cups vinegar, 5% acidity
1/2 teaspoon mustard seeds
1/2 teaspoon dill seed
1/2 teaspoon coriander seed
bay leaf
2 teaspoons whole black peppercorns
1 chile, sliced in 8 long strips
6 garlic cloves, peeled
1 1/2 lbs string beans, trimmed
1 teaspoon salt

Steps:

In a small saucepan, over high heat, bring the first 9 ingredients to a boil, then turn off the heat, stirring until dissolved. Add the chilies and garlic. Remove from heat.
Wash and trim the green beans. Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well.
Pack beans in sterilized jars then cover with the vinegar mixture.
Place lids and caps on cleaned rimmed jars.
Process in a hot water bath for 5 minutes, remove and cool in a draft free spot for 24 hours.
You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.
I canned 2 jars and the 3rd was what I had left over for munching which was refrigerated.

Nutrition Facts : Calories 14.7, Fat 0.1, Sodium 196.6, Carbohydrate 2.5, Fiber 0.8, Sugar 1, Protein 0.6

GREENS WITH HOT BACON DRESSING

Greens with Hot Bacon Dressing image

Growing up in a German community, I ate this salad often. It's an old traditional dish-I recall my grandmother talking about her mother making this recipe. As a variation, the old-timers in my family cut up some boiled potatoes on dinner plates, then serve the warm salad mixture on top. -Robert Enigk, Canastota, New York

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

4 cups torn fresh spinach
4 cups torn iceberg lettuce
3 celery ribs, sliced
1/2 cup chopped red onion
4 bacon strips, diced
1 large egg
2/3 cup water
1/3 cup cider vinegar
2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil; stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and serve immediately.

Nutrition Facts : Calories 93 calories, Fat 7g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 266mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

DANDELION GREENS WITH HOT OLIVE-OIL DRESSING

Dandelion Greens with Hot Olive-Oil Dressing image

Categories Garlic Leafy Green Nut Side Quick & Easy Spring Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced lengthwise
1/3 cup sliced almonds (1 ounce)
1/2 cup golden raisins
2 tablespoons Sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound tender young dandelion greens, any tough stems discarded

Steps:

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined.
Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.

KICKIN' COLLARD GREENS

Kickin' Collard 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 Ken Adams

Categories Side Dish Vegetables Greens

Time 1h10m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Steps:

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 7.9 g, Cholesterol 12 mg, Fat 9.2 g, Fiber 3.3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 1000.8 mg, Sugar 1.9 g

GREENS WITH HOT GARLIC DRESSING

Greens with Hot Garlic Dressing image

Categories Garlic Leafy Green Vegetable Side Vegetarian Vinegar Fall Spring Summer Vegan Mustard Greens Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 4

Ingredients

1/3 cup olive oil
4 garlic cloves, minced
1/4 cup cider vinegar
1 1/2 lb mixed tender greens (such as beet, mizuna, and mustard) or mesclun

Steps:

Heat oil and garlic in a small saucepan over moderate heat until fragrant, about 1 minute.
Stir in vinegar and immediately pour over greens. Season with salt and pepper and toss well.
Serve right away.

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HOT PEPPER SAUCE FOR GREENS RECIPES

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HOT GREENS RECIPES

Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for …
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