Perfect Southern Greens Kale Beet Collard Greens Mustard Recipes

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PERFECT SOUTHERN GREENS (KALE, BEET, COLLARD GREENS, MUSTARD)



Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard) image

This recipe yields the best tasting greens I have ever eaten! I have yet to have a batch of bitter greens when cooked this way. This recipe has the potential to change the minds of green-haters and may even bring about a cute southern accent. Blanching the greens before adding to the slow cooker helps remove the natural bitterness. I usually make it with kale and beet greens but other greens work as well. The greens pair well with pilsner or an off-dry riesling, especially if you use the balsamic vinegar.

Provided by NcMysteryShopper

Categories     Collard Greens

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 bunch kale
1 bunch beet leaves (collards, mustard, turnip) or 1 bunch other greens (collards, mustard, turnip)
1 large onion, sliced
1 tablespoon olive oil
2 garlic cloves, minced
2 jalapeno peppers, minced (discard seeds for less heat)
1/2 teaspoon crushed red pepper flakes
1/4 cup cubed ham (I used prepackage mini cubes)
3 slices bacon
2 1/2 cups water (more if needed)
salt and pepper
balsamic vinegar (optional)

Steps:

  • Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.
  • While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.
  • Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.
  • Cook on high for 4 hours or until greens are tender.
  • Serve with balsamic vinegar, optional.

Nutrition Facts : Calories 114.9, Fat 7, SaturatedFat 1.6, Cholesterol 8.6, Sodium 210.8, Carbohydrate 9.6, Fiber 1.9, Sugar 1.9, Protein 4.9

TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)



Traditional Southern Greens (Mustard, Turnip or Collards) image

My family's way of "fixin'"greens. You can use any kind of green or a mix. So simple but so good. Serve with cornbread for soppin' up the pot liquor! Measurements are approximates.

Provided by little_wing

Categories     Greens

Time 3h25m

Yield 6 serving(s)

Number Of Ingredients 5

4 bunches greens
1/3 cup cold bacon grease (3 big spoonfuls)
1/2 cup ham stock or 1/2 cup chicken broth
salt and pepper
2 pinches sugar

Steps:

  • Fill sink with cold water.
  • Put in greens, making sure they have room to float.
  • The greens will rise to the top, while the dirt will sink.
  • Let greens sit in water for about 20 minutes.
  • Scoop out greens being careful not to stir up the dirt on bottom.
  • If they still look dirty, change water and repeat process.
  • Finish the cleaning by rinsing under running water.
  • Tear greens into pieces, throwing away thick veins and stems.
  • In a large pot, heat the bacon grease over med-high.
  • Add the greens and toss well with bacon grease for a couple of minutes.
  • Add ham stock, salt and pepper and sugar and stir.
  • Cover and simmer gently until very tender (DO NOT BOIL).
  • As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
  • Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.

EASY SPICY KALE & MUSTARD GREENS



Easy Spicy Kale & Mustard Greens image

Make and share this Easy Spicy Kale & Mustard Greens recipe from Food.com.

Provided by Allura

Categories     Collard Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups kale (1 bunch)
3 cups mustard greens (1 bunch)
1 teaspoon olive oil or 1 teaspoon butter
1/4 teaspoon cumin seed
1/4 teaspoon mustard seeds
3/4 teaspoon salt
1/4 teaspoon green chili pepper
1 teaspoon garlic (minced or crushed)
1 lime wedge
4 teaspoons water

Steps:

  • Prepare the kale and mustard greens by cutting middle stem out of each leaf. Rinse the leaves thoroughly.
  • Cut the greens into strips that are about 1 inch by 3-4 inches.
  • Add 4 tsp of water to a 2 quart pot. bring to boil on medium heat.
  • Add the kale first, then the mustard greens pour 1/4 teaspoon into the greens and cover tightly with lid.
  • Cook for 5-10 minutes, stirring occasionally, until the greens are wilted and tender.
  • When the greens are done cooking, they should be dark green. Keep the lid on the pot and set aside.
  • In a small saucepan heat 1 tsp oil or butter until almost smoking at medium high heat.
  • Add mustard seeds and cumin seeds. They will pop and sizzle. turn heat to medium.
  • Add green chili pepper and crushed garlic and fry until lightly browned. Optional: add 1/8 teaspoon red chili pepper.
  • Pour mixture over greens. Add remaining salt (1/2 tsp) to taste.
  • Serve with a dash of lime juice (brings out the flavor of the greens).

Nutrition Facts : Calories 48.9, Fat 1.6, SaturatedFat 0.2, Sodium 468.7, Carbohydrate 7.7, Fiber 2.5, Sugar 0.7, Protein 2.9

BEST EVER SOUTHERN GREENS



Best Ever Southern Greens image

Make and share this Best Ever Southern Greens recipe from Food.com.

Provided by Joshua W.

Categories     Collard Greens

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

4 -5 bundles greens (stems and veins removed)
1 medium onion, diced
4 garlic cloves, minced
6 -8 slices bacon, cut into 1 inch squares
1 turnip, peeled and cut into cubes
1/3 cup apple cider vinegar
2 -3 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon brown sugar
3 -4 good dashes Tabasco sauce

Steps:

  • Begin cooking bacon on medium-high heat until edges start to brown.
  • Add onion and Turnip and continue cooking until onions are translucent.
  • Add garlic, salt, pepper, sugar, and Tabasco and cook until garlic is fragrant (about 1 minute).
  • Add apple cider vinegar and continue cooking until reduced by about half (looks syrupy).
  • Transfer to stock pot scraping bits from the bottom of the pan, add chicken stock and greens, bring to a simmer, wilting down greens.
  • Reduce heat to medium low cover and let simmer stirring occasionally for 2 hours (or until desired doneness).

Nutrition Facts : Calories 93.5, Fat 4.6, SaturatedFat 1.5, Cholesterol 7.8, Sodium 584.7, Carbohydrate 9.1, Fiber 0.8, Sugar 5.1, Protein 3.5

SOUTHERN COLLARD GREENS



Southern Collard Greens image

Greens have traditionally been cooked down in water with a piece of smoked ham hock or turkey wing. This new method of wilting them leaves them greener and tastier.

Provided by BogeysMom

Categories     Collard Greens

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

5 lbs collard greens
1/2 lb bacon
1/2 onion
2 tablespoons apple cider vinegar
salt and pepper

Steps:

  • Put greens through several sinks of cold water to get rid of any grit.
  • Pull the tender leaves away from the stems, discarding the stems.
  • Cut the bacon into bite size pieces and fry in a large stock pot.
  • Do not drain.
  • Add the onion and cook til tender.
  • Add the collard greens (the pot will seems overflowing, but they wilt) and stir until wilted (cover them every couple of minutes for a couple of minutes to help wilt them).
  • Add salt and pepper to taste and the vinegar.
  • Serve hot.

Nutrition Facts : Calories 276.2, Fat 18.4, SaturatedFat 5.8, Cholesterol 25.7, Sodium 376, Carbohydrate 19.7, Fiber 10.8, Sugar 1.9, Protein 12.5

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