Skillet Greens With Cumin And Tomatoes Recipes

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BRAISED COLLARD GREENS WITH TOMATOES



Braised Collard Greens with Tomatoes image

Braised Collard Greens with Tomatoes is a simple new spin on collard greens. This Italian-inspired recipe might be the first step to getting your family to eat their greens.

Provided by Barbara

Categories     Side Dish

Number Of Ingredients 8

3 Tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
28 ounces diced tomatoes (do not drain)
1 pound bag of collard greens, washed and chopped
1 1/2 cups vegetable or chicken broth
2 teaspoons dried oregano
salt and black pepper, generously to taste

Steps:

  • Heat olive oil in a large skillet; add diced onions, minced garlic and undrained tomatoes. Simmer for 5 minutes or until the onions are translucent.
  • Add collards, broth, dried oregano, salt and pepper. Simmer over medium to medium high heat, stirring from time to time until the collards wilt down and are tender.
  • Taste, and add more salt and pepper if needed.

Nutrition Facts : Calories 90 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 328 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

MIXED GREENS WITH GARLIC, CUMIN AND PAPRIKA



Mixed Greens with Garlic, Cumin and Paprika image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 9

12 cups mixed greens, such as kale, chard, beet, or escarole
Salt to taste
3 large garlic cloves
1 cup finely chopped Italian parsley
1 cup finely chopped cilantro
2 teaspoons hot or sweet paprika
2 teaspoons ground cumin
3 tablespoons fruity olive oil
Garnish: green or oilcured Moroccan olives, lemon wedges, and tomato (optional

Steps:

  • Discard any inedible parts of the greens, such as kale stems and tough ribs. Plunge the leaves into boiling salted water and cook until tender, 5 to 7 minutes. Drain, then chop into small pieces.
  • Pound the garlic with 1/2 teaspoon salt in a mortar until you have a rough paste, then work in the parsley and cilantro and pound them briefly to release their flavors. Add the paprika and cumin. (If you do not have a mortar and pestle, chop the garlic with the parsley and cilantro, then add the spices.)
  • Warm the oil in a wide skillet over medium heat with the garlicherb mixture. As soon as it releases its flavor, when the oil has heated, add the greens. Cook, stirring frequently, until any extra moisture has evaporated. Taste for salt. Pile into a dish and garnish with the olives, lemon, and tomato wedges.

SOUTHWESTERN VEGGIE SKILLET



Southwestern Veggie Skillet image

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Provided by Bibi

Categories     Side Dish     Vegetables     Corn

Time 35m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
½ onion, sliced into rings
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 ear corn, kernels cut from cob
4 roma (plum) tomatoes, peeled and chopped
1 clove garlic, minced
1 teaspoon ground cumin
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste
½ lime

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
  • Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g

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