Sweetherbygreens Recipes

SWEET AND SOUR GREENS

Sweet and Sour Greens image

Even children will eat these greens! Every time I cook them, someone wants the recipe. Use fresh collard, kale, or mustard greens.

Provided by Angela

Categories Side Dish Vegetables Greens

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

6 slices bacon, chopped
½ cup water
¼ cup vinegar
½ cup white sugar
⅛ teaspoon salt
⅛ teaspoon black pepper
2 ½ pounds fresh collard greens, tough stems removed and leaves torn into bite-size pieces

Steps:

Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 20.7 g, Cholesterol 14.3 mg, Fat 10.1 g, Fiber 5.1 g, Protein 5.9 g, SaturatedFat 3.2 g, Sodium 240.1 mg, Sugar 13.1 g

COPYCAT SWEETGREEN HARVEST BOWL

Copycat Sweetgreen Harvest Bowl image

Make and share this Copycat Sweetgreen Harvest Bowl recipe from Food.com.

Provided by norasingley

Categories < 60 Mins

Time 1h

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup wild rice
kosher salt & freshly ground black pepper
1 large sweet potato, halved lengthwise and sliced into 1/4-inch pieces crosswise (about 3/4 pound)
2 tablespoons olive oil
3 ounces fresh goat cheese
1 cup lightly packed thinly sliced lacinato kale, from about 1/2 large bunch
1 medium golden beet, peeled, halved lengthwise, and very thinly sliced
1 small fennel bulb, trimmed, halved, cored, and thinly sliced
6 ounces roasted chicken or 6 ounces poached chicken, shredded
3 ounces fresh goat cheese, crumbled
1/4 cup toasted almond, coarsely chopped
1/4 cup olive oil
2 tablespoons high-quality balsamic vinegar
2 teaspoons Dijon mustard
kosher salt & freshly ground black pepper

Steps:

For the Salad:.
Preheat oven to 425 degrees F.
In a medium pot with a tight-fitting lid, combine wild rice, 1 cup water and a pinch of salt. Bring to a boil over high heat, top with lid and reduce to low. Cook 45 minutes. Fluff with a fork, remove from heat and cover. Let steam 5 minutes more. Divide between two serving bowls.
Meanwhile, place sweet potatoes on a rimmed baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast until pieces are golden on the underside, about 18 minutes. Flip pieces and roast for an additional 5-8 minutes, until golden and slightly crisped on the edges. Add to bowls with rice.
In a large serving bowl, combine kale, beets, fennel and chicken. Toss with enough balsamic vinaigrette to coat. Divide between bowls and top with goat cheese and almonds. Serve with additional dressing on the side.
For the Balsamic Vinaigrette:.
Combine olive oil, balsamic vinegar and dijon mustard in a small bowl. Whisk until emulsified. Season generously with salt and pepper. Leftovers can be stored in refrigerator for up to two weeks.

Nutrition Facts : Calories 1230.2, Fat 88.9, SaturatedFat 27.7, Cholesterol 131.1, Sodium 687, Carbohydrate 65.4, Fiber 10.9, Sugar 11.2, Protein 47.9

COPYCAT GUACAMOLE GREENS

Copycat Guacamole Greens image

This salad is inspired by a popular menu item at a healthy restaurant chain. We love it -- but we also love saving money. So set aside some time during your week to make this vinaigrette, which makes enough for about five salads. And if you're super ambitious, go ahead and prep enough ingredients for a week's worth of lunches.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 1 serving, plus extra vinaigrette

Number Of Ingredients 16

Ingredients

1/3 cup roughly chopped fresh cilantro (lightly packed)
2 tablespoons lime juice (from about 2 limes)
2 teaspoons white wine vinegar
1/4 teaspoon ground cumin
Pinch sugar
1/2 small jalapeno, seeded and finely chopped
Kosher salt and freshly ground black pepper
1/4 cup grapeseed oil
1/4 small red onion, finely chopped
4 cups mixed greens
1/3 cup shredded skinless cooked chicken breast (rotisserie or leftover)
1/4 cup grape tomatoes, halved
Kosher salt and freshly ground black pepper
1/2 small avocado
1/2 lime
6 corn tortilla chips, crushed

Steps:

For the cilantro-jalapeno vinaigrette: Whisk together the cilantro, lime juice, vinegar, cumin, sugar, jalapeno, 1/2 teaspoon salt and a few grinds pepper in a small bowl. Slowly drizzle in the oil, whisking, until the vinaigrette comes together and is well blended. (The vinaigrette makes enough for about 5 salads; refrigerate in an airtight container for up to 5 days.)
For the salad: Soak the onion in a bowl of cold water for 10 minutes, then drain.
Add the drained onion to a large bowl with the mixed greens, chicken, tomatoes and 2 tablespoons of the vinaigrette. Toss together and season with salt and pepper. Cut the avocado into small pieces. Top the salad with the avocado and a squeeze of lime and sprinkle with the tortilla chips.

Nutrition Facts : Calories 390, Fat 28 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 240 milligrams, Carbohydrate 30 grams, Fiber 14 grams, Protein 11 grams, Sugar 4 grams

SWEET GREENS WITH MAPLE VINAIGRETTE

Sweet Greens with Maple Vinaigrette image

Provided by Nancy Fuller

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup whole pecans
5 slices bacon
1/3 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon grade A pure maple syrup
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
6 cups sweet baby greens, such as chard, kale, spinach and romaine
4 ounces goat cheese, crumbled

Steps:

Preheat the oven to 350 degrees F. Spread the pecans on a small baking sheet and bake until brown and toasty-smelling, about 10 minutes.
Meanwhile, put the bacon in a medium skillet over medium heat and cook, turning once, until crisp, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate. Put 1 teaspoon of the bacon drippings in a medium bowl. When the bacon is cool, crumble and set aside.
Whisk together the bacon drippings, olive oil, vinegar, maple syrup, mustard and salt and pepper.
Toss the greens with the goat cheese, pecans and bacon in a large serving bowl. Drizzle with the dressing, toss to coat, season with more pepper and serve.

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