Warm Greens Saute Recipes
WARM WILTED WINTER GREENS
Steps:
- Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
- Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
HEARTY WINTER GREENS SAUTé
Steps:
- Remove the center stems from the cleaned greens, and slice the leaves into 1/2-inch ribbons.
- Pour the oil into a large Dutch oven over medium-high heat. Once it's hot, add the onion and garlic, and sauté until tender and fragrant, about 4 minutes. Season with salt and pepper.
- Stir in the ribbons of mustard and turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once all the greens are added to the pot, pour in the broth and cook for 10 minutes. Then add the ribbons of Swiss chard, and cover with a lid. Let simmer for 5 more minutes. Taste for seasoning, and add the lemon juice. Spoon the vegetables into a large serving bowl.
HEARTY WINTER GREENS SAUTE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.
- Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.
LEMON-GARLIC GREENS SAUTE
This recipe is so simple I almost decided not to post it, but it's definitely my go-to side dish when I want fast, delicious greens. I like to use collard greens and kale in this, but you could also use just one or the other or mustard greens & chard as well (I wouldn't recommend spinach for this because it will cook down too much). I also like this with red wine vinegar and liquid smoke in place of the lemon juice. Be careful not to add freshly washed (still wet) greens to hot oil -- you'll get fireworks.
Provided by Eat Your Vegetables
Categories Collard Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Roughly chop the greens and wash them thoroughly.
- To a large saucepan or Dutch oven add the olive oil, garlic and as much of the greens as will fit (you may need to let the first batch cook down a little to fit the rest of the greens in the pan).
- Once all of the greens are in the pan, cook uncovered for 15 minutes or until greens are tender, tossing frequently.
- Once the greens are softened and slightly browned, add the lemon juice and saute an additional 2 minutes.
- Serve warm.
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