Wilted Greens With Garlic And Balsamic Vinegar Recipes

SAUTéED GREENS WITH GARLIC AND BASLAMIC VINEGAR RECIPE

Steps:

• 01 - Rinse all the Greens well. 02 - Cut the stems off and chop the Leaves. 03 - In a large skillet, cook the Garlic and Pepper Flakes in some Oil for a minute or two. 04 - Add al the Greens few at the times. Stir well. 05 - Stir in Vinegar and Salt and cover cover, cook until just tender ( 5 minutes ).

SAUTEED GREENS WITH VINEGAR

Steps:

• Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry.
• Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.
• Add the remaining greens all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the greens wilt evenly. When wilted, season with salt and pepper. Continue cooking over high heat, tossing often, until the excess liquid evaporates.
• Turn greens out into a bowl and let it cool to room temperature, then season with vinegar. Serve at room temperature, or refrigerate for up to 2 days and eat cold.
• Michael's Notes: The wine vinegar will cause the greens to lose their beautiful green color. You can omit it, but I think it improves their taste.

BALSAMIC FRIED EGGS WITH WILTED GREENS (IN UNDER 10 MINUTES)

Steps:

• Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat. When oil shimmers, add garlic and cook until it just starts to color, about 30 seconds.
• Add greens and season with salt and freshly ground black pepper. Cook until just wilted, about 1 minute. Immediately remove from heat and divide greens between two serving plates.
• Wipe out the pan, return it to medium heat, and add remaining 1 tablespoon olive oil. When oil shimmers, add eggs and fry until set, bubbly and brown on the edges, and the pan is almost dry, about 3 minutes.
• Carefully add balsamic vinegar and cook until vinegar is reduced and syrupy, about 2 minutes. Place two eggs on each mound of greens, evenly divide vinegar reduction, season with freshly ground black pepper, and serve with toasted bread.

WILTED GREENS

Steps:

• Melt butter in heavy large pot over medium-high heat. Add all greens and stock. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 4 minutes. Season with salt and pepper.

WILTED GREENS WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Cut the greens into strips 1 inch wide.
• In a large saute pan over medium-high heat, warm the olive oil.
• Add the greens and using tongs, toss them until they are wilted but still retain their bright colour, about 3-4 minutes.
• Add the vinegar, garlic, red pepper flakes, salt and black pepper to taste and toss well.
• Transfer to a warmed serving bowl and serve immediately.

BALSAMIC-PARMESAN SAUTéED SPINACH

Steps:

• Heat oil in a large pot over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add spinach, salt and pepper; toss to coat. Cook, stirring, until just wilted, 3 to 5 minutes. Remove from heat and stir in Parmesan. Drizzle with vinegar (or glaze) and serve immediately.

SERENA BAKES SIMPLY FROM SCRATCH

Steps:

• In a heavy duty skillet over medium-high heat melt butter. If using garlic add garlic, and sauté until softened. Add beet greens. Cook until stems are soften, and leaves wilted.
• Add vinegar, salt, and pepper to taste. Stir until well combined.