COLLARD GREENS SIMPLE RECIPE RECIPES

Name: Sauteed Beet Greens
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: Olive oil, to coat pan; 2 bunches beet greens, washed and cut into 2-inch pieces; 2 cloves garlic, minced; 1 teaspoon crushed red pepper flakes; Zest and juice of 1/2 lemon; Kosher salt and freshly ground pepper

SAUTEED BEET GREENS RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Sauteed Beet Greens Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Categories side-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

Olive oil, to coat pan
2 bunches beet greens, washed and cut into 2-inch pieces
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
Zest and juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

COUNTRY TURNIP GREENS RECIPE | TRISHA YEARWOOD - FOOD NETWO…

Country Turnip Greens Recipe | Trisha Yearwood - Food Netwo… image

Provided by Trisha Yearwood

Categories side-dish

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

8 ounces country ham, cubed (see Cook's Note)
1/3 cup apple cider vinegar
1 pound stemmed turnip greens (see Cook's Note)
Freshly cracked black pepper
4 cups low-sodium chicken stock (one 32-ounce carton)

Steps:

Put the ham in a large stockpot over medium heat. Cook until the ham is crispy and the fat is rendered, about 8 minutes. Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon to lift up any brown bits.
Meanwhile, rip the greens into large pieces to make it easier to fit all of them into the stockpot.
Add the greens to the pot and season generously with black pepper. Pour in the chicken stock and stir to combine. Bring the greens to a simmer and cover the pot. Reduce the heat to medium low and cook until the greens are tender and the liquid is reduced by half, about 45 minutes. Remove the lid and continue to cook, stirring occasionally, until the liquid is nearly gone, about 10 minutes more. Serve immediately.

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Reviews 4.5
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Category side-dish

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