COLLARD VALLEY COOKS CHICKEN AND DRESSING RECIPES

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COLLARDS CASSEROLE RECIPE | ALLRECIPES



Collards Casserole Recipe | Allrecipes image

While looking to incorporate collard greens into my diet, I decided to try a cross between basic sauteed collards and a green bean casserole. The results were super tasty, remained fairly light, and are a recipe I'll use to fit a lot more leafy greens into my diet.

Provided by Lisa S

Categories     Side Dish    Vegetables    Onion

Total Time 52 minutes

Prep Time 10 minutes

Cook Time 42 minutes

Yield 1 small casserole

Number Of Ingredients 13

1?½ tablespoons butter
¼ cup all-purpose flour
¾ cup milk
½ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon olive oil
¼ cup minced red onion
1 tablespoon minced garlic
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
3 cups chopped collard greens
1 tablespoon balsamic vinegar
1 cup French fried onions

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1 1/2 tablespoons butter in a small saucepan over medium heat. Add flour slowly, stirring until it forms a thick paste, about 4 minutes. Whisk milk into the paste until smooth with a gravy consistency, about 5 minutes. Stir in 1/2 teaspoon black pepper.
  • Melt 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Saute red onion, garlic, red pepper flakes, and 1/2 teaspoon black pepper until onion is browned, about 6 minutes.
  • Mix collard greens into the skillet, in batches if necessary. Cook and stir until slightly wilted and all greens fit in the skillet, about 2 minutes. Add balsamic vinegar; reduce heat to medium-low. Cook, stirring occasionally, until greens are bright green and tender, 5 to 10 minutes more. Add enough gravy mixture to just coat the greens.
  • Transfer cooked greens to a baking dish small enough so the greens can be piled 1 to 1 1/2 inches deep. Cover with French fried onions and press into the dish.
  • Bake in the preheated oven until fried onions brown slightly, 20 to 30 minutes.

Nutrition Facts : Calories 525.2 calories, CarbohydrateContent 36.4 g, CholesterolContent 22.7 mg, FatContent 39.8 g, FiberContent 1.6 g, ProteinContent 3.4 g, SaturatedFatContent 13.7 g, SodiumContent 557.6 mg, SugarContent 3.4 g

PRESSURE COOKER RANCH CHICKEN BREASTS - HIDDEN VALLEY



Pressure Cooker Ranch Chicken Breasts - Hidden Valley image

Our pressure cooker ranch chicken breasts are both easy to make and satisfying. This recipe only uses three ingredients, so meal time is stress-free and delicious.

Provided by Hidden Valley

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 3

4 chicken breasts
1 cup chicken broth
1 (1-ounce) Hidden Valley Original Ranch Salad Dressing, Seasoning and Recipe Mix Packet

Steps:

  • Place chicken breasts in the bottom of the pressure cooker.
  • Pour in the chicken broth and season with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix.
  • Put the lid on and move the valve to the sealing position. Press Manual Pressure and set the timer to 10 minutes. The pressure cooker will also take about 10 minutes to come to pressure.
  • When the cook time is up, let pressure release naturally for 5–10 minutes before releasing the remaining pressure. Check that the internal temperature is 165°F before serving.

Nutrition Facts : Calories 187

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