FRESH GREENS RECIPES

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THE RIGHT WAY TO COOK GREENS! RECIPE | ALLRECIPES



The RIGHT WAY To Cook Greens! Recipe | Allrecipes image

There's a short way and a long way, so no excuses will be accepted for tough, bitter greens!

Provided by rjkuns

Categories     Side Dish    Vegetables    Greens

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 4

¼ cup bacon drippings
4 bunches collard greens, tough stems removed
salt to taste
3 cups water

Steps:

  • Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor.
  • At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.

Nutrition Facts : Calories 217.3 calories, CarbohydrateContent 15.9 g, CholesterolContent 14.1 mg, FatContent 16 g, FiberContent 10.1 g, ProteinContent 6.9 g, SaturatedFatContent 6 g, SodiumContent 83.6 mg, SugarContent 1.3 g

PERFECT MIXED GREENS RECIPE | ALLRECIPES



Perfect Mixed Greens Recipe | Allrecipes image

A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!

Provided by Mama Luvs Papa

Categories     Side Dish    Vegetables    Greens

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 10

2 bunches collard greens
2 bunches mustard greens
2 bunches turnip greens
3 tablespoons salt
4 cups chicken broth, divided
½ cup vegetable oil
4 cloves garlic, sliced
½ cup cooked real bacon bits
½ cup white sugar
salt and pepper to taste

Steps:

  • Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
  • Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Nutrition Facts : Calories 174.3 calories, CarbohydrateContent 16.6 g, CholesterolContent 5 mg, FatContent 10.7 g, FiberContent 4.7 g, ProteinContent 5.5 g, SaturatedFatContent 1.8 g, SodiumContent 2250.4 mg, SugarContent 8.9 g

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A lot of people are averse to trying dark leafy greens, believe me, I was too, as they were always described as "bitter". Now that I have had them though I love them, and only eat them like this (not fully cooked to sogginess or in soups). You get a lot of the flavor of the greens themselves and they make a great side dish to a "meat and potatoes" meal. You can substitute any mix of braising/dark leafy greens for the collards.
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