GREENS RECIPE RECIPES

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COLLARD GREENS RECIPE | SANDRA LEE | FOOD NETWORK



Collard Greens Recipe | Sandra Lee | Food Network image

Provided by Sandra Lee

Categories     side-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

3 strips bacon, diced
1 medium onion, sliced
2 bunches collard greens, washed
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
1 tablespoon brown sugar
2 tablespoons cider vinegar
Salt and freshly ground black pepper

Steps:

  • In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
  • Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
  • To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.

GREENS AND BEANS RECIPE | THE NEELYS | FOOD NETWORK



Greens and Beans Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3 to 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 chopped onion
2 cloves garlic, sliced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 cups kale, washed, stems trimmed and chopped
1 (15- ounce) can cannellini beans, drained
3/4 cup chicken stock

Steps:

  • Heat olive oil over medium heat in a large Dutch oven.
  • Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
  • Cover and let cook for 10 minutes.

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