TYPES OF GREENS FOR COOKING RECIPES
LENTILS WITH CHORIZO, GREENS AND YELLOW RICE - NYT COOKING
Interpretations of beans and rice — a humble, hearty, filling and delicious meal — are found throughout the world, made with various types of dried bean (sometimes called peas). In many versions, the cooked rice and beans are folded together in the pot. Others, like this one, serve the rice on the side. Here, lentils are cooked Spanish-style, with chorizo and greens for a thick stew. If you want it to be soupier, thin it with a little water or broth, and feel free to omit the sausage to make it vegetarian.
Provided by David Tanis
Total Time 1 hours 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the lentils: Put 2 tablespoons olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. When hot, add onion, stir to coat with oil, and season well with salt and pepper. Cook, stirring, until softened and beginning to brown, about 5 minutes.
- Lower heat to medium, add chorizo and continue to cook mixture until chorizo has browned a bit. Add cumin, garlic and pimentón, and stir to combine.
- Add lentils to pot and pour in 6 cups water. Cover and bring to a boil over high heat, add 1 teaspoon salt, then turn down to a low simmer. Keep pot covered with lid ajar, and simmer gently, stirring occasionally, for 45 minutes, until well cooked and porridgelike. (Add a small amount of water to loosen slightly if necessary.)
- Add the chard, pushing down to help it wilt. Put on lid and cook 15 minutes more until chard is well cooked. Stir to combine with lentils.
- Meanwhile, cook the rice: Rinse rice well in a bowl of cold water until water runs clear, then drain. Put 2 tablespoons olive oil in a 2-quart saucepan over medium-high heat.
- Add onion and cook, stirring, until softened and starting to color, 3 to 4 minutes. Add rice and stir to coat. Add cinnamon, cloves, turmeric, salt and 2 1/2 cups water. Bring to a boil, then turn heat to very low. Cook for 15 minutes, then turn it off and leave to steam with the lid on for up to 30 minutes.
- To serve, put a large ladle of stewed lentils in a low wide soup bowl and place a large spoonful of rice next to it. Sprinkle with scallions.
Nutrition Facts : @context http//schema.org, Calories 557, UnsaturatedFatContent 11 grams, CarbohydrateContent 83 grams, FatContent 15 grams, FiberContent 10 grams, ProteinContent 25 grams, SaturatedFatContent 3 grams, SodiumContent 705 milligrams, SugarContent 5 grams, TransFatContent 0 grams
COUNTRY TURNIP GREENS RECIPE: HOW TO MAKE IT - TASTE OF HOME
If you’ve never tried making turnip greens, my recipe is an easy, tasty way to start. Pork and onions give the fresh greens wonderful flavor .—Sandra Pichon, Memphis, Tennessee
Provided by Taste of Home
Categories Side Dishes
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven, cook salt pork until lightly browned. Drain, reserving 2 tablespoons of drippings. , Stir the remaining ingredients into the reserved drippings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until greens are tender.
Nutrition Facts : Calories 317 calories, FatContent 28g fat (10g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 622mg sodium, CarbohydrateContent 14g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 4g protein.
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Collard greens are a staple vegetable of southern cuisine. This side dish is often eaten alongside smoked or salt-cured meats, such as ham hocks, pork or fatback. —Marsha Ankeney, Niceville, Florida
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Calories 157 calories per serving
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- Combine and sauté. When the collards are ready, turn off the heat. Using tongs, transfer the collards from the pot and into the pan with the onions. Be sure to include the garlic cloves, which will be super soft and can be easily smashed into the collards. Sauté over medium heat until all the flavors have blended, splashing in a few ladles of the cooking liquid towards the end to moisten the greens. Season with kosher salt and add several grinds of fresh pepper. Serve 'em up!
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- Combine and sauté. When the collards are ready, turn off the heat. Using tongs, transfer the collards from the pot and into the pan with the onions. Be sure to include the garlic cloves, which will be super soft and can be easily smashed into the collards. Sauté over medium heat until all the flavors have blended, splashing in a few ladles of the cooking liquid towards the end to moisten the greens. Season with kosher salt and add several grinds of fresh pepper. Serve 'em up!
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