WHAT TO DO WITH BEET GREENS RECIPES

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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

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.

TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS ...



Traditional Southern Greens (Mustard, Turnip or Collards ... image

My family's way of "fixin'"greens. You can use any kind of green or a mix. So simple but so good. Serve with cornbread for soppin' up the pot liquor! Measurements are approximates.

Total Time 3 hours 25 minutes

Prep Time 25 minutes

Cook Time 3 hours

Yield 6 serving(s)

Number Of Ingredients 5

4 bunches greens
1/3 cup cold bacon grease (3 big spoonfuls)
1/2 cup ham stock or 1/2 cup chicken broth
salt and pepper
2 pinches sugar

Steps:

  • Fill sink with cold water.
  • Put in greens, making sure they have room to float.
  • The greens will rise to the top, while the dirt will sink.
  • Let greens sit in water for about 20 minutes.
  • Scoop out greens being careful not to stir up the dirt on bottom.
  • If they still look dirty, change water and repeat process.
  • Finish the cleaning by rinsing under running water.
  • Tear greens into pieces, throwing away thick veins and stems.
  • In a large pot, heat the bacon grease over med-high.
  • Add the greens and toss well with bacon grease for a couple of minutes.
  • Add ham stock, salt and pepper and sugar and stir.
  • Cover and simmer gently until very tender (DO NOT BOIL).
  • As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
  • Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.

Nutrition Facts : Calories 102.8, FatContent 11.4, SaturatedFatContent 4.5, CholesterolContent 10.9, SodiumContent 17.2, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

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