BALSAMIC GLAZE
This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.
Provided by Sally J.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 2
Steps:
- Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g
NEELYS' BRAISED MUSTARD GREENS WITH BACON AND RAISINS
Recipe from Down Home with the Neelys from the Food Network. Yum, yum, yum! They serve this as a side dish with flank steak and mashed potatoes for a complete romantic meal. The chicken stock and bacon take away some of the bitterness of the greens (which I am convinced that you either love or hate) and the sweetness of the raisins is a great complimentary flavor!
Provided by januarybride
Categories Greens
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- On medium heat, saute bacon in a large saute pan. When it is almost done, add your sliced garlic for a minute or two. Drain drippings when cooked and set aside.
- While bacon is cooking, boil water in a large pot.
- Blanch mustard greens in boiling water until bright green (about 2 minutes). *Cook's Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
- Add greens to your saute pan full of bacon/garlic. Stir together.
- Add chicken stock, raisins, salt and pepper to taste. Mix well together.
- Let simmer for 5 minutes.
Nutrition Facts : Calories 219.9, Fat 17.6, SaturatedFat 5.8, Cholesterol 27, Sodium 380.4, Carbohydrate 9.8, Fiber 0.4, Sugar 6.1, Protein 6
MUSTARD GREENS WITH BALSAMIC VINEGAR
Provided by Molly O'Neill
Categories easy, quick, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a very large pot, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 1 minute. Add the mustard greens, stirring and working them down into the pot until they all fit. Cook for 5 minutes, stirring occasionally. Cover the pot, lower the heat to medium and continue to cook until the greens are very tender, about 10 minutes more. Remove from the heat, stir in the vinegar and season to taste with salt and pepper. Serve immediately.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 554 milligrams, Sugar 4 grams
BEET GREENS WITH RAISINS AND PINE NUTS
From 'Vegetarian' by Linda Fraser with only a few small changes. Baby spinach or Swiss chard can be used instead of beet greens. Reminder: beet greens and Swiss chard require a little longer cooking time than baby spinach. For a less aggressive garlic presence, use mildly-flavored garlic whistles/scapes. Final comment: I thought the recipe was lacking something to take the dish to the next level. What pairs well with beets/beet greens? Ah, allspice!
Provided by COOKGIRl
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Note: you don't need to remove the beet green stalks unless they are woody and/or thick.
- Place the raisins in a small heat proof bowl. Pour boiling water over the raisins and let soak for 10 minutes. Drain.
- Meanwhile, cut the bread slice up into small cubes. (Directions say to discard the crust but I don't do that because I consider it a waste).
- Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden. Drain.
- Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color.
- Add the beet greens, allspice and garlic.
- Cook quickly (lower heat if necessary to avoid burning) and cook just until beet greens start to wilt.
- Stir in the drained raisins and season with salt and pepper to taste.
- Transfer the greens to a serving platter.
- Sprinkle with the croutons and serve hot.
BALSAMIC GLAZED MUSTARD GREENS WITH RAISINS AND PINE NUTS
Steps:
- Bring 1/2 cup water to a boil, add greens and cook over medium-high heat until wilted. Add the raisins and red onion, reduce the heat, cover and cook, stirring occasionally until greens are tender, about 10 minutes, adding more water if necessary. Meanwhile, in a pan lightly rubbed with olive oil, saute garlic until soft, about 1 minute. Stir in pine nuts and remove from heat. Toss together greens, garlic/pine nut mixture and balsamic vinegar. * Kale, collard greens, turnip greens or a combination can also be used.
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