PERFECT MIXED GREENS
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
Time 1h15m
Yield 12
Number Of Ingredients 10
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, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g
CHEF SCOTT'S KICKIN' MIXED GREENS
If you like greens, you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.
Provided by chefboy11
Categories Side Dish Vegetables Greens
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
- Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 10 g, Cholesterol 13.2 mg, Fat 11.3 g, Fiber 4.5 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 1423.5 mg, Sugar 1.7 g
MIXED GREENS WITH CRISPY BACON, GOAT CHEESE, AND FRIED EGG
Categories Salad Egg Fry Goat Cheese Bacon Spring Lettuce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off and discard all but 1 tablespoon drippings from skillet.
- Whisk vinegar and mustard in large bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper. Transfer 1 tablespoon dressing to small bowl; set aside. Add greens to large bowl with dressing; toss to coat. Divide greens among 4 plates. Scatter goat cheese and bacon pieces over each salad.
- Heat drippings in same skillet over medium heat. Gently break eggs into skillet; cook until whites begin to set, about 1 minute. Add 2 tablespoons water to skillet; cover and cook until whites are set and yolks are softly set, about 2 minutes. Using spatula, top each salad with 1 egg. Sprinkle eggs with salt and pepper. Drizzle lightly with reserved 1 tablespoon dressing and serve.
MIXED GREENS WITH 5-SPICED BACON AND POACHED EGG
This takes the classic French bistro salad and gives an innovative twist with Chinese 5 Spice-scented apples and candied bacon.We have been trying out new salads and/or sides for the Cafe Ponce, found this on McCormick Gourmet.com.;)
Provided by Manami
Categories Apple
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE BACON:.
- Preheat oven to 400°F
- Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan.
- Bake 15 minutes or until bacon edges begin to curl.
- Remove pan from oven.
- Carefully drain drippings into glass measuring cup; set aside.
- Microwave honey and Chinese five spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds.
- Brush bacon with honey mixture.
- Bake 10 minutes longer or until bacon is browned and crisp.
- Carefully drain any additional drippings into measuring cup.
- Cool bacon on wire rack & break into bite-size pieces, then set aside.
- FOR THE SALAD:.
- Mix water, lemon juice and Chinese five spice in small bowl.
- Add apple slices; toss to coat well; set aside.
- Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended; set aside.
- FOR THE POACHED EGGS:.
- Ffill large deep saucepan with 2 inches of water.
- Add 1 tablespoon vinegar & bring to boil.
- Reduce heat to medium.
- Break 1 egg into small dish.
- Carefully slide egg into simmering water (bubbles should begin to break the surface of the water).
- Repeat with remaining eggs.
- Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken.
- Carefully remove eggs with slotted spoon.
- Drain on paper towels.
- TO SERVE:
- Divide greens among 6 plates.
- Top each with a poached egg.
- Sprinkle egg with additional Chinese five spice.
- Arrange drained apple slices and bacon around salad.
- Warm dressing if needed and drizzle over salads.
- Serve immediately.
MIXED GREENS WITH BACON AND HERBS
Categories Salad Leafy Green Herb Side Quick & Easy Lunch Basil Bacon Winter Tarragon Escarole Party Cilantro Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook bacon in heavy large skillet until crisp. Transfer to paper towels to drain.
- Toss escarole, mixed greens, onions, basil, cilantro, and tarragon in large bowl. Add oil; toss. Add vinegar; toss. Season salad with salt and pepper. Divide among 6 plates. Sprinkle with bacon and serve.
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