Mixed Greens With Bacon And Herbs Recipes

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CHEF SCOTT'S KICKIN' MIXED GREENS



Chef Scott's Kickin' Mixed Greens image

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

¼ cup olive oil
8 slices bacon, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
6 cloves garlic, minced
1 pound fresh collard greens, cut into 2-inch pieces
½ pound turnip greens, cut into 2-inch pieces
½ pound mustard greens, cut into 2-inch pieces
5 cups chicken broth
2 teaspoons salt
2 teaspoons ground black pepper
2 pinches red pepper flakes

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



Mixed Greens image

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 4

4 pounds mixed collard, mustard and turnip greens
8 strips bacon
6 cups water
Salt and pepper, to taste

Steps:

  • Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard the discolored outer leaves and cut out the thick ribs. Tear the greens into pieces. Place the bacon strips in a large heavy saucepan and cook over medium heat until it is translucent and the bottom of the pan is coated with the rendered bacon fat. Add the greens and the water and bring to a boil over medium heat. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours. Add the seasonings and serve hot. Top with traditional accompaniments, if desired.;

MIXED GREENS WITH BACON AND HERBS



Mixed Greens with Bacon and Herbs image

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

8 bacon slices, cut into 1/2-inch pieces
4 cups (packed) coarsely chopped escarole (from 1 head)
1 5-ounce bag mixed baby greens (about 8 cups)
4 green onions, chopped (white and pale green parts only)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh tarragon
6 tablespoons olive oil
2 tablespoons red wine vinegar

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.

WILTED GREENS WITH BACON



Wilted Greens With Bacon image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Trim and chop 2 bunches dandelion greens, watercress or baby kale. Cook 3 slices chopped bacon until crisp; transfer to paper towels using a slotted spoon. Add 1 each sliced garlic clove and shallot to the drippings; cook, stirring, 1 minute. Add 3 tablespoons cider vinegar and 1 tablespoon sugar; stir until dissolved. Add the greens in batches, tossing to wilt. Season with salt and pepper; top with the bacon.

COLLARD GREENS WITH BACON



Collard Greens With Bacon image

I've never made collard greens before, but found this recipe online and gave it a try. My whole family loved them. They were great! UPDATE: I just made them without bacon since I didn't have any and just added a smoky hot sauce and they were still good. Some sort of fat just makes them extra good though.

Provided by KristiJoy

Categories     Collard Greens

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 slices thick-sliced bacon, sliced crosswise into 1/2-inch pieces
1 small yellow onion, chopped
2 garlic cloves, minced
1 -2 tablespoon maple syrup
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 dashes hot sauce
1/4 cup apple cider vinegar
2 lbs collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard)
1 cup chicken broth

Steps:

  • Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Don't overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle.
  • Add the garlic, salt, pepper, syrup and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.
  • Add the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.

Nutrition Facts : Calories 87.7, Fat 3.2, SaturatedFat 0.9, Cholesterol 3.6, Sodium 583, Carbohydrate 11.5, Fiber 4.5, Sugar 3.3, Protein 4.8

COLLARD GREENS WITH BACON



Collard Greens with Bacon image

Stewing the collard greens a few hours ahead of time allows their flavor to deepen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

2 bunches collard greens, stemmed
3 teaspoons vegetable oil
1/2 red onion, sliced
3 slices bacon, cut crosswise into 1/4-inch strips
2 tablespoons cider vinegar
1 cup homemade or low-sodium store-bought chicken stock

Steps:

  • Working in batches, stack greens; cutcrosswise into 2-inch-thick strips. Gatherstrips; cut crosswise into 2-inch pieces.Transfer to a large bowl of cold water;swish to remove grit. Transfer greens toa colander using a slotted spoon; letdrain. Repeat until greens are free of grit.
  • Heat oil in a very large skillet overmedium-high heat. Add onion andbacon; cook until onions are translucent,about 4 minutes. Add greens; cook, stirring,until greens begin to wilt and arereduced in volume.
  • Raise heat to high; add vinegar. Cook,scraping up brown bits from bottom ofskillet, until vinegar has evaporated,about 1 minute.
  • Add stock; reduce heat. Simmer, covered,until greens are just tender, 12 to 14minutes. If making ahead, refrigerate,covered; reheat over low heat.

PERFECT MIXED GREENS



Perfect Mixed Greens image

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

2 bunches collard greens
2 bunches mustard greens
2 bunches turnip greens
3 tablespoons salt
4 cups chicken broth, divided
½ cup vegetable oil
4 cloves garlic, sliced
½ cup cooked real bacon bits
½ cup white sugar
salt and pepper to taste

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

MIXED GREENS WITH BACON & CRANBERRIES



Mixed Greens with Bacon & Cranberries image

When my holiday menu calls for a green salad, I rely on this one loaded with crumbled bacon, dried cranberries and blue cheese. The homemade vinaigrette is full of zesty flavor.-Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (3/4 cup each).

Number Of Ingredients 15

1/2 cup orange juice
1/2 cup dried cranberries
4 cups fresh arugula or baby spinach
4 cups spring mix salad greens
1/2 cup crumbled blue cheese
6 thick-sliced peppered bacon strips, cooked and crumbled
VINAIGRETTE:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
1-1/2 teaspoons orange juice
1-1/2 teaspoons Dijon mustard
1 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small saucepan, bring orange juice to a boil; remove from heat. Stir in cranberries; let stand 5 minutes. Drain, discarding remaining juice or saving for another use., In a large bowl, combine arugula and salad greens; top with cheese, bacon and cranberries. In a small bowl, whisk vinaigrette ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 149 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 6g protein.

MIXED GREENS WITH CRISPY BACON, GOAT CHEESE, AND FRIED EGG



Mixed Greens with Crispy Bacon, Goat Cheese, and Fried Egg image

Categories     Salad     Egg     Fry     Goat Cheese     Bacon     Spring     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

4 thick bacon slices, coarsely chopped
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
6 cups mixed baby greens
4 ounces soft fresh goat cheese, crumbled
4 large eggs
2 tablespoons water

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.

GREENS WITH HOT BACON DRESSING



Greens with Hot Bacon Dressing image

Growing up in a German community, I ate this salad often. It's an old traditional dish-I recall my grandmother talking about her mother making this recipe. As a variation, the old-timers in my family cut up some boiled potatoes on dinner plates, then serve the warm salad mixture on top. -Robert Enigk, Canastota, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 12

4 cups torn fresh spinach
4 cups torn iceberg lettuce
3 celery ribs, sliced
1/2 cup chopped red onion
4 bacon strips, diced
1 large egg
2/3 cup water
1/3 cup cider vinegar
2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil; stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and serve immediately.

Nutrition Facts : Calories 93 calories, Fat 7g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 266mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

QUICK-BRAISED GREENS AND BEANS WITH BACON



Quick-Braised Greens and Beans With Bacon image

These stewed greens develop deep flavor thanks to a quick onion-garlic broth and bacon, used two ways. Sliced bacon is cooked until tender, blending in but imparting its smoky, porky essence, while crisp bacon morsels are sprinkled on top for a salty, crunchy hit. This 30-minute dish is great spooned over rice or polenta, or alongside buttery cornbread for a hearty weeknight meal, but you could also top it with an egg to bring it into brunch territory.

Provided by Genevieve Ko

Categories     vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 bunches dark and sturdy leafy greens, like collards, kale or mustard greens (about 1 pound)
4 bacon slices
1 large red onion (about 1 pound), finely chopped
Kosher salt and black pepper
6 garlic cloves, sliced
1 teaspoon dried sage
1 cup chicken or vegetable stock
2 (15-ounce) cans red kidney beans, rinsed and drained
1 teaspoon hot sauce, plus more for serving

Steps:

  • Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into 3/4-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.
  • Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into 1/4-inch-wide strips.
  • Add the 1/4-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.
  • Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.
  • Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.
  • Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 10 grams, TransFat 0 grams

MIXED GREEN VEGETABLES WITH HERB BUTTER



Mixed Green Vegetables with Herb Butter image

A classical light spring dish with a fresh butter accompaniment to melt over the top.

Provided by danthemaneats

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Place a large pan of salted boiling water over a high heat.
  • Blanch the broad beans for 2 minutes, drain and transfer to a large bowl of iced water. Once cooled remove the greyish outer skin and reserve the bright green inner bean (I know this is an arduous task but it makes a big difference).
  • Repeat this process with the peas, again cooking for 2 minutes before transferring to iced water (no need to de-shell them though)
  • To finish heat the oil & butter in a large frying pan over a medium heat. Add the peas, broad beans, snow peas and spring onion to warm through. Remove from the heat and stir in the rocket leaves just before serving.
  • Serve with the herb butter on the side to melt over the top.
  • For the herb butter blend together the butter, shallot, basil & mint until well combined. Spread out over a large piece of clingfilm and roll into a log shape before wrapping tightly. Refrigerate until ready to serve. Unwrap and cut into medium rounds with a sharp knife.

SPRING GREENS WITH BACON



Spring greens with bacon image

Combine rich greens with salty bacon and a little nutmeg to make a versatile side dish

Provided by James Martin

Categories     Side dish

Time 23m

Number Of Ingredients 3

700g spring green , roughly shredded
8 rashers smoked streaky bacon , chopped
a little nutmeg

Steps:

  • Bring a large pan of water to the boil, add spring greens and cook for about 5 mins until tender, then drain well.
  • Meanwhile, heat a non-stick frying pan, add bacon and cook until crisp. Tip in the greens, toss and warm through. Grate over nutmeg, season, and serve.

Nutrition Facts : Calories 73 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

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From latimes.com


KETO GREEN BEANS RECIPE WITH BACON & HERBS - BULLETPROOF
2020-10-13 Instructions: Using a pot and steamer basket, boil water and steam green beans until tender (about 4 minutes). While green beans cook, add bacon to a frying pan and fry until golden brown and slightly crisp. When bacon has finished cooking, stir in garlic and salt and cook until garlic browns slightly. Remove from heat.
From bulletproof.com


GREENS WITH BACON AND HAZELNUTS RECIPE - BBC FOOD
Method. Bring a large pain of water to the boil. Add a pinch of salt and the greens to the boiling water. Cook for 2 minutes, then drain and rinse under cold wate. Drain thoroughly. Heat the oil ...
From bbc.co.uk


SOUTHERN-STYLE COLLARD GREENS - SOUTHERN BYTES
2020-03-16 Instructions. First, heat a large pot over medium heat while you dice up your onion, bacon, and garlic. When your pot is hot, add 1 tbsp of olive oil. When your olive oil is hot, add your diced bacon. Once the bacon is a little crispy on …
From southern-bytes.com


COLLARD GREENS WITH BACON - DINNER AT THE ZOO
2020-08-05 Instructions. Place the bacon in a large pot over medium high heat. Cook for 5-6 minutes or until crisp. Remove half the bacon from the pan and reserve for later use. Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic, salt and pepper, then cook for 30 seconds.
From dinneratthezoo.com


HOW TO MAKE MIXED GREEN AND HERB TOSS SALAD - GOOD …
2018-04-24 In large bowl, toss greens and herbs. Fold in edamame. In bowl, whisk together olive oil, lemon juice, mustard, honey and 1/4 teaspoon each salt and pepper; stir in shallot. Gently toss salad with ...
From goodhousekeeping.com


EASY COLLARD GREENS W/BACON (SO TENDER!) - DINNER, THEN DESSERT
2019-08-23 Remove half the bacon fat, add in the vegetable oil, onions, and garlic on low heat, cooking for 5-7 minutes, stirring frequently, until softened. Add the collard greens to the pan, stirring them well to coat them in the oil and onion mixture. Add the chicken broth, brown sugar, salt and pepper to the dutch oven, stir well and cover.
From dinnerthendessert.com


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