Mixed Greens Recipes

PERFECT MIXED GREENS

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.

CREAMED MIXED GREENS

Steps:

• Bring a large pot of salted water to a boil. Working in batches, add the spinach, chard leaves and kale and cook just until wilted, about 5 minutes. Remove with tongs and transfer to a colander set over a bowl to drain and cool. When cool enough to handle, transfer to a kitchen towel in batches and squeeze out the excess liquid. Chop the greens.
• Finely chop the chard stems. Heat the butter in a large pot or Dutch oven over medium heat. Add the chard stems, shallot and thyme sprigs. Cook, stirring, until the vegetables soften, 6 to 8 minutes. Sprinkle in the flour and continue to cook, stirring, until golden, about 2 more minutes. Remove from the heat and slowly whisk in the milk. Return to medium heat; add 2 teaspoons salt, 1/2 teaspoon pepper and a few dashes of hot sauce and cook until thickened slightly, 3 to 5 more minutes.
• Discard the thyme and stir the greens into the pot. Cook, stirring, until heated through and coated, about 4 minutes. Remove from the heat and stir in the creme fraiche.

EASY SAUTéED MIXED GREENS RECIPE

Steps:

• Serve immediately.

MIXED GREENS

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 (SAAG)

Steps:

• If using fresh greens, trim and remove all fibrous material, and wash in a colander immersed in a large bowl filled with water; dirt will settle down.
• Remove the colander and throw away the water.
• Repeat until water is clear.
• Chop or tear the leaves and boil them in about 3 cups of water and salt, on medium to high heat, for about 10 minutes until soft.
• When little cool, give it a few rounds in the food processor or blender to make it smooth and creamy, adding corn flour, fenugreek leaves, and tomatoes.
• Add more water as needed.
• Heat the oil in a 4 quart pot on medium to high heat.
• Add garlic.
• Add ginger, cumin powder and coriander powder.
• Stir for a minute.
• Stir in the cooked greens gradually (making sure there are no lumps).
• Add the remaining seasonings.
• Cook, stirring occasionally, and let it simmer for 20 minutes until everything is mixed and Saag is to your taste.

VINAIGRETTE FOR MIXED GREENS

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, garlic, salt and pepper; shake well. In a salad bowl, combine greens and onion. Drizzle with dressing; toss to coat.

SAUTEED MIXED GREENS WITH WHITE BEANS AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
• Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
• Transfer greens to colander as done and drain.
• Return skillet to heat.
• Add broth to skillet and deglaze, scraping up any browned bits.
• Add beans and simmer until heated through, 2 to 3 minutes.
• Return greens to skillet, toss gently and season with salt and pepper to taste.

MIXED GREENS

Steps:

• Wash and dry greens.
• Whisk oil, vinegar and Worcestershire in serving bowl; stir in lettuce.

MIXED GREENS

Steps:

• Rinse the greens thoroughly in 3 baths of water (there's nothing worse than grit!). With some water still clinging on, shred the greens and cabbage and put them in separate bowls.
• Heat the oil in a large skillet over medium-high heat and add the onion and Scotch bonnet pepper. Cook, stirring, for 2 minutes. Add the cabbage and mix it together, cooking for 2 minutes more. Add the spinach, stirring as it wilts and mixes with the cabbage. Add the vinegar, reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in the salt and black pepper.

MIXED GREENS

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 pot 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.
• Traditionally, greens are accompanied by a hot sauce, chopped onions, and vinegar. In some parts of the South, cooks add a pinch of sugar to the greens to take away a bit of their bite.