Steamed Savoy Cabbage And Mustard Greens With Bacon Recipes

STEAMED SAVOY CABBAGE AND MUSTARD GREENS WITH BACON

Steps:

• Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.
• Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, covered.
• Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mixture over vegetables, tossing to distribute evenly, and season with salt and pepper.
• Transfer vegetables to a serving dish and serve topped with bacon.

CABBAGE WITH BACON & ONIONS

Steps:

• Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
• Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
• Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.

SAVOY CABBAGE WITH BACON

Steps:

• Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes.
• Use slotted spoon to set bacon aside; place on paper towelling.
• Drain off all but 2 tablespoons fat.
• Add garlic, crushed red pepper, and leeks to skillet.
• Cook until fragrant, about 2 minutes.
• Add cabbage, chicken stock, white wine and beans.
• Gently toss to combine.
• Simmer until cabbage is just beginning to wilt, about 3 minutes.
• Crumble bacon.
• Toss cooked mixture with bacon, sage, chives or scallions and pepper.
• Adjust seasoning.
• Serve immediately and enjoy!

SMOTHERED COLLARD GREENS AND CABBAGE

Steps:

• Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes.
• Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.

IRISH BACON AND CABBAGE WITH MUSTARD SAUCE

Steps:

• Place the bacon in a large Dutch oven, cover with 8 cups of water. Bring to a boil, cover, reduce heat and simmer for 2 hours. Skim foam from liquid as necessary.
• Remove bacon from pan, cover and keep warm. Remove 1 1/4 cups of cooking liquid from pan, reserve for mustard sauce. Discard the remaining cooking liquid.
• Add red potatoes, carrots and cabbage to pan, cover with the remaining 6 cups of water. Bring to a boil. Cover and simmer 20 minutes or until vegetables are tender, drain. Cut each cabbage quarter in half lenghtwise.
• Melt butter in a medium saucepan over medium heat.Add onion and garlic, cook for 3 minutes or until tender, stirring occasionally. Stir in wine and mustard, cook 2 minutes. Add the reserved 1 1/4 cups bacon cooking liquid and milk. Bring to a boil, cook 20 minutes or until reduced to 2 cups, stirring frequently. Stir in black pepper and salt.
• Cut the bacon into 8 slices. Serve with vegetables and sauce.