Steamsauteed Tender Greens Recipes

THE RIGHT WAY TO COOK GREENS!

Steps:

• Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor.
• At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.

STEAM/SAUTEED TENDER GREENS WITH LEMON AND GARLIC

Steps:

• Follow the Steam/Sauteed Tender Greens recipe, adding the garlic along with the greens and lemon juice and zest once the liquid has evaporated.

STEAM-SAUTéED VEGETABLES

Steps:

• Combine all ingredients in a large skillet. Bring broth to a boil over high heat.
• Cover and reduce heat to low; simmer 4 to 5 minutes or until vegetables are tender-crisp.
• Remove vegetables to a serving bowl with a slotted spoon.
• Cook broth over high heat about 2 minutes or until liquid has reduced in volume by half.
• Pour broth over vegetables before serving.
• VARIATION: To make Steam Glazed Vegetables, prepare recipe as directed, except add 1 tablespoons honey in Step 1.

SAUTéED RADISH GREENS

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
• Remove from the heat and stir in feta cheese.

EASY SAUTEED GREEN BEANS

Steps:

• Place beans and water in a large skillet. Bring to a boil; cook covered until beans are crisp tender, 4-6 minutes. Drain., In now empty skillet, melt butter over medium-high heat. Add beans; cook and stir until beans are tender, 1-2 minutes. Sprinkle with salt and pepper.

SMOTHERED GREENS

Steps:

• In a large nonstick saute pan, melt the butter with the oil. Saute onion for about 5 minutes, without coloring.
• Stir in the assorted greens, and cook over medium-high heat, until the vegetables are wilted and tender, about 8 to 10 minutes. If mixture becomes dry, add a little chicken stock.
• Stir in the vinegar, and season with salt and pepper and hot sauce, if desired.

LATE-SUMMER-GREENS SAUTé

Steps:

• Heat oil in a large heavy pot over medium heat. Add shallots and garlic. Cook, stirring often, until soft, about 5 minutes. Add red pepper flakes; stir 1 minute. Add kale stems; sauté for 4 minutes. Add leaves and cook, tossing often, until crisp-tender, about 5 minutes. Stir in apple cider vinegar. Add butter; toss until melted. Season to taste with salt and pepper.