MEDITERRANEAN STUFFED COLLARD GREENS
Provided by Trisha Yearwood
Categories appetizer
Time 2h20m
Yield 12 stuffed collard greens
Number Of Ingredients 19
Steps:
- For the lemon yogurt sauce: Add the yogurt, lemon juice, dill, coriander and some salt and pepper to a bowl. Mix together, then drizzle some olive oil on top and garnish with a sprig of dill.
- For the collards: Bring a large pot of water to a boil and have a bowl of ice water ready. Boil the collard leaves until bright green and pliable, about 1 1/3 minutes. Transfer to the ice water to cool. Gently squeeze the leaves dry.
- Lay out the leaves one at a time on a paper towel to blot, and use a sharp knife to cut out the thick center stems, cutting about three-quarters of the way to the top and making sure to leave 2 to 3 inches uncut at the top. Set the trimmed leaves aside.
- Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, raisins and allspice and cook, stirring, until the rice is well coated, about 1 minute. Add 3/4 teaspoon salt and a few grinds of pepper and remove from the heat. Stir in the dill, parsley, mint and lemon zest.
- Lay out one collard leaf with the intact end pointing towards you and the trimmed stem end pointing away. Spoon 2 level tablespoons of the rice filling in the center of the side facing you. Fold the sides of the leaf over the filling, then roll the leaf up tightly away from you like a burrito, starting from the bottom and finishing seam-side down. Repeat with the remaining leaves and rice filling. (Some of the larger leaves may need to be trimmed slightly if they appear too bulky when rolled up.)
- Add a splash of the remaining 3 tablespoons oil to a medium saucepan. Arrange the collard rolls in a single layer on the bottom of the pan. Top with enough water to just cover the rolls, then drizzle in the remaining olive oil and the lemon juice. Cover the rolls directly with a round of parchment paper. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer and cook, covered with a lid, for 1 hour. Remove the rolls from the liquid, drain on a paper towel-lined plate and let cool to room temperature. Serve with lemon wedges and the lemon yogurt sauce.
STUFFED FRENCH TOAST WITH GRUYERE, MUSTARD GREENS AND DOUBLE-SMOKED BACON
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the creme fraiche, mustard and hot sauce in a small bowl, and season with salt and pepper. Set aside.
- Set a medium cast-iron skillet over medium-high heat. Add the bacon and cook until crisp, turning once, about 8 minutes. Drain on a paper-towel-lined plate, and then cut the slices into thirds.
- Add the red onions to the skillet and cook, stirring frequently, until softened and starting to caramelize, 1 to 2 minutes. Stir in the mustard greens, sprinkle with salt and pepper, and cook until just starting to wilt, 2 to 3 minutes. Stir in the vinegar, and then transfer the greens to a bowl.
- Whisk together the eggs, egg yolk and half-and-half in a baking dish until smooth. Add the Parmesan and some salt and pepper; whisk until combined.
- Spread the bread slices with some of the creme fraiche mixture, and top with a slice of Gruyere. Top half of the slices with 3 or 4 pieces of bacon and a little mound of greens. Turn the remaining slices, cheese-side down, on top of the greens and press down to make sandwiches.
- Working in batches of two, soak the sandwiches in the egg mixture on both sides until just soaked, about 2 minutes per side.
- Heat 1 tablespoon of the canola oil and 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. (If you have a skillet large enough to cook all four sandwiches at once, add all of the oil and butter now.) Add two sandwiches to the skillet, reduce the heat to medium-low, and fry until crisp, golden and cooked through on both sides, about 5 minutes per side--cover the pan if needed to help the cheese melt, and adjust the heat to prevent the French toast from burning. Repeat with the remaining oil, butter and sandwiches.
- Halve the cooked sandwiches on the diagonal and serve hot.
STUFFED COLLARD GREENS
Collard greens are great leaves to stuff. They remind me a bit of grape leaves, though they don't need to be brined before you stuff them. Just remove the stems, blanch them, fill and cook like cabbage leaves. I used medium-grain Cal-Rose rice that I bought at my local Iranian market for these; this type of rice is perfect for stuffing grape leaves and vegetables, the package told me, because it doesn't swell when cooking and won't break the leaf.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves, in batches. Blanch for 2 minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
- Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onions and a pinch of salt. Cook, stirring, until the onion is tender but not browned, 5 to 8 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat. Toss with the herbs, salt and pepper, and 1 tablespoon olive oil. To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice.
- Oil a wide, deep lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place in the pan, seam side down, fitting the stuffed leaves in snug layers.
- Whisk together the lemon juice, remaining oil, and tomato paste with 2 tablespoons water. Season to taste with salt. Pour over the rolls. Add enough water to barely cover the rolls and top with a layer of lemon slices if desired. They will add some bitterness to the dish because of the bitter oils in the lemon skin. Invert a plate over the rolls to keep them wrapped and in position, and bring to a simmer over medium heat. Cover the pan, turn the heat to low and simmer for 1 hour, at which point the leaves will be tender and the rice cooked. Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs. Allow to cool for at least 15 minutes. Taste the liquid left in the pot and adjust seasonings. Serve the rolls warm or at room temperature with the liquid from the pot as a sauce.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 518 milligrams, Sugar 3 grams
SIMMERED MUSTARD GREENS
Steps:
- Heat oil in a large pot or Dutch oven over medium-high heat. When oil shimmers, add onions and salt and cook, stirring occasionally, until onions become soft and golden in places, about 5 minutes.
- Add red-pepper flakes to pot along with half the mustard greens and cook, stirring, to wilt greens. Add remaining mustard greens and continue cooking until all greens are wilted, about 5 minutes total.
- Add chicken broth to pot, bring to a boil, reduce heat, and cook, partially covered, until greens are tender, about 20 minutes.
GREENS WITH MUSTARD VINAIGRETTE
This dressing tastes extra-fresh every time since you make it when you need it.-Shirley A. Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the first five ingredients. Just before serving, place salad greens and tomato in a small bowl; drizzle with vinaigrette.
Nutrition Facts : Calories 138 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
STUFFED MUSTARD GREENS
Steps:
- Cook the rice according to package instructions with 1/2 teaspoon of the salt. Set aside.
- Preheat the oven to 400°F.
- In a medium bowl, combine the celery root, 1/4 teaspoon of the salt, the pepper, and the olive oil. Pour the mixture onto a baking sheet. Roast for 12 to 15 minutes, or until the cubes are golden brown, stirring once.
- While the celery root is roasting, blanch the mustard greens in a pot of salted boiling water for 2 minutes. Rinse the greens in cold water, drain well, and towel dry. Set aside.
- In a large bowl, combine the rice, celery root, cheese, green onions, bell pepper, rosemary, thyme, vinegar, and 1 teaspoon salt.
- To assemble the rolls, lay one leaf flat on a cutting board or other smooth surface. Using a sharp knife, slice the stem at the bottom of the leaf straight up the middle about 1 to 2 inches. (This helps the leaf fold more easily over the stuffing.) Sprinkle a pinch of salt and pepper over each leaf. In the middle of the leaf, place 2 tablespoons of the filling. Using your hands, shape the filling into a 1 1/2 × 1/2-inch log lying alongside the stem of the leaf. Fold the short ends of the leaf over the filling. Fold one long side over the filling and then roll up the other side of the leaf, creating a small cylindrical package. Repeat with the remaining leaves and filling.
- Serve at room temperature.
- Make Ahead
- The stuffed mustard greens taste best the day they are prepared, but you can assemble them 1 day ahead, cover, and refrigerate.
SESAME MUSTARD GREENS
Asian-inspired mustard greens, a delicious and nutritious way to eat greens!
Provided by mieshka
Categories Greens Side Dishes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat. Add onions to the hot oil and saute for 3 minutes. Carefully add mustard greens, garlic, and water; cover immediately and steam until greens are slightly wilted, about 4 minutes.
- Remove cover and mix greens. Stir in sesame oil and soy sauce. When greens are at desired texture, add sesame seeds and season with salt and pepper.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 10.6 g, Fat 7.5 g, Fiber 6 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 118.4 mg, Sugar 0.6 g
MUSHROOMS AND GREENS STUFFED SHELLS RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C).
- Make the mushroom sauce: Melt the butter in a medium pot over medium heat. Add the onion and sauté for 2-3 minutes, until the onion is translucent. Stir in the garlic and cook for 1 minute more, until fragrant. Add the Campbell's® Cream of Mushroom Soup, vegetable stock, lemon juice, thyme, salt, and pepper and whisk until smooth. Bring to a simmer and cook, stirring occasionally, for 3-5 minutes, until the sauce has thickened slightly. Remove the pot from the heat.
- Make the stuffed shells: Heat the olive oil in a large, high-walled skillet over medium-high heat until simmering. Add the mushrooms and cook for 4-5 minutes, until softened and starting to brown. Stir in the kale and cook for another 3-4 minutes, or until reduced in volume and softened. Add the spinach and cook until wilted, 1-2 minutes. Turn off the heat and stir in the salt, 1 cup of the mushroom sauce, the ricotta, and ½ cup Parmesan until well combined. Season with more salt to taste.
- Spread half of the remaining mushroom sauce (about ½ cup) on the bottom of an 8-inch square baking dish.
- Stuff each pasta shell with 1½-2 tablespoons of the filling, then arrange in rows in the baking dish, filling-side up. Drizzle the remaining mushroom sauce on top, then sprinkle with the remaining ½ cup Parmesan cheese.
- Transfer the shells to the oven and bake for 10 minutes, or until the cheese is melted and the sauce is bubbling.
- Turn the broiler on high and broil the shells until the cheese is browned, 1-2 minutes. Remove from the oven and let rest for 2-3 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 850 calories, Carbohydrate 101 grams, Fat 36 grams, Fiber 8 grams, Protein 31 grams, Sugar 10 grams
SAUTEED MUSTARD GREENS WITH GARLIC
Categories Garlic Leafy Green Side Sauté Vegetarian Quick & Easy Low Cal Winter Healthy Vegan Mustard Greens Gourmet 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 5
Steps:
- Mash garlic to a paste with ‚ teaspoon salt. Heat oil in a 5-quart pot over moderately high heat until hot and sauté garlic paste until fragrant. Add half of greens and toss with tongs to coat with oil, adding remaining half as greens wilt. Add water and cook, covered, stirring occasionally, 5 minutes. Continue to cook, uncovered, until greens are just tender and most of liquid is evaporated. Season with additional salt.
STUFFED COLLARD GREENS
For quicker assembly, cook the tomato sauce and spelt up to two days ahead. Let cool, then store them separately in covered containers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h10m
Number Of Ingredients 10
Steps:
- Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
- Pulse tomatoes with juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 6 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with 3/4 teaspoon salt. Let cool.
- Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
- Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
- Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
- Meanwhile, add collard greens in batches to a pot of salted boiling water and cook until bright green and tender, about 3 minutes. Remove with tongs and let cool. Trim off stems and thick ribs. Reserve 12 large leaves; chop any remaining leaves.
- Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
- Preheat oven to 375 degrees. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, cheese, sage, and any chopped collards. Stir to combine. Season with 1/2 teaspoon salt and pepper to taste.
- Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
- Working with one collard leaf at a time, arrange 1/4 cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam-side down, to a 9-by-13-inch baking dish.
- Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.
- Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 305 g, Cholesterol 3 g, Fat 12 g, Fiber 9 g, Protein 11 g, SaturatedFat 2 g, Sodium 635 g
More about "stuffed mustard greens recipes"
STUFFED MUSTARD GREENS AND BLACK EYED PEAS - CRABTREE …
From crabtreefarms.org
Estimated Reading Time 2 mins
10 BEST STUFFED COLLARD GREENS RECIPES | YUMMLY
From yummly.com
LOUISIANA-STYLE SMOTHERED MUSTARD GREENS
From beyondgumbo.com
CREAMED MUSTARD GREENS - LOUISIANA COOKIN
From louisianacookin.com
ITALIAN STUFFED COLLARD GREENS - SIMPLE SEASONAL
From simpleseasonal.com
HOW TO COOK MUSTARD GREENS | ALLRECIPES
From allrecipes.com
10 BEST MUSTARD GREENS RECIPES | YUMMLY
From yummly.com
MUSTARD GREENS - TASTE OF SOUTHERN
From tasteofsouthern.com
MUSHROOMS STUFFED WITH MUSTARD GREENS & BACON - GOOD …
From goodcheapeats.com
42 MUSTARD GREEN RECIPES IDEAS | GREENS RECIPE, …
From pinterest.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
RECIPE: DELICIOUS STUFFED MUSTARD GREEN LEAVES - PIZZA TOPPINGS
From pizzatoppingsz.blogspot.com
SIMPLE SAUTéED MUSTARD GREENS RECIPE | KITCHN
From thekitchn.com
MUSTARD GREENS RECIPES | REAL SIMPLE
From realsimple.com
40 MUSTARD GREENS IDEAS | MUSTARD GREENS, RECIPES, GREENS RECIPE
From pinterest.ca
MUSTARD GREENS WITH BACON - DINNER AT THE ZOO
From dinneratthezoo.com
QUICK AND EASY MUSTARD GREENS RECIPE - THE SPRUCE EATS
From thespruceeats.com
STUFFED SWEET POTATO WITH MUSTARD GREENS & CREAMY TAHINI SAUCE
From streetsmartnutrition.com
STIR-FRIED MUSTARD GREENS WITH EGGS & GARLIC RECIPE - EATINGWELL
From eatingwell.com
RECIPE OF ANY-NIGHT-OF-THE-WEEK STUFFED MUSTARD GREEN LEAVES
From banana-breads.com
STUFFED MUSTARD GREENS... RECIPE BY NAN - COOKEATSHARE
From cookeatshare.com
BEST SAUTéED MUSTARD GREENS RECIPE - HOW TO COOK MUSTARD …
From delish.com
SAUTéED MUSTARD GREENS WITH GARLIC AND LEMON | SOUTHERN LIVING
From southernliving.com
RECIPE: TENDERLOIN STUFFED WITH MUSTARD GREENS
From mealsteps.com
STUFFED FRENCH TOAST WITH GRUYERE, MUSTARD GREENS ... - FOOD …
From foodnetwork.ca
ULTIMATE RECIPE: STUFFED MUSTARD GREEN LEAVES - MASAKANBUNDA
From masakanbunda2109.blogspot.com
SOUTHERN STYLE MUSTARD GREENS - TASTES JUST LIKE A MEMORY
From tastesjustlikeamemory.com
SAUTéED MUSTARD GREENS WITH CRISPY GARLIC AND GINGER RECIPE
From foodandwine.com
GARLIC MUSTARD STUFFED MUSHROOMS RECIPE - EDIBLE WILD FOOD
From ediblewildfood.com
STUFFED FRENCH TOAST WITH GRUYERE, MUSTARD GREENS AND DOUBLE …
From recipenet.org
HOW TO COOK MUSTARD GREENS: 11 MUSTARD GREENS RECIPES
From masterclass.com
16,763 EASY AND TASTY MUSTARD GREENS RECIPES BY HOME COOKS
From cookpad.com
GARLIC MUSTARD STUFFED CHICKEN | WILD + WHOLE - MEATEATER
From themeateater.com
CHICKEN BREASTS STUFFED WITH MUSTARD GREENS AND BERGENOST CHEESE
From en.petitchef.com
MUSTARD GREENS RECIPES - NYT COOKING
From cooking.nytimes.com
TEAL STUFFED WITH MUSTARD GREENS AND SWEET POTATOES - A CAJUN …
From acadianatable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love