What Are Mixed Greens Recipes

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MIXED GREENS SALAD



Mixed Greens Salad image

a nice flavorful salad. I recommend this salad with recipe#459022#459022, for a nice one couse meal.

Provided by weekend cooker

Categories     Nuts

Time 10m

Yield 4 salad bowls, 4 serving(s)

Number Of Ingredients 4

3 tablespoons fresh lemon juice
2 tablespoons olive oil
4 cups mixed salad greens
1 tablespoon pine nuts

Steps:

  • Combine lemon juice and olive oil in a large bowl, stir.
  • Add mixed salad greens and toss.
  • Sprinkle with pine nuts and serve.

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 GREEN SALAD



Mixed Green Salad image

Garlic, basil and crushed red pepper flakes season the light vinaigrette that dresses this refreshing salad. A sprinkling of Parmesan cheese on top gives it even more flavor. -Jody Fisher Stewartstown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

1/4 cup olive oil
1 tablespoon red wine vinegar plus 1-1/2 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
6 cups torn salad greens
2 medium tomatoes, cut into thin wedges
1 medium cucumber, sliced
2 tablespoons shredded Parmesan cheese

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.

Nutrition Facts : Calories 110 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

EASY SAUTéED MIXED GREENS RECIPE



Easy Sautéed Mixed Greens Recipe image

New to cooking with greens and just looking for a simple way to prepare them? Here are a few tips to figure out how to better cook your veggies.

Provided by Jolinda Hackett

Categories     Side Dish     Dinner

Time 25m

Yield 4

Number Of Ingredients 7

1 large bunch kale, or Swiss chard
1 large bunch spinach
2 to 3 cloves garlic, minced
1 tablespoon olive oil
3 green onions, chopped (or 1 large shallot, minced)
Sea or kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Serve immediately.

Nutrition Facts : Calories 52 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 98 mg, Sugar 1 g, Fat 4 g, ServingSize Serves four as a side dish, UnsaturatedFat 0 g

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 (SAAG)



Mixed Greens (Saag) image

Leafy greens are perhaps the most nutrient dense foods. This dish is very popular in North India. You can mix any greens, fresh or frozen, such as beet greens, as you like. If buying fresh greens, discard limp and yellow leaves. Remember that greens usually cook down; 1 lb. may yield less than 2 cups cooked. It can easily be made in advance and refrigerated or frozen.

Provided by kusum gupta

Categories     Curries

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

10 ounces chopped spinach (or collard greens)
10 ounces chopped broccoli rabe
20 ounces mustard greens
1/2 cup cornflour
1/2 cup green fenugreek leaves or 1/2 cup dried fenugreek leaves (optional)
1 chopped tomato
1 tablespoon oil
1 teaspoon salt
1 tablespoon crushed garlic
2 teaspoons chopped ginger
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1 teaspoon garam masala
1/2 teaspoon black pepper

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.

JESSICA B. HARRIS' MIXED GREENS



Jessica B. Harris' Mixed Greens image

These leafy vegetables are as much a staple around the world as they are in the South.

Provided by Jessica B. Harris

Time 2h55m

Number Of Ingredients 5

4 pounds mixed fresh collard, mustard, and/or turnip greens
8 bacon slices, chopped
1 ½ teaspoons kosher salt
½ teaspoon black pepper
Toppings: hot sauce; chopped onions; additional chopped, cooked bacon; and Spicy Vinegar

Steps:

  • Wash mixed fresh greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard any discolored outer leaves, and remove and discard thick ribs. Tear greens into 3- to 4-inch pieces.
  • Place chopped bacon in a large Dutch oven. Cook over medium, stirring often, until translucent and bottom of Dutch oven is coated with rendered bacon fat, about 8 minutes. Add greens and 6 cups water, and bring to a boil over medium. Reduce heat to low. Cook, uncovered, stirring occasionally, until greens are tender, about 2 hours. Stir in salt and pepper. Add desired toppings.

MIXED GREENS



Mixed Greens image

Provided by Jessica B. Harris

Categories     Leafy Green     Pork     Side     Kwanzaa     Bacon     Healthy     Collard Greens     Simmer     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 7

4 pounds mixed collard, mustard, and turnip greens
8 strips bacon
6 cups water
Salt and freshly ground black pepper, to taste
Hot sauce (optional)
Chopped onions (optional)
Vinegar (optional)

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.

SMOKED BRAISED MIXED GREENS



Smoked Braised Mixed Greens image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

4 strips bacon, sliced
3 cloves garlic, sliced
1 onion, sliced
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
3 bunches dark leafy greens, such as kale, mustard greens, Swiss chard and collard greens, stemmed and inner ribs removed, leaves roughly chopped
1/2 cup chicken stock

Steps:

  • Heat a large pot over medium-high heat. Add the bacon and render until you have enough fat to saute the garlic and onions. Add the garlic and onions and saute until soft, about 5 minutes. Add the pinch red pepper flakes and season with salt and pepper and cook for 1 minute more. Add the greens in handfuls, adding more as the greens start to wilt, tossing with tongs until all the greens are wilted down. Add the chicken stock and cover. Cook until the greens are tender, about 10 minutes.

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.;

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