WILTED GREEN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium high heat. Stir in onions and cook for 1 minute. Add the garlic and cook for 30 seconds. Stir in the vinegar and raisins and cook for 2 minutes. Remove the skillet from the heat and add the greens and toss to coat. Immediately transfer the greens to a large bowl and add the orange and bacon. Season with salt and pepper and serve immediately.
WILTED GREENS
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
- In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.
WILTED GREENS SALAD WITH SQUASH, APPLES, AND COUNTRY HAM
Provided by Michael Paley
Categories Salad Appetizer Side Roast Apple Ham Squash Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Gently rub greens with 2 tablespoons salt in a large bowl. Let stand, checking often, until the greens begin to release water and soften, about 15 minutes. Rinse in two changes of cold water. Squeeze greens dry and pat with a kitchen towel; transfer to a clean bowl.
- Meanwhile, preheat oven to 425°F. Line a rimmed baking sheet with foil. Toss squash with 1 tablespoon olive oil on prepared sheet; season with salt. Roast squash, turning occasionally, until lightly browned and tender, 20-25 minutes. Let cool.
- Heat vegetable oil in a medium skillet over medium-high heat. Working in batches, add ham and cook until crisp, 1-2 minutes per side. Transfer to paper towels to drain.
- Add squash, apple, shallot, lemon juice, and remaining 2 tablespoons olive oil to greens. Toss to combine; season to taste with salt. Divide evenly among plates. Drizzle with buttermilk. Arrange fried ham over. Season with cracked pepper.
WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE
Provided by Anne Stiles Quatrano
Categories Salad Leafy Green Mustard Side Bake Dinner Salad Dressing Butternut Squash Fall Winter Honey Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F.
- Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
- Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
- Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
- Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
- To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
- Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.
DELICIOUS GREENS AND HAM
As a side dish or a meal, greens lovers will enjoy this healthy concoction of meat, turnip greens, tomatoes, and onions. Serving size is for a side dish, so double it for a one-dish meal.
Provided by Margy
Categories Side Dish Vegetables Greens
Time 32m
Yield 6
Number Of Ingredients 6
Steps:
- Set a large skillet over medium-high heat and coat with cooking spray. Add ham and onion; cook and stir until onion is clear. Add the tomatoes and turnip greens and cover the skillet. I use a 12 inch skillet and I have to pack the greens down a bit to make them fit at first. When the pan starts to steam, reduce the heat to medium-low and cook for about 12 minutes.
- Transfer the greens and ham to a serving bowl and toss with apple cider vinegar.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 7.7 g, Cholesterol 21.2 mg, Fat 7.2 g, Fiber 3.2 g, Protein 8.8 g, SaturatedFat 2.6 g, Sodium 630.9 mg, Sugar 2.2 g
WILTED GREEN SALAD
"My husband refused to eat wilted lettuce until I read this recipe suggested by a friend," says field editor La Vonne Hegland of St. Michael, Minnesota. "He likes this milder dressing with just a subtle hint of vinegar. Turkey bacon adds a satisfying crunch."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar substitute to a boil. Pour over lettuce and toss; sprinkle with bacon.
Nutrition Facts : Calories 71 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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