Wilted Greens Recipes

WARM WILTED WINTER GREENS

Steps:

• Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
• Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

WILTED GREEN SALAD

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.

WILTED GREENS

Steps:

• Melt butter in heavy large pot over medium-high heat. Add all greens and stock. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 4 minutes. Season with salt and pepper.

PASTA WITH WILTED GREENS, BACON AND FRIED EGG

Steps:

• Cook pasta in a large pot of salted boiling water until it's just al dente. (It should still have quite a bite to it; you'll finish cooking it in the skillet.) Drain, reserving 1 cup pasta water.
• Meanwhile, cook the bacon in a large skillet over medium heat until it has rendered all its fat and the pieces are crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate or bowl, leaving the fat behind in the skillet; set bacon aside.
• Return the skillet with the bacon fat to medium-high heat. Crack the eggs into the skillet and season with salt and pepper. Fry the eggs, using a spoon to encourage the bacon fat to come up around the whites and cause them to puff slightly. Cook the eggs until the whites are just set and crisped around the edges and the yolk is still bright yellow and runny, about 3 minutes.
• Using a spatula, transfer eggs to another paper towel-lined plate, leaving the bacon fat behind; set eggs aside.
• Return the skillet with the bacon fat to medium heat and add the garlic. Cook, stirring occasionally, until it's softened and lightly browned, about 2 minutes. Add kale by the handful, letting it wilt between additions, and season with salt and pepper. Cook until the kale is totally wilted and softened, about 4 minutes.
• Add pasta and 1/2 cup pasta water to the skillet, using a wooden spoon to scrape up any browned bits on the bottom. Season with salt and plenty of fresh ground pepper. Continue to cook at medium heat, tossing the pasta occasionally, until the sauce has thickened and reduced by about half, about 2 minutes.
• Add remaining 1/2 cup pasta water and continue to cook, tossing to encourage the starches to release, until you've got a thick, glossy sauce, about 2 to 3 minutes. (The pasta should also be completely tender at this point.) Add 1/4 cup grated cheese and more freshly ground pepper; toss to coat.
• Divide pasta among bowls and crumble crispy bacon over. Top with additional cheese and a fried egg. Make sure to break the yolk before eating.

WILTED ASIAN GREENS

Steps:

• Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. Add 1 teaspoon garlic, and cook until fragrant.
• Add cabbage; stir until it is just wilted, 2 to 3 minutes. Transfer to a large bowl. Repeat process with 1 tablespoon olive oil, 1 teaspoon garlic, and bok choy; cook 1 to 2 minutes. Add to cabbage mixture. Repeat process with 1 tablespoon olive oil, 1 teaspoon garlic, and mizuna; cook 1 to 2 minutes. Add to cabbage mixture. Repeat process with remaining tablespoon olive oil, teaspoon garlic, and the tatsoi; cook 1 to 2 minutes. Add to the cabbage mixture.
• Combine vinegar, tamari, salt, and pepper. Pour over greens; toss, and serve.

WILTED MIXED GREENS

Steps:

• Cook greens in a 6- to 8-quart pot of , uncovered, until wilted and tender, about 3 minutes. Drain greens in a colander, then immediately plunge into a large bowl of very cold water to stop cooking. Once cooled, drain in colander, tossing occasionally, 1 hour.
• Just before serving, whisk together vinegar, salt, and oil in a bowl until combined well. Add greens and toss to coat.

WILTED MUSTARD GREENS

Steps:

• Heat an 8-quart soup pot over medium heat. Add bacon; cook, stirring occasionally, until crisp. Drain on paper towels.
• Add shallots and garlic to pan with bacon fat. Saute until tender, about 2 minutes.
• Add greens and stock; toss well to coat. If all greens don't fit, let wilt in pan until there is room to add more. Cover; cook until all greens are wilted, about 10 minutes, tossing occasionally. Uncover; cook until greens are tender and most liquid has evaporated, about 10 minutes more.
• Stir in the vinegar, season with salt and pepper, and serve warm garnished with the bacon and hot sauce, if using.

WILTED MUSTARD GREENS

Steps:

• Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
• Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.

WILTED GREENS WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Cut the greens into strips 1 inch wide.
• In a large saute pan over medium-high heat, warm the olive oil.
• Add the greens and using tongs, toss them until they are wilted but still retain their bright colour, about 3-4 minutes.
• Add the vinegar, garlic, red pepper flakes, salt and black pepper to taste and toss well.
• Transfer to a warmed serving bowl and serve immediately.

WILTED LETTUCE SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
• To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
• In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

WILTED COLLARDS

Steps:

• Place bacon in a large, deep pot; cook and stir over medium-high heat until evenly browned, about 10 minutes. Cook and stir collard greens, onion, garlic, and sugar into the cooked bacon. Cover pot and let mixture steam until collard greens are wilted, 3 to 4 minutes. Remove cover, raise heat to high, and cook until liquid is evaporated, about 5 minutes.

WILTED GREENS OVER POTATOES

Steps:

• In a large saucepan, bring greens and 2 cups water to a boil. Reduce heat; cover and simmer for 4-8 minutes or until tender. Drain and set aside. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, discarding drippings. , In a small bowl, combine flour and sugar; stir in the milk, salt and remaining water until smooth. Pour into skillet and bring to a boil; cook and stir for 2 minutes or until thickened. , Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Add the vinegar, greens and bacon; heat through. Serve over mashed potatoes.

WILTED SPRING GREENS IN NUT OIL

Steps:

• Pour 2 tbsp water into a sauté pan on a medium heat and stir in the butter and walnut oil. Bring the mixture to the boil, add the spring greens, stir gently, then turn the heat off and put a lid on the pan.
• Just before the fish comes out of the oven, turn the greens back on to finish wilting them, then scoop into a serving dish and scatter with the chopped walnuts.