HEARTY WINTER GREENS SAUTE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.
- Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.
ROASTED POTATOES WITH GREENS
Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like.
Provided by Lisa Nichols
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
- Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.
Nutrition Facts : Calories 419.1 calories, Carbohydrate 73.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 5.5 g, Protein 7.3 g, SaturatedFat 7.4 g, Sodium 110.9 mg, Sugar 5.7 g
WINTER GREENS AND POTATOES
One of my favorites! Quick to make and it's healthy comfort food. Serves 2 as a main dish, probably 4 as a side dish. From The Savory Way by Deborah Madison
Provided by JeriBinNC
Categories Potato
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the potatoes in salted water for 5-7 minutes until tender. Remove with a strainer, reserving cooking liquid.
- Wash the greens well and then chop, removing tough stems. Cook the greens until done in the potato water.
- Sautee the chilies and potatoes in water in a large skillet for 1 minute. Add the greens, tomatoes, and garlic. Cook for about 5 minutes, breaking up the potatoes and mixing everything together. Add salt and pepper to taste and serve.
Nutrition Facts : Calories 213.6, Fat 0.7, SaturatedFat 0.1, Sodium 25.4, Carbohydrate 48, Fiber 7.5, Sugar 8.2, Protein 6.7
WINTER GREENS AND POTATO CASSEROLE
I eat greens year-round. A great casserole from Cooking Light. Per serving: 170 calories, 5.1 g fat, 7 g protein, 25.2 g carb, 4 g fiber, 14 mg cholesterol.
Provided by ratherbeswimmin
Categories Greens
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Add water to a dutch oven and bring to a boil; add kale and mustard greens; cook 5 minutes or until tender, stirring occasionally; drain and set aside.
- Arrange 2 cups potato slices in a single layer in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray; top with 1 cup onion; sprinkle with 1/4 teaspoon salt; top with half kale mixture; sprinkle with 1/2 cup cheese.
- Repeat layers once, ending with kale mixture.
- Top kale mixture with remaining 2 cups potatoes and sprinkle with remaining 1/2 cup cheese.
- Pour chicken broth evenly over potato mixture and sprinkle with remaining 1/4 teaspoon salt.
- Cover with aluminum foil.
- Bake in a 350°F oven for 45 minutes.
- Uncover and bake 30 minutes or until lightly browned and potatoes are tender.
Nutrition Facts : Calories 227.8, Fat 5.5, SaturatedFat 3, Cholesterol 11.4, Sodium 512.1, Carbohydrate 36.5, Fiber 7.2, Sugar 4.3, Protein 12.3
WILTED GREENS OVER POTATOES
This recipe is representative of my Pennsylvania Dutch heritage. I remember not liking this dish as a child, but I've become fond of it over the years. -Bonnie Black, Sligo, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 241 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 557mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
SKILLET POTATOES WITH GREENS
This easy side dish highlights the bounty of the farmer's market in summer.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Bring potatoes to a boil in a medium saucepan of well-salted water. Reduce heat and simmer until tender, about 10 minutes. Stir in kale and cook until wilted, 1 to 2 minutes. Drain.
- Heat oil in a large pan over medium-high heat. Add potatoes and kale. Cook, stirring, until potatoes are golden brown, about 5 minutes. Add garlic and red pepper flakes and cook about 1 minute. Season with salt and pepper; serve warm or at room temperature.
Nutrition Facts : Calories 148 g, Fat 5 g, Fiber 2 g, Protein 4 g, Sodium 19 g
ROASTED POTATOES AND ONIONS WITH WILTED GREENS
Categories Leafy Green Onion Potato Side Roast Quick & Easy Fall Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Cut potatoes in half (quarter any larger potatoes). In a shallow baking pan toss potatoes and onion slices with oil and season with salt and pepper. Roast potatoes and onions in middle of oven, stirring occasionally, until lightly browned and tender, about 25 minutes.
- Transfer hot potatoes and onions to a bowl. Add spinach or arugula, vinegar, and salt and pepper to taste, tossing until greens are wilted.
- Serve dish warm or at room temperature.
ITALIAN BRAISED GREENS AND POTATOES
Provided by Marian Burros
Categories easy, quick, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Saute onion in one tablespoon of hot oil over medium heat until onion begins to brown. Add garlic and cook another 30 seconds.
- Combine greens and stock in a heavy-bottomed pot; cook slowly over medium-low heat until greens soften. Stir into the onion mixture.
- Cut potatoes and eggs into quarters and stir into greens mixture. Stir in remaining oil and vinegar and season with salt and pepper.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 426 milligrams, Sugar 3 grams
WINTER GREENS WITH CHIPOTLE BROTH
Kale or collard greens are simmered in a spicy, savory chipotle broth for this side dish.
Provided by VirginiaWillis
Categories Kale Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine vegetable broth, onion, garlic, chipotle pepper, adobo sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.
- Stir in kale. Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with more salt, black pepper, and crushed red pepper to taste.
Nutrition Facts : Calories 59.7 calories, Carbohydrate 12.8 g, Fat 0.6 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 281.9 mg
RED POTATOES AND WILTED GREENS
Categories Garlic Leafy Green Potato Side Wheat/Gluten-Free Winter Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a medium saucepan bring potatoes with enough salted water to cover them by 1/2 inch to a boil and simmer 15 minutes, or until tender. Drain potatoes in a colander and when cool enough to handle cut each potato in half.
- In a heavy skillet heat butter and oil over moderate heat until foam subsides and cook potatoes, cut sides down, until golden, about 5 minutes. Loosen potatoes from bottom of skillet with a metal spatula. Add garlic and cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3 minutes, or until greens are wilted.
- Season mixture with salt and pepper and stir until combined well.
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