Mixed Greens With Garlic Cumin And Paprika Recipes

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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

SAUTéED GREENS WITH SMOKED PAPRIKA FOR TWO



Sautéed Greens With Smoked Paprika for Two image

Soft slivers of garlic and shallots and a dash of smoked paprika give this verdant side dish its complexity and charm. You can make it with any greens you have on hand. Softer spinach and chard make for a silkier dish, while sturdy kale and collard greens give it more heft. Just adjust the cooking time as needed to make sure your greens are thoroughly tender.

Provided by Melissa Clark

Categories     vegetables, main course

Time 20m

Yield 2 servings

Number Of Ingredients 8

1 1/2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1 large garlic clove, thinly sliced
Kosher salt and black pepper
1/4 teaspoon smoked paprika
1 small bunch greens, such as kale, chard, spinach or mustard greens, torn into bite-size pieces (about 6 cups)
1/4 cup turkey, chicken or vegetable broth, or use water, plus more as needed
Lemon wedges, for serving (optional)

Steps:

  • Place a large skillet over medium-high heat. Add the oil and let it heat up for about 20 seconds. It will thin out to coat the pan. Stir in shallot slices and garlic, and cook until pale golden at the edges and softened, about 2 minutes. Add a big pinch of salt and the paprika. Give everything a stir.
  • Add the greens to the pan, using tongs to toss everything well. Add broth, and let greens simmer, until very soft, about 3 minutes for tender greens, and up to 15 minutes for tougher, mature greens. If the greens still seem tough but the pan is dry, splash in a little water and let cook for another few minutes.
  • Taste and adjust seasoning, if needed. Squeeze on a little lemon juice, if you like, then serve hot or warm.

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