SAUTEED MUSTARD GREENS WITH PANCETTA
Provided by Kelsey Nixon
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and saute until crisp. Transfer to a paper towel-lined plate. Add the remaining 1 tablespoon oil to the skillet along with the garlic and shallots and cook, stirring occasionally, until softened and golden brown. Fill the skillet with the mustard greens (as many as will fit), sprinkle generously with salt and pepper and continue cooking until wilted, just a couple of minutes. As the greens cook, add the remaining greens, lemon zest and juice to the skillet, cooking until the greens are completely wilted. Remove from the heat, transfer to a warm serving platter and top with the crispy pancetta. Serve right away.
SAUTEED MUSTARD GREENS
Steps:
- Coat a large saute pan with olive oil and put on medium-high heat. Toss in the garlic cloves and a pinch of crushed red pepper. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard.
- Add the mustard greens and season with salt, to taste. Cover and cook the greens until they are soft and wilted. Stir in the vinegar. Taste for seasoning and add salt, if needed. Transfer the greens to a serving bowl and serve.
SIMPLE SAUTEED MUSTARD GREENS
Provided by Sunny Anderson
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
- Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
- Stir in the ground mustard. Serve warm.
SAUTEED MUSTARD GREENS WITH GARLIC
Categories Garlic Leafy Green Side Sauté Vegetarian Quick & Easy Low Cal Winter Healthy Vegan Mustard Greens Gourmet 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 5
Steps:
- Mash garlic to a paste with ‚ teaspoon salt. Heat oil in a 5-quart pot over moderately high heat until hot and sauté garlic paste until fragrant. Add half of greens and toss with tongs to coat with oil, adding remaining half as greens wilt. Add water and cook, covered, stirring occasionally, 5 minutes. Continue to cook, uncovered, until greens are just tender and most of liquid is evaporated. Season with additional salt.
SAUTEED GREENS WITH GARLIC
Knowing how to quickly prepare nutrient-dense greens in a way that most people will enjoy is a valuable skill. Being from the South where we eat a lot of greens, they are many times over-cooked and flavored with unwanted fat. This recipe adds another dimension to a Southern favorite that's healthy and flavorful.
Provided by kitty.rock
Categories Collard Greens
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse greens well, transferring from one sink of cold water to another, until water is clear and all sediment is removed from leaves.
- Tear or cut leaves away from tough stems and discard. Discard old or yellowed leaf sections. The stems and old leaves can cause the greens to be bitter. Coarsely chop leaves.
- Heat a large skillet over high heat. Cook garlic, jalapeno, and pepper flakes in oil briefly, then add greens, a few handfuls at a time. Cook down each batch until leaves are just beginning to wilt (soften) before adding another handful. Add all greens to skillet in this manner.
- Stir in vinegar and salt. Cover and cook until just tender, 2 to 10 minutes, depending on the type of greens and your preference.
- Serve as a side dish (or a meal) with cornbread.
SAUTEED MUSTARD GREENS
Categories Side Sauté Vegetarian Quick & Easy Winter Mustard Greens Gourmet
Yield Serves 6
Number Of Ingredients 2
Steps:
- In a large heavy skillet heat oil over high heat until hot but not smoking and add greens. Turn greens with tongs until wilted. Sauté greens, turning occasionally, about 5 minutes, or until any liquid is evaporated, and season with salt.
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