WILTED ESCAROLE AND RED ONION
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 thinly sliced red onion in 1/4 cup olive oil in a large skillet over medium-high heat, 5 minutes. Stir in 2 tablespoons red wine vinegar. Add 1 roughly chopped head escarole and 3/4 teaspoon kosher salt. Cover and cook until wilted, 5 minutes. Uncover and cook until any excess liquid evaporates.
Nutrition Facts : Calories 152 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 390 milligrams, Carbohydrate 7 grams, Fiber 4 grams, Protein 2 grams, Sugar 1.5 grams
CLASSIC WILTED LETTUCE SALAD
When we were kids, my sister and I would prepare the freshly picked lettuce for this wilted lettuce salad recipe, rinsing it several times and carefully drying it. As we did so, we quibbled about the portions we'd each have. Somehow, it seems she always managed to get more! We still can't get enough of this salad. -Doris Natvig, Jesup, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.
Nutrition Facts : Calories 118 calories, Fat 10g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 227mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
WILTED ROMAINE AND RED ONIONS
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- If using baby Romaine, the leaves can be pulled off the core and placed directly in the salad bowl. With a regular head of Romaine, trim any unattractive outer leaves from the lettuce, remove the core, rinse the leaves and dry them. Tear them into bite-size pieces and place them in the salad bowl. Add the mushrooms.
- Beat together the vinegar and anchovy paste. Beat in two tablespoons of the olive oil and set aside.
- Beat the remaining four tablespoons of oil in a large skillet. Add the onions and saute over medium high heat until they have just wilted and lost their raw sharpness. Add the croutons and toss in the skillet to coat them lightly with the oil. Remove the skillet from the heat.
- Add the vinegar, anchovy paste and oil mixture to the skillet, stir, then immediately pour the contents of the skillet over the lettuce. Season with pepper, toss and serve at once.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 90 milligrams, Sugar 4 grams
WILTED LETTUCE AND ONIONS
This is an Appalachian spring rite of passage. I've used Splenda to try to help with sugar control, and add olive oil to try to lighten it up a bit. I'm also had this with lettuce, dandelion greens and plantin from the yard. Usually this or ramps are the first greens hill folk would have in the spring of the year. Match it with...
Provided by Dave T.
Categories Other Salads
Time 25m
Number Of Ingredients 6
Steps:
- 1. Cut fresh lettuce from garden, or buy at your local store/farm stand, and green onions
- 2. Wash and dry lettuce. Cut off roots and wash onions, chop onions
- 3. Fry bacon, add olive oil to equal 1/2 cup total. When bacon is ready chop and set aside, leave grease in skillet, add vinegar, black pepper, and Splenda or sugar to skillet, reduce heat to low.
- 4. Mix lettuce, onions and top with chopped bacon, when your ready to eat quickly add the desired amount of hot bacon dressing to taste. Enjoy!!!
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.
PORK CHOPS WITH GOLDEN ONIONS AND WILTED TOMATOES
Steps:
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with salt, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
- Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat until just smoking, then sauté chops until browned and just cooked through, about 3 minutes on each side. Transfer chops to a platter and keep warm, covered.
- Return onion to skillet and add tomatoes, then sauté over moderately high heat, stirring, until tomatoes are slightly wilted, about 2 minutes. Remove from heat and stir in vinegar and salt and pepper to taste.
- Serve chops topped with onion and tomato.
WILTED LETTUCE & ONION SALAD WITH BACON
GMa had this quiet often from fresh greens from the garden. Mommy always ate this as well when she was an adult. I like this, too- just not as much as the Mommy or GMa *smile* and ENJOY! This can be a main dish, side dish, snack or salad before main course- you be the judge on when and how much to serve. This is a very old...
Provided by Diana Newton
Categories Salads
Time 10m
Number Of Ingredients 10
Steps:
- 1. Either using bacon just fried up (OR) saved bacon grease from your crock. Heat dressing ingedients (bacon grease, sugar & vinegar) to boil point atop the stove.
- 2. Heat to boiling point and pour over 1 1/2 quarts shredded lettuce, 3 green onions, chopped and bacon crumbles (if you prefer). Add salt and pepper to taste. Toss to mix.
- 3. Serve at once, otherwise you get grease globs atop your lettuce, onion and bacon.
- 4. NOTE: This is copied as written, so for the 1 1/2 Quarts of shredded lettuce, spinach or greens, you will just have to 'eyeball' it or try to measure out in a quart jar. Just sharing as written out, play around with this, change up ingredients for salad, etc. Make it your own and enjoy! Thanks, Diana
WILTED LETTUCE
"Here's an easy, old-fashioned salad that makes for a different-tasting side dish," writes Jennie Wilburn of Long Creek, Oregon. "You can use less bacon drippings to cut down on the fat."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place lettuce and onion in a large salad bowl; set aside. In a skillet, cook bacon until crisp (do not drain). Stir in vinegar, water, salt and pepper. Pour over lettuce and toss gently until well coated. Top with egg. Serve immediately.
Nutrition Facts :
WILTED DANDELION GREENS WITH SWEET ONION
Faintly bitter dandeliongreens do well when they're paired withsomething sweet.Here, Vidalia onioniscooked with a pinch of sugar untilcaramelized. Add the dandelion greens,and cook until they are wilted.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a medium skillet over medium heat. Add onion and sugar; cook, stirring occasionally, until onion is golden and has caramelized, about 15 minutes. Add garlic; cook, stirring occasionally,2 minutes. Add vinegar; cook until vinegar is warm, about 1 minute.
- Add dandelion greens, and toss to combine. Cook until greens have just wilted, about 1 minute. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 107 g, Fat 7 g, Fiber 2 g, Protein 2 g, Sodium 81 g
QUICK-PICKLED VIDALIA AND RED ONIONS
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes one 1/2-gallon jar
Number Of Ingredients 10
Steps:
- Wash one glass 1/2-gallon jar with a lid in hot, soapy water, and rinse well. Toast coriander in a small skillet over medium heat until fragrant, about 2 minutes. Add mustard seeds and toast for 30 seconds to 1 minute. Set aside.
- Combine water, vinegar, salt, and sugar in a small saucepan, and bring to a boil. Cook until sugar and salt have dissolved. Add reserved coriander and mustard seeds; remove from heat, and set aside.
- Fill jar halfway with either Vidalia or red onion slices. Add bay leaves and thyme; cover with remaining onion slices, packing them with the back of a clean spoon. Leave 3/4 inch of space beneath the rim. Pour hot liquid over onions covering them by 1/4-inch and leaving 1/2-inch of pace beneath the rim. Place lid on the jar, and let stand until cool. Store in the refrigerator, serve within a week.
WILTED CHARD WITH PICKLED RED ONIONS
Steps:
- For the onions: bring a kettle of water to a boil. Place onion slices in a colander, and pour boiling water over. In a bowl, combine remaining ingredients, stirring to dissolve sugar. Add onions, submerging them by placing a plate on top; if more liquid is needed, add equal amounts of vinegar and water. After about 15 minutes, onions will turn bright pink. (Recipe can be made to this point and refrigerated for up to 3 days.)
- For chard: bring large pot of salted water to a boil. Cut stems off chard, and set aside; slice leaves across into wide ribbons. Working in batches if necessary, boil leaves until tender but not mushy, 3 to 7 minutes. Boil stems separately. Drain in colander.
- To cook, heat oil in a wide skillet. Add garlic cloves and chard leaves and stems, and heat through, turning to coat evenly with oil. When hot, transfer to a serving dish, and top with some pickled onions, garnishing with peppercorns. Pass more onions at table.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 597 milligrams, Sugar 5 grams
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