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.
POTATO AND GREEN CHILE SOUP
This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.
Provided by Franny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
- Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
- Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g
GREEN CHILI CHOPS WITH SWEET POTATOES
It takes only a few minutes to combine the ingredients in a slow cooker, and you'll have a filling, healthy dinner waiting for you at the end of the day. We like to serve it with fresh-baked garlic bread. -Marina Ashworth, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. slow cooker, combine sweet potatoes, onion, green pepper, corn, salt and pepper. Top with pork chops. In a small bowl, mix enchilada sauce, sour cream and teriyaki sauce; pour over meat., Cook, covered, on low until meat is tender, 6-8 hours.
Nutrition Facts : Calories 495 calories, Fat 17g fat (7g saturated fat), Cholesterol 102mg cholesterol, Sodium 909mg sodium, Carbohydrate 45g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
WINTER CHICKEN SALAD WITH CHIPOTLE CREAM DRESSING
An adopted recipe originally posted by Mean Chef. When you've got leftover chicken on hand, Winter Chicken Salad With Chipotle Cream Dressing will warm you up in a hurry. You can adjust the fire power according to your own taste, using as much chipotle puree as your household will appreciate. Toss crunchy bok choy with slivers of ruffled red cabbage, spicy cilantro, shredded sweet carrots and fresh green onions. Top it off with Chipotle Cream Dressing, which also tastes fabulous on grilled chicken or fish. This fabulous yet easy-to-make sauce is based on tinned chipotles (smoked jalapeno peppers), which you puree and add judiciously. The remainder will keep a long, long, time in the refrigerator, so you can spoon a little into marinades, soups, stews, sauces and salad dressings.
Provided by Elly in Canada
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine all ingredients but parsley.
- Toss gently, drizzle with Chipotle Cream Dressing (see below), and serve, garnished with parsley.
- Dressing:In a blender or food processor, puree chipotle peppers in adobo sauce.
- Add 1 to 2 tablespoons (to taste) of the puree to the crème fraîche, heavy cream or sour cream and stir well.
- Stir in garlic, salt, and pumpkin seeds.
Nutrition Facts : Calories 420.2, Fat 30.9, SaturatedFat 15.8, Cholesterol 134, Sodium 199.2, Carbohydrate 15.3, Fiber 3.7, Sugar 7, Protein 22.6
MUSTARD GREENS WITH CHIPOTLE AND BACON
Categories Leafy Green Pepper Pork Side Easter Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing gently to release excess moisture.
- Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, 4 to 5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens, and salt to fat and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with bacon.
ALL-IN-ONE CHUNKY WINTER BROTH
A wholesome broth that takes just 20 minutes to warm you up in winter
Provided by Good Food team
Categories Lunch, Soup
Time 20m
Number Of Ingredients 6
Steps:
- Tip the canned tomatoes into a saucepan along with the stock, bring to the boil, then turn down the heat and throw in the carrots. Gently simmer the soup until the carrots are cooked, about 15 minutes.
- Stir in the pulses and spinach and heat until the spinach has wilted. Spoon in the pesto and gently mix into the soup. Serve with some crusty bread.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 12 grams fiber, Protein 16 grams protein, Sodium 3.61 milligram of sodium
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