Bitter Lemon Honey Sweet Simmered Greens Recipes

Steps:

• Steam, boil, stirfry or microwave the vegetables until tender but still slightly crisp.
• Mix all sauce ingredients together and heat gently in a saucepan or the microwave until the sugar or honey has melted.
• Pour the hot sauce over the warm vegetables.
• Serve immediately.

Steps:

• Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
• Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

Steps:

• In a large cast-iron Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add all greens in batches; cook, stirring frequently, until wilted.
• Add stock, ham hock, hot sauce, and salt; cover and cook over medium heat, stirring occasionally, until greens are tender, about 25 minutes. Remove ham hock; stir in vinegar. Serve immediately. .

Steps:

• Make bullion according to package directions. Typically, this means that you add one bullion cube to 2 cups water and heat to low simmer. Prepare in a large nonstick pot.
• Add the fennel and garlic and stir.
• Immediately add greens to simmering liquid.
• "Roll" greens around in water to coat with spices and let simmer until just wilted, about 1 to 2 minutes.
• Do not overcook greens. They should be wilted, but still brightly colored. Greens will "shrink" significantly when they cook.
• Use a slotted spoon to remove greens into a bowl or serving dish or onto plates or bowls. Let liquid drain a bit before putting greens into dish.
• Enjoy greens steaming hot.