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.
HEARTY CHICKEN GUMBO
This is my own concoction and I'm sure not "politically correct", lol, but this is the way we like it. LOADED with chicken, vegetables, tomatoes and rice!
Provided by Wildflour
Categories Gumbo
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 23
Steps:
- In large pot, stew chicken with bay leaf til done and tender.
- Remove chicken from pot, cool, remove meat and cut into large bite-sized pieces.
- Put meat in bowl and cover, set aside or refrigerate til needed later.
- Measure out 10-12 cups of stock from chicken and pour into clean pot.
- Bring stock to a boil and add celery, onions, potatoes, carrots, and okra. Cook til tender.
- Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat.
Nutrition Facts : Calories 682.6, Fat 31.4, SaturatedFat 9.5, Cholesterol 104.4, Sodium 2330.4, Carbohydrate 66, Fiber 7.2, Sugar 22.7, Protein 36.7
GULLAH GUMBO
One-pan meals are a staple of Gullah cuisine. My gumbo is not to be missed. This dish takes time, but let me tell you-you can taste the love in every bite. I like to serve my Crab Rice over the top of the gumbo for an impressive presentation.
Provided by Kardea Brown
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Whisk together the oil and flour in a Dutch oven over medium heat. Cook, whisking constantly, until the roux is the color of peanut butter, 10 to 15 minutes.
- Add the celery, onion, bell pepper and tomatoes and cook until the vegetables are tender, about 5 minutes. Add the gumbo file, House Seasoning, mace, garlic and bay leaves. Cook until fragrant, 1 more minute. Slowly pour in the chicken stock, seafood stock and 1 cup water, whisking until combined. Add the turkey wing.
- Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered, stirring occasionally and adding water as needed, for 1 hour.
- Stir in the lima beans. Bring to a boil. Reduce the heat to medium and simmer until the gumbo is thickened, about 2 hours. Add the shrimp during the last 10 minutes of cooking. Remove the bay leaf and discard. Remove the turkey wing. Chop the meat and return it to the gumbo. Remove from the heat and sprinkle with the parsley and green onions. Serve with hot sauce.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
HEALTHY AND HEARTY GREEN SUPER SOUP RECIPE BY TASTY
Get all your greens in without sacrificing flavor! This hearty green super soup is made with nutritious broccoli, asparagus, kale, spinach, and creamy avocado as well as topped with spiced nuts that add crunch and extra flavor. This soup is the perfect way to start off the new year's winter on top of your health game!
Provided by Matthew Johnson
Categories Lunch
Yield 6 servings
Number Of Ingredients 28
Steps:
- Make the spiced seeds and nuts: In a small bowl, combine the hazelnuts, nigella seeds, sesame seeds, cinnamon, turmeric, crushed coriander, cayenne pepper, garlic powder, ground ginger, salt and pepper. Mix together and set aside for garnish. These seeds and nuts will keep in an airtight container for up to 1 week.
- Make the soup: Heat the olive oil in a large pot over medium hight heat. Add the carrot, onion, celery, parsnip, garlic, salt, and pepper. Stir and cook until the vegetables are fully softened, about 10 minutes.
- Add the broccoli, asparagus, and vegetable broth. Bring to a boil. add the lemon juice, kale, spinach, and stir to wilt the greens in the hot soup. Do not cook the greens for longer than about 3 minutes.
- Once the greens have wilted, puree the soup to your desired consistency.
- Serve immediately. Top with coconut cream, chia seeds, avocado, and the spiced seeds and nuts.
- Enjoy!
Nutrition Facts : Calories 728 calories, Carbohydrate 58 grams, Fat 51 grams, Fiber 13 grams, Protein 11 grams, Sugar 16 grams
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