Southerngreenswithwarmpecandressing Recipes
SOUTHERN GREENS WITH WARM PECAN DRESSING
Make and share this Southern Greens With Warm Pecan Dressing recipe from Food.com.
Provided by Geema
Categories Salad Dressings
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Wash greens well and tear in large pieces, removing any tough stems or ribs.
- In a small, non-stick skillet, stir together the vinegar, honey and mustard, oil and pecans.
- Cook over medium heat, stirring often, for 2 minutes.
- Pour over greens and serve immediately.
Nutrition Facts : Calories 254.1, Fat 24.4, SaturatedFat 2.3, Sodium 84.4, Carbohydrate 10.1, Fiber 2.9, Sugar 7, Protein 2.8
SOUTHERN GREENS
Provided by Food Network
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large, heavy pot over medium heat, add the margarine, onion and ham hock. Saute until onions seem translucent, about 5 to 6 minutes. Add the remaining ingredients, except the turnip greens, and mix together. Add the turnip greens and cook on medium heat, partially covered until tender, stirring occasionally, about 1 1/2 to 2 hours. When the greens and turnips are tender it's time to eat.
SOUTHERN GREENS
Provided by Food Network
Time 55m
Yield 4 to 6 side servings
Number Of Ingredients 9
Steps:
- In a saute pan over medium heat, cook the onions, garlic, and vinegar until the liquid has reduced by half. Add the greens, molasses, Worcestershire, hot sauce, 1 cup water, and salt and pepper. Cover with wax or parchment paper and simmer until the greens are tender, about 30 minutes. Adjust seasoning if needed.
VEGETARIAN SOUTHERN-STYLE COLLARD GREENS
Great greens without the meat! Adapted from Sunny Anderson from the show Cooking for Real,Episode: Carolina On My Mind!
Provided by Sharon123
Categories Collard Greens
Time 55m
Yield 4-6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 45 minutes. Add tomatoes and season with salt and freshly ground black pepper. Add a little smoked paprika and cider vinegar to taste if desired. Enjoy!
VEGAN SOUTHERN GREENS
A spicy, savory, vegan dish with loads of fresh veggies and black-eyed peas. So delicious! Serve over rice as an entree or by itself as a side dish. Best enjoyed with a big glass of sweet tea.
Provided by cherimarie
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium heat; add garlic and cook until it begins to brown, 1 to 2 minutes. Add kale and chard, a handful at a time; continue to cook, stirring often, until greens brighten, about 3 minutes.
- Add black-eyed peas, okra, and vegetable broth; stir until incorporated with greens. Add cumin, chili powder, brown sugar, cayenne, and salt; bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
- Serve topped with sliced tomatoes and a squeeze of lemon juice.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 50.3 g, Fat 5.9 g, Fiber 14.4 g, Protein 13.9 g, SaturatedFat 0.9 g, Sodium 611.1 mg, Sugar 6.9 g
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