Spicy Marinated Mixed Greens Recipes

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Steps:

• In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.

Steps:

• Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
• In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
• Preheat grill for medium heat.
• Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

Steps:

• Melt butter in Dutch oven over medium heat.
• Cook remaining ingredients in butter, stirring frequently, until onion and greens are tender; drain.

Steps:

• Cook the garlic in olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 3 minutes; take care that the garlic doesn't get too brown or it will be bitter. Using a slotted spoon, transfer the garlic chips to a paper towel. Add the onions and red pepper (add a little more if you like things spicy) to the skillet and cook, stirring, until light brown, about 10 minutes. When the onions are almost done, add the greens in batches and cook, uncovered, just until tender, about 2 minutes. Cover and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a serving dish. Top with the reserved garlic chips and garnish with cheese.

Steps:

• Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard the discolored outer leaves and cut out the thick ribs. Tear the greens into pieces. Place the bacon strips in a large heavy saucepan and cook over medium heat until it is translucent and the bottom of the pan is coated with the rendered bacon fat. Add the greens and the water and bring to a boil over medium heat. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours. Add the seasonings and serve hot. Top with traditional accompaniments, if desired.;

Steps:

• Preheat oven to 425°F. Place beets in a shallow baking dish and add water until it reaches about 1/2" up the sides of the beets. Cover with foil, crimping edges to make a tight seal. Bake beets until a skewer poked through foil easily pierces flesh, 65-75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.
• Using paper towels (if you have gloves, wear them to keep your hands stain-free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef's knife, then tear into bite-size pieces and place in a large bowl.
• Heat oil, spices, and bay leaves in a small skillet over medium and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar, and toss to combine. Season with salt. Let cool.
• Do Ahead
• Beets can be marinated 5 days ahead. Cover and chill.

Steps:

• Place garlic in a food processor and chop fine.
• Add olive oil, tomatoes, lime juice, salt, onion, jalapeno pepper.
• Pour dressing over finely chopped collard greens and marinate for 2 hours.
• Add chopped spinach and marinate for 1 hour and serve.

Steps:

• In a medium bowl, combine 1 tablespoon lime juice, 1 tablespoon soy sauce, and 1 teaspoon honey. Add onion; toss to coat. Cover with plastic wrap; marinate at room temperature up to 2 hours or in the refrigerator up to 5 days.
• When ready to serve, make dressing: In a small bowl, combine remaining tablespoon lime juice with remaining 2 teaspoons soy sauce and 1 teaspoon honey. Slowly add oil in a steady stream, whisking until emulsified. Place greens in a salad bowl. Using tongs or a slotted spoon, transfer onions to salad bowl, draining off excess marinade. Pour dressing over salad mixture in bowl. Add sunflower and sesame seeds; toss to combine. Serve immediately.

Steps:

• Blend 2/3 cup olive oil, oregano, lemon juice, garlic, lemon peel, and crushed red pepper in medium bowl; transfer 1/4 cup marinade to small bowl and reserve. Mix anchovies into remaining marinade. Let stand 2 hours at room temperature.
• Preheat oven to 350°F. Brush bread slices on both sides with reserved marinade; arrange on baking sheet. Bake until toasts are golden, about 10 minutes.
• Place greens in large bowl. Add balsamic vinegar and remaining 1/4 cup olive oil; toss to coat. Season to taste with salt and pepper. Divide greens among 4 plates. Top each salad with anchovies; garnish each with 3 toasts.

Steps:

• Cook the asparagus in boiling salted water until crisp-tender. (To cook them evenly, put the stalks in first, cook for a few minutes, then add the tips and cook for 2-3 minutes more.)
• Drain and run under cold water to stop the cooking and to fix the green color. Drain well.
• In the meantime, sauté the chopped onions in the oil until limp. Add the red chili paste and stir.
• Add the sugar and mirin, then add the miso. If it gets a bit stuck to the pan, add a few drops of water and stir and scrape to deglaze the pan. Take off the heat.
• Add the aspargus and mix well so each piece is coated with the marinade.
• Layer into glass or ceramic bowl or container (not plastic, because the miso and chili will stain it) evenly. Cover with kitchen parchment paper, then put another bowl or container filled with water; this acts as a weight.
• Leave the asparagus to marinate for at least an hour - you can leave it in the refrigerator overnight. Take off the weight and store the asparagus in a tightly covered container.
• The asparagus will keep for a couple of days in the refrigerator, but it will gradually lose its green color so you should try to eat it up as soon as possible. This is not that hard to do. (It's pretty good mixed with hot pasta.)
• You can halve the amount of marinade, and marinade just half a bundle of asparagus and use the rest of the cooked stalks for dinner.