WILTED GREENS
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
- In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.
WILTED GREENS WITH BACON
Steps:
- Trim and chop 2 bunches dandelion greens, watercress or baby kale. Cook 3 slices chopped bacon until crisp; transfer to paper towels using a slotted spoon. Add 1 each sliced garlic clove and shallot to the drippings; cook, stirring, 1 minute. Add 3 tablespoons cider vinegar and 1 tablespoon sugar; stir until dissolved. Add the greens in batches, tossing to wilt. Season with salt and pepper; top with the bacon.
WILTED GREEN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium high heat. Stir in onions and cook for 1 minute. Add the garlic and cook for 30 seconds. Stir in the vinegar and raisins and cook for 2 minutes. Remove the skillet from the heat and add the greens and toss to coat. Immediately transfer the greens to a large bowl and add the orange and bacon. Season with salt and pepper and serve immediately.
WILTED GREENS WITH BACON VINAIGRETTE
Steps:
- Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately.
WILTED GREEN SALAD
"My husband refused to eat wilted lettuce until I read this recipe suggested by a friend," says field editor La Vonne Hegland of St. Michael, Minnesota. "He likes this milder dressing with just a subtle hint of vinegar. Turkey bacon adds a satisfying crunch."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar substitute to a boil. Pour over lettuce and toss; sprinkle with bacon.
Nutrition Facts : Calories 71 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
WILTED MUSTARD GREENS
Categories Garlic Leafy Green Sauté Thanksgiving Vegetarian Quick & Easy Low/No Sugar Winter Family Reunion Mustard Greens Boil Gourmet
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Cook mustard greens in 2 batches in a 6- to 8-quart pot of boiling salted water , stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
- Cook garlic in butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes.
GREENS WITH HOT BACON DRESSING
Growing up in a German community, I ate this salad often. It's an old traditional dish-I recall my grandmother talking about her mother making this recipe. As a variation, the old-timers in my family cut up some boiled potatoes on dinner plates, then serve the warm salad mixture on top. -Robert Enigk, Canastota, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil; stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and serve immediately.
Nutrition Facts : Calories 93 calories, Fat 7g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 266mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
WILTED MUSTARD GREENS
From Best of Gourmet. These greens can be made ahead and then cooked in the garlic butter for final presentation.
Provided by mary winecoff
Categories Greens
Time 45m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Cook mustard greens in 2 batches in a 6 to 8 quart pot of boiling salted water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
- Cook garlic in butter in a 4 to 6 quart heavy pot over moderately low heat, stirring until softened, about 2 minutes. Add boiled greens, salt and pepper and cook, covered stirring occasionally until heated through, about 5 minutes.
WILTED GREENS WITH BACON VINAIGRETTE
I saw this today on Food Network and it made me hungry. Posting for ease of finding again. Recipe courtesy Sunny Anderson Show: Cooking for Real Episode: Bistro Night In
Provided by Charlotte J
Categories Greens
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place romaine in a serving bowl.
- In a skillet over medium heat, cook bacon until crispy.
- Remove bacon and crumble over greens.
- To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan.
- Season with salt and pepper, to taste.
- Pour hot dressing over greens and toss.
- Serve immediately.
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