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Top Rated Greens Recipes
Spice up your next meal with an Asian flare. Try these quick and easy green beans.Click here to see 10 Quick and Easy Vegetarian Recipes
Green juice will not only effectively keep your body clean and detoxified, but all the vitamins and minerals from calcium to magnesium to the B vitamins are known to tame a headache and get rid of it.Click here to see 11 Drinks That Will Cure Your Headache.
Skip the green beans this year at Thanksgiving and make these delicious braised collard greens instead, created by chef Isaac Stewart from Atlanta's CinéBistro.
Green tea lattes aren’t made with green tea. Instead they are made with matcha, a fine green tea powder made from shade-grown tealeaves. The lack of sunlight results in a tealeaf that is a vibrant green color and rich in flavor.
These simple collard greens make for an easy side dish for Thanksgiving, or anytime. McCormick® Red Pepper gives them an ever-so-subtle heat, complementing the smoky, savory taste of crumbled bacon.Recipe courtesy of McCormick
Lime juice, green grapes, spinach, collard greens, and mango come together in this recipe to make a zesty, refreshing treat. Make this smoothie right before a workout and your energy levels will be through the roof.This recipe is courtesy of Real Simple.
This coleslaw uses light mayonnaise, fresh citrus, ginger, and Green Jalapeño Pepper Tabasco Sauce for a healthy and flavorful dressing that is poured over fresh cabbage and vegetables.Click Here for 15 Ways to Use Tabasco at Your Barbecue
Try something new for breakfast or a snack. The chia provides protein and the kale will give you the fiber you need to stay full.
Slow-cookers aren’t just for soups and stews: Make this side dish of hearty collard greens to accompany your next Southern-inspired dinner party.This recipe is courtesy of All Recipes.For this dish and more, check out our roundup of every recipe you'll need to get you through the holidays.
Don’t let the neon color scare you off. If you’re not used to veggie juices, this one may take some getting used to, but the burst of energy you’ll get after drinking will soon have you craving your liquid greens!Read more about Expensive Juice Cleanses You Can DIY Cheaply at Home.
Chef Ted Lahey is known for his modern Southern touch that he adds to any dish he's creating at his restaurant Table Main in Roswell, Ga., and his Thanksgiving dishes are no exception. These braised collard greens make a delicious substitute for your usual green beans and are just as easy to prepare.
Extremely simple and extremely flavorful, this dish a must for Thanksgiving dinner! Enjoy at Thanksgiving or all year long, either way, the simple combination of fried onions, green beans, and mushroom soup makes for a magical combination.
Kale, collard, and mustard greens cooked southern style with bacon. Simmered in chicken broth, with onions, garlic, and peppers!
A few years ago I uploaded my recipe for Southern Collard Greens. Since then the recipe has been tried, and loved by so many of my viewers. Since you all loved the recipe so much I decided to come back with another southern greens recipe, but this time the greens are mixed.
I honestly love all greens, but the greens used for this recipe was kale, collards, and mustard greens. I seasoned the greens with European Style Bacon, and I must say that I absolutely loved it. I usually use bacon ends, ham hocks, or smoked pork neck bones. However, my local butcher talked me into trying the European style bacon, and I’m glad that he did. The bacon is a lot smokier than regular bacon, and it had a lot less fat. The outcome was amazing…. I think I am now in love with European style bacon y’all!
Other than using bacon to flavor my southern mixed greens I also use my usual ingredients such as chicken broth, garlic, onions, bell peppers, and red pepper flakes.
So we talked about the greens, the bacon, and even what I use to season the greens. Now let’s talk about the turnips. I used about 3-4 turnips for this huge pot of greens. Before throwing them into the pot I made sure to wash them thoroughly. After washing the turnips, I peeled them, then I cut them into small squares.
Southern Style Collard Greens
- Author: Steve Gordon
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves 6 1 x
- Category: Side Dishes
- Method: Stove Top
- Cuisine: American
Southern Collard Greens, a side dish served in Southern homes all year round. It’s a traditional favorite for New Years Day as the greens are supposed to bring wealth for the New Year. Easy to prepare with this recipe.
- 1 – Pound of fresh Collard Greens, washed well and chopped.
- 1 – Smoked Ham Hock (about 4oz ) or fat back, hog jowl or streak-o-lean
- 1 – Medium Onion, chopped
- 2 – Cloves of Garlic, chopped
- 1 – teaspoon of Black Pepper
- 1 – Tablespoon of Salt
- 1 – Tablespoon of Sugar
- 1 – Tablespoon of Texas Pete Hot Sauce
- 1 – Tablespoon of Butter
- 3 – Quarts of Water
- Place 3 cups of water in a large pot and bring to a boil.
- Wash and scrub the Ham Hock well, cut into sections and add to the boiling water.
- Let Ham Hock simmer for about 30 minutes on medium heat.
- Wash the collard greens scrubbing each leaf under cool running water until clean.
- Fold each collard leaf in half, either in your hand or on your cutting board.
- Pull the leaf section away from the stem. Discard stems.
- Stack a couple of leaves together on your cutting board.
- Begin at one end and roll the leaves up tightly. Then, cut lengthwise down the center of the roll.
- Squeeze the cut sections back together, rotate and cut the roll into about 3/4 inch slices.
- Add leaves to the pot a little at a time, let them cook down a minute and then add more.
- Reduce heat to a low simmer, leave the pot uncovered and simmer for about 30 minutes.
- Chop the onions and chop or mince the garlic cloves.
- In a small saucepan on medium low heat, add the butter and let it melt.
- Add the chopped onions and garlic to the butter and sauté until onions are translucent.
- Add the cooked onions and garlic to your stock pot with the collard leaves.
- Add salt, sugar, black pepper and Texas Pete Hot Sauce in amounts listed. Stir well.
- Let simmer another 15 minutes or until the collards are as tender as you prefer.
- Using a slotted spoon, remove the greens and place in a bowl. Let the liquid continue to simmer.
- Chop the greens into smaller pieces but not to the point of being mushy.
- Remove the ham hock, chop the meatier portions into small pieces and return to the liquid.
- Return the chopped collard greens to the liquid and stir well.
- Keep warm until ready to serve.
Cornbread goes well with Collard Greens. Some folks like to dip their cornbread in the “potlikker” or liquid and eat it that way.
Leftover potlikker and even some of the greens can be used to make Potlikker Soup.
Keywords: Southern Collard Greens Recipe, made from scratch, fresh collards, mama's collards, southern recipes, with ham hocks, soul food
This is my favorite family recipe for collard greens made WITHOUT chicken broth and smoked meat. It’s healthier but don’t expect to have to sacrifice taste! You won’t even miss the meat.
Pass the hot sauce! It’s on and poppin.
This vegetarian southern collard greens recipe is family approved which isn’t easy to do in my deep south, tell it like it is, family. Try bringing a pot of collard greens to dinner that doesn’t have a slab of smoked meat in the pot and there are bound to be some issues and major side eye. Not with this recipe though!
Smokey, slightly salty, slightly vinegary goodness!
These collard greens are full of southern flavor! The key to a pot of guuuud, yes guuuuud, vegetarian southern collard greens, or any kind of collard greens for that matter, is to create a savory broth to slowly simmer the collards in. This recipe starts with a broth made with rich vegetable broth for maximum flavor, fresh garlic and onions, smoked applewood salt for that smokey, bacon taste and red pepper flakes for a kick. The collard greens just soak up all that yumminess.
Yum!! Here is the flavorful, smokey broth we’ll be simmering our collard greens in!
I love this recipe because it’s so easy and sometimes I just want a meat-free version of soulful dishes like collard greens.
65+ Delicious Vegetable Sides to Make Any Weeknight Dinner Healthier
If you're trying to get your family to eat a little healthier, one of the best (and easiest) things you can do is to start serving them more vegetables. Not only are vegetable packed with nutrients, but when they're tucked into these side dish recipes, they're also absolutely delicious. And when paired with a piece of lean protein (say chicken recipes or seafood recipes), then you've got a perfect meal the whole family will love.
Fortunately, the majority of these plates are simple to put together. With dishes like salt-and-pepper charred green beans, corn cobettes with basil butter, roasted Brussels sprouts, or a spicy lemon cauliflower, you can whip these up while the chicken bakes or the meat roasts.
Of course, the vegetable side dishes don't stop there. Some of the other crowd-pleasers on this list include fall favorites like roasted butternut squash with cider vinaigrette, marinated mushroom-and-charred broccolini salad, and creamy cauliflower gratin. If you want to get extra healthy you can try skipping meat altogether one or two nights a week, and either make several of these sides, or incorporate them with vegetarian recipes for a full meat-free meal. No matter what kind of side dish you're in the mood for, you'll find it here. These recipes are so good, even the kids will be piling their plates with veggies. In fact, you might even have to remind your kids to save room for dessert&mdashand wouldn't that be a surprise!
31 Satisfying Salad Recipes
Keep this formula on hand, and you'll never be far from a delicious veggie dish, no matter the season. Just follow this basic blueprint: greens (here, red leaf) + seasonal vegetable and/or fruit (corn and peaches) + cheese/something creamy (avocado and feta) and/or egg + nuts (walnuts). Throughout the year, it's an easy way to elevate a simple green salad to one that transcends the genre.
You'll win over converts with this reinvention of the ubiquitous healthy salad. It starts with red quinoa, which provides a nutty crunch then there are diagonally sliced carrot coins (they're a bit larger than circles and help make the plate more eye-catching) and baby-kale leaves, which are more tender than the regular-size. You toss the leaves in a pomegranate-molasses-sherry vinegar dressing, for a bit of sweetness and finally, sprinkle on hefty doses of crumbled goat cheese and toasted, sliced almonds.
Tender, protein-packed edamame can boost any salad, but the young soybeans are the stars of this dish. There are also avocado pieces speckled with poppy seeds and matchstick carrots (purple, yellow and orange varieties), so there's a nice balance of textures. This recipe suggests a citrus or creamy dressing, such as this spicy, lemony one or this miso-based one.
A salad of arugula, watercress and mizuna is a spicy foil for fresh cherries, which tame the bracing flavors. Thin slices of prosciutto and handfuls of crumbled goat cheese add a silky, rich taste.
Photo: Courtesy of Purple Carrot
We don't often eat panzanella in cooler weather, as the bread-and-veggie dish usually brims with ripe summer tomatoes. Yet this recipe convinces us that the entrée salad can make a winning meal even when tomatoes aren't at their peak. It uses lacinato kale, a dark, purplish variety that grows through the winter in all but the chilliest climates. With walnuts for crunch, mandarins for sweet juiciness and portobello mushroom "steaks," this meal will have you wondering what other summer recipes you can winterize (corn on the cob in February, anyone?).
Kale isn't the only vegetable that can use a good massaging. In this play on coleslaw, you'll see how thinly sliced Brussels sprouts, beets, carrots and Napa cabbage also benefit from the technique. The sprouts can be fantastic raw—they just need to be broken down somewhat, by the action of your hands working oil, lemon juice and salt into them. A citrus-tahini dressing completes the salad, which tastes even better after sitting in the refrigerator for a few days.
The tart flavors in a salad of baby arugula, grapefruit and fennel are beautifully balanced by an avocado oil vinaigrette and crunchy black pepper croutons baked with the same ultrahealthy oil. The croutons can be made up to two days in advance and stored in an airtight container.
Splash olive oil and lemon juice over this Greek version of Caprese salad, layered with chalk-white feta, fresh oregano, cucumbers, red onions and colorful heirloom tomatoes.
Sweet fresh corn, right off the cob, makes a fabulous base for a refreshing summer salad.
Slices of crisp Asian pear mingle with parsley, celery leaves and bean sprouts in this light, palate-cleansing salad.
What distinguishes this salad? A tangy dressing made from pear juice, that's reduced into a syrup.
This mouth-watering salad couldn't be simpler&mdashor tastier, or prettier.
Easy to make and loaded with flavor, this spin on a Greek salad (watermelon with feta!) is a great side dish at any barbecue.
Slices of Cara Cara orange and sweet Vidalia onion get tangled up in an arugula salad, tossed with crimson pomegranate seeds and snowy ricotta salata cheese.
Note: You may substitute any available oranges for the Cara Cara oranges.
Save time! Make this salad in the morning and dress it right before serving.
Ethiopian-born chef Mollie Ahlstrand has adopted an Italian cooking style based on simple recipes and the freshest ingredients, as in this pungent salad of arugula and shaved Parmesan.
This simple arugula salad showcases sublime, delicious, fresh mozzarella.
Served as an appetizer or salad, this dramatic dish will impress your guests.
You'll love this fabulous summer salad, in which the fruit meets its equal and opposite reaction&mdashsharp Pecorino Romano cheese.
The dressing can be made up to two days in advance, refrigerated in an airtight container and whisked before using.
Slightly sweet, chewy dried cherries star in a colorful salad made with couscous&mdashspiced with tumeric, saffron, cumin and cayenne&mdashroasted hazelnuts and fresh mint.
Photo: Richard Gerhard Jung
A simple salad, the freshest ingredients, the perfect start to a meal.
Summer's juicy, purple-red plums sliced carpaccio-style thin are the base of an extraordinary salad with crunchy green beans, pesto and Parmigiano-Reggiano cheese.
Alfred Portale's shaved fennel salad with green apples and Pecorino Romano.
The combination of fennel and oranges make this salad crunchy, fresh and bright.
Two of our favorite veggies make this a delicious recipe.
Balance the flavors of this dish by serving it over farro and black rice.
This zingy mélange of endive, radicchio and orange with mint vinaigrette is a great way to start any dinner.
Another ode to Italian cuisine&mdashApril Bloomfield combines broccoli rabe and turnips with parsley, garlic and fennel.
Give oomph to arugula with spiced pumpkin, pine nuts and Pecorino. Together, it's music for your mouth.
This salad contains many of chef Paula Disbrowe's favorites: chervil, a mustardy lemon-vinaigrette and sliced avocado to add silkiness.
Turn them into a wholesome meal or partner them up as a side, here are our 11 best salad recipes that we think are a must try.
Panzenella is a Tuscan bread salad, ideal for the summer months. It does not follow a particular recipe but the two ingredients that do not change are tomatoes and bread. This salad is great with a chilled glass of Prosecco and lots of sunshine!
2.Watermelon, Olive and Feta Salad
The perfect summer salad of melon, olives and feta cheese with toasted pumpkin seeds.
Use this summer special fruit to its best!
3.Carrot Salad with Black Grape Dressing
Why buy salad dressings that are full of preservatives, when you can easily make them at home! A quick carrot salad with a freshly made black grape dressing.
This is as delicious as it is healthy! A perfect winter veggie salad.
4. BBQ Potato Salad
The good old potato salad with a twist! This one has a cola flavored BBQ sauce as a dressing ingredient. Yes, you're right! A splash of your favorite soft drink is the highlight of the dressing sauce.
A potato salad with a splash of cola flavour.
5.Thai Soyabean In Cabbage Cups
If your watching your weight, this low fat salad recipe is your perfect companion! A mash up of soy granules and oriental flavours, served in cabbage cups.
Thai soya bean salad with bean sprouts, chillies, the crunchiness of vegetables and the zing of lemon juice.
6. Chilled Indian Udon Noodle Salad
Cool yourself down with this chilled noodle salad. Give it a desi twist by throwing in curry leaves, cashew nuts, mustard seeds, coriander and turmeric.
A chilled salad of udon noodles with an Indian twist
7. Asian Sesame Chicken
A healthy soul's delight! Make yourself a simple, speedy and satisfying meal by creating a salad of chicken strips, greens, almonds, sesame seeds and asparagus. Dress it up with some soya sauce, vinegar and chilly oil.
This Asian salad is the perfect binge for a combination of taste and nutrition.
8.Cucumber, Black Olive and Mint Salad
A chunky salad of cucumbers, cherry tomatoes, peppery mint leaves drizzled with a black olive sauce.
9. Caprese Salad with Pesto Sauce
A terribly easy, Italian salad recipe. Juicy tomatoes and thick chunks of mozzarella cheese topped with some pesto sauce.
Topped with the freshness of basil, this salad is a perfect accompaniment at a dinner table.
10. Caesar Salad
This classic Caesar salad is not just easy to make but the perfect mix of cream and crunch.
11. Vegetable Som Tam Salad
Beans, cherry tomato, garlic, peanuts and raw papaya mixed well with som tam dressing and served fresh. Minimal time and ingredients tossed into one delicious salad to relish during the day.
This pizza, which pairs mellow, earthy morels, with oniony ramps, sharp Parmesan cheese, and just-set eggs. Get the recipe for Pizza with Ramps, Morels, and Eggs » Farideh Sadeghin
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Classic Omelet and Greens
Simple yet delicious, this omelet is elegant enough for dinner, and easy enough for breakfast or brunch. Serve with a side of lemony greens to make the meal complete!
yellow onion, finely chopped
- Heat 1 tablespoon oil in large nonstick skillet on medium. Add onion and sauté until tender, about 6 minutes. Transfer to a small bowl.
- In a large bowl, whisk together eggs, 1 tablespoon water and 1/2 teaspoon salt. Return skillet to medium and add butter. Add eggs and cook, stirring constantly with rubber spatula, until eggs are partially set. Turn heat to low and cover pan tightly, cooking until eggs are just set, 4 to 5 minutes. Top with Parmesan and cooked onion fold in half.
- In a medium bowl, whisk together lemon juice and remaining 2 tablespoons olive oil. Toss spinach with vinaigrette and serve with omelet.
NUTRITIONAL INFORMATION (per serving): About 330 calories, 27.5 g fat (9.5 g saturated), 16 g protein, 575 mg sodium, 6 g carbohydrates, 1 g fiber
Green Salad Serving Suggestions
This is my favorite green salad to serve with heavier holiday/comfort foods. Consider pairing this salad with lasagna, baked ziti and stuffed acorn squash.
Serve this salad with a creamy soup to round out a light meal. It would go especially well with my creamy pumpkin soup, best butternut soup, and creamy roasted cauliflower soup.
I would love to be able to grow my own fruit and vegetables, but my yard is very small and gets almost no sun, and the soil is less than rich. I try to go to a local farmer’s market at least once a week, but when I can’t, I hit up my friends who have gardens. They are usually more than willing to give me what I want, and they never charge me. The more I explore these tips and tricks, the easier it is for me to get my five servings and keep up with my savings.
How do you get your produce? How do you keep your spending down and make your purchases last? I’d love to get your insights on this topic, so please share in the comments below.