Gingered Braised Greens Recipes

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SOUTHERN BRAISED GREENS

New Orleans - home to beignets, gumbo and jambalaya - is not exactly a mecca of healthy eating. Lifelong resident Courtney Clark grew up in the Lower Ninth Ward watching friends and family cook dishes that were loaded with salt and fat, and then tragedy struck: By age 35, she had lost her mom and her husband to heart disease. She was desperate to save others from a similar fate. Enter Backyard Gardeners Network, a nonprofit that maintains community gardens and teaches locals how to think differently about their diets. Courtney joined the team five years ago, and now she runs a 10-week course called Food as Medicine. In the class she teaches participants how to read nutrition labels, eat more plant-based foods and adjust their cooking (like making their own low-sodium Creole seasoning). Many of her students have lost weight, lessened or stopped medications and shifted their way of eating entirely. "It's hard trying to change the minds of people who have been cooking one way for all of their lives," she admits. "But to hear a lady in her late 60s say, 'This is the first time I'm tasting an avocado, and I love it,'...that's what I live for. We're gathering people around good, fresh food that's not going to give them a heart attack," she says. Here's Courtney's healthy take on a classic Southern side.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12



Southern Braised Greens image

Steps:

  • Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces.
  • Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
  • Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired.

2 pounds collard greens
2 pounds mustard greens
2 pounds dinosaur kale
1 tablespoon coconut oil
2 yellow onions, chopped
1 red onion, chopped
3 cloves garlic, minced
1 cup vegetable stock (or use water)
1 tablespoon no-salt Creole seasoning
2 teaspoons curry powder
1/2 teaspoon smoked paprika
Kosher salt

HEALTHY AND DELICIOUS SOUTHERN TURNIP GREENS

Traditional seasonings for southern greens are bacon grease or ham. This healthier version is a delicious alternative. Serve as-is or with sauteed bell peppers, onions, and garlic.

Provided by wright134

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 5

Number Of Ingredients 7



Healthy and Delicious Southern Turnip Greens image

Steps:

  • Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.

Nutrition Facts : Calories 105.2 calories, Carbohydrate 6.1 g, Cholesterol 2 mg, Fat 8.6 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 1.2 g, Sodium 530.1 mg, Sugar 0.8 g

1 (14 ounce) can chicken broth
1 ½ cups water
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound turnip greens, chopped
½ teaspoon white sugar

BRAISED GREENS

Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.

Provided by Marian Burros

Categories     weekday, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 6



Braised Greens image

Steps:

  • Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
  • Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
  • Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 4 grams

12 ounces assorted greens, like kale, collard, Swiss chard
1 teaspoon olive oil
1 large clove garlic, chopped
1 cup no-salt-added chicken stock
1 tablespoon white wine (or dry sherry)
1/4 teaspoon hot red pepper flakes

BRAISED GREENS

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h32m

Yield 4 servings

Number Of Ingredients 9



Braised Greens image

Steps:

  • Heat a 6-quart casserole over medium heat. Add the bacon and duck fat and cook for five minutes to render the fat from the bacon. Add the garlic, shallot, and chiles and cook until softened but not browned, about 2 minutes. Add the greens, reduce the heat to low, add the vinegar, and season with salt and pepper. Cook the greens down until they're tender, about 1 hour. Drizzle with the honey and mix well.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

8 ounces slab bacon, cut into lardons
3 tablespoons duck fat or lard
2 cloves garlic, sliced
2 shallots, sliced
2 fresno chiles, seeded and sliced
1 pound hardy greens, such as Swiss chard, collards, rapini, or beet greens, stems trimmed
1/4 cup sherry vinegar
Salt and freshly ground pepper
1/4 cup honey

GINGER COLLARD GREENS

A southern tradition with a ginger flavor.

Provided by Keith Dallmer

Categories     Side Dish     Vegetables     Greens

Time 1h25m

Yield 6

Number Of Ingredients 9



Ginger Collard Greens image

Steps:

  • Combine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve.

Nutrition Facts : Calories 37.1 calories, Carbohydrate 6.9 g, Cholesterol 0.6 mg, Fat 0.5 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 1564.5 mg, Sugar 1.2 g

3 quarts water
6 cubes chicken bouillon
1 onion, chopped
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon salt
1 ½ teaspoons garlic powder
1 ½ teaspoons ginger powder
1 bunch collard greens - rinsed, trimmed and chopped

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