SWEET AND SOUR GREENS
Even children will eat these greens! Every time I cook them, someone wants the recipe. Use fresh collard, kale, or mustard greens.
Provided by Angela
Categories Side Dish Vegetables Greens
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
- Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
- Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 20.7 g, Cholesterol 14.3 mg, Fat 10.1 g, Fiber 5.1 g, Protein 5.9 g, SaturatedFat 3.2 g, Sodium 240.1 mg, Sugar 13.1 g
HOT AND SOUR SALMON WITH GREENS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Trim the tough outer leaves from the bok choy and discard. Rinse the stalks and leaves and drain. Cut the stalks in half lengthwise. Cut the halves diagonally into 2-inch sections. In a bowl, toss the scallions and ginger with the bok choy sections. Arrange on a heatproof platter.
- Preheat the oven to 450 degrees. Place the salmon steaks on top of the greens. Pour several inches of water into a roasting pan and heat until boiling. Carefully place the platter of salmon and vegetables above the water, on a rack or steamer tray. Cover the top of the pan tightly with aluminum foil. Steam 7 to 9 minutes, or until the fish is cooked. Note: If you have a bamboo steamer you may prefer to use that, instead of the roasting pan with water.
- In a separate bowl, mix the soy sauce, Chinese black vinegar, sugar, and garlic. Serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on serving plates. Spoon some of the dressing on top and serve with steamed rice.
HOT AND SOUR SALMON WITH GREENS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Trim the tough outer leaves from the bok choy and discard. Rinse stalks and leaves; drain. Cut the stalks in half lengthwise. Cut halves diagonally into 2-inch sections. In a bowl toss the scallions and ginger with the sections. Arrange on a heatproof platter. Place salmon steaks atop greens. Pour several inches of water into a roasting pan and heat until boiling. Place the platter of salmon and vegetables on a rack over the roasting pan. Cover tightly with foil. Steam 7 to 9 minutes or until fish is cooked. Mix remaining dressing ingredients in a serving bowl. Serve from the platter with dressing spooned on top.;
HOT AND SOUR GREENS
Make and share this Hot and Sour Greens recipe from Food.com.
Provided by Happy Harry 2
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry greens.
- Remove any tough stems.
- Slice stems used into 1/4 inch pieces and leaves into 1/2 inch pieces.
- Heat canola oil in large skillet over medium heat.
- Add garlic and pepper flakes. Stir-fry 1 minute.
- Add greens along with mustard. Stir to combine.
- Mix vinegar, soy, and sugar together and add to skillet. Toss.
- Cover skillet and cook for five more minutes.
Nutrition Facts : Calories 28.9, Fat 2.3, SaturatedFat 0.2, Sodium 84.6, Carbohydrate 1.9, Fiber 0.1, Sugar 1.2, Protein 0.3
HOT AND SOUR GREENS BY DR ANDREW WEIL
Make and share this Hot and Sour Greens by Dr Andrew Weil recipe from Food.com.
Provided by Sarah Chana
Categories Greens
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and drain greens, remove any tough stems, and slice leaves into 1/2-inch shreds.
- Heat the canola oil in a skillet over medium heat. Add the garlic and red-pepper flakes and stir-fry for one minute.
- Add the greens along with the mustard and stir to coat with the spices.
- Combine the rice vinegar, soy sauce and sugar and add to the greens in the skillet.
- Cook covered over medium heat until vegetables are tender, about five minutes.
Nutrition Facts : Calories 29.1, Fat 2.3, SaturatedFat 0.2, Sodium 84.6, Carbohydrate 1.9, Fiber 0.1, Sugar 1.2, Protein 0.3
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