Sautéed Red Cabbage, Collard Greens and Potatoes. Cabbage and collard greens are fried with plenty of smoky bacon, seasoned with greens seasoning, and simmered until meltingly tender. Stir in the chopped collard greens, sprinkle with salt, black. Green potatoes are more than just undesirable — they can also be dangerous.
Add collard greens and cabbage, and toss to coat.
Collard greens produce guide and recipes from Martha Stewart, including side dishes, gumbos, and braised greens.
Robust collards, part of the cabbage family, are a culinary staple in the South, where they're traditionally cooked in a long, slow braise.
You can cook Sautéed Red Cabbage, Collard Greens and Potatoes using 9 ingredients and 5 steps. Here is how you cook it.
Ingredients of Sautéed Red Cabbage, Collard Greens and Potatoes
- Prepare 3 strips of Bacon.
- You need 1/2 cup of Diced Onions.
- Prepare 2 of Russet Potatoes cut into 1/2in cubes, unpeeled.
- Prepare 3 cups of Collard Greens, chopped into small pieces.
- It's 2 cups of grated or chopped Red Cabbage.
- You need 1/2 tsp of Red Wine Vinegar.
- It's Pinch of Sugar.
- You need of Garlic Salt.
- You need of Ground Black Pepper.
Continue to cook over medium heat until cabbage is wilted and potatoes are fork tender; stirring frequently. Colloquy on collard greens Botanical name: Brassica oleracea. Slow cooked collard greens with a ham hock, onions, vinegar and hot sauce. I grew up with a healthy affection for sautéed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end.
Sautéed Red Cabbage, Collard Greens and Potatoes step by step
- Fry 3 strips of bacon in a large pan. When done remove to drain on paper towels..
- Add diced onions to the large pan, season with garlic salt and black pepper. Fry diced onions in the leftover bacon grease, until translucent.
- Add diced potatoes to the onions and season with garlic salt and black pepper. Fry until lightly crispy..
- Stir collard greens, red cabbage and red wine vinegar into the potatoes and onions. Season with garlic salt and black pepper. Cover with a lid. Cook until cabbage is tender (about 7 mins) uncovering and stirring often. Then remove from heat..
- Chop the three bacon strips into small crumbles. Stir into the the pan and serve hot..
Collard refers to certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group). The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. Cabbage Cabbage - Ethiopian Chinese Cabbage Collards Bok Choy. Leaves are deep blue-green and crinkled. Flavour is excellent, mild and sweet.