COLLARD GREEN GRATIN WITH FETA
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Pulse the bread and 1 teaspoon oil in a food processor to make coarse breadcrumbs.
- Heat the remaining 2 tablespoons oil in a wide, shallow pot over medium-high heat. Add the shallots, garlic, cumin and cayenne and cook, stirring, until softened, about 2 minutes. Add the collard greens and 1/2 teaspoon salt and cook, tossing with tongs, until mostly wilted, about 5 minutes. Add the cream and chicken broth and bring to a simmer. Simmer, stirring occasionally, until the collard greens are crisp-tender and the liquid is slightly thickened and reduced, abut 5 minutes.
- Transfer the greens and liquid to a shallow 1/2-quart gratin dish. Top with the breadcrumbs and crumbled feta. Bake until the crumbs are golden brown, 10 to 15 minutes.
SIMPLE SAUTEED MUSTARD GREENS
Provided by Sunny Anderson
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
- Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
- Stir in the ground mustard. Serve warm.
DELICIOUS MUSTARD GREENS
A flavorful assortment of fresh mustard greens cooked with accents of bacon and garlic. A good all-season complement to any main course
Provided by Patrick
Categories Side Dish Vegetables Greens
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 8.2 g, Cholesterol 1.2 mg, Fat 7.4 g, Fiber 4.7 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 273 mg, Sugar 0.5 g
MUSTARD GREENS AND CAMBOZOLA GRATIN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Butter a two-quart gratin or casserole dish, set aside. In a large saucepan, melt butter over medium high heat. Whisk in flour and cook and whisk for 3 minutes. Stir in shallots and sprig of thyme. Slowly whisk in milk and then cambozola cheese, nutmeg, cayenne, salt and pepper. Taste for seasoning.
- Make a layer of baguette slices in the bottom of the buttered gratin dish. Top that with blanched and squeezed-dry mustard greens. Pour milk mixture all over the top. Bake for 45 minutes until bubbling.
GREENS AND BULGUR GRATIN
Categories Leafy Green Side Bake High Fiber Casserole/Gratin Mozzarella Parmesan Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a main course or 6 as a side dish
Number Of Ingredients 10
Steps:
- In a heatproof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess liquid, and transfer to a bowl.
- Keeping each variety of green separate, tear greens into bite-size pieces, discarding stems. Still keeping greens separate, wash thoroughly by dunking in a sinkful of water and transfer to a colander to drain.
- Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens (escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid.
- In a large heavy skillet cook garlic in oil over moderate heat,stirring, until softened but not golden. Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove skillet from heat.
- Preheat oven to 400°F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.
- Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
- Make topping:
- In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
- Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly.
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