How to Prepare Appetizing Sautéed Red Cabbage, Collard Greens and Potatoes

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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. Reviews for: Photos of Smothered Collard Greens and Cabbage. High in vitamin A and C as well as iron, collard greens are a hearty fall and winter green.

Sautéed	Red Cabbage, Collard Greens and Potatoes Here's all you need to know about green potatoes and whether When you reach into a sack of potatoes only to find they've started turning green, you're faced with the conundrum of whether to throw them away or not. The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. Add collard greens and cabbage, and toss to coat. You can have Sautéed Red Cabbage, Collard Greens and Potatoes using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sautéed Red Cabbage, Collard Greens and Potatoes

  1. It’s 3 strips of Bacon.
  2. It’s 1/2 cup of Diced Onions.
  3. It’s 2 of Russet Potatoes cut into 1/2in cubes, unpeeled.
  4. You need 3 cups of Collard Greens, chopped into small pieces.
  5. You need 2 cups of grated or chopped Red Cabbage.
  6. It’s 1/2 tsp of Red Wine Vinegar.
  7. Prepare Pinch of Sugar.
  8. You need of Garlic Salt.
  9. Prepare of Ground Black Pepper.

Collard greens are a headless forming cabbage, similar to kale. Their leaves are broad Collard greens are synonymous with slow cooking and simmering in a pot with ham hocks. Complimentary ingredients include garlic, pork, chicken, grilled steak,, mushrooms, potatoes, apple cider vinegar. The thinly sliced collard greens in this salad are a delicious vehicle for all the goodies tossed with them, including roasted blue potatoes, bacon On a large rimmed baking sheet, toss the quartered potatoes with the rendered bacon fat and season with salt and pepper.

Sautéed Red Cabbage, Collard Greens and Potatoes instructions

  1. Fry 3 strips of bacon in a large pan. When done remove to drain on paper towels..
  2. Add diced onions to the large pan, season with garlic salt and black pepper. Fry diced onions in the leftover bacon grease, until translucent.
  3. Add diced potatoes to the onions and season with garlic salt and black pepper. Fry until lightly crispy..
  4. 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..
  5. Chop the three bacon strips into small crumbles. Stir into the the pan and serve hot..

Basic requirements Collard greens are a cool season crop that grow best in cool, moist conditions. Cutworms have a wide host range and attack vegetables including asparagus, bean, cabbage and other crucifers, carrot, celery, corn, lettuce, pea, pepper, potato and tomato. Colloquy on collard greens Botanical name: Brassica oleracea. Collard Greens can be a little tricky. If you don't wash them correctly, they can have sand hidden in them.

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