Best Southern Kale Greens Recipe

Easy and Simple Sautéed Kale Greens Eat Simple Food

WEBOct 13, 2023 · Greens shrink and cook down fast, pick a large skillet and stuff it full. It will shrink to fit the skillet in a minute or two. Warm up a …

1. Take the stems off the kale by using your hands or running a small knife up the side of the stems. It's up to you how deep you want to go in removing the stem. (see my raw kale picture for reference).
2. Bring a large shallow pan (skillet) to medium high heat and add olive oil.
3. Throw in chopped kale, salt, pepper, and lemon juice.
4. Stir for one to three minutes or until wilted.

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SouthernStyle Braised Kale Recipe SideChef

WEBFeb 16, 2024 · step 1. Pour Water (2 cups), Sodium-Free Chicken Bouillon (1/2 Tbsp), Extra-Virgin Olive Oil (1/4 cup), Apple Cider Vinegar (2 Tbsp), Bay Leaves (3), Celery …

1. Pour Water (2 cup), Sodium-Free Chicken Bouillon (2 teaspoon), Extra-Virgin Olive Oil (1/4 cup), Apple Cider Vinegar (2 tablespoon), Bay Leaf (3), Celery Salt (1/2 teaspoon) and Crushed Red Pepper Flakes (1/4 teaspoon) together in a small bowl or cup from the Broth section. Stir with a spoon.
2. Heat the mixture in the Panasonic Microwave Oven for 30 seconds to help dissolve the spices. Stir the mixture again and set aside.
3. In an extra-large saucepan add the Bacon (4 slice), Yellow Onion (1 cup) and Garlic (1 tablespoon). Saute at medium to medium-high heat until the bacon starts to brown, about 10 minutes, stirring occasionally.
4. Place Kale (1 bag) in the sauce pan (it's ok if it's packed tight, it will wilt down over time).

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Southern Collard Greens Recipe Grits and Pinecones

WEBDec 29, 2020 · Use a sharp knife to cut out the tough center stalk of each leaf and then stack the leaves on top of each other and slice into 1-inch …

1. Use a sharp knife to cut out the tough center stalk of each leaf and then stack the leaves on top of each other and slice into 1-inch ribbons.
2. Fill up a dutch oven or large pot about one-third of the way with water. Place over high heat and bring to a boil. Add the olive oil and salt.
3. Add the collards to the water and bring back to a boil. (You may need to add them in batches if they don't all fit at one time. They will wilt down, and then you can add the rest.) When all of the collards have been added and the water is boiling, turn the heat down to low, cover, and simmer for about 20 minutes. Taste and add more salt if necessary.
4. Continue to cook for about 10 more minutes. Serve immediately, and be sure to include some of the flavorful "pot likker."

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