Sauteed Mustard Greens
Total Time: 15 min.
Prep: 10 min.
Cook: 5 min
Yield:4 servings
Ingredients
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1 large bunch mustard greens, stems removed, cut into 2-inch pieces and washed, left wet
Kosher salt
2 to 3 tablespoons red wine vinegar
Directions
Coat a large saute pan with olive oil and put on medium-high heat. Toss in the garlic cloves and a pinch of crushed red pepper. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard.
Add the mustard greens and season with salt, to taste. Cover and cook the greens until they are soft and wilted. Stir in the vinegar. Taste for seasoning and add salt, if needed. Transfer the greens to a serving bowl and serve.
Read more at: http://www.foodnetwork.com/recipes/anne-burrell/sauteed-mustard-greens-recipe.html?oc=linkback
Total Time: 15 min.
Prep: 10 min.
Cook: 5 min
Yield:4 servings
Ingredients
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1 large bunch mustard greens, stems removed, cut into 2-inch pieces and washed, left wet
Kosher salt
2 to 3 tablespoons red wine vinegar
Directions
Coat a large saute pan with olive oil and put on medium-high heat. Toss in the garlic cloves and a pinch of crushed red pepper. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard.
Add the mustard greens and season with salt, to taste. Cover and cook the greens until they are soft and wilted. Stir in the vinegar. Taste for seasoning and add salt, if needed. Transfer the greens to a serving bowl and serve.
Read more at: http://www.foodnetwork.com/recipes/anne-burrell/sauteed-mustard-greens-recipe.html?oc=linkback
Nutritional Information Amount per serving
Calories: 305
Saturated fat: 4g
Protein: 37.8g
Carbohydrate: 10.8g
Fiber: 4.5g
Cholesterol: 154mg
Iron: 3mg
Sodium: 522mg
Calcium: 143mg
Ingredients
2 skin-on, bone-in chicken breast halves (about 1 pound)
2 bone-in chicken leg-thigh quarters, skinned (about 1 1/4 pounds)
1 teaspoon paprika
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
1 teaspoon canola oil
1 tablespoon butter
1 cup sliced onion
3 garlic cloves, coarsely chopped
1/2 cup fat-free, lower-sodium chicken broth
1 teaspoon brown sugar
8 cups chopped mustard greens, stems removed (about 7 ounces)
Preparation
http://www.myrecipes.com/recipe/roasted-chicken-mustard-greens-50400000130435/
Calories: 305
Saturated fat: 4g
Protein: 37.8g
Carbohydrate: 10.8g
Fiber: 4.5g
Cholesterol: 154mg
Iron: 3mg
Sodium: 522mg
Calcium: 143mg
Ingredients
2 skin-on, bone-in chicken breast halves (about 1 pound)
2 bone-in chicken leg-thigh quarters, skinned (about 1 1/4 pounds)
1 teaspoon paprika
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
1 teaspoon canola oil
1 tablespoon butter
1 cup sliced onion
3 garlic cloves, coarsely chopped
1/2 cup fat-free, lower-sodium chicken broth
1 teaspoon brown sugar
8 cups chopped mustard greens, stems removed (about 7 ounces)
Preparation
- 1. Preheat oven to 450°.
- 2. Sprinkle chicken evenly with paprika, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Heat a 10-inch cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add chicken, flesh sides down; cook 5 minutes. Turn chicken over; cook 2 minutes. Place pan in oven. Bake at 450° for 20 minutes or until done. Let stand 5 minutes.
- 3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic to pan; sauté 3 minutes or until lightly browned. Add broth and sugar to pan; cook 3 minutes or until broth almost evaporates. Add greens to pan; sauté 3 minutes or until tender. Sprinkle with remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt.
http://www.myrecipes.com/recipe/roasted-chicken-mustard-greens-50400000130435/
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