Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sautéed red cabbage, collard greens and potatoes. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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. A member of the cabbage family, collards are potent cancer fighters like their kin.
Sautéed Red Cabbage, Collard Greens and Potatoes is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Sautéed Red Cabbage, Collard Greens and Potatoes is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook sautéed red cabbage, collard greens and potatoes using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sautéed Red Cabbage, Collard Greens and Potatoes:
- Get 3 strips Bacon
- Make ready 1/2 cup Diced Onions
- Get 2 Russet Potatoes cut into 1/2in cubes, unpeeled
- Make ready 3 cups Collard Greens, chopped into small pieces
- Get 2 cups grated or chopped Red Cabbage
- Take 1/2 tsp Red Wine Vinegar
- Make ready Pinch Sugar
- Prepare Garlic Salt
- Take Ground Black Pepper
In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute. Once onions are tender, add collard greens and chicken. Raw Collard Green SaladEating Birdfood. collard greens, red pepper flakes, apple cider vinegar, olive oil Shredded Collard Green Salad with Roasted Sweet Potatoes and CashewsSaveur. Cabbage and Collard Green ColeslawAdd a Pinch. spring onions, collard greens, mayonnaise, kosher salt.
Steps to make Sautéed Red Cabbage, Collard Greens and Potatoes:
- 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.
Cabbage and Potato Saute from the Public Health Cookbook by the Seattle & King County Cookbook—original source of recipe, public domain government resource. 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. Collard greens are a staple in Black cooking that goes back centuries. Collards are a wide, leafy green in the same family as kale, Brussels sprouts, broccoli and cabbage.
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