Recipe: Appetizing Sautéed Red Cabbage, Collard Greens and Potatoes

Sautéed Red Cabbage, Collard Greens and Potatoes. The Layers Of Cheesy, Warm Potato Slices In Our Potatoes Au Gratin Are Sure To Please! collard greens, and cabbage cooked together with bacon, onions, garlic, and seasonings. This is the perfect soul food side dish! So you've read the title, and some of you maybe confused, but others are screaming " IT'S ABOUT DARN TIME ROSIE!!!".

Sautéed Red Cabbage, Collard Greens and Potatoes The dish isn't like mashed potatoes, more like a hash. Serve it as a side dish with fish or chicken, or with other vegetable dishes. Featured in: Collard Greens: Rethinking A Southern Classic. You can cook Sautéed Red Cabbage, Collard Greens and Potatoes using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sautéed Red Cabbage, Collard Greens and Potatoes

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

I have a ton of cooking tutorials including recipes for mac and cheese, homemade southern peach cobbler, numerous chicken recipe, candied sweet potatoes, cornbread dressing, pasta and more. Collard greens are a staple in Black cooking that goes back centuries. During slavery, ingredients for meals were slim. Meals often consisted of scraps of meat and vegetables.

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..

Collards were one of those vegetables that were readily available to slaves. Collards are a wide, leafy green in the same family as kale, Brussels sprouts, broccoli and. Add potatoes, cumin and fennel seeds and stir. A few minutes before the end add turmeric and a healthy pinch of unrefined sea salt. We have a friend who grows wonderful greens and he will sweetly gather and bring them to me. "Thank You Ray Brown !"One of my sisters hates Turnip Greens and didn't think she would like this recipe.

Tags: #fried #greens #pickles #salad

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