Sautéed Red Cabbage, Collard Greens and Potatoes
Sautéed Red Cabbage, Collard Greens and Potatoes

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sautéed red cabbage, collard greens and potatoes. One of my favorites. For mine, I will make it a little bit unique. 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 recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Sautéed Red Cabbage, Collard Greens and Potatoes is something that I’ve loved my entire life.

To get started with this particular recipe, we must 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:
  1. Take 3 strips Bacon
  2. Take 1/2 cup Diced Onions
  3. Make ready 2 Russet Potatoes cut into 1/2in cubes, unpeeled
  4. Get 3 cups Collard Greens, chopped into small pieces
  5. Get 2 cups grated or chopped Red Cabbage
  6. Get 1/2 tsp Red Wine Vinegar
  7. Make ready Pinch Sugar
  8. Get Garlic Salt
  9. Get 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. Like most mashed potato recipes, cook cubed potatoes in heavily salted water until tender. A combination of russet and red potatoes makes this Putting it all together.

Steps to make Sautéed Red Cabbage, Collard Greens and Potatoes:
  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.

Add the warm cabbage and greens of the scallions to the mashed potatoes and fold to combine. 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. The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. West Africans cook virtually every dish they make with red palm oil, which is made from crushing the fruit of the palm, unlike palm kernel oil, which is derived.

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