How to Cook Appetizing Sautéed Red Cabbage, Collard Greens and Potatoes

Sautéed Red Cabbage, Collard Greens and Potatoes. Stir collard greens, red cabbage and red wine vinegar into the potatoes and onions. Season with garlic salt and black pepper. I used a mix of broccoli rabe and kale, though chard, collard greens or mustard would also work.

Sautéed	Red Cabbage, Collard Greens and Potatoes Note: Keep the bay leaves separate. Prepare all the veggies, set aside. Prepare the cooking liquid: Heat olive oil in a large Dutch oven or stock pot. 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. Prepare 3 strips of Bacon.
  2. Prepare 1/2 cup of Diced Onions.
  3. You need 2 of Russet Potatoes cut into 1/2in cubes, unpeeled.
  4. You need 3 cups of Collard Greens, chopped into small pieces.
  5. You need 2 cups of grated or chopped Red Cabbage.
  6. It’s 1/2 tsp of Red Wine Vinegar.
  7. You need Pinch of Sugar.
  8. It’s of Garlic Salt.
  9. It’s of Ground Black Pepper.

Add chicken broth, sugar, salt, and crushed red pepper flakes if using. When it comes to greens, collards tend to live in the shadow of lettuce, spinach and even kale—except in the South. There, collard greens, which taste like a cross between kale and cabbage, star in a dish that inspires lots of love and plenty of controversy, too. One classic debate: Should collards be cooked until silken or left with a bit of texture? collard greens, and cabbage cooked together with bacon, onions, garlic, and seasonings.

Sautéed Red Cabbage, Collard Greens and Potatoes step by step

  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..

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!!!". 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.

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