Time 1h35m Yield 8 Number Of Ingredients 8 Steps:
Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease. Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes. Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.
Number Of Ingredients 6 Steps:
Working in batches, stack greens; cutcrosswise into 2-inch-thick strips. Gatherstrips; cut crosswise into 2-inch pieces.Transfer to a large bowl of cold water;swish to remove grit. Transfer greens toa colander using a slotted spoon; letdrain. Repeat until greens are free of grit. Heat oil in a very large skillet overmedium-high heat. Add onion andbacon; cook until onions are translucent,about 4 minutes. Add greens; cook, stirring,until greens begin to wilt and arereduced in volume. Raise heat to high; add vinegar. Cook,scraping up brown bits from bottom ofskillet, until vinegar has evaporated,about 1 minute. Add stock; reduce heat. Simmer, covered,until greens are just tender, 12 to 14minutes. If making ahead, refrigerate,covered; reheat over low heat.
Time 1h20m Yield 8 Number Of Ingredients 11 Steps:
Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes. Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.
Yield Makes 4 servings Number Of Ingredients 8 Steps:
Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off and discard all but 1 tablespoon drippings from skillet. Whisk vinegar and mustard in large bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper. Transfer 1 tablespoon dressing to small bowl; set aside. Add greens to large bowl with dressing; toss to coat. Divide greens among 4 plates. Scatter goat cheese and bacon pieces over each salad. Heat drippings in same skillet over medium heat. Gently break eggs into skillet; cook until whites begin to set, about 1 minute. Add 2 tablespoons water to skillet; cover and cook until whites are set and yolks are softly set, about 2 minutes. Using spatula, top each salad with 1 egg. Sprinkle eggs with salt and pepper. Drizzle lightly with reserved 1 tablespoon dressing and serve.
Time 20m Yield 8 servings (3/4 cup each). Number Of Ingredients 15 Steps:
In a small saucepan, bring orange juice to a boil; remove from heat. Stir in cranberries; let stand 5 minutes. Drain, discarding remaining juice or saving for another use., In a large bowl, combine arugula and salad greens; top with cheese, bacon and cranberries. In a small bowl, whisk vinaigrette ingredients. Drizzle over salad; toss to coat. Serve immediately.
Time 25m Yield 4 servings Number Of Ingredients 7 Steps:
Heat a high sided skillet over medium high heat. Add the extra-virgin olive oil and bacon and crisp bacon. Strip kale from stems while bacon crisps up. Coarsely chop kale and add to the pan to wilt.. Season greens with salt, pepper and a little nutmeg. Scatter in cranberries and stir in stock. Simmer greens 10 minutes over medium low heat to plump cranberries and sweeten greens.
Time 17m Yield 4 servings Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 7 minutes. Let cool completely. Combine the lettuce, mesclun, and onion in a salad bowl. Just before serving, pour on the dressing and toss well. Check to see if you need to add more dressing; you don’t want to make the greens too wet. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion. Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
Time 15m Yield 4 servings. Number Of Ingredients 9 Steps:
Combine the salad greens, strawberries and almonds in a large bowl. Whisk dressing ingredients in a small bowl; pour over salad mixture and toss to coat.
Time 45m Yield 6 serving(s) Number Of Ingredients 15 Steps:
FOR THE BACON:. Preheat oven to 400°F Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan. Bake 15 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into glass measuring cup; set aside. Microwave honey and Chinese five spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack & break into bite-size pieces, then set aside. FOR THE SALAD:. Mix water, lemon juice and Chinese five spice in small bowl. Add apple slices; toss to coat well; set aside. Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended; set aside. FOR THE POACHED EGGS:. Ffill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar & bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels. TO SERVE: Divide greens among 6 plates. Top each with a poached egg. Sprinkle egg with additional Chinese five spice. Arrange drained apple slices and bacon around salad. Warm dressing if needed and drizzle over salads. Serve immediately.
Yield Makes 6 servings Number Of Ingredients 9 Steps:
Cook bacon in heavy large skillet until crisp. Transfer to paper towels to drain. Toss escarole, mixed greens, onions, basil, cilantro, and tarragon in large bowl. Add oil; toss. Add vinegar; toss. Season salad with salt and pepper. Divide among 6 plates. Sprinkle with bacon and serve.
