Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - greens

Recipe Name

greens

Submitted by cbfranks
Recipe Description A basic stock recipe for greens...collard, kale, mustard, turnip, beets, chard etc.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 15 Cook Time (minutes) 90 Ready In (minutes) 105
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/2
tablespoonsolive oil
3/4
onionLarge onion, yellow, diced approx 4cups
6
1/3
mediumCarrots, raw
2
7/8
cups, stripscelery
9
servingsTurkey Bacon, Butterball half pound sliced diagonally into half inch pieces
15
leavesCabbage
3
bunchsKale
1
1/2
cupsSoup, stock, chicken, home-prepared
Steps
Sequence Step
1Add 2 TBSP olive oil to large stock pot (8-16qt) over high heat.
2Add turkey bacon and simmer 2 minutes.
3Add onions, carrots, celery and reduce heat to simmer.
4Wash and inspect greens thoroughly trimming leaves and stems as needed.
5Stack and Roll leaves into bundle. Chop stems into 3 inch pieces. Add to stock pot.
6Chop rolled leaves into 3 inch bundles and place in stock pot with cut edges up to allow steam to pass through leaves.
7Pour chicken stock over leaves, cover and bring to a boil.
8Reduce heat to a simmer for one hour before stirring.
9After one hour has passed, stir and simmer for half an hour until tender (as per your preference).
10Serve hot with pepper vinegar and fresh baked cornbread.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com