Recipe: Delicious Sautéed Red Cabbage, Collard Greens and Potatoes

Sautéed Red Cabbage, Collard Greens and Potatoes. 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. Southern Collard Greens w/Smoked Turkey Legs

Arrange cabbage, flat sides down, in a single layer. Even though fewer people will be at my table, I'm still making a larger ham because I love leftovers. Mashed potatoes and stuffing are always a staple and I'm pretty sure I'll have extras of those too. Sautéed Red Cabbage, Collard Greens and Potatoes highly diverse and own ideal taste that unique. Few types of Sautéed Red Cabbage, Collard Greens and Potatoes recipes are also sufficient simple to process and do not take long. Though not everyone likes Sautéed Red Cabbage, Collard Greens and Potatoes food, nowadays some people are getting attached and like the sundry Sautéed Red Cabbage, Collard Greens and Potatoes foods on hand. This can be seen from the number of restaurants that supply Sautéed Red Cabbage, Collard Greens and Potatoes as one of the dish. You can cook Sautéed Red Cabbage, Collard Greens and Potatoes using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sautéed Red Cabbage, Collard Greens and Potatoes

1. Prepare 3 strips of Bacon.
2. It's 1/2 cup of Diced Onions.
3. It's 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. You need 1/2 tsp of Red Wine Vinegar.
7. Prepare Pinch of Sugar.
8. Prepare of Garlic Salt.
9. It's of Ground Black Pepper.

Collard greens are a headless forming cabbage, similar to kale. Their leaves are broad, paddle-shaped and grey green to deep green in color with contrasting succulent white ribs and veins. Their flavor is assertive, almost alkaline and true to its family, cruciferous in nature. A member of the cabbage family, collards are potent cancer fighters like their kin.

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..

Cook until potatoes are soft on the inside and crispy and browned on the outside and collards are wilted. 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. Add the warm cabbage and greens of the scallions to the mashed potatoes and fold to combine. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.

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