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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, sautéed red cabbage, collard greens and potatoes. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Sautéed Red Cabbage, Collard Greens and Potatoes is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Sautéed Red Cabbage, Collard Greens and Potatoes is something which I’ve loved my entire life.

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

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Get 3 strips Bacon
  2. Take 1/2 cup Diced Onions
  3. Get 2 Russet Potatoes cut into 1/2in cubes, unpeeled
  4. Prepare 3 cups Collard Greens, chopped into small pieces
  5. Take 2 cups grated or chopped Red Cabbage
  6. Take 1/2 tsp Red Wine Vinegar
  7. Get Pinch Sugar
  8. Make ready Garlic Salt
  9. Take Ground Black Pepper

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. Collards are one of the most nutritious vegetables. They are low in calories and high in protein, vitamins, and minerals.

Instructions 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.

Although they are a member of the cabbage family, collards do not form heads. They are grown for their leaves. Bryant Terry's Sautéed Cabbage and Roasted Potatoes. Vivian Howard's Baked Pimento Cheese and Sausage. In your quest to get more greens in your diet, I urge you to look past the usual suspects of kale, spinach, and chard and embrace collard greens.

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