Hello everybody, I hope you’re having an amazing 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 little bit unique. This will be really delicious.
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 is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Sautéed Red Cabbage, Collard Greens and Potatoes is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook 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:
- Get 3 strips Bacon
- Make ready 1/2 cup Diced Onions
- Take 2 Russet Potatoes cut into 1/2in cubes, unpeeled
- Get 3 cups Collard Greens, chopped into small pieces
- Make ready 2 cups grated or chopped Red Cabbage
- Make ready 1/2 tsp Red Wine Vinegar
- Take Pinch Sugar
- Make ready Garlic Salt
- Prepare Ground Black Pepper
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 are a staple in Black cooking that goes back centuries. During slavery, ingredients for meals were slim.
Instructions to make Sautéed Red Cabbage, Collard Greens and Potatoes:
- Fry 3 strips of bacon in a large pan. When done remove to drain on paper towels.
- Add diced onions to the large pan, season with garlic salt and black pepper. Fry diced onions in the leftover bacon grease, until translucent
- Add diced potatoes to the onions and season with garlic salt and black pepper. Fry until lightly crispy.
- 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.
- Chop the three bacon strips into small crumbles. Stir into the the pan and serve hot.
Meals often consisted of scraps of meat and vegetables. Collards were one of those vegetables that were readily available to slaves. Collards are a wide, leafy green in the same family as kale, Brussels sprouts, broccoli and. I got this recipe off of a soul food site called Chitterlings. I made this Friday night and these are the best collard greens I've ever eaten.
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