Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way 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 is gonna smell and look delicious.

Sautéed Red Cabbage, Collard Greens and Potatoes is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Sautéed Red Cabbage, Collard Greens and Potatoes is something that I have loved my whole 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 I made this Friday night and these are the best collard greens I've ever eaten.

To get started with this recipe, we must first prepare a few ingredients. You can have sautéed red cabbage, collard greens and potatoes using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sautéed Red Cabbage, Collard Greens and Potatoes:

1. Take 3 strips Bacon
2. Take 1/2 cup Diced Onions
3. Get 2 Russet Potatoes cut into 1/2in cubes, unpeeled
4. Take 3 cups Collard Greens, chopped into small pieces
5. Get 2 cups grated or chopped Red Cabbage
6. Make ready 1/2 tsp Red Wine Vinegar
7. Prepare Pinch Sugar
8. Make ready Garlic Salt
9. Prepare Ground Black Pepper

Poached Halibut With Potatoes and Green Beans. Sautéed Collard Greens and Garlic. this link is to an external site that may or may not meet accessibility guidelines. Collard greens produce guide and recipes from Martha Stewart, including side dishes, gumbos, and braised greens. Robust collards, part of the cabbage family, are a culinary staple in the South, where they're traditionally cooked in a long, slow braise.

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.

Collard greens produce guide and recipes from Martha Stewart, including side dishes, gumbos, and braised greens. Robust collards, part of the cabbage family, are a culinary staple in the South, where they're traditionally cooked in a long, slow braise. Collard greens sliced thin sauteed with bacon, garlic and oil. A perfect side dish for Brazilian black beans or black eyed peas with ham. It's a good idea to include collard greens in your diet on a regular basis because of their ability to lower cholesterol and their cancer-preventive properties.

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