How to Prepare Appetizing Sautéed Red Cabbage, Collard Greens and Potatoes

Sautéed Red Cabbage, Collard Greens and Potatoes. Green potatoes are more than just undesirable — they can also be dangerous. Here's all you need to know about green potatoes and whether When you reach into a sack of potatoes only to find they've started turning green, you're faced with the conundrum of whether to throw them away or not. Collard refers to certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group).

I have eaten Collards and Cabbage all my life having been raised on a farm. We have a friend who grows wonderful greens and he will sweetly gather Wonderful with Creamed Potatoes, Black Eyed Peas, Pork Chops,Corn Bread, Onion, and Sweet Southern Tea. Make sure you cut the collards as I. 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. You need 2 of Russet Potatoes cut into 1/2in cubes, unpeeled.
4. You need 3 cups of Collard Greens, chopped into small pieces.
5. Prepare 2 cups of grated or chopped Red Cabbage.
6. It's 1/2 tsp of Red Wine Vinegar.
7. You need Pinch of Sugar.
8. Prepare of Garlic Salt.
9. You need of Ground Black Pepper.

In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute. Add collard greens and cabbage, and toss to coat. Collard greens are a staple in Black cooking that goes back centuries. During slavery, ingredients for meals were slim.

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..

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 cabbage. Colloquy on collard greens Botanical name: Brassica oleracea. 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.