Recipe of Homemade Sautéed Red Cabbage, Collard Greens and Potatoes

Hey everyone, it is Drew, welcome to my 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 food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sautéed Red Cabbage, Collard Greens and Potatoes is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Sautéed Red Cabbage, Collard Greens and Potatoes is something that I have loved my whole life. They’re fine and they look wonderful.

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. A member of the cabbage family, collards are potent cancer fighters like their kin. Even though fewer people will be at my table, I'm still making a larger ham because I love leftovers.

To get started with this recipe, we have to first prepare a few components. You can cook sautéed red cabbage, collard greens and potatoes using 9 ingredients and 5 steps. Here is how you can achieve 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. Make ready 3 cups Collard Greens, chopped into small pieces
5. Make ready 2 cups grated or chopped Red Cabbage
6. Get 1/2 tsp Red Wine Vinegar
7. Make ready Pinch Sugar
8. Get Garlic Salt
9. Get 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. Potatoes (about three good sized baking potatoes) Collards - a bunch ( or other heavy leafed green such as Swiss chard, or even a Napa cabbage.) Peel and cube the potatoes.

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.

Their flavor is assertive, almost alkaline and true to its family, cruciferous in nature. Potatoes (about three good sized baking potatoes) Collards - a bunch ( or other heavy leafed green such as Swiss chard, or even a Napa cabbage.) Peel and cube the potatoes. Cut them in half and then cut the halves into nice sized cubes. Cut the sausages down to about three inch cubes. Collards have big, wide leaves with a cabbage-like flavor.

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