Best 3 Greens And Apples Recipes
Are you looking for a unique and flavorful dish that combines the freshness of greens with the sweetness of apples? Look no further! From sautéed collard greens with Granny Smith apples to baked kale and apple gratin, there's a recipe out there to tantalize your taste buds. Whether you prefer your greens wilted or crispy, tangy or mild, you're sure to find a recipe that suits your preferences. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that celebrates the harmonious blend of greens and apples.
Let's cook with our recipes!
CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS
In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pat the chicken thighs dry and season generously with salt and pepper.
- In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
- Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
- Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
- Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
- Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.
MIXED GREENS' SALAD WITH APPLES AND MAPLE-WALNUT OIL DRESSING
From the August 2005 Cooking Light issue. The walnuts are my addition. Now that apple season is about upon us, it's time to sample different varieties. This salad recipe is a good start.
Provided by COOKGIRl
Categories Apple
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- In small glass bowl, prepare salad dressing first and set aside.
- Use salad spinner to remove excess moisture from the greens.
- *In large non-reactive serving bowl place the sliced apples and toss them with a little bit of apple cider to halt oxidizing.
- Next, add the salad greens, a few tablespoons of the salad dressing and toss gently again with tongs to mix.
- Serve remaining salad dressing on side along with the toasted walnuts if using.
- *For best results, cut up apples and toss with the vinegar right before serving.
MIXED GARDEN GREENS WITH APPLES AND CIDER VINAIGRETTE
Categories Salad Fruit Leafy Green No-Cook Thanksgiving Quick & Easy Vinegar Apple Fall Bon Appétit
Yield Serves 10
Number Of Ingredients 7
Steps:
- Combine vinegar, shallots, mustard and honey in small bowl. Add oil and whisk until well blended. Season vinaigrette to taste with salt and pepper.
- Combine greens and apple in large bowl. Drizzle with vinaigrette; toss to coat.
Tips:
- Choose the right apples: For baking, use firm apples that hold their shape, such as Granny Smith, Honeycrisp, or Braeburn. For salads, use softer apples, such as Red Delicious, Gala, or Fuji.
- Prepare the apples properly: Before using, wash the apples and remove any blemishes. For baking, peel and core the apples. For salads, you can leave the peel on if desired.
- Use fresh, crisp greens: For salads, use fresh, crisp greens such as romaine lettuce, spinach, or arugula. Avoid wilted or bruised greens.
- Add some crunch: To add some crunch to your salad, add some chopped nuts, seeds, or croutons.
- Make a simple dressing: A simple vinaigrette or lemon-tahini dressing is all you need to dress your salad. Avoid using heavy, creamy dressings.
- Don't overcook the greens: When cooking greens, don't overcook them. Overcooked greens will become limp and lose their flavor.
- Use greens in different dishes: Greens can be used in a variety of dishes, including salads, soups, stews, and casseroles. Get creative and experiment with different ways to use them.
Conclusion:
Apples and greens are two healthy and versatile ingredients that can be used in a variety of dishes. By following these tips, you can create delicious and nutritious meals that the whole family will enjoy.
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