In the realm of culinary delights, there exists a dish that tantalizes the taste buds with its fiery embrace and explosive flavors: hot and spicy greens. This delectable dish, often rooted in traditional cuisines, offers a captivating blend of heat and spice that ignites the senses and leaves an unforgettable impression. As you embark on a culinary journey to discover the best recipe for hot and spicy greens, let us guide you through a world of bold flavors and vibrant ingredients that will transform ordinary greens into an extraordinary feast for the senses.
Here are our top 10 tried and tested recipes!
SPICY COLLARD GREENS
These Spicy Collard Greens are slow cooked in a bacon-flavored broth until tender and spiced up with some red pepper flakes and hot sauce.
Provided by Christin Mahrlig
Categories Side Dish
Time 1h15m
Number Of Ingredients 9
Steps:
- Use a knife to cut on either side of the large rib running up each collard green leaf. Remove it and discard it. You don't need to go all the way up the leaf, just remove the thickest part. For smaller leaves, just remove the stem. Stack about 4 to 5 leaves, roll them up, and cut into 1/2-inch strips. Repeat with remaining leaves.
- Cook bacon in a large pot over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate.
- Add onion to bacon fat and cook over medium heat, stirring occasionally, until softened.
- Add broth, vinegar, sugar, red pepper flakes, and tabasco sauce to pot. Stir to combine.
- Add collard greens and use tongs to turn and mix them until they reduce in size some. Cover, turn heat to low and cook for 1 hour, stirring occasionally.
- Before serving, sprinkle bacon on top and season to taste with salt and pepper.
Nutrition Facts : Calories 112 kcal, ServingSize 1 serving
SPICY GREEN BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the oil and butter to a skillet over medium-high heat. When the butter is melted and hot, add the green beans and bell pepper and toss to coat. Add the red pepper flakes and some salt and toss again. Cook, stirring frequently, until the beans are crisp-tender, about 5 minutes.
HOT AND SPICY GREENS
Give this stir-fry version of collard greens a try. It departs from the traditional southern version, but it's definitely worth a taste test!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in Dutch oven over medium heat.
- Cook remaining ingredients in butter, stirring frequently, until onion and greens are tender; drain.
Nutrition Facts : Calories 50, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg
SKILLET HOT HONEY CHICKEN WITH HEARTY GREENS
Requiring just one pan, this recipe yields supremely crisp, juicy chicken thighs and hot honey schmaltz, which serves as a warm vinaigrette for sturdy greens and a sauce for your - let's say it again - supremely crisp, juicy chicken thighs. Squint and the flavors are reminiscent of fried chicken with a side of braised collards: Crackly chicken cozied up next to spicy, tangy and a little-sweet greens fortified by animal fat. Make your honey-schmaltz as spicy as you wish: Green chiles will pack more heat than red.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pat the chicken thighs dry with a paper towel, then season both sides with salt and pepper. Drizzle the olive oil into a large skillet, then add the chicken thighs skin side down.
- Set over medium heat and cook, without moving them, until the skin is crisp and deep golden brown, about 15 minutes. If you can't stand leaving the chicken untouched for this long, use your tongs to press the chicken down into the pan, which promotes even browning.
- Flip the thighs over and swirl the chile into the rendered chicken fat. Cook until the meat is cooked through, about 10 minutes.
- Meanwhile, stem and tear the hearty greens into big bite-size pieces. In a big bowl, toss them with salt and pepper.
- Transfer the chicken to serving plates, leaving the fat in the pan. Off the heat, stir the honey and vinegar into the fat until the honey's melted and everything's combined. Dress the greens with enough of the sauce to lightly coat, seasoning with salt and pepper as needed. (Feel free to eat the chile peppers or leave them behind.) Serve the chicken with the salad, spooning more sauce over the chicken and salad as desired.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 34 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 601 milligrams, Sugar 9 grams, TransFat 0 grams
SPICY PICKLED GREEN BEANS
A co-worker brought these pickled beans into work one day...I was hooked after one bite! And I was thrilled when a jar of my beans won first place at the local county fair.-Jill Darin, Geneseo, Illinois
Provided by Taste of Home
Time 30m
Yield 4 pints.
Number Of Ingredients 7
Steps:
- Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add the cayenne, garlic and dill seed to jars., In a large saucepan, bring the water, vinegar and salt to a boil. , Carefully ladle hot mixture over beans, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
SPICY BRAISED COLLARD GREENS
Braised greens are about as Southern as it gets. In the summer I like to add a heap of diced garden tomatoes for another level of flavor, but it's just as good without. Feel free to use any mix of greens you can get your hands on - collard greens, turnip greens, mustard greens, and Swiss chard would all work well. Bonus points if you use the leftover sweet potato greens from the sweet potato casserole. That's what Southern cooking is all about!
Provided by Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large Dutch oven, cook the bacon over medium-high heat, stirring occasionally, until just crisp, 10 to 15 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 3 tablespoons of the bacon drippings and lower the heat to medium. Add the onions and cook until tender and translucent, 3 to 5 minutes.
- While the bacon and onions are cooking, prepare the greens. To remove the thick, woody stems that run down the center of the leaves, hold the base of the collard stem in one hand. Wrap your other hand around the bottom of the stem, directly under the leaf (like you are holding a baseball bat). In one firm motion, quickly slide your hand up the stem, removing the leaf in one swift movement. To chop the leaves, stack a few on top of each other and roll up like a cigar. Slice the roll into 1-inch pieces, rotate, and give another good chop. Continue until all the greens are chopped.
- Increase the heat of the Dutch oven to medium-high. Add a few large handfuls of greens at a time - stirring constantly to allow each batch to wilt for a few moments - until you can fit all of the greens into the pot. Continue to saute the greens for 3 to 5 minutes, until bright green and wilted. Season with a very generous pinch of kosher salt and a few big grinds of freshly ground black pepper. Add the chicken stock, vinegar, sugar, and red pepper flakes to the greens and stir until combined. Bring to a boil, then immediately reduce heat to low. Cover and simmer for 45 minutes.
- Add the cooked bacon to the greens and simmer an additional 15 minutes. Taste for seasoning (don't be afraid to be generous with the salt). Serve with hot pepper vinegar on the side.
SPICY SAUTEED DANDELION GREENS
Categories Garlic Leafy Green Side Sauté Quick & Easy Low/No Sugar Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 5
Steps:
- Cook greens in a 6- to 8-quart pot of boiling salted water until ribs are tender, 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid greens give off is evaporated, about 4 minutes.
SPICY MUSTARD GREENS WITH CUMIN
Categories Leafy Green Vegetable Side Sauté Thanksgiving Vegetarian Spice Fall Winter Vegan Mustard Greens Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Heat oil in large wide pot over medium-high heat. Add onions and sauté until soft, about 7 minutes. Stir in garlic, cumin seeds, and crushed red pepper; sauté 3 minutes. Add mustard greens to pot in batches (about 1/3 at a time) and stir until each batch begins to wilt before adding next, about 3 minutes per batch. Reduce heat to medium-low, cover, and cook until greens are very tender, stirring frequently, about 30 minutes. Season with salt and pepper. Mix in vinegar. (Can be made 3 hours ahead.) Transfer to bowl and serve hot or at room temperature.
SPICY PICKLED GREEN BEANS
These snappy, spicy, garlicky beans are tasty on a relish tray, nestled alongside a hot dog, or used as a stirrer for a Bloody Mary. A blend of crushed red pepper and cayenne creates a well-rounded heat.
Provided by Marisa McClellan
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
- Working with one jar at a time, remove empty jars from canning pot and add 1/3 of crushed red and cayenne peppers to each. Pack green beans into jars, leaving 1/2 inch for headspace.
- Slowly pour hot brine over beans, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
- Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 18.4 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.8 g, Sodium 585.5 mg, Sugar 0.6 g
HOT AND SPICY COLLARD GREENS
Number Of Ingredients 5
Steps:
- 1. Melt butter in Dutch oven over medium heat.2. Add remaining ingredients. Cook, stirring frequently, about 10 minutes or until onion and greens are tender drain.wing it!Can't find collard greens? Use fresh spinach or mustard greens instead.From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right greens: Collard greens, turnip greens, and kale are all great choices for hot and spicy greens. They're hearty and can stand up to the heat of the peppers.
- Don't be afraid to add some heat: The key to great hot and spicy greens is to not be afraid to add some heat. Use a variety of peppers, such as cayenne, jalapeño, and habanero, to create the perfect level of spice.
- Add some smokiness: Smoked paprika or chipotle powder can add a delicious smokiness to your greens.
- Use fresh herbs and spices: Fresh herbs, such as thyme, oregano, and basil, can brighten up the flavor of your greens. Spices, such as cumin, coriander, and garlic powder, can also add a lot of flavor.
- Don't overcook the greens: Greens should be cooked until they're wilted, but not mushy. Overcooked greens will lose their flavor and texture.
- Serve with your favorite sides: Hot and spicy greens can be served with a variety of sides, such as cornbread, mashed potatoes, or rice.
Conclusion:
Hot and spicy greens are a delicious and easy-to-make side dish that can be enjoyed all year round. With a variety of recipes to choose from, there's sure to be a recipe that everyone will love. So next time you're looking for a new side dish to try, give hot and spicy greens a try. You won't be disappointed!
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