Best 2 New Orleans Greens Recipes

New Orleans greens is a traditional Southern dish with many variations. The base of the dish generally includes collard greens or turnip greens, smoked meat (often ham or bacon), and a flavorful broth or pot liquor. Other common ingredients include onions, garlic, bell peppers, and okra. New Orleans greens can be served as a side dish or as a main course, and it is often paired with cornbread, rice, or other Southern staples. The dish is known for its complex flavors and aromas, and it is a staple of many New Orleans restaurants and homes.

Here are our top 2 tried and tested recipes!

EMERIL'S SHRIMP AND AVOCADO SALAD WITH NEW ORLEANS-STYLE REMOULADE SAUCE AND BABY GREENS

Emeril's Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens image

This wonderfully delicious shrimp and avocado salad paired with a New Orleans-style remoulade sauce is courtesy of Emeril Lagasse.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 8

Ingredients

6 cups mixed baby lettuce leaves, such as lollo rossa, red oak, red leaf, mizuna, arugula, and tatsoi
New Orleans-Syle Remoulade Sauce, chilled
Coarse salt and freshly ground black pepper
16 small grape or cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
2 Hass avocados, peeled and pitted
Emeril's Simple Boiled Shrimp, chilled
1/4 cup thinly sliced scallions, for garnish

Steps:

Place lettuce in a large bowl; drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined. Place tomatoes in a small bowl; drizzle with olive oil. and toss to combine.
Divide lettuce evenly between 4 plates. Place avocado halves on top of lettuce and divide tomatoes evenly between each plate. Toss shrimp with remaining remoulade sauce and place on top of avocado. Garnish with scallions and serve immediately.

NEW ORLEANS GREENS

New Orleans Greens image

Greens with a real kick! I make these regularly to keep canned and ready for when I wanna serve them. Goes awesome with meatloaf or toted along to a pot luck. Enjoy!

Provided by Heath Fuqua

Categories Side Dish Vegetables Greens

Time 3h15m

Yield 48

Number Of Ingredients 14

Ingredients

6 slices bacon
8 cups water
4 onions, chopped
1 turnip, peeled and chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
⅔ cup apple cider vinegar
1 tablespoon honey
5 cloves garlic, minced
1 tablespoon ground black pepper
1 tablespoon hot pepper sauce
2 teaspoons celery seed
3 pounds mustard greens, washed and chopped
6 1-quart canning jars with lids and rings

Steps:

Place the bacon into a large stock pot over medium heat, and pan-fry until crisp and brown, turning often, about 10 minutes. Remove bacon, allow to cool, and crumble when cooled. Set bacon aside.
Pour water into the pot with the drippings, and stir in the onions, turnip, green and red bell peppers, apple cider vinegar, honey, garlic, black pepper, hot pepper sauce, and celery seed. Bring to a boil, and stir in the mustard greens. Reduce heat to a simmer, and cook until greens are very tender, at least 2 hours. Crumble bacon into the greens to serve.
For canning, sterilize the jars and lids in boiling water for at least 5 minutes. Pack the greens into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large dial-gauge or weighted-gauge pressure canner. Place the jars into the pressure canner, and add water to completely cover the jars. Seal the pressure canner, place over medium heat, and bring to 12 pounds of pressure. Reduce heat just enough to hold the pressure steady, and process for 75 minutes, or the length of time recommended for your area. Remove from heat, and allow pressure in the canner to release gradually; remove the lid, and remove hot jars with a canning tongs.
Place jars onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 36.2 calories, Carbohydrate 4.2 g, Cholesterol 2.4 mg, Fat 1.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 48.2 mg, Sugar 1.4 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your greens.
Wash your greens thoroughly. This will remove any dirt or debris.
Don't overcook your greens. Overcooked greens will be mushy and flavorless.
Season your greens to taste. You can use salt, pepper, garlic powder, onion powder, or other spices to taste.
Serve your greens with a side of cornbread or rice. This will help to soak up the pot liquor.

Conclusion:

New Orleans greens are a delicious and healthy dish that is easy to make. With a few simple ingredients and a little bit of time, you can create a pot of greens that will warm your soul. So next time you're looking for a hearty and flavorful meal, give New Orleans greens a try. You won't be disappointed.