Best 8 Pot Ogreens Recipes

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Pot ogreens, also known as soul food greens, are a delicious and nutritious Southern dish that's perfect for any occasion. Made with a variety of leafy greens, such as collard greens, turnip greens, and mustard greens, pot ogreens are simmered in a flavorful broth with smoked meats, such as ham hocks, turkey wings, or pigtails, and seasoned with a variety of spices. This hearty dish is not only packed with flavor, but it's also a great source of vitamins, minerals, and fiber. If you're looking for a comforting and satisfying Southern dish, pot ogreens are the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMED GREENS POTPIE



Creamed Greens Potpie image

This one-skillet, vegetarian pot pie trades the traditional chicken filling for creamy, garlicky greens. Hearty greens turn silky in a mixture of heavy cream, garlic, shallot, thyme and Parmesan under a lid of flaky puff pastry. Using store-bought puff pastry in place of homemade pie crust ensures a perfect result every time. It also steers pot pie into the weeknight-possible category. Greens and heavy cream require a good amount of salt to taste like their best selves, so taste and season well when the recipe says to do so.

Provided by Ali Slagle

Categories     dinner, lunch, pies and tarts, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
10 garlic cloves, peeled and thinly sliced
1 shallot, peeled and finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
2 1/2 pounds mixed hearty greens (like kale, spinach, mustard greens or collard greens), stems removed and leaves torn into large pieces
Kosher salt and black pepper
1 tablespoon all-purpose flour, plus more for rolling
2 cups heavy cream
1 teaspoon hot sauce
1/2 cup freshly grated Parmesan
1 sheet frozen puff pastry, thawed
1 egg, beaten

Steps:

  • Heat the oven to 400 degrees and line a baking sheet with parchment or foil.
  • In a medium (10-inch) oven-proof skillet over medium heat, melt the butter. Add the garlic, shallot and thyme and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
  • Add a handful of the greens and season lightly with salt and pepper. Using tongs, toss the greens in the butter until wilted. Repeat, making sure to season each batch, until all the greens are added and wilted. (They will eventually all fit.)
  • Stir in the flour until it disappears into the greens, then add the cream and hot sauce and stir well to combine. Bring to a simmer, then remove from heat and stir in the Parmesan. Season to taste with salt and pepper.
  • On a lightly floured work surface or the bottom of another baking sheet, use a lightly floured rolling pin, roll and trim the puff pastry into a 12-inch circle. If you find the pastry contracts when you roll it, give it a few minutes between each roll to relax a little.
  • Transfer the skillet to the lined baking sheet. Drape the puff pastry over the skillet so that there is about 1/2-inch hang over on all sides. (Trim any sides that have more than an inch.) Brush the beaten egg onto the puff pastry, then cut four large slits into the pastry. Bake until the puff pastry is puffed and golden brown, about 10 minutes. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling, 30 to 35 minutes. (If the pastry is getting too dark, cover with foil.) Let sit for a few minutes before diving in.

INSTANT POT® COLLARD GREENS



Instant Pot® Collard Greens image

Quick Southern-style collard greens made in your Instant Pot®.

Provided by Trevor Barrett

Categories     Side Dish     Vegetables     Greens

Time 55m

Yield 6

Number Of Ingredients 6

1 bunch collard greens
4 thick slices bacon, cut into 1-inch pieces
4 cups water
2 tablespoons white vinegar
4 cups chicken broth
salt to taste

Steps:

  • Rinse collard greens; remove and discard thick parts of stems. Chop greens to desired size.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until brown and crisp, about 5 minutes. Turn off Saute function. Pour in water and vinegar. Scrape the bottom of the pot to release stuck bits of bacon. Add collard greens and stir to coat. Pour in chicken broth and season with salt. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 20 minutes. Quick-release remaining steam, according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with more salt if necessary.

Nutrition Facts : Calories 67.9 calories, Carbohydrate 3.5 g, Cholesterol 13 mg, Fat 4.2 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 988.3 mg, Sugar 1 g

POT OF GREENS



Pot of Greens image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 6

4 pounds mixed greens
2 yellow onions
2 cloves garlic
3 tablespoons peanut oil
About 4 cups chicken stock, or to cover
Pepper vinegar

Steps:

  • Trim away any tough stems, then wash the greens: Rinse each leaf separately. Put all of them in a sinkful of water and let stand for 5 minutes. Now, lift them out of the sink and drain away the water and all the grit that has settled to the bottom. Repeat the sink bath until you don't see any grit when you remove the leaves. Chop the onions and crush the garlic cloves. In a heavy pot large enough to hold all the greens, warm the oil over medium heat. Set aside about half of the onions and add the remainder along with the garlic to the pot. Saute until softened about 5 minutes. Add the greens, turn to coat in the oil, and then pour in the stock to cover. Bring to a boil and season with salt and pepper. Reduce the heat to low, cover, and cook until the greens are tender. The timing will depend on what you are cooking; collards can take up to 40 minutes or so, while beet greens will cook in 1/2 that time. Transfer to a serving bowl. Pass the reserved onion and pepper vinegar at the table for sprinkling over the top.

INSTANT POT GREEN BEAN CASSEROLE



Instant Pot Green Bean Casserole image

Homemade green bean casserole without having to open a can of condensed soup! You'll never go back to the old way again! The best part is that the Instant Pot does all the work for you.

Provided by Jonathan Melendez

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 small yellow onion, diced
1 lb mushroom, stemmed and sliced
2 garlic cloves, minced
1 lb fresh green beans, trimmed
1/2 cup chicken broth
1/2 cup heavy cream
3 ounces cream cheese, softened
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 cup crispy fried onions, for topping

Steps:

  • Set a 6-quart or larger Instant Pot to sauté with the butter. Once melted, add the onion, mushrooms and garlic and cook until softened and just beginning to brown, about 3 to 5 minutes. Stir in the green beans, chicken broth and heavy cream. Lock the lid and make sure the valve is set to seal. Pressure cook on high for 10 minutes. Allow the pressure to naturally release for 5 minutes before manually releasing any residual pressure.
  • Carefully unlock the lid and set the pressure cooker to sauté. Add the cream cheese and stir until melted through. In a small bowl, combine the cornstarch with 2 tablespoons water. Stir it into the green bean casserole and cook until the sauce has thickened. Season with salt and pepper and the red pepper flakes, if using. Turn the pressure cooker off and serve warm with the crispy onions on top.
  • Tip: For a crunchy coating, you can transfer the mixture to a casserole dish, top with the crispy onions and place under the broiler until golden brown and bubbly.

Nutrition Facts : Calories 210.9, Fat 16.6, SaturatedFat 9.8, Cholesterol 53, Sodium 352.1, Carbohydrate 12.9, Fiber 3.1, Sugar 5, Protein 5.6

INSTANT POT COLLARD GREENS & BLACK-EYED PEAS



Instant Pot Collard Greens & Black-Eyed Peas image

A great side dish that pairs well with so many different recipes. You'll want to make it again and again, trust me.

Provided by Jonathan Melendez

Categories     Collard Greens

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 small yellow onion, diced
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 smoked ham hocks
1 cup dried black-eyed peas
4 cups collard greens, chopped
1 teaspoon salt
1 teaspoon black pepper
2 cups chicken stock
2 bay leaves
1 teaspoon fresh thyme, chopped
1 teaspoon liquid smoke
2 tablespoons apple cider vinegar
3 -4 dashes hot sauce

Steps:

  • Set a 6-quart or larger Instant Pot to sauté. Once hot, add the oil, onions, garlic and crushed red pepper flakes. Cook until softened, about 3 minutes. Add the ham hocks and sauté for another minute. Turn off the machine and stir in the black eyed peas, collard greens, salt, pepper, chicken stock, bay leaves, thyme, and liquid smoke.
  • Lock the lid in place, making sure the valve is set to seal, and pressure cook on high for 25 minutes. Allow the machine to natural release for 10 minutes before manually releasing any residual steam.
  • Carefully open the lid and stir in the vinegar and hot sauce. Give it a taste and adjust seasoning accordingly. Discard the ham hock bones and serve immediately.

Nutrition Facts : Calories 138.8, Fat 3, SaturatedFat 0.6, Cholesterol 1.8, Sodium 396.6, Carbohydrate 20.9, Fiber 5.2, Sugar 3.2, Protein 8.7

INSTANT POT GREEN BEANS



Instant Pot Green Beans image

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 8

2 pounds fresh green beans, trimmed
1/4 cup chopped fresh parsley
3 tablespoons butter, melted
2 tablespoons minced chives
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
Chopped toasted walnuts, optional

Steps:

  • Place steamer basket and 1 cup water in a 6-qt. electric pressure cooker. Set green beans in basket. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 minute. Quick-release pressure; drain. , Return beans to pressure cooker. Add parsley, butter, chives, lemon juice, salt and pepper; toss to coat. If desired, sprinkle with nuts.

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 270mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.-National Livestock and Meat Board

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 11

1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon lemon-pepper seasoning
1 boneless beef chuck pot roast (3 pounds)
1 tablespoon canola oil
3/4 cup plus 1 tablespoon water, divided
16 small new potatoes, halved
4 medium carrots, cut into 2-1/2 inch pieces
4 medium parsnips, cut into 2-1/2 inch pieces
2 small leeks, cut into 1-1/2 inch pieces
2 teaspoons cornstarch

Steps:

  • Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. , Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. , Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.

Nutrition Facts : Calories 287 calories, Fat 7g fat (0 saturated fat), Cholesterol 64mg cholesterol, Sodium 48mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

CREAMY GREENS POT PIE



Creamy greens pot pie image

Enjoy this healthy and low calorie vegetarian pie for an easy family dinner. It's filled with butterbeans, kale, leeks and peas and topped with filo pastry

Provided by Liberty Mendez

Categories     Dinner

Time 55m

Number Of Ingredients 11

2 tbsp rapeseed oil
2 leeks, halved and finely chopped
300g kale or cabbage or a mixture, shredded
400g can butter beans, drained and rinsed
200g frozen peas
200ml low-fat vegetable stock
3 tbsp low-fat crème fraîche
3 tbsp fresh pesto (check the label to ensure it's vegetarian if needed)
1 lemon, zested and juiced
250g filo pastry sheets
1 tsp nigella seeds (optional)

Steps:

  • Heat 1 tbsp of the oil in a shallow, round flameproof casserole dish or ovenproof pan (ours was 23 cm) over a medium heat. Add the leeks and cook for 5 mins, stirring, until starting to soften. Add the kale or cabbage and cook for another 5 mins until wilted.
  • Heat the oven to 200C/180C/gas 6. Tip in the butter beans, peas, stock, crème fraîche, pesto and the lemon juice and zest. Stir to combine, simmer for 3 mins and season well. Scrunch up the filo sheets and put them on top of the pie filling, brush over the remaining oil and sprinkle with nigella seeds, if using. Bake for 25-30 mins until golden brown.

Nutrition Facts : Calories 454 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 14 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium

Tips:

  • Prep your greens properly: Before cooking, wash your greens thoroughly and remove any tough stems or leaves. You can also blanch them in boiling water for a few minutes to help preserve their color and nutrients.
  • Use a variety of greens: Don't limit yourself to just one type of green. Try experimenting with different varieties, such as kale, spinach, collard greens, or Swiss chard, to add flavor and texture to your dishes.
  • Cook them quickly: Overcooking can make greens tough and bitter. Aim to cook them for just a few minutes, or until they are wilted and tender.
  • Season them well: Greens can easily become bland, so don't be afraid to season them generously. Salt, pepper, garlic, and lemon juice are all classic seasonings that work well with greens.
  • Add other ingredients: Greens are a great base for other ingredients. Try adding vegetables, meat, or seafood to create a complete meal.

Conclusion:

Pot greens are a delicious and nutritious addition to any meal. With their versatility and affordability, they are a great way to get your daily dose of vitamins and minerals. So next time you're looking for a healthy and flavorful side dish, try one of the recipes in this article. You won't be disappointed!

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