Best 13 Wilted Greens With Garlic And Balsamic Vinegar Recipes

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Wilted greens with garlic and balsamic vinegar are a simple yet delicious side dish that can be enjoyed with a variety of main courses. The bitterness of the greens is balanced by the sweetness of the balsamic vinegar and the savory flavor of the garlic, creating a harmonious and satisfying dish. This recipe is a great way to use up any leftover greens you may have, and it can be tailored to your own taste preferences. Whether you prefer your greens slightly wilted or completely softened, this recipe is sure to please.

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

SAUTéED GREENS WITH GARLIC AND BASLAMIC VINEGAR RECIPE



Sautéed Greens with Garlic and Baslamic Vinegar Recipe image

TRADITIONAL FRENCH RECIPE: Have you ever had this classic french side dish? It's made with leafy greens that you sauté with garlic in olive oil and can be tossed with toasted pine nuts and even raisins. It may sound like an odd combination, but it works; it's sweet, savory, salty, spicy and just a little bitter. And as my mother would say, well balanced.

Provided by Uncut Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 Bunch of Chard
1 Bunch of Collards
1 Bunch of Kale
1 Bunch of Mustard Green
1 tablespoon Balsamic Vinegar
1 tablespoon Extra Virgin Olive Oil
4 Garlic Cloves
1 teaspoon Red Pepper Flakes
0.5 teaspoon Sea Salt

Steps:

  • 01 - Rinse all the Greens well. 02 - Cut the stems off and chop the Leaves. 03 - In a large skillet, cook the Garlic and Pepper Flakes in some Oil for a minute or two. 04 - Add al the Greens few at the times. Stir well. 05 - Stir in Vinegar and Salt and cover cover, cook until just tender ( 5 minutes ).

Nutrition Facts : ServingSize 1 portion, Calories 180 cal, Fat 5 g

WARM WILTED WINTER GREENS



Warm Wilted Winter Greens image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1/4 cup honey
1/2 cup balsamic vinegar
1/2 pint walnuts, for garnish
3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
1 tablespoon grainy mustard
Extra-virgin olive oil
1/2 cup pomegranate seeds, for garnish
Parmesan shavings, for garnish
1 shallot, chopped, for garnish

Steps:

  • Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
  • Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

BALSAMIC FRIED EGGS WITH WILTED GREENS (IN UNDER 10 MINUTES)



Balsamic Fried Eggs With Wilted Greens (In Under 10 Minutes) image

This recipe is sooo fast and easy and adds a very interesting flavour dimension to simple fried eggs! You can use dandelion greens, beet greens, escarole, or arugula. I personally love arugula. If you like onions, you can add some chopped onions to the pan with the garlic. This recipe is from chowhound.com.

Provided by blucoat

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
1 medium garlic clove, finely chopped
6 ounces beet leaves (about 1 small bunch) or 6 ounces dandelion greens, washed, thoroughly dried, and coarsely chopped (about 1 small bunch)
4 large eggs
1/4 cup balsamic vinegar

Steps:

  • Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat. When oil shimmers, add garlic and cook until it just starts to color, about 30 seconds.
  • Add greens and season with salt and freshly ground black pepper. Cook until just wilted, about 1 minute. Immediately remove from heat and divide greens between two serving plates.
  • Wipe out the pan, return it to medium heat, and add remaining 1 tablespoon olive oil. When oil shimmers, add eggs and fry until set, bubbly and brown on the edges, and the pan is almost dry, about 3 minutes.
  • Carefully add balsamic vinegar and cook until vinegar is reduced and syrupy, about 2 minutes. Place two eggs on each mound of greens, evenly divide vinegar reduction, season with freshly ground black pepper, and serve with toasted bread.

Nutrition Facts : Calories 314.1, Fat 23.6, SaturatedFat 5.1, Cholesterol 372, Sodium 173, Carbohydrate 9.8, Fiber 1.4, Sugar 6.9, Protein 15

WILTED GREENS



Wilted Greens image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

2 1/2 pounds mixed greens, such as collard, mustard, kale, turnip, chard, or escarole
4 ounces sliced bacon, cut into 1-inch pieces
6 scallions, cut into 1/4-inch slices, or 1 cup sliced spring onions
1 garlic clove, minced
3 tablespoons cider vinegar, plus more to taste
Kosher salt and freshly ground black pepper

Steps:

  • Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
  • In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.

SAUTEED GREENS WITH VINEGAR



Sauteed Greens with Vinegar image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 5

4 quarts mixed greens, thick stems removed (such as broccoli rabe, mustard greens, and spinach)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons minced garlic
Sea salt, preferably gray salt, and freshly ground black pepper
Red wine vinegar, for seasoning

Steps:

  • Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry.
  • Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.
  • Add the remaining greens all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the greens wilt evenly. When wilted, season with salt and pepper. Continue cooking over high heat, tossing often, until the excess liquid evaporates.
  • Turn greens out into a bowl and let it cool to room temperature, then season with vinegar. Serve at room temperature, or refrigerate for up to 2 days and eat cold.
  • Michael's Notes: The wine vinegar will cause the greens to lose their beautiful green color. You can omit it, but I think it improves their taste.

MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE



Mixed Baby Greens with Balsamic Vinaigrette image

Here's a classic greens salad with vinaigrette. Check out the variation tips for making three other great tasting salads.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 6

Number Of Ingredients 9

1/3 cup olive or vegetable oil
1/4 cup balsamic or red wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 bag (10 ounces) mixed baby greens or Italian-blend salad greens
1 avocado, pitted, peeled and sliced
1/3 cup pistachio nuts
1/4 cup dried cranberries

Steps:

  • In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
  • In serving bowl, toss vinaigrette and all Salad ingredients just before serving.

Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg

WILTED GREENS WITH WARM SHERRY VINGAIGRETTE



Wilted Greens with Warm Sherry Vingaigrette image

Provided by Melissa Roberts

Categories     Salad     Leafy Green     Appetizer     Side     Sauté     Vegetarian     Quick & Easy     Lunch     Vinegar     Sherry     Healthy     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 small garlic clove
3 tablespoons cream Sherry
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallot
1/4 teaspoon plus 1/8 teaspoon sugar
1/3 cup olive oil (not extra-virgin)
3/4 pound mixed seasonal baby greens (20 cups)

Steps:

  • Mince and mash garlic to a paste with 1/4 teaspoon salt. Cook Sherry, vinegar, mustard, shallot, garlic paste, and sugar in a small saucepan over medium-low heat, whisking, until heated through. Add oil in a slow stream, whisking until emulsified.
  • Toss greens with warm dressing. Serve immediately.

WARM TASTY GREENS WITH GARLIC



Warm Tasty Greens with Garlic image

My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. -Martha Neth, Aurora, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pound kale, trimmed and torn (about 20 cups)
2 tablespoons olive oil
1/4 cup chopped oil-packed sun-dried tomatoes
5 garlic cloves, minced
2 tablespoons minced fresh parsley
1/4 teaspoon salt

Steps:

  • In a 6-qt. stockpot, bring 1 in. of water to a boil. Add kale; cook, covered, 10-15 minutes or until tender. Remove with a slotted spoon; discard cooking liquid. , In same pot, heat oil over medium heat. Add tomatoes and garlic; cook and stir 1 minute. Add kale, parsley and salt; heat through, stirring occasionally.

Nutrition Facts : Calories 137 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

MUSTARD GREENS WITH BALSAMIC VINEGAR



Mustard Greens With Balsamic Vinegar image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

2 tablespoons olive oil
2 cloves garlic, thinly sliced
3 pounds mustard greens, well rinsed and tough stems removed, very coarsely chopped
2 tablespoons aged balsamic vinegar
Kosher salt and freshly ground black pepper to taste

Steps:

  • In a very large pot, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 1 minute. Add the mustard greens, stirring and working them down into the pot until they all fit. Cook for 5 minutes, stirring occasionally. Cover the pot, lower the heat to medium and continue to cook until the greens are very tender, about 10 minutes more. Remove from the heat, stir in the vinegar and season to taste with salt and pepper. Serve immediately.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 554 milligrams, Sugar 4 grams

WILTED GREENS WITH GARLIC AND ANCHOVIES



Wilted Greens with Garlic and Anchovies image

Provided by Mario Batali

Categories     Fish     Leafy Green     Vegetable     Side     Sauté     Dinner     Seafood     Fall     Winter     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
3 anchovy fillets, rinsed
4 cloves garlic, thinly sliced
1 head escarole or 1 head or bunch other sturdy leafy green, such as dandelions or turnip greens, cut crosswise into 1/2-inch-wide ribbons, washed and spun dry
Salt and freshly ground black pepper
1/2 lemon

Steps:

  • Heat a 10- to 12-inch sauté pan over medium-high heat until hot. Add the olive oil, anchovies, and garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.

SIMPLE SWISS CHARD



Simple Swiss Chard image

Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!

Provided by THERESA_M

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 2

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
¼ cup balsamic vinegar
salt and pepper to taste

Steps:

  • Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 10.9 g, Fat 13.8 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 250.5 mg, Sugar 5.7 g

WILTED GREEN SALAD



Wilted Green Salad image

"My husband refused to eat wilted lettuce until I read this recipe suggested by a friend," says field editor La Vonne Hegland of St. Michael, Minnesota. "He likes this milder dressing with just a subtle hint of vinegar. Turkey bacon adds a satisfying crunch."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

10 cups torn leaf lettuce
6 cups torn fresh spinach
2 green onions, sliced
1/4 cup cider vinegar
2 tablespoons water
2 tablespoons canola oil
Sugar substitute equivalent to 2 teaspoons sugar
4 turkey bacon strips, cooked and crumbled

Steps:

  • In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar substitute to a boil. Pour over lettuce and toss; sprinkle with bacon.

Nutrition Facts : Calories 71 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

WILTED LETTUCE SALAD



Wilted Lettuce Salad image

This wilted salad is lightly coated with a delectable warm dressing.

Provided by Mary Jones

Categories     Salad     Green Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

5 slices bacon
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
½ teaspoon ground black pepper
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
6 green onions with tops, thinly sliced

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
  • To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
  • In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 4.1 g, Cholesterol 15.9 mg, Fat 10.6 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.5 g, Sodium 210.3 mg, Sugar 1.5 g

Tips:

  • Choose the right greens: Hearty greens like kale, collard greens, and Swiss chard are best for wilting. Avoid delicate greens like lettuce and spinach.
  • Wash the greens thoroughly: Greens can be gritty, so be sure to wash them well before cooking.
  • Don't overcook the greens: Wilted greens should be tender but still have a bit of bite to them. Overcooked greens will be mushy and flavorless.
  • Use a good quality balsamic vinegar: Balsamic vinegar is the key to the dressing for this dish. Choose a vinegar that is aged for at least 12 years for the best flavor.
  • Serve the greens immediately: Wilted greens are best served immediately after they are cooked. They will lose their flavor and texture if they sit for too long.

Conclusion:

Wilted greens with garlic and balsamic vinegar is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The next time you are looking for a quick and easy side dish, give this recipe a try. You won't be disappointed!

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