Fried Greens Recipe
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Baked chipotle chicken with black bean guacamole
Baked chipotle chicken with black bean guacamole | Mexico's most defining ingredient is the chilli and there are over 100 varieties used in Mexican food. In this recipe, I have used chipotle paste which is made from the chipotle, a smoke-dried jalapeño chilli. The chipotle chilli imparts a mild heat, yet earthy and smoky flavour, and the paste is readily available in supermarkets along with the jalapeño chillies in the Mexican section. The black bean guacamole is made with a classic avocado mix
Bourekia | For a truly authentic Cypriot recipe, use only haloumi although Andreani Seraphim uses a mix of haloumi & ricotta which is closer to the Greek version. This recipe also deep fries the bourekia which is also the traditional Cypriot method but you could bake the pastries after brushing them with melted butter as per the Greeks.
Green goddess rasam
Green goddess rasam | One of my favourite South Indian soups is rasam (pronounced rus-um), which can best be described as a spiced, fiery, peppery broth that is rather light yet wholesome. Rasam is also considered by some to have a healing touch. Instead of going with the traditional tomato-based recipe that makes a reddish-brown rasam, I've taken a few liberties along with a little inspiration from a rasam we tried at modern Indian restaurant in Bombay, as well as green goddess dressing. The re
Baked chicken in crispy vine leaves
Baked chicken in crispy vine leaves | The recipe comes from a friend, who cooks it when catering for hundreds of people at a time. It’s easy to prepare in advance, cooks easily and presents well. If you’re not in the mood to whip up the silken mayonnaise, then just buy a good homemade version and add some finely chopped preserved lemon. Search out for preserved vine leaves from a European delicatessen or green grocer. You will need to soak the leaves in cold water for an hour to remove any exces
Food Safari japchae
Food Safari japchae | Japchae is a dish of deliciously chewy cellophane noodles made from sweet potato starch. The noodles are tossed with julienned vegetables and sometimes meat (this recipe includes marinated beef), and each component is separately stir-fried. It’s a popular Korean dish for parties and can be served hot or cold. Vary the vegetables in the recipe as you please – others to consider are green beans and spinach, or make a mushroom japchae with a selection of Asian mushrooms.
Divorced eggs | Huevos divorciados is a common Mexican breakfast dish and is basically jazzy fried eggs. This recipe is so named because the eggs are served with two conflicting sauces: one red and spicy and the other green and cooling. The green apple salsa would usually be made with tomatillos (a relation of physalis), though it works really well here with apple and herbs. Or you could make a more simple salsa by simply dry-roasting guajillo chillies and blending them with water and a garlic c
Stuffed eggplant (melanzane ripiene)
Stuffed eggplant (melanzane ripiene) | This classic Italian recipe for stuffed, crumbed and pan-fried eggplant makes a great accompaniment to roast chook or pan-fried veal. You could also serve it with steamed green beans for a perfect vegetarian meal or at room temperature as part of an antipasto. Choose eggplants with firm and glossy skin which are heavy for their size.
Food Safari's southern fried chicken
Food Safari's southern fried chicken | Fried chicken is the traditional Sunday lunch of the southern states in the USA. Thought to have evolved during slavery as most slaves were permitted to keep poultry, the dish has become mainstream and travelled the world. This lovely recipe is from Ashley’s beloved black nanny, Blanchie, and contains her clever tip to tenderise the chicken in buttermilk. Serve with grits and southern greens.
Vietnamese barbecued spatchcock with stir-fried green beans
Vietnamese barbecued spatchcock with stir-fried green beans | Weighing in at little more than half a kilo each, spatchcocks, or baby chickens, make the perfect size meal for two. They're even better if you like cooking and eating meat on the bone. Being quite small, spatchcocks cook quickly but this recipe would work just as well with a normal-sized chicken, too; just increase the cooking time to account for the extra weight.
Stir-fried green soy beans with snow vegetable (xue cai mao dou)
Stir-fried green soy beans with snow vegetable (xue cai mao dou) | Young green soy beans, commonly known as edamame, are one of my favourite vegetables. Small and exquisite, their colour a sweet emerald green that brightens up any supper table. You may serve them boiled, in their fuzzy pods, for the pleasure of popping them out and nibbling them with a glass of beer. Otherwise, they can be steamed or stir-fried, or used in colourful "eight treasure" stuffings. I’ve even had them, dried but stil
Green beans stir fried with oyster mushroom and garlic (dau que xao nam bao ngu)
Green beans stir fried with oyster mushroom and garlic (dau que xao nam bao ngu) | This recipe for Luke Nguyen's stir-fried green beans with mushrooms is low on fuss but big on flavour and takes less than 5 minutes to make. Serve with steamed jasmine rice for a quick mid-week vegetarian meal, or as an accompaniment.