Sautéed Red Cabbage, Collard Greens and Potatoes
Sautéed Red Cabbage, Collard Greens and Potatoes

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, sautéed red cabbage, collard greens and potatoes. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Sautéed Red Cabbage, Collard Greens and Potatoes is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Sautéed Red Cabbage, Collard Greens and Potatoes is something that I’ve loved my entire life. They’re nice and they look wonderful.

Stir collard greens, red cabbage and red wine vinegar into the potatoes and onions. Season with garlic salt and black pepper. I used a mix of broccoli rabe and kale, though chard, collard greens or mustard would also work.

To get started with this recipe, we must prepare a few ingredients. You can cook sautéed red cabbage, collard greens and potatoes using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sautéed Red Cabbage, Collard Greens and Potatoes:
  1. Make ready 3 strips Bacon
  2. Get 1/2 cup Diced Onions
  3. Prepare 2 Russet Potatoes cut into 1/2in cubes, unpeeled
  4. Make ready 3 cups Collard Greens, chopped into small pieces
  5. Prepare 2 cups grated or chopped Red Cabbage
  6. Make ready 1/2 tsp Red Wine Vinegar
  7. Prepare Pinch Sugar
  8. Get Garlic Salt
  9. Get Ground Black Pepper

One classic debate: Should collards be cooked until silken or left with a bit of texture? The greens are blanched, and then cooked with onion and garlic. After a while, cooked potatoes are added and crushed into the greens. The dish isn't like mashed potatoes, more like a hash.

Instructions to make Sautéed Red Cabbage, Collard Greens and Potatoes:
  1. Fry 3 strips of bacon in a large pan. When done remove to drain on paper towels.
  2. Add diced onions to the large pan, season with garlic salt and black pepper. Fry diced onions in the leftover bacon grease, until translucent
  3. Add diced potatoes to the onions and season with garlic salt and black pepper. Fry until lightly crispy.
  4. Stir collard greens, red cabbage and red wine vinegar into the potatoes and onions. Season with garlic salt and black pepper. Cover with a lid. Cook until cabbage is tender (about 7 mins) uncovering and stirring often. Then remove from heat.
  5. Chop the three bacon strips into small crumbles. Stir into the the pan and serve hot.

Serve it as a side dish with fish or chicken, or with other vegetable dishes. Featured in: Collard Greens: Rethinking A Southern Classic. Collard greens are a staple in Black cooking that goes back centuries. During slavery, ingredients for meals were slim. Meals often consisted of scraps of meat and vegetables.

So that’s going to wrap it up for this special food sautéed red cabbage, collard greens and potatoes recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!