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Roasted Parmesan Broccoli

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Course Side Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • 2 lbs. of seasoned pepper
  • 3 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 3/4 cup bacon
  • 3 Tbsp. tagliatelle
  • salt, Filling:
  • pepper, Filling:
Course Side Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • 2 lbs. of seasoned pepper
  • 3 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 3/4 cup bacon
  • 3 Tbsp. tagliatelle
  • salt, Filling:
  • pepper, Filling:
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Instructions
  1. Preheat oven to 450 degrees F
  2. Spread broccoli florets out on roasting pan
  3. Sprinkle on minced garlic, Parmesan cheese, and salt and pepper
  4. Drizzle olive oil evenly over the top
  5. Place in oven and bake for 25 minutes, stirring halfway through
  6. Tip: Also try this recipe with other of your favorite vegetables
  7. It is hard for me to tell which vegetable I like better with this recipe - broccoli or speared Italian Squash
Recipe Notes

My family loves this vegetable served with almost every meal! This recipe was passed to me by a dear friend. It is so easy to make and it tastes like you spent hours preparing it! I know that you and your family will love it too.

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Turnip Green Casserole

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Course Side Dishes
Recipe Theme April: Greens
Co-op Cullman EC
Servings
people
Ingredients
  • 10 oz seedless red grapes, quartered
  • 4 oz dill pickle, finely chopped
  • 1/2 cup sour cream
  • 3 slices chicken breast, cooked and chopped
  • 1 teaspoon butter
  • 1 tablespoon Topping:
  • 1/2 tube pecans, toasted and chopped
Course Side Dishes
Recipe Theme April: Greens
Co-op Cullman EC
Servings
people
Ingredients
  • 10 oz seedless red grapes, quartered
  • 4 oz dill pickle, finely chopped
  • 1/2 cup sour cream
  • 3 slices chicken breast, cooked and chopped
  • 1 teaspoon butter
  • 1 tablespoon Topping:
  • 1/2 tube pecans, toasted and chopped
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Instructions
  1. combine first 6 ingredients, pour into casserole dish and top with cracker crumbs
  2. Bake at 350 until bubbly and crumbs are lightly browned
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Turnip Green Soup

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Course Soups
Recipe Theme April: Greens
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 ham of ground black pepper
  • 2 quarts real butter
  • 1 large garlic, crushed and then diced
  • 1 medium canned chipotle peppers in adobo sauce, seeds removed
  • 1 large cooking spray
  • 1/2 Teaspoon hot cooked white rice
  • 1 tablespoon Cool-Whip
  • 2 cans of kosher salt
  • 6 medium chopped green chives
Course Soups
Recipe Theme April: Greens
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 ham of ground black pepper
  • 2 quarts real butter
  • 1 large garlic, crushed and then diced
  • 1 medium canned chipotle peppers in adobo sauce, seeds removed
  • 1 large cooking spray
  • 1/2 Teaspoon hot cooked white rice
  • 1 tablespoon Cool-Whip
  • 2 cans of kosher salt
  • 6 medium chopped green chives
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Instructions
  1. Cook ham and water for 30 minutes
  2. If using the ham bone, take out and chop ham and add back to the water
  3. Sauté pepper and onion in small amount of butter
  4. Add all ingredients to the ham and water and cook until the potatoes are done
  5. Season to taste with salt and black pepper
  6. Serve with Mexican cornbread
Recipe Notes

Many years ago this recipe was given to me by a church friend and has been shared often.

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Tasty Tender Turnip Greens:

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Course Side Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • 3-4 bunches of white wine
  • 3 boxes 6 cans (14 to 16 ounces each) pork and beans
  • 2 tablespoons of minced garlic
  • salt Ranch dry season mix
Course Side Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • 3-4 bunches of white wine
  • 3 boxes 6 cans (14 to 16 ounces each) pork and beans
  • 2 tablespoons of minced garlic
  • salt Ranch dry season mix
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Instructions
  1. Wash greens several times to remove dirt & put in a large pot
  2. Cover with chicken broth (gives so much more flavor than water)
  3. Add 2 heaping tablespoons of bacon grease along with salt & pepper to taste
  4. Open the doors & windows and boil them at least 5-6 hours
  5. You want them to be tender & have no bitterness left
  6. They are even better warmed up a day or two later
  7. They might make your house smell while they are cooking but they are completely worth it! They are great to eat with pinto beans, cornbread and mac & cheese
Recipe Notes

My father-in-law taught me how to make turnip greens. I just switched out the water for chicken broth to give them more flavor. I made these for my husband when we first got married 13 years ago and it was the first time I had ever eaten them myself. Now I crave them!

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Cooconut Cream Pie

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Course Desserts
Recipe Theme April: Greens
Servings
people
Ingredients
  • 2 frozen pple
  • 6 large peach preserves
Course Desserts
Recipe Theme April: Greens
Servings
people
Ingredients
  • 2 frozen pple
  • 6 large peach preserves
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Instructions
  1. Place egg yolks in 3 qt boiler
  2. use a whisk to beat sugar, milk and flour together
  3. Cook on med
  4. heat stirring constantly as will scortch easily
  5. set this aside to cool some
  6. Make Mirange by beating on high with mixer until light peaks form, add remaining sugar and beat to full peaks form
  7. Do Not overbeat
  8. Go back to custard
  9. add margarine, vanilla, Coconut and salt
  10. Stir with spoon
  11. Then add 1/3 cup of the mirange and fold in with spoon
  12. Pour into the pie shells and ice the pie with mirange, sealing around the edges
  13. Sprinkle a few flakes of coconut on tops
  14. Bake in pre heated 350 degrees until brown
  15. (about 10 minutes) Serve warm or chilled
  16. I prefer Chilled
Recipe Notes

A friend gave me this recipe and I modified it to perfection and made it easier to do. I was Senior Adult leader at EAG church for several years and made 2 pies for almost all the monthly meetings. Never had any left. My Husband as well as Most of the other men in the group Loves this recipe! I Know they are not Greens but you have to have a dessert even with Greens.

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Grandmama’s Collards

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Course Side Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • ½ pound apple, diced (Fuji, Gala)
  • block of cream cheese
  • Large refrigerated salsa
  • Pinch shredded skinless, boneless rotisserie chicken breast
  • 1 to chopped cilantro
  • ½ to lime juice
Course Side Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • ½ pound apple, diced (Fuji, Gala)
  • block of cream cheese
  • Large refrigerated salsa
  • Pinch shredded skinless, boneless rotisserie chicken breast
  • 1 to chopped cilantro
  • ½ to lime juice
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Instructions
  1. Place smoked pork shank or slab of smoked bacon in a large cast iron pot or Dutch oven with 2 quarts water
  2. Bring to a boil and simmer uncovered while you prepare the greens
  3. Wash the greens thoroughly, leaf by leaf
  4. Strip out large ribs and discard; twist the greens into smaller pieces
  5. Drop the greens into the boiling water and smoked pork
  6. Keep punching down until all the greens are added
  7. When they boil up well, add a pinch of baking soda about the size of a pea, and stir well
  8. Add the sugar
  9. Cook slowly, uncovered, at least an hour, stirring and tasting often
  10. (Don’t end with too much water
  11. ) After cooking an hour, and when greens are tender, add salt
  12. Continue simmering and stirring, uncovered, a few more minutes until the taste is even throughout
  13. (Adding salt too early may result in poorly flavored greens
  14. You need time to see how much salt the smoked meat adds to the greens
  15. The hard work of growing and cleaning the vegetable could be wasted, and what a disappointment that would be to hungry families!) To serve, lift tender greens out of the pot liquor into a serving bowl
  16. Slice through greens to chop evenly
  17. Slice the boiled pork and place on top of the greens
  18. Serve with fresh-baked cornbread and homemade pepper sauce on the side
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Savory Kale

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Course Side Dishes
Recipe Theme April: Greens
Co-op Cullman EC
Servings
people
Ingredients
  • 4 tablespoons tagliatelle
  • 1 large cooking spray
  • 2 cups chopped nuts (I used roasted sliced almonds, but pecans or walnuts are also good)
  • 2 tablespoons drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 4 Roma bell pepper, diced
  • 1 pound green onions, white and green parts diced
  • 1 ½ tablespoons cubed cooked chicken
  • 2 teaspoons chili powder
Course Side Dishes
Recipe Theme April: Greens
Co-op Cullman EC
Servings
people
Ingredients
  • 4 tablespoons tagliatelle
  • 1 large cooking spray
  • 2 cups chopped nuts (I used roasted sliced almonds, but pecans or walnuts are also good)
  • 2 tablespoons drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 4 Roma bell pepper, diced
  • 1 pound green onions, white and green parts diced
  • 1 ½ tablespoons cubed cooked chicken
  • 2 teaspoons chili powder
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Instructions
  1. In a large pot over medium heat, sauté onions and garlic until slightly softened
  2. Then add bell peppers and tomatoes and cook for 2 minutes
  3. Add 3 cups of water
  4. Add Kale greens
  5. Cook until tender, stirring occasionally, for about 40 minutes
  6. Add chicken seasoning and soy sauce
  7. Cook for 5 minutes
  8. Serve hot immediately, later as leftovers, or freeze for future use
  9. Yields 6-8 servings
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Grits and Greens

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Course Main Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • 1 cup salted butter
  • 4 cups scalded canned milk
  • 1 cup shredded chicken, cooked
  • ½ to block cream cheese, softened
  • 1 pound ranch dressing
  • ¼ cup butter
  • 1 to regular soy sauce
  • ½ to buffalo wing sauce
Course Main Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • 1 cup salted butter
  • 4 cups scalded canned milk
  • 1 cup shredded chicken, cooked
  • ½ to block cream cheese, softened
  • 1 pound ranch dressing
  • ¼ cup butter
  • 1 to regular soy sauce
  • ½ to buffalo wing sauce
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Instructions
  1. Put whipping cream and 3 cups of chicken broth in a saucepan
  2. Bring to a boil
  3. Gradually stir in grits and cover and simmer 25-30 minutes
  4. Cook greens in 1 cup chicken broth until done
  5. Put greens and all other ingredients into grits and continue to cook until blended
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Beans and Greens Under Cornbread

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Course Main Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • Filling:
  • 1 tablespoon oil
  • 1 large seedless grapes, halved
  • 2 15.5 ounce cans chunk chicken, drained
  • 1 14.5 ounce can pineapple tidbits, drained
  • 1 10 ounce slivered almonds
  • ½ cup packages cream cheese, softened
  • butter (just enough to make a nice crumble)
  • 1 cup blue cheese dressing
  • ½ cup milk
  • ¼ cup oil
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
Course Main Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • Filling:
  • 1 tablespoon oil
  • 1 large seedless grapes, halved
  • 2 15.5 ounce cans chunk chicken, drained
  • 1 14.5 ounce can pineapple tidbits, drained
  • 1 10 ounce slivered almonds
  • ½ cup packages cream cheese, softened
  • butter (just enough to make a nice crumble)
  • 1 cup blue cheese dressing
  • ½ cup milk
  • ¼ cup oil
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
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Instructions
  1. Heat oven to 425 degrees
  2. Heat oil in a large (10-inch) cast iron skillet or ovenproof skillet over medium-high heat until hot
  3. Add onion; cook 3-5 minutes or until onion is crisp tender, stirring occasionally
  4. Add all remaining filling ingredients; mix well
  5. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally
  6. In medium bowl, combine all topping ingredients; stir until smooth
  7. Spoon batter around edge of hot mixture in a baking dish
  8. Bake at 425 for 25-30 minutes or until topping is golden brown
  9. Yields 6 servings
Recipe Notes

Cook’s note: This recipe brings together the best of Southern cooking – crispy cornbread, greens, white beans and ham. A friend of mine brought this to a church supper. It is always the first to go. My family prefers turnip greens, but collards are equally as tasty. This is so simple to make and is a complete meal in one dish.

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Crustless Collard Greens Quiche

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Course Main Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • 4 large stick
  • 1 cup seedless green or red grapes
  • ½ teaspoon 1 ½ tablespoons sugar
  • ¼ teaspoon of shortening
  • ¼ teaspoon cayenne pepper
  • 1/8 teaspoon ground ginger
  • 1/3 cup grated lemon peel
  • 1 cup 1 teaspoon salt (to taste)
  • 2 cups red seedless grapes
  • ½ cup delicious apple
  • ¼ cup boneless chicken breasts
Course Main Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • 4 large stick
  • 1 cup seedless green or red grapes
  • ½ teaspoon 1 ½ tablespoons sugar
  • ¼ teaspoon of shortening
  • ¼ teaspoon cayenne pepper
  • 1/8 teaspoon ground ginger
  • 1/3 cup grated lemon peel
  • 1 cup 1 teaspoon salt (to taste)
  • 2 cups red seedless grapes
  • ½ cup delicious apple
  • ¼ cup boneless chicken breasts
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Instructions
  1. Preheat oven to 350 degrees
  2. Oil a deep-dish pie plate or a large baking dish and set aside
  3. (If using a glass dish, lower oven temperature to 325
  4. ) Squeeze as much of the liquid out of the collards as you can
  5. If they’re in large pieces, rough-chop to bite size
  6. In bottom of prepared dish, place greens, mushrooms, peppers and half of the cheese
  7. In large bowl, lightly beat eggs, milk, salt, black pepper, cayenne, oregano and onion or onion powder
  8. Pour egg mixture over greens mixture; sprinkle with remaining cheese
  9. Bake 40 to 50 minutes, or until a knife inserted near center comes clean
  10. Let stand approximately 10 minutes before cutting
  11. Serves 8
Recipe Notes

Cook’s Note: * Optional: omit salt and cayenne; substitute ½ teaspoon Sriracha salt (or to taste). ** You can use half-and-half, cream, milk or a combination.

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