Best 3 Sweet And Sour Greens Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Venture into the realm of Southern culinary heritage with our collection of sweet and sour greens recipes. These delectable dishes, deeply rooted in African-American traditions, offer a harmonious blend of tangy, sweet, and savory flavors that will tantalize your taste buds. From classic collard greens simmered in a savory broth infused with vinegar and sugar, to vibrant turnip greens bursting with earthy notes, this diverse selection caters to every palate. Discover the perfect balance of sweet and sour in our mustard greens recipe, where the sharp tang of mustard harmonizes with a touch of sweetness. Elevate your culinary skills with our kale and Swiss chard recipes, where the tender leaves embrace a delightful sweet and sour glaze. Each recipe is a testament to the rich cultural heritage of the South, offering a journey through the flavors that have shaped its culinary identity. Prepare to savor the goodness of sweet and sour greens, a quintessential Southern delicacy that promises an unforgettable dining experience.

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

SWEET AND SOUR GREENS



Sweet and Sour Greens image

Even children will eat these greens! Every time I cook them, someone wants the recipe. Use fresh collard, kale, or mustard greens.

Provided by Angela

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 8

Number Of Ingredients 7

6 slices bacon, chopped
½ cup water
¼ cup vinegar
½ cup white sugar
⅛ teaspoon salt
⅛ teaspoon black pepper
2 ½ pounds fresh collard greens, tough stems removed and leaves torn into bite-size pieces

Steps:

  • Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
  • Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
  • Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 20.7 g, Cholesterol 14.3 mg, Fat 10.1 g, Fiber 5.1 g, Protein 5.9 g, SaturatedFat 3.2 g, Sodium 240.1 mg, Sugar 13.1 g

AUSTRIAN STUFFED COLLARD GREENS WITH SWEET AND SOUR SAUCE (VEGAN)



Austrian Stuffed Collard Greens with Sweet and Sour Sauce (Vegan) image

This recipe was originally made by my Austrian great-grandmother with cabbage leaves, which are very tricky to prepare. I've since adapted it to make it vegan, for health reasons, and changed it to collard greens, which are far easier to prepare and more nutritious. Other than these changes, the rest remains the same and is a family favorite for a post-sledding day winter meal.

Provided by Karen Barris Calabro

Categories     World Cuisine Recipes     European     Austrian

Time 1h30m

Yield 6

Number Of Ingredients 23

1 bunch collard greens
2 tablespoons extra-virgin olive oil
1 cup basmati rice
1 sweet onion, chopped, divided
1 tablespoon pine nuts
1 tablespoon minced garlic
3 cups water
1 cup plain meatless ground beef substitute
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried dill weed
1 tablespoon lemon juice, or to taste
1 cup ketchup
1 cup water
2 small tomatoes, diced
1 red bell pepper, minced
½ cup chopped prunes
½ cup raisins
1 tablespoon minced fresh ginger root
1 teaspoon lemon zest, or more to taste
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon mustard seeds

Steps:

  • Remove thick stems from the collard greens, leaving a v-shaped cut at the bottom of each leaf. Reserve 12 of the largest leaves. Shred the remaining greens.
  • Heat oil in a saucepan over medium-high heat. Saute rice and 1/2 the onion, stirring constantly, until fragrant but not browned, about 5 minutes. Add pine nuts and garlic; cook until fragrant, about 1 minute. Add 3 cups water, ground beef substitute, 1 teaspoon salt, 1/4 teaspoon pepper, and dill. Reduce heat to medium; simmer until water is absorbed, 15 to 20 minutes. Cover with a lid and reduce heat to the lowest setting. Cook until filling is tender, 10 to 15 minutes. Stir shredded collard greens and lemon juice into the filling. Remove from heat and let cool, uncovered.
  • Combine remaining 1/2 onion, ketchup, 1 cup water, tomatoes, red bell pepper, prunes, raisins, ginger, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and mustard seeds in a small saucepan over medium-low heat. Simmer until sauce is thick and coats a spoon evenly, 20 to 25 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place 1/3 to 1/2 cup of filling in the center of each leaf; fold sides over filling and roll. Arrange rolls seam-side down in a 9x13-inch casserole dish. Pour sauce on top.
  • Bake uncovered in the preheated oven until rolls are tender, 20 to 25 minutes.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 82.8 g, Fat 7.5 g, Fiber 7 g, Protein 6.2 g, SaturatedFat 1.7 g, Sodium 1150.3 mg, Sugar 43.6 g

SWEET AND SOUR STIR-FRIED RADISHES WITH THEIR GREENS



Sweet and Sour Stir-Fried Radishes With Their Greens image

The bitterness of radish greens pairs wells with a sweet-and-sour sauce in this stir-fry. We always toss out radish greens, but we shouldn't. They are as nutritious as any green, and they have a pleasantly bitter flavor that is very much like that of turnip greens, which are a close relative. The bitterness works very well against a sweet and sour stir-fry sauce. The radishes should be barely cooked. This is a great dish for large, colorful breakfast radishes. The big bunches I get at my farmers' market weigh a pound, sometimes a little more. Use 2 bunches if yours are smaller.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 4m

Yield Serves 3 to 4 as a side dish

Number Of Ingredients 12

1 generous bunch large radishes, with greens (about 1 pound total), or 2 smaller bunches
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons agave nectar or honey
2 tablespoons chicken stock, vegetable stock or water
Salt and freshly ground pepper to taste
1 tablespoon peanut, canola, sunflower, or grape seed oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 bunch scallions, chopped, white and green parts separated
1/4 cup chopped cilantro
1 teaspoon cornstarch dissolved in 2 tablespoons water

Steps:

  • Cut away greens from radishes and trim off bottoms of the stems. Wash in 2 changes of water and spin dry. Chop coarsely. Trim away tips of radishes and quarter lengthwise if large, cut in half if small.
  • In a small bowl or measuring cup combine soy sauce, vinegar, agave nectar or honey, and stock or water. Have all ingredients within arm's length of your burner.
  • Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Add oil to wok or pan and swirl to coat sides, then add garlic and ginger and stir-fry for no more than 10 seconds. Add white parts of scallions and stir-fry for 30 seconds to a minute. Add radish greens, salt and pepper and stir-fry for 1 to 2 minutes more, until they wilt, and stir in radishes. Stir-fry for 1/2 minute and add soy sauce mixture. Stir-fry for a minute more, then stir in ilantro and scallion greens, stir together for a few seconds, add cornstarch slurry and stir until vegetables are glazed (less than 30 seconds). Remove from heat and serve.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 251 milligrams, Sugar 4 grams

Tips:

  • Choose fresh and tender greens: This will ensure that your dish is flavorful and has a good texture.
  • Wash the greens thoroughly: This will remove any dirt or debris.
  • Blanch the greens before cooking: This will help to preserve their color and nutrients.
  • Use a variety of greens: This will add flavor and texture to your dish.
  • Don't overcook the greens: They should be tender but still have a bit of a crunch.
  • Serve the greens immediately: This will ensure that they are at their best.

Conclusion:

Sweet and sour greens are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful side dish, give sweet and sour greens a try. You won't be disappointed!

Related Topics