Best 6 Wilted Greens Over Potatoes Recipes

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In a realm of vibrant flavors and wholesome goodness, embark on a culinary journey with our delightful Wilted Greens over Potatoes. This irresistible dish tantalizes taste buds with its medley of fresh, seasonal greens, tender potatoes, and a symphony of aromatic spices. From the classic Southern Collard Greens with Smoked Turkey to the vibrant Rainbow Chard with Garlic and Lemon, each recipe offers a unique twist on this comforting dish. Whether you prefer the earthy notes of Swiss Chard with Bacon or the peppery kick of Arugula with Parmesan, our collection has something to satisfy every palate. So, gather your ingredients, fire up the stove, and let's embark on a culinary adventure that celebrates the beauty of wilted greens and the humble potato.

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

ROASTED POTATOES AND ONIONS WITH WILTED GREENS



Roasted Potatoes and Onions with Wilted Greens image

Categories     Leafy Green     Onion     Potato     Side     Roast     Quick & Easy     Fall     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 5

1 pound small red potatoes (each about 1 inch in diameter)
1 medium red onion, halved lengthwise and cut lengthwise into 1/2-inch-thick slices
1 tablespoon olive oil
1/4 pound spinach or arugula, coarse stems discarded, leaves washed well and spun dry (about 3 cups)
2 teaspoons cider vinegar, or to taste

Steps:

  • Preheat oven to 450°F.
  • Cut potatoes in half (quarter any larger potatoes). In a shallow baking pan toss potatoes and onion slices with oil and season with salt and pepper. Roast potatoes and onions in middle of oven, stirring occasionally, until lightly browned and tender, about 25 minutes.
  • Transfer hot potatoes and onions to a bowl. Add spinach or arugula, vinegar, and salt and pepper to taste, tossing until greens are wilted.
  • Serve dish warm or at room temperature.

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.

ROAST LEG OF LAMB ON A BED OF POTATOES AND WILTED GREENS



Roast Leg of Lamb on a Bed of Potatoes and Wilted Greens image

Categories     Leafy Green     Lamb     Potato     Roast     Sauté     Spring     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10

1 (6- to 8-pounds) leg of lamb, aitchbone removed by butcher and leg left untied
3 large garlic cloves, 2 thinly sliced and 1 minced
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
4 pounds yellow-fleshed potatoes
7 tablespoons extra-virgin olive oil
4 teaspoons salt
1 teaspoon black pepper
2 tablespoons honey
1 1/4 pounds mixed tender greens (16 cups) such as arugula, mizuna, kale, or dandelion, tough stems or ribs removed

Steps:

  • Preheat oven to 350°F. Trim all fat and silver skin from lamb. Cut small slits all over lamb with a sharp knife and put a slice of garlic and a pinch of thyme and rosemary into each slit.
  • Peel potatoes and thinly slice about 1/16 inch thick with a mandoline or other manual slicer, then toss with 4 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Spread potatoes evenly in a 17- by 12- by 2-inch casserole or roasting pan. Put lamb on top of potatoes, then rub with honey and sprinkle with remaining 2 1/2 teaspoons salt and 1/2 teaspoon pepper.
  • Roast lamb in middle of oven 1 hour, then drizzle with 1 tablespoon oil. Continue to roast until an instant-read thermometer inserted into thickest part of lamb (do not touch bone) registers 135°F for medium-rare, 30 to 45 minutes more. Let lamb stand, covered loosely with foil, 15 minutes.
  • While lamb stands, heat remaining 2 tablespoons oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté minced garlic, stirring, until fragrant, about 30 seconds. Add a handful of greens and sauté, tossing with tongs, then add more greens as preceding ones wilt and sauté until all greens are wilted and tender, 5 to 6 minutes total. Season with salt and pepper.
  • Transfer lamb to a cutting board and carve, then serve with potatoes and greens.

ROASTED POTATOES WITH GREENS



Roasted Potatoes with Greens image

Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like.

Provided by Lisa Nichols

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 2

Number Of Ingredients 6

6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
  • Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

Nutrition Facts : Calories 419.1 calories, Carbohydrate 73.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 5.5 g, Protein 7.3 g, SaturatedFat 7.4 g, Sodium 110.9 mg, Sugar 5.7 g

RED POTATOES AND WILTED GREENS



Red Potatoes and Wilted Greens image

Categories     Garlic     Leafy Green     Potato     Side     Wheat/Gluten-Free     Winter     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 5

3/4 pound small red potatoes
1 tablespoon unsalted butter
1/2 tablespoon olive oil
1 small garlic clove, minced
4 cups packed beet greens, mustard greens, or Swiss chard (about 6 ounces) tough stems discarded and remainder washed well and dried

Steps:

  • In a medium saucepan bring potatoes with enough salted water to cover them by 1/2 inch to a boil and simmer 15 minutes, or until tender. Drain potatoes in a colander and when cool enough to handle cut each potato in half.
  • In a heavy skillet heat butter and oil over moderate heat until foam subsides and cook potatoes, cut sides down, until golden, about 5 minutes. Loosen potatoes from bottom of skillet with a metal spatula. Add garlic and cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3 minutes, or until greens are wilted.
  • Season mixture with salt and pepper and stir until combined well.

BEEF WELLINGTON WITH ROASTED POTATOES AND WILTED GREENS



Beef Wellington with Roasted Potatoes and Wilted Greens image

When blogger Adam Goldberg wanted to learn to make beef wellington at home, he turned to chef and cookbook author Tyler Florence's recipe for a guide to making this classic centerpiece dish stunner.

Provided by Tyler Florence

Number Of Ingredients 51

For the duxelles:
1 1/2 pounds white button mushrooms
2 shallots, roughly chopped
4 garlic cloves, roughly chopped
2 thyme sprigs, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt
freshly ground black pepper
For the beef:
1 (3-pound) center-cut beef tenderloin (filet mignon), trimmed
Extra-virgin olive oil
Kosher salt
freshly ground black pepper
12 thin slices prosciutto
6 fresh thyme sprigs, leaves only
2 tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if frozen
2 large eggs, lightly beaten
1/2 teaspoon coarse sea salt
Thinly sliced chives, for garnish
For the green pepper sauce:
2 tablespoons extra-virgin olive oil
2 shallots, sliced
2 garlic cloves, smashed and peeled
3 thyme sprigs, leaves only
1 cup brandy
4 cups low-sodium beef stock
2 cups heavy cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved
For the fingerling potatoes:
1 1/2 pounds fingerling potatoes, scrubbed
2 fresh rosemary sprigs
2 to 3 sage sprigs
3 thyme sprigs
6 garlic cloves, left unpeeled
3 tablespoons extra-virgin olive oil, plus more for sheet pan
Kosher salt
freshly ground black pepper
For the warm wilted winter greens:
1/4 cup honey
1/2 cup balsamic vinegar
1 cup 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:

  • For the duxelles:
  • Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large sauté pan and set over medium heat. Add the shallot and mushroom mixture and sauté until most of the liquid has evaporated, 8 to 10 minutes. Season with salt and pepper and set aside to cool.
  • For the beef:
  • Tie the tenderloin in four places so it holds its cylindrical shape while cooking. Drizzle with oil, then season with salt and pepper. Heat a large, heavy-based skillet over medium-high heat and lightly coat with oil. Sear the beef all over, including the ends, until dark brown, about 2 to 3 minutes.
  • Meanwhile, set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula, evenly cover the prosciutto with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with thyme leaves.
  • When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Chill in the refrigerator for 30 minutes to ensure it maintains its shape.
  • Preheat oven to 425°F.
  • On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets, you may have to overlap two sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef, saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
  • Brush the top of the pastry with egg wash, then make a couple of slits in the top of the pastry using the tip of a paring knife. Doing this creates vents that will allow the steam to escape when cooking. Bake until pastry is golden brown and beef registers 125°F on an instant-read thermometer, 40 to 45 minutes. Remove from oven and let rest for 15 minutes before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.
  • For the green peppercorn sauce:
  • Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; sauté for 1 to 2 minutes, then, off heat, add brandy and flambé using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
  • For the roasted fingerling potatoes:
  • Preheat oven to 500°F and place a baking sheet inside.
  • Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove baking sheet from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425°F. Roast until crispy on outside and tender on inside, about 20 minutes.
  • For the warm wilted winter greens:
  • In a large sauté pan, cook honey and balsamic together over medium-high heat for 5 minutes. Toast walnuts in a small skillet; set aside to cool.
  • Pile greens on a platter. Stir mustard into balsamic-honey mixture, 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.

Tips:

  • Choose the right potatoes: Yukon Gold and red potatoes are best for this recipe because they hold their shape well when cooked and have a creamy texture.
  • Cook the potatoes until they are tender: You can boil, steam, or roast the potatoes, depending on your preference. Just make sure they are cooked through before adding them to the skillet.
  • Wilt the greens quickly: To prevent the greens from becoming tough, wilt them quickly over high heat. Stir them constantly so that they cook evenly.
  • Season the dish to taste: Add salt, pepper, and garlic powder to taste. You can also add other seasonings, such as chili powder or cumin, if desired.
  • Serve immediately: Wilted greens are best served hot, so make sure to serve them as soon as they are cooked.

Conclusion:

Wilted greens over potatoes is a simple but delicious dish that is perfect for a weeknight meal. It is also a great way to use up leftover potatoes. The combination of wilted greens and creamy potatoes is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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