Southern Style Collard Greens Dutch Oven Recipe

Southern Style Collard Greens Dutch Oven Recipe

  • 2 cups of water or vegetable stock
  • 1/4 - 1/2 cup of diced onion
  • 1 bay leaf
  • 1/2 tsp. ground allspice
  • 2 minced cloves of garlic
  • 1 Tablespoon of worcestershire sauce
  • 2 tsps. of tamari, Braggs or lite soy sauce
  • 1 tsp. of honey
  • dash of Tabasco
  • 4 cups of chopped fresh collard greens
  • 1 Tablespoon of olive oil
  • Salt, black pepper, and cayenne pepper to taste
In large pot or Dutch Oven, combine water, onion, bay leaf, allspice, garlic, Worcestershire sauce, tamari and honey. Bring to a boil, reduce heat and simmer 5 minutes. Add collard greens and return to a boil. Reduce heat and simmer, covered, until greens are tender, about 30-35 minutes.

Remove pot from heat; cool slightly. Remove bay leaf. Stir in oil; season with salt and the peppers to taste. Serve hot.

Per Serving: 54 cal; 4 grams protein. 3 grams total fat (0 sat. fat, 6 grams carb.; 0 Chol.; 184 mg sodium; 2 grams fiber.

Refried Bean Soup Dutch Oven Recipe

Refried Bean Soup Dutch Oven Recipe
  • 2 teaspoons olive oil
  • 1 large onion (for 1 cup chopped)
  • 1 medium green bell pepper (for 1 cup chopped)
  • 2 teaspoons bottled minced garlic
  • 1 can (14-1/2 ounces) vegetable broth or fat-free chicken broth
  • 1 can (14 1/2 ounces) mexican style stewed tomatoes
  • 1 can (15 1/2 ounces) black beans
  • 1 can (15 1/2 ounces) red kidney beans
  • 1 can (16 ounces) fat-free refried beans
  • 1/4 teaspoon ground cumin
  • black pepper to taste
Heat the oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender.

Add the garlic, broth and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve. Serves 4 persons...enjoy the Dutch oven recipe !

Lone Star Pot Roast Dutch Oven Recipe

Lone Star Pot Roast Dutch Oven Recipe
  • 1 boneless beef chuck roast (3-3 1/2 lbs)
  • 2 tbsp. cooking oil
  • 1 can (14 1/2 ounces) tomatoes w/ liquid, cut up
  • 1 can (4 ounces) chopped green chilies
  • 2 tbsp. taco seasoning mix
  • 2 tbsp. beef bouillon granules
  • 1 teaspoon sugar
  • 1/4 cup water
  • 3 tbsp. all-purpose flour
In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon, and sugar; pour over the roast. Cover and simmer 2-2 1/2 hours or until meat is tender. Remove roast to a platter and keep warm.

For gravy, pour 2 cups pan juices into a saucepan. Combine the cold water and flour; stir until smooth. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minutes. Slice roast and serve w/ gravy....enjoy the Dutch oven recipe ~!

Hungarian Pot Roast Dutch Oven Recipe

Hungarian Pot Roast Dutch Oven Recipe

  • 1 3 to 4 lb. lean chuck or rump roast
  • 1.5 tsp Paprika
  • 2 tsps salt
  • 1/4 tsp pepper
  • 2 Tbs veg. oil
  • 1/2 cup water
  • 1 bay leaf
  • 8 to 10 small whole white onions
  • 8 small carrots, pared
  • 2 8oz cans Hunt's Tomato Sauce with mushrooms
  • 1 clove garlic, minced
  • 1/2 tsp. onion salt
  • 2 Tbs minced parsley
  • 1 cup sour cream (optional)
Trim excess fat from meat. Sprinkle with paprika, salt and pepper. Brown in oil in Dutch oven over medium heat. Add water and bay leaf; simmer, covered, 2 hours or until meat is almost tender. Skim off fat. Place onions and carrots around meat. Add Hunt's Sauce, garlic and onion salt. Cover; simmer 50 to 60 minutes longer until meat and vegetables are tender. Add parsley. Just before serving, remove from heat and gradually stir in sour cream, if desired. Makes 6 to 8 servings.
NOTE : adde a quartered onion, instead of the small white ones. Use plain tomato sauce and added slice baby portobellos . Do not use the parsley or sour cream, and addepotatoes in.
Served well over egg noodles .

dutch-oven recipes.: double-cheese-french-onion-soup-dutch

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