Easiest Way to Make Quick Sautéed Red Cabbage, Collard Greens and Potatoes

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sautéed red cabbage, collard greens and potatoes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sautéed Red Cabbage, Collard Greens and Potatoes is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Sautéed Red Cabbage, Collard Greens and Potatoes is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have sautéed red cabbage, collard greens and potatoes using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sautéed Red Cabbage, Collard Greens and Potatoes:

1. Get 3 strips Bacon
2. Get 1/2 cup Diced Onions
3. Make ready 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. Get 1/2 tsp Red Wine Vinegar
7. Make ready Pinch Sugar
8. Take Garlic Salt
9. Get Ground Black Pepper

Steps 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.

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