BRAISED COLLARD GREENS WITH BACON
Steps:
- Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons.
- Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in.
- Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes.
- Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper.
BEER-BRAISED COLLARD GREENS WITH BACON
Collards Greens are the ultimate side dish for any Southern style BBQ dinner! This version is made with beer, bacon and onions and you just can't go wrong!
Provided by Allie
Categories Side Dish
Time P1DT1h10m
Number Of Ingredients 8
Steps:
- Heat a large stockpot over medium heat. Dice bacon into small pieces and add to the pot. Cook for 5 minutes until it starts to render, then toss in the thinly sliced onion. Stir to coat in bacon fat, then cook for 5 minutes until softened.
- Add in the collards, salt, black pepper and red pepper flakes. Stir to coat, and let soften for 5 minutes, then add in the beer of your choosing, stirring well. Let the bubbles dissipate, then bring to a simmer, cover and let cook down for about 45 minutes over low heat, stirring occasionally.
- After 45 minutes, the greens should be softened and most of the liquid should be cooked off, if there's still a lot of liquid, remove the lid, kick the heat up to medium and let some of the liquid evaporate for another 5-10 minutes.
- At the very end, stir in the vinegar and serve.
COLLARD GREENS WITH BACON
Good ole country collard greens with bacon and onion. These are so hearty and satisfying, even those who say "I don't like greens" will eat these up! You might even get a "Wow!" after the first bite and a "not at all like I remember them tasting". You can eat them alone but they're best with hot buttered cornbread. Mustard and turnip greens are great this way too. Enjoy!
Provided by MA McBridges
Categories Side Dish Vegetables Greens
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
- Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
- Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.
Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 304.9 mg, Sugar 1.1 g
BRAISED COLLARD GREENS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant. Add the collard greens and cook until they begin to wilt. Add the chicken stock and 1/2 cup water and cover, lowering the heat to a simmer. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes. Add the lemon juice, and season with salt and pepper.
SOUTHERN-BRAISED GREENS WITH BACON
Steps:
- In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.
QUICK-BRAISED GREENS WITH BACON AND SWEET ONIONS
Provided by Aida Mollenkamp
Categories side-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside.
- Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes. Add onion and cook until softened, about 4 minutes. Add greens and turn to coat well. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes. Season with salt and freshly ground black pepper and serve.
BRAISED COLLARD GREENS
Traditional Southern preparation for greens. These can be made a day or two ahead, and actually they taste even better if you do make them ahead of time. If you want these to be vegetarian, leave out the bacon and use vegetable stock instead of ham hock stock or chicken stock. I use Recipe #442908 in this recipe, and it is the most authentic way to make them, but if you don't have the time you can just use low sodium chicken stock. You will notice that the recipe calls for 4 to 6 bunches of collards - this is because bunches can vary in size. If the bunches are big, you only need 4. If they are on the smaller side, use 6. You can use this same preparation for other greens as well - kale, mustard, turnip, etc.
Provided by xtine
Categories Collard Greens
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Strip the collards off the stems and tear into pieces. Discard the stems.
- In a large stock pot, sauté the diced bacon over medium heat until it has rendered out most of its fat and has browned.
- Add the onions to the pot and sauté until browned.
- Add the greens a handful at a time, and sauté over medium heat, while stirring. Once one handful wilts, add the next handful. Continue until all the greens are wilted.
- Add the sliced garlic and sauté for 30 seconds - just until it becomes fragrant.
- Add 1 quart of the stock. If this is not enough to cover the greens, keep adding stock (or water, if you don't have any more stock) until the greens are covered.
- Add the bay leaves, sugar, pepper, red pepper flakes, and salt. A NOTE ON THE AMOUNT OF SALT TO USE: I use home made ham hock stock to make this, and the saltiness of the stock depends on the saltiness of the hocks they are made from (this can vary considerably). Because of this it is important to always taste the stock you are working with before adding any additional salt to the dish. If you are using store bought chicken stock, I would not add any salt at this point. I would cook the greens for 2 hours, and then taste to see if you need any additional salt. Store bought chicken stock is very salty, even the "less sodium" kind. You can always put more salt in, but you can't take it out, so go easy here.
- Bring to a boil and stir well. Lower the heat to low, cover, and simmer for 2 hours.
- Remove the bay leaves and taste the greens. If you think they need more salt, now is the time to add it.
- IF YOU ARE MAKING THE GREENS AHEAD OF TIME:.
- Leave the bay leaves in the pot. Taste and add more salt IF NEEDED. Refrigerate for up to 2 days. When you are ready to serve, re-heat the greens on the stove over medium heat. Remove the bay leaves before serving.
Nutrition Facts : Calories 159.6, Fat 7, SaturatedFat 2.1, Cholesterol 15.6, Sodium 446.4, Carbohydrate 16.3, Fiber 8.3, Sugar 2.3, Protein 11.5
BACON AND BROWN SUGAR-BRAISED COLLARD GREENS
So my boyfriend is from the south. They say a way to his heart is thru his stomach...he likes this "lighter" version of greens, so they must be good right? We both enjoy them and hope you will too. Comes from Cooking Light.
Provided by loveleesmile
Categories Collard Greens
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside.
- Add onion and garlic to drippings in pan; cook over medium heat 5 minutes or until tender, stirring occasionally.
- Stir in crumbled bacon, 2 cups water, and next 4 ingredients (through pepper). Gradually add greens. Cover, reduce heat, and simmer 1 hour or until tender.
Nutrition Facts : Calories 56.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 2.9, Sodium 271.2, Carbohydrate 9, Fiber 2.6, Sugar 3.7, Protein 2.9
GRANDMA'S SOUTHERN COLLARD GREENS
My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.
More about "beer braised collard greens with bacon food"
BEER BACON COLLARD GREENS - THE NOVICE CHEF
From thenovicechefblog.com
5/5 (1)Total Time 1 hr 25 minsCategory Side DishesCalories 385 per serving
- Begin adding the greens in batches, pressing down with a spoon to submerge them in the hot liquid and adding more as they wilt.
SAM SIFTON'S BRAISED COLLARD GREENS - SERIOUS EATS
From seriouseats.com
4/5 (1)Category Side Dish, SidesAuthor Sean P.Calories 265 per serving
BEER AND BACON BRAISED COLLARD GREENS - FOOD52
From food52.com
BEER BRAISED COLLARD GREENS - BUDGET BYTES
BRAISED COLLARD GREENS WITH BACON - WHAT SHOULD I …
From whatshouldimakefor.com
STOUT BRAISED AND BACON STUDDED COLLARD GREENS
From craftbeer.com
BEER-BRAISED COLLARD GREENS RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (3)Author Southern Living MagazineServings 4-6
SOUTHERN BRAISED GREENS WITH BACON | EMERILS.COM
From emerils.com
BRAISED COLLARD GREENS WITH BACON RECIPE ON FOOD52
From food52.com
BRAISED COLLARD GREENS WITH BACON : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
RECIPE: EASY BRAISED COLLARD GREENS WITH BACON | KITCHN
From thekitchn.com
EASY, DELICIOUS BRAISED COLLARD GREENS WITH BACON - FOOD FIDELITY
From foodfidelity.com
SOUTHERN-BRAISED GREENS WITH BACON RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
BACON BRAISED COLLARD GREENS - MAPLE LEAF
From mapleleaf.ca
COLLARD GREENS WITH BACON RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love