BRAISED COLLARD GREENS WITH "POT LIQUOR"
Braised Collard Greens With "Pot Liquor" are southern comfort food, flavored with "potlikker"- the flavorful broth left over from cooking the greens with a turkey leg in a fragrant stew.
Provided by Naomi Ross
Categories Main
Time 1h10m
Yield 4-6
Number Of Ingredients 9
Steps:
- 1. Season turkey leg with a sprinkling of salt and pepper. Heat oil in a large pot over medium-high heat until hot (but not smoking). Sear turkey until browned on each side, about 2-3 minutes per side. Remove turkey from pot, leaving the fat in the pan; transfer turkey to plate and set aside. Add the red pepper flakes and garlic to the pot and sauté until fragrant and golden, about 2 more minutes. 2. Add the collard greens and toss to coat with oil and garlic. Season lightly with salt and pepper and cook until they begin to wilt. Add the chicken stock, water, and reserved seared turkey leg. Cover and lower the heat to a simmer. 3. Cook until the greens are tender, about 30 to 40 minutes. Uncover, remove turkey leg and carefully cut away all meat from the bones. Dice turkey meat and return to pot (discard bone). Add lemon juice and stir to mix. Raise the heat to medium and continue cooking for another 2-3 minutes. Serve greens hot with "pot liquor." (See intro above) Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW
Nutrition Facts :
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.
BRAISED COLLARD GREENS
Adding hard cider to smoky ham stock (a trick from the recipe developer Grace Parisi) builds a foundation of tangy, tart flavors in this recipe. It takes about 2 hours for the hocks to become tender, but once your kitchen fills with the smell of ham bubbling away in a pot of vinegary cider, you'll never want that slow simmer to end. If you like really sour collards, add a splash of apple cider vinegar once the greens have finished braising.
Provided by Sarah Jampel
Categories vegetables, side dish
Time 3h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they're sizzling, flip and crisp the other side.
- Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
- Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.
- Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.
- Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into 1/4- to 1/2-inch pieces and set aside.
- Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.
- Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 998 milligrams, Sugar 3 grams, TransFat 0 grams
BEER BRAISED COLLARD GREENS
Simple, savory, and easy to make! Perfect for St. Patrick's Day!
Provided by Holly Gray
Time 55m
Number Of Ingredients 9
Steps:
- Heat olive oil in skillet over medium high heat. Add onion and garlic and cook, stirring continuously for 1-2 minutes or until onion is softened and garlic is light golden brown.
- Add collard greens, beer, sugar, salt, red pepper flakes, and black pepper.
- Allow to simmer 30-45 minutes or until collard greens are wilted and beer is reduced slightly.
- Remove from heat and serve hot.
Nutrition Facts : Calories 146 kcal, Carbohydrate 13 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 610 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
BEER BRAISED GREENS
Steps:
- Clean and remove stems from greens.
- Heat bacon grease over medium heat. Add the onions, garlic, bay leaves and a little salt/pepper. Saute until onions are soft.
- Add the beer and brown sugar and then scrape the bottom with your spoon to remove all the bits.
- Add the chicken stock, ham hock greens and diced ham. Reduce heat to low and cover.
- Cook for 1-2 hours for desired tenderness. Mustard greens will take less time than collards. Season with salt, pepper and hot sauce to taste. Enjoy!
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.
BRAISED GREENS
Braised greens, the ultimate southern side dish, are an easy and delicious way to get your dose of vegetables.
Categories braised greens recipe vegetables greens quick easy braised greens collard greens fast simple hot to make best recipe
Time 1h20m
Yield 10-12 servings
Number Of Ingredients 7
Steps:
- Cook bacon in a large pot over medium heat, stirring occasionally, until just beginning to brown, 8 to 10 minutes; transfer with a slotted spoon to a paper towel-lined plate.
- Add onion, garlic, and red pepper to pot and cook, stirring occasionally, until onions are soft, 8 to 10 minutes.
- Add greens, a handful at a time, stirring each addition just until wilted.
- Add stock and cooked bacon; bring to a simmer.
- Cook, covered, stirring occasionally, until very tender, 25 to 30 minutes. Season with salt and pepper.
ALE-BRAISED COLLARDS WITH HAM
This recipe came to The Times from Hayden Hall, the chef and an owner of Oxbow Restaurant in Clarksdale, Miss. Red pepper flakes and apple cider vinegar give the greens a sharp edge, and ham hock gives them even more succulence.
Provided by Kim Severson
Categories main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot over medium heat. Add onion and garlic and sauté, stirring occasionally, until onion is softened and just starting to color, 10 to 12 minutes.
- Add 1 teaspoon salt, the red pepper flakes and the brown sugar; stir to combine. Add beer and cook, scraping up any browned bits from bottom of pan. Raise heat to high and bring to a boil, then reduce heat to low and simmer for 3 minutes.
- Add 2 cups water, the apple cider vinegar, the ham hock and the collard greens; stir to combine. Cover pot, raise heat to high, and bring to a rolling boil. Stir collards thoroughly to incorporate flavors, then reduce heat to low and simmer, stirring every 30 minutes, until collards reach desired tenderness, at least 30 minutes but preferably up to 2 hours. Remove ham hock; pull off and chop meat and return to pan, or discard if desired. Season with salt and pepper.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 943 milligrams, Sugar 3 grams, TransFat 0 grams
BRAISED COLLARD GREENS
These Braised collard greens are 100% vegetarian, but you'd never guess. The smoked paprika gives them a wonderful smoky taste that will fool even the most dedicated carnivore into thinking you cooked them with a ham hock. Trust me, you won't miss it.
Provided by Cook for Your Life Staff
Categories Sides
Number Of Ingredients 1
Steps:
- Heat the olive oil in a medium pot over medium-high heat. Add the onions and cook, stirring occasionally until translucent, about 5-8 minutes.
- Add the collard greens, sprinkle some salt over them, cover and let steam for 5 minutes.
- Add the paprika, cook or a minute, then add the cider vinegar, and stock. Cover and cook over low heat for 40 minutes or until very tender.
Nutrition Facts : Calories 367
COLLARD GREENS & HAM - BEER BRAISED
I didn't even begin to like greens until I was 50 years old. I tried them a few times thinking that real country cooks would make them taste good - not to me. In my mind I had an idea that greens could taste good if made according to MY taste. Okay, so in my attempt to make greens palatable to me I chose collards and these, I...
Provided by Donna Graffagnino
Categories Vegetables
Time 3h30m
Number Of Ingredients 14
Steps:
- 1. If using fresh collard leaves, strip the leaves from the center stalk and if some of the larger leaves have thick veins, strip the green parts away. You can either do like I did the first few times and tear each leaf, one by one into 2 inch pieces, or you can do it the fast way.
- 2. First, whether using pre-washed greens in a bag, or fresh greens, wash well and rinse, wash again in fresh water and rinse again, and repeat one more time. Put the rinsed greens to a large colander and drain the water, then start stacking about 8-10 leaves on top of each other, roll them up and using a sharp knife cut the rolls into strips as narrow or wide as you like. This is called chiffonade (shif-a-nod.) To keep the strips from being too long, I also cut the rolls in half.
- 3. Now comes the good part. In a very large stock pot, heat the bacon grease (or margarine) and olive oil, add the onions, salt & pepper, saute until onions begin to soften and just starts to caramelize. (Note, if you are using a smoked ham hock, you must cook down the hock first in water and onions for 1 hour. This is another reason I like the cured ham bone because I prefer the chicken stock and a less smoky flavor.)
- 4. To the softened onions add the ham bone, 4 cups of chicken stock, beer, garlic, pepper flakes, and sugar. Add as many green as you can get into the pot, cover and let cook down about 5 minutes. Add more greens, repeat until all greens are in the pot. Let them cook down for about 15-20 minutes.
- 5. Add the ham chunks and both Tobasco flavors, if using, stir well and simmer on low heat for 1 hour. Check liquid level while they're simmering and add remaining chicken stock if needed. Taste pot liquor and adjust seasonings if needed.
- 6. Stir, cover and simmer another hour or more as needed to reach the desired tenderness of greens that you like. Taste again and re-season if needed. Serve with pepper vinegar for extra kick and hot buttered corn bread.
- 7. *NOTES: If you like smoked ham hocks then by all means use that. I prefer ham chunks from a cured ham. If you don't have olive oil use butter or margarine. Tobasco is optional, sometimes I use it sometimes I don't. Sometimes I put chopped bell peppers in with the onions, depending on my mood.
- 8. You can pressure can these for enjoying all year long. Follow the directions on your pressure canner. DO NOT use a hot water bath method.
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.
STOUT BRAISED AND BACON STUDDED COLLARD GREENS
I often have a debate with my foodie friends down here in the South not about which BBQ joint makes the best pulled pork, but which one makes the best collard greens. Opinions and styles very widely. Some like theirs with a heavy dose of peppery heat. Others prefer lots of vinegar. Then there are those who prefer collards studded with meaty chunks of ham or bacon. A fourth camp would rather have the earthy flavors of the greens shine. This recipe is the perfect marriage of them all. Why? Because the stout blends the heat, vinegar, and bacon in a hearty earthiness.
Provided by Bryan M. Richards
Categories Side Dish
Number Of Ingredients 10
Steps:
- To make these collard greens, heat the oil in a wide pan over medium heat. Once hot, add the bacon and onion, cooking until browned. Toss in the collard greens and cook until slighted wilted, about 5 minutes. Be sure to stir the greens occasionally. Pour in smoked beer and a chicken stock. Cook uncovered for 30 minutes. Lastly, add the vinegar and butter during the last minute and season with salt and pepper. Stir to combine.
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
BEER BRAISED COLLARD GREENS
Steps:
- Chop the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat until softened.
- If you are using fresh collard greens, they will need to be washed, stems removed and cut into 2 inch pieces. I used pre-washed and chopped, bagged collard greens (the fresh bunches didn't look so hot that day).
- Add the beer, bouillon cube, water, collard greens, brown sugar, red pepper flakes and black pepper to the pot. Place a lid on top and allow the pot to come to a boil.
- Once the pot begins to boil, the collards will have wilted enough to give it all a stir without everything spilling out. Stir everything up good then place the lid back on top, reduce the heat to low and let simmer until the collards are to the desired tenderness (I simmered for two hours). Stir every 15 minutes or so.
Nutrition Facts : ServingSize 1 Serving, Calories 111.12 kcal, Carbohydrate 10.82 g, Protein 3.05 g, Fat 5.2 g, Fiber 3.38 g, Sodium 375.17 mg
BRAISED VEGAN COLLARD GREENS
Braised vegan collard greens, a quick and healthy way to get a soul food staple on the weeknight menu! It's only 5 ingredients and made with ingredients you're likely to have on hand.
Provided by Marwin Brown
Categories Side Dish
Number Of Ingredients 6
Steps:
- Trim stems of collard greens, keeping leaves whole. If necessary, trim the large vein of the stem (in center of leaf) so that it is flat with the leaf. Rinse leaves under cold water and then stack, still wet, starting with larger leaves on the bottom. Tightly roll stacks of leaves lengthwise, like a cigar. Slice crosswise as thinly as possible.
- Heat dried peppers in skillet over medium heat for 3 minutes than add oil and red onions to saute for 3 minutes. Add garlic and stir until garlic is golden brown, 2-3 minutes. Add collard greens, saute with tongs so garlic and onions get tossed in with greens, until they start to wilt, about 1 minute. Add vinegar , salt, and pepper and continue sauteing until greens have all wilted and begin releasing their moisture, 2-3 minutes.
- Transfer collards to a serving bowl. Season with more salt and pepper to taste and serve.
Nutrition Facts : Calories 198 kcal, Carbohydrate 15 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Sodium 32 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
SLOW-BRAISED COLLARD GREENS | LODGE CAST IRON
This recipe from Scott Jones, former Executive Food Editor of Southern Living, is an update to his grandmother's recipe.
Provided by Scott Jones
Categories Side Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Cook the bacon in a cast iron Dutch oven until crisp. Remove the bacon to drain on paper towels, reserving 2 tablespoons of the drippings in the pot. Crumble the bacon.
- Cook the carrot in the hot bacon drippings over medium-high heat, stirring a few times, for 5 minutes. Add the onion and cook, stirring a few times, until the carrot and onion begin to caramelize, about 5 minutes. Add the garlic; cook 30 seconds, stirring constantly. Add the vinegar and cook 30 seconds. Add the collards, crumbled bacon, broth, red pepper, salt, and black pepper. Bring to a boil; cover, reduce the heat to a simmer, and cook until the collards are tender, about 1 hour.
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
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- Heat the dried chiles in a large skillet over medium heat until fragrant, 2-3 minutes. Reduce heat and add oil to allow the chiles to infuse oil with smokiness.
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