Boat House Collard Greens Food

COLLARD GREENS

Collard Greens image

Provided by Sandra Lee

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 strips bacon, diced
1 medium onion, sliced
2 bunches collard greens, washed
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
1 tablespoon brown sugar
2 tablespoons cider vinegar
Salt and freshly ground black pepper

Steps:

In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.

"BOAT HOUSE" COLLARD GREENS

My boss gave me this recipe several years ago. The recipe supposedly came from the "Boat House" restaurant in Charleston, SC. Even people that don't like collard greens love these. This recipe is just that different!

Provided by Jo Garrett

Categories Collard Greens

Time 8h45m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 bunch collard greens, stems removed and washed (Can use two bunches of greens without doubling the other ingredients, and it tastes the same)
1/2 cup brown sugar
1/2 cup molasses
2 tablespoons louisiana style hot sauce, to taste
3 fluid ounces whiskey
1 ham hock
salt

Steps:

Put prepared greens in large pot.
Add water (maybe a half of pot).
Bring to a boil, and boil for one hour.
Add sugar, molasses, hot sauce, whiskey, and ham hock.
Bring to a boil again, and boil for another hour.
Reduce heat and simmer for 4-6 hours.
During the last hour of cooking, add a little salt to taste.

Nutrition Facts : Calories 315.8, Fat 0.6, SaturatedFat 0.1, Sodium 235.4, Carbohydrate 65.4, Fiber 4, Sugar 50.5, Protein 3

VEGAS STYLE COLLARD GREENS

Vegas Style Collard Greens image

Provided by Food Network

Categories side-dish

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1 smoked turkey wing
1 tablespoon olive oil
1 medium yellow onion, chopped
1 tablespoon minced garlic
4 pounds collard greens, stems removed and leaves cut into 1-by-2-inch strips
1/2 tablespoon seasoned salt
1/4 teaspoon granulated onion
1/4 teaspoon crushed red pepper
1/4 teaspoon ground white pepper

Steps:

Place smoked turkey wing into a 10-quart stockpot and add water until turkey wing is fully submerged. Cover and cook over medium heat until tender. Separate meat from the bone, then dice shredded meat and skin 1/2-by-1/2-inch. Save turkey broth, then discard bones and excess skin.
Coat the 10-quart stockpot with olive oil, then place over medium heat. Sautee the onion and garlic until translucent.
Add collard greens, then cover and cook over medium heat until the collard greens have wilted. Add reserved turkey broth, diced turkey, seasoned salt, granulated onion, red pepper and white pepper and stir until well blended. Reduce heat to low and cover.
Cook until the collard greens are tender, about 1 hour.

AWESOME COLLARD GREENS

Awesome Collard Greens image

This is a vegetarian recipe I've come up with, simply because I usually don't have the salt pork or hamhock traditionally included on hand. It's still got plenty of flavor!

Provided by HollyLQuinn

Categories Collard Greens

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb collard greens (or 1/2 collards, 1/2 kale)
1 onion, chopped
1/2 cup prepared salsa or 1 chopped tomato
2 -4 garlic cloves, chopped
1 1/2 cups water
1/2 cup cider vinegar
1 tablespoon salt, to taste
hot sauce, to taste

Steps:

Wash greens in a colander.
Chop into bite-sized pieces.
Throw all ingredients into a large pot and cover.
Bring to a boil, stirring occasionally, the reduce heat and simmer.
Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
Serve with its liquid.

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