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
My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
Provided by THYME4MA
Categories Side Dish Vegetables Greens
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
- Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
Nutrition Facts : Calories 581.6 calories, Carbohydrate 13.3 g, Cholesterol 102.6 mg, Fat 48.1 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 17 g, Sodium 1657.3 mg, Sugar 5.3 g
QUICK-BRAISED GREENS AND BEANS WITH BACON
These stewed greens develop deep flavor thanks to a quick onion-garlic broth and bacon, used two ways. Sliced bacon is cooked until tender, blending in but imparting its smoky, porky essence, while crisp bacon morsels are sprinkled on top for a salty, crunchy hit. This 30-minute dish is great spooned over rice or polenta, or alongside buttery cornbread for a hearty weeknight meal, but you could also top it with an egg to bring it into brunch territory.
Provided by Genevieve Ko
Categories vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into 3/4-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.
- Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into 1/4-inch-wide strips.
- Add the 1/4-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.
- Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.
- Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.
- Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 10 grams, TransFat 0 grams
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
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.
BRAISED COLLARD GREENS WITH TURKEY BACON
This lightened up version of collard greens has a lot of flavor but light on the fat and calories.
Provided by Lisa Grant
Categories Easy Side Dish
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat the oil on medium heat in a medium size sauce pan. Add the bacon and saute for a few minutes or until starting to crisp, then set aside on paper towels, leaving the oil in the pan.
- Add the garlic and saute until fragrant. Add the collard greens and cook until they begin to wilt.
- Pour in the stock, vinegar, sugar and pepper. Cover and lower the heat to a simmer. Let cook until the greens are tender, about 40 minutes.
- Uncover, add the bacon, raise the heat to medium-high, and reduce the liquid until there is barely any left. Season with salt if necessary.
Nutrition Facts : Calories 142.6 kcal, Carbohydrate 5.02 g, Protein 5.52 g, Fat 11.33 g, SaturatedFat 2.24 g, Cholesterol 13.72 mg, Sodium 339.09 mg, Fiber 0.17 g, Sugar 3.17 g, ServingSize 1 serving
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
NEELYS' BRAISED MUSTARD GREENS WITH BACON AND RAISINS
Recipe from Down Home with the Neelys from the Food Network. Yum, yum, yum! They serve this as a side dish with flank steak and mashed potatoes for a complete romantic meal. The chicken stock and bacon take away some of the bitterness of the greens (which I am convinced that you either love or hate) and the sweetness of the raisins is a great complimentary flavor!
Provided by januarybride
Categories Greens
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- On medium heat, saute bacon in a large saute pan. When it is almost done, add your sliced garlic for a minute or two. Drain drippings when cooked and set aside.
- While bacon is cooking, boil water in a large pot.
- Blanch mustard greens in boiling water until bright green (about 2 minutes). *Cook's Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
- Add greens to your saute pan full of bacon/garlic. Stir together.
- Add chicken stock, raisins, salt and pepper to taste. Mix well together.
- Let simmer for 5 minutes.
Nutrition Facts : Calories 219.9, Fat 17.6, SaturatedFat 5.8, Cholesterol 27, Sodium 380.4, Carbohydrate 9.8, Fiber 0.4, Sugar 6.1, Protein 6
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
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 COLLARD GREENS
Braised collard greens with flavor from turkey bacon, quick and easy for a Southern themed dinner.
Provided by Jamie Geller Test Kitchens
Categories Appetizers, Side
Time 45m
Yield 4 for dinner, 8+ for a party
Number Of Ingredients 9
Steps:
- 1. Cut turkey bacon into 1-inch pieces. Spray an 8-quart pot with cooking spray and set over medium heat. Add turkey bacon and cook for about 2-3 minutes, until crispy. Remove turkey bacon from pot and set aside, leaving all the turkey bacon flavor inside the pot. 2. Add oil to the pot and lower the flame. Sauté garlic and red pepper flakes for one minute, until garlic is tender. 3. Add in the collard greens and sauté for three minutes. Add the turkey bacon, chicken stock, and water. Bring mixture to a boil. Lower heat, cover pot and simmer for 30 minutes. 4. Uncover, add lemon juice and stir to mix. Raise the heat to medium and continue cooking for another 2-3 minutes. 5. Adjust seasoning to taste and serve.
Nutrition Facts :
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.
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
Smoked ham hocks are the key ingredient to these tender braised greens. Inexpensive and full of flavor, these meaty pork knuckles typically require long, low simmering to release their smokey flavor, but if you have an Instant Pot they soften up in no time flat.
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large Dutch oven or other heavy pot over medium heat. Add the garlic, onion and 1 teaspoon each salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the Cajun seasoning and cook 30 seconds. Add the ham hocks, chicken broth and 4 cups water. Increase the heat to high and bring to a low boil. Reduce the heat to low and simmer until the ham is tender and falling off the bone, about 2 hours.
- Remove the ham hocks from the liquid. Remove and discard the skin and bones. Roughly chop the meat into bite-size pieces. Return the meat to the cooking liquid along with the collard greens and vinegar. Increase the heat and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the greens are tender, about 30 minutes. Serve the collards with some of the liquid.
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- Add onion to reserved drippings; cook 5 minutes or until softened. Add garlic; cook and stir 3 minutes. Add collard greens, half at a time, stirring until wilted after each addition. Add broth, sugar, salt, and cayenne pepper.
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- Place garlic and shallots in the dutch oven and scrap the bottom with a wooden spoon. Cook for about 10 minutes, until fragrant and browned.
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- Place the bacon in a large pot or dutch oven and cook the bacon until crispy and remove half of the cooked bacon and set aside.
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