Braised Greens Food

BRAISED GREENS

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.

SIMPLE BRAISED GREENS

Steps:

• Heat oil in a 9 inch skillet over medium-high heat
• Add greens stirring to coat with oil
• Stir until greens are barely wilted
• Add garlic, salt and pepper flakes
• Continue stirring until greens are tender
• Serve

BRAISED GREENS

Steps:

• Half fill a large pot with salted water, bring to the boil and add your silverbeet and chicory. Cook for 2 or 3 minutes until the greens are tender, or al dente, then drain in a colander.
• To your empty pan add 4 large lugs of olive oil and the garlic. Fry the garlic until lightly coloured, then throw in your cooked chicory and silverbeet. Season and stir around to coat in all the lovely flavoured oil.
• After 1 minute, remove from the heat, add the rocket and squeeze in the lemon juice. Stir once more, check the seasoning again, and serve immediately. Great with grilled meats or scallops, or even served cold on an antipasti plate.

BRAISED GREENS

Steps:

• Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
• Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
• Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.

SOUTHERN BRAISED GREENS

Steps:

• Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces.
• Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
• Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired.

QUICK COLLARD GREENS

Steps:

• In a large pot, combine ham hock, collard greens, and 8 cups water; bring to a boil. Reduce to a simmer, and cook until collards are very tender, 45 minutes to 1 hour.
• Remove ham hock, and discard. Add vinegar, and season with salt and pepper. Serve collards with their broth, and, if desired, hot sauce.

BRAISED COLLARD GREENS

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.

BRAISED COLLARD GREENS

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.

BRAISED GREENS

Steps:

• Heat a 6-quart casserole over medium heat. Add the bacon and duck fat and cook for five minutes to render the fat from the bacon. Add the garlic, shallot, and chiles and cook until softened but not browned, about 2 minutes. Add the greens, reduce the heat to low, add the vinegar, and season with salt and pepper. Cook the greens down until they're tender, about 1 hour. Drizzle with the honey and mix well.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

LEMON & BUTTER BRAISED BEET GREENS

Steps:

• Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
• Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
• Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
• Remove the cover; if there's any excess liquid, cook until it evaporates.
• Toss the greens with the lemon juice, salt, and pepper, and serve hot.

BRAISED COLLARD GREENS

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.

BRAISED COLLARD GREENS

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Cut the tough stem ends from the collards and discard. Cut the leaves and tender stems into large bite-size pieces. Submerge the collards in the boiling water and cook, stirring once or twice, for 6 minutes. Drain the water and set the collards aside.
• Heat the olive oil in a large pot over medium heat and add the garlic and salt. Cook, stirring frequently, until the garlic is just beginning to brown, 1 to 2 minutes. Add the collards, vinegar, and 1/4 cup water to the pot and continue to cook, stirring constantly, until the collards are soft and all of the water has evaporated, about 10 minutes. If the water evaporates too quickly, add a few extra tablespoons so that the collards have time to cook fully; they should be very tender. Serve immediately.