VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS
Provided by Sunny Anderson
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.
SOUTHERN COLLARD GREENS
Steps:
- Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
- In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
- Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
- Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.
CAJUN COLLARDS
This is an adaptation of a Justin Wilson recipe which I have been making for more than 20 years. The hot sauce can be adjusted to suit your taste. I use the pre-washed, chopped collards sold in bags. This is the only way my family will eat collards since I started making them with this recipe. Hope ya'll like it too! :)
Provided by Okitsme
Categories Collard Greens
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon in a Dutch oven until almost done.
- Add onions and garlic and saute until the onions are clear.
- Cover the bacon, onions and garlic with 4 cups water, heat to boiling.
- Add wine, soy sauce, salt, hot sauce and collards.
- Return to a boil and simmer for 1 hour.
LOUISIANA COLLARD GREENS
This recipe is a favorite of our family and friends, and even folks who were hesitant to try greens have said they really liked these. I often make them around New Years too, along with Hoppin' John. When I'm in a hurry, I save prep time by buying pre-washed, trimmed and bagged collard greens in the produce department. Sometimes I add a little leftover ham as well, cubed -- and I still use the ham hocks and bacon too -- I guess we love pork. :)
Provided by TasteTester
Categories Collard Greens
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To prepare greens, cut away the tough stalks and remove all stems from the collards. Discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly -- you can do this easily by rolling them up in a clean dish towel. (I sometimes use two bags of pre-cut and prewashed collard green pieces from the produce section, but I still break off any large pieces of stem as they tend to be tough even after cooking.).
- Place a large pot or cast iron Dutch oven over medium heat and add the olive oil. When it is heated, add the onion, bay leaves and ham hock. (If using bacon, cook beforehand and then add when the greens go in.) Cook the mixture until the onions are soft and are starting to brown, about 8-10 minutes. To prevent the garlic from burning, add it just a few minutes before the onions are done.
- Pack in greens, pushing them down into the pot. Add the broth, vinegar and sugar. Bring up to a boil, turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot and cook for 1 hour. Taste the "pot liquor" (broth) and check the seasoning, adding salt and pepper as desired.
- Cover again and let cook for an additional 2 to 2 1/2 hours. Some recipes use a lot less cooking time, but this additional time really helps all the flavors come together. (If using the bagged pre-cut collard greens, they may only have to cook for another 1 to 2 hours.) Remove the bay leaves and ham hock, dicing up and adding any meat from the ham hock, drain off excess cooking liquid, and serve.
Nutrition Facts : Calories 260.6, Fat 14, SaturatedFat 2.3, Sodium 1540.8, Carbohydrate 20.1, Fiber 8.5, Sugar 4.8, Protein 16.3
CAJUN CHICKEN WITH COLLARD GREENS
This is a quick and easy weeknight meal. The chicken is cooked in one skillet and another is used to cook the collard greens, which are spiked with black eyed peas.
Provided by threeovens
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, heat 1 tablespoon oil over medium heat; season the chicken with the blackening seasoning or Cajun seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Cook until browned and cooked through, about 6 to 7 minutes per side; transfer to serving plates.
- Meanwhile, heat a second skillet, over medium high heat with 3 tablespoons oil; add garlic, red pepper, cook, tossing frequently, until softened about 2 to 3 minutes.
- Add the collards, 3/4 teaspoon salt, 1/4 teaspoon pepper and cook, tossing, until collards are just tender, 5 to 7 minutes.
- Stir in black eyed peas and cook until heated through, 1 or 2 minutes more.
Nutrition Facts : Calories 445.9, Fat 19.1, SaturatedFat 3.1, Cholesterol 108.9, Sodium 540, Carbohydrate 24.3, Fiber 8.2, Sugar 1.9, Protein 44.6
CREOLE COLLARD GREENS
Make and share this Creole Collard Greens recipe from Food.com.
Provided by Chef Jean
Categories Collard Greens
Time 20m
Yield 6 2 oz portions, 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Blanch the collards, then shock them in ice water. Sqeeze out the excess water.
- Melt the butter in a saute pan and add the greens. Season with salt and pepper and heat through. Serve with a sqeeze of lemon.
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