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 :
RISOTTO WITH WINTER SQUASH AND COLLARD GREENS
Collard greens and roasted winter squash are very compatible in this nutritious and rich-tasting risotto. The squash, an excellent source of vitamin A, is sweet and tender, while the collards are earthy, with a slightly chewy texture.
Provided by Martha Rose Shulman
Categories dinner, one pot
Time 2h
Yield Serves six
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil, season with salt and pepper, and spread on the baking sheet in an even layer. Place in the oven, and roast for 30 to 40 minutes, stirring every 10 minutes until tender and caramelized. Remove from the heat.
- While the squash is roasting, blanch the collard greens. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely, or cut in ribbons.
- Bring the stock to a simmer in a saucepan. Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan, and add the onion. Cook, stirring, until the onion begins to soften, about three minutes, and add the garlic and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about one minute, and add the rice. Cook, stirring, until the grains of rice are separate.
- Stir in the wine, and cook over medium heat, stirring constantly. The wine should bubble but not too quickly. When the wine has just about evaporated, add the collard greens, a third of the squash and the saffron. Stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful of the stock, and continue to cook in this fashion -- not too fast and not too slowly, adding more stock when the rice is almost dry -- until the rice is tender all the way through but still chewy, 20 to 25 minutes. Taste and adjust seasonings.
- Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The mixture should be creamy (add more stock if it is not). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 506, UnsaturatedFat 7 grams, Carbohydrate 82 grams, Fat 12 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1639 milligrams, Sugar 20 grams
COLLARD GREEN RISOTTO AND POT LIQUOR
Looking for a perfect wine? The delicious combination of smoky bacon, earthy collards, and buttery risotto are perfect for a medium-bodied Pinot Noir. May we recommend: Felton Road, Pinot Noir Beringer, Founders' Reserve, Pinot Noir
Provided by Allrecipes Member
Time 1h15m
Yield 6
Number Of Ingredients 21
Steps:
- MELT butter in a Dutch oven over medium-high heat; add onion, and saute 5 to 7 minutes or until tender.
- STIR in rice and garlic; saute 2 minutes. Reduce heat to medium; add wine and bay leaves. Cook 5 minutes or until liquid is reduced by half.
- ADD 1 cup chicken broth, salt, pepper, and hot sauce; cook, stirring often, until liquid is absorbed.
- REPEAT procedure with remaining broth, 1/2 cup at a time. (Cooking time is about 45 minutes.) Remove and discard bay leaves.
- HEAT oil in a Dutch oven; add bacon, and cook until crisp. Add onion, and saute 5 to 7 minutes or until tender. Add garlic; saute 1 minute.
- STIR in collard greens, salt, and pepper; saute over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium-low; cover and cook mixture 45 minutes or until greens are tender.
- POUR greens mixture through a wire mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor.
- STIR greens into risotto.
- PLACE 1 cup collard green risotto in each of 6 bowls. Ladle pot liquor mixture evenly on top. Serve immediately.
Nutrition Facts : Calories 708.3 calories, Carbohydrate 89.7 g, Cholesterol 60.4 mg, Fat 28.2 g, Fiber 4.6 g, Protein 10.1 g, SaturatedFat 14.6 g, Sodium 475.3 mg, Sugar 11.5 g
BRAISED COLLARD GREENS
Provided by Pam Belluck
Categories easy, side dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put all ingredients in large stockpot with just enough water to cover. Bring to a boil over high heat, and reduce heat to low.
- Simmer until greens are tender, about 1 1/2 hours. Serve greens with a slotted spoon, topping with a little of the pot liquor (the broth from the pot). The pot liquor may be used for dipping cornbread, or as a flavorful and highly nutritious soup.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 1 gram, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 318 milligrams, Sugar 7 grams
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