Collard Greens Slaw Food

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COLLARD SLAW



Collard Slaw image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 1/4 cup cider vinegar, 2 tablespoons each vegetable oil and mayonnaise, 1 tablespoon sugar, 2 teaspoons dijon mustard and 1 teaspoon celery seeds in a large bowl. Add 1/2 head shredded green cabbage and 1/2 bunch shredded collard greens; toss well. Season with salt and pepper. Cut 1 Granny Smith apple into matchsticks and toss with the slaw right before serving.

GRANDMA'S COLLARD GREENS



Grandma's Collard Greens image

These are without a doubt, the best collard greens I have ever eaten (and I have had my share). My grandma used to make this recipe in the summer when her collards in the garden were ready. If you don't like these, you don't like collard greens ... guaranteed!! Add more red pepper flakes if you like it spicy.

Provided by Marviboy

Categories     Side Dish     Vegetables     Onion

Time 1h5m

Yield 5

Number Of Ingredients 8

2 cups chopped red onion
2 slices bacon, chopped
1 ¼ cups chicken stock
¼ cup apple cider vinegar
2 tablespoons brown sugar
1 pinch red pepper flakes
4 pounds collard greens - rinsed, trimmed and chopped
salt and ground black pepper to taste

Steps:

  • Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
  • Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 32.7 g, Cholesterol 4.1 mg, Fat 3.3 g, Fiber 14.2 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 363 mg, Sugar 10 g

COLLARD GREEN AND RADISH SLAW WITH CRISPY SHALLOTS



Collard Green and Radish Slaw with Crispy Shallots image

Provided by Dawn Perry

Categories     Salad     Side     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Low Sodium     Radish     Fall     Healthy     Low Cholesterol     Vegan     Collard Greens     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 small shallots, sliced into rings
6 tablespoons vegetable oil
Kosher salt
1 bunch collard greens (about 10 ounces), center ribs and stems removed, thinly sliced crosswise
6 small radishes, trimmed, sliced
2 tablespoons white wine vinegar
Freshly ground black pepper

Steps:

  • Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8-10 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with salt. Transfer oil to a small bowl and let cool.
  • Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.
  • DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.

SEAFOOD SALAD WITH COLLARD GREENS SLAW



Seafood Salad with Collard Greens Slaw image

Provided by B. Smith

Categories     Salad     Quick & Easy     Lunch     Buffet     Clam     Mussel     Scallop     Shrimp     White Wine     Summer     Potluck     Capers     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/4 cup (packed) chopped fresh basil
3 tablespoons chopped fresh parsley
3 tablespoons drained capers
3 large garlic cloves, minced
2 tablespoons Dijon mustard
1/2 teaspoon dried crushed red pepper
2 pounds small littleneck clams or Manila clams, scrubbed
2 pounds mussels, scrubbed, debearded
2 cups dry white wine
2 pounds sea scallops, connective side tissue trimmed
1 1/2 pounds uncooked large shrimp, peeled, deveined
Collard Greens Slaw

Steps:

  • Whisk first 8 ingredients in bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead; chill. Bring to room temperature before using.)
  • Combine clams, mussels, and wine in large wide pot. Cover tightly; cook over high heat until clams and mussels open, about 8 minutes (discard any clams and mussels that do not open). Using slotted spoon, transfer clams and mussels to very large bowl. Strain cooking liquid into medium bowl. Whisk 1/3 cup cooking liquid into dressing (reserve remaining cooking liquid for another use).
  • Cook scallops in large saucepan of boiling salted water until just opaque in center, about 3 minutes. Using slotted spoon, add scallops to clams and mussels. Return water in saucepan to boil. Add shrimp and cook just until opaque in center, about 3 minutes. Drain. Transfer to bowl with shellfish. (Can be prepared 4 hours ahead and refrigerated.) Pour dressing over shellfish and toss to blend.
  • Arrange slaw on very large platter. Mound salad in center and serve.

STIR-FRIED ASIAN COLLARD GREENS



Stir-Fried Asian Collard Greens image

This stir-fried, Asian-inspired, fast and easy way to prepare collard greens doesn't have the 'slimy' factor in long-cooked versions, making it a hit with my picky family!

Provided by runnerk

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
2 cloves garlic, minced
1 bunch collard greens - rinsed, trimmed, and chopped
½ cup vegetable broth
1 tablespoon soy sauce
¼ teaspoon sesame oil

Steps:

  • Heat oil in a large pan over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add collards and toss to lightly coat with oil. Pour in broth and soy sauce. Cover, reduce heat, and steam until tender, turning every few minutes, 7 to 8 minutes total. Remove from heat, drizzle with sesame oil, and serve.

Nutrition Facts : Calories 61.6 calories, Carbohydrate 5.4 g, Fat 4 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 297.3 mg, Sugar 0.8 g

DOWN HOME COLLARD GREENS



Down Home Collard Greens image

A delicious collard green recipe that goes well with any soul food or poultry entree.

Provided by Jay Rush

Categories     Side Dish     Vegetables     Greens

Time 1h50m

Yield 6

Number Of Ingredients 11

1 bunch collard greens, chopped
1 (16 ounce) package hickory-smoked bacon, diced
½ cup butter
1 large onion, chopped
2 cubes chicken bouillon, crumbled
1 cup water
4 cloves garlic, minced
½ teaspoon dried oregano
1 pinch ground thyme, or to taste
1 pinch dried savory, or to taste
4 teaspoons milk

Steps:

  • Put collard greens in a pot full of lightly salted water; bring to a boil, reduce heat to medium-low, and cook until tender, about 1 hour. Drain.
  • Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon on paper towels.
  • Melt butter in a large pot over medium heat. Cook and stir onion in melted butter until tender, 7 to 10 minutes. Stir bacon, chicken bouillon, water, garlic, oregano, thyme, and savory into the onion; bring to a boil. Stir collard greens into the mixture and simmer 5 minutes. Pour milk over the mixture, stir, and cook another 5 minutes.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 6.7 g, Cholesterol 68.2 mg, Fat 26.1 g, Fiber 2.3 g, Protein 11.2 g, SaturatedFat 13.2 g, Sodium 1078.6 mg, Sugar 1.3 g

COLLARD GREENS SLAW



Collard Greens Slaw image

Provided by B. Smith

Categories     Salad     Mustard     Side     No-Cook     Vinegar     Carrot     Summer     Cabbage     Collard Greens     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

3/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon celery seeds
2 teaspoons sweet Hungarian paprika
2 large bunches collard greens (about 2 pounds), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise (about 16 cups)
8 cups thinly sliced Napa cabbage (about 1 medium head)
4 cups coarsely grated peeled carrots (about 6 large)

Steps:

  • Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
  • Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.

COLLARD AND RED CABBAGE SLAW



Collard and Red Cabbage Slaw image

If you want a change up from regular 'ole slaw, then this is the recipe for you. I love using collard greens whenever I can and this slaw is the perfect vehicle for it. You can serve it right away or you know my motto-the longer it sits, the better it gets.

Provided by Kardea Brown

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon white vinegar
2 teaspoons Miss Brown's House Seasoning, recipe follows
1 teaspoon celery seeds
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
6 cups shredded collard greens
4 cups shredded red cabbage
1/2 red onion, diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the dressing: Mix together the mayonnaise, mustard, honey, vinegar, Miss Brown's House Seasoning, celery seeds and garlic in a small bowl. Season with salt and pepper.
  • For the slaw: Combine the collards, cabbage and onion in a large serving bowl. Add the dressing and toss to coat well. Serve immediately.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

COLLARD GREEN COLESLAW



Collard Green Coleslaw image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup mayonnaise
1/4 cup apple cider vinegar
3 tablespoons stone ground mustard
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
3 cups shredded white cabbage
2 cups julienned collard greens
1 cup julienned carrots
1/4 cup thinly sliced white onions
1/4 cup thinly sliced green onions
2 lemons, juiced
Kosher salt and freshly ground black pepper

Steps:

  • For the dressing: In a bowl, mix the mayonnaise, vinegar, mustard, salt and pepper, and reserve.
  • For the coleslaw: In a large bowl, mix the cabbage, collard greens, carrots, onions and green onions.
  • Pour half of the dressing over the slaw and mix by hand. Add more dressing to taste.
  • Mix in the lemon juice and refrigerate for 2 hours before serving.
  • Season with salt and pepper before serving.

TRUE SOUTHERN COLLARD GREENS



True Southern Collard Greens image

My father is from North Carolina, and this is the true TRADITIONAL way to cook some greens, You may substitute the PORK for SMOKED TURKEY.

Provided by ShoeDiva

Categories     Collard Greens

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 10

3 -4 bunches collard greens
1/2 cup water
1 (8 ounce) package salt pork or 6 large smoked turkey necks
6 garlic cloves
4 (1 g) packets Splenda sugar substitute or 1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 tablespoon kosher salt (IF USING SMOKED TURKEY)
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon black pepper

Steps:

  • Since Collard Greens are VERY SANDY you must cut of the ends and rinse 3-4 TIMES.
  • Stack leaves on top of each other about 15 roll up then cut.
  • Cut up salt pork into strips and fry in a pan -- Do not add any OIL or GREASE it will make it's own.
  • If your using the smoked turkey, just add to the pot with 1/2 cup of water.
  • Smash garlic with knife (do not chop up).
  • Add water, red pepper, smashed garlic, onion & garlic powder and black pepper (add the SALT if your using the smoked turkey & add the smoked turkey) to large pot; bring to a boil.
  • Add collard greens to pot (water level should be very low--DON'T ADD ANY MORE!).
  • Bring back to a boil add salt pork and the grease it made into the pot.
  • BE CAREFUL OIL WILL POP WHEN IT HITS THE WATER.
  • Stir & cover and bring to very low heat.
  • Cook greens for about 1 hour stirring occasionally, then add sugar/Splenda.
  • Cook for another 30 minutes stirring occasionally.
  • Now you have TRUE Southern Collard Greens.

Nutrition Facts : Calories 375.5, Fat 31.6, SaturatedFat 11.3, Cholesterol 32.6, Sodium 1750.9, Carbohydrate 18.2, Fiber 8.6, Sugar 2, Protein 8.6

GREENS COLESLAW



Greens Coleslaw image

The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. You can use collard greens, Swiss chard, flat leaf kale, beet greens, even spinach! Adapted from Vegetarian Times magazine.

Provided by Sharon123

Categories     Salad Dressings

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 lb greens, tough stems removed (about 8 leaves if using collard greens)
3 medium carrots, grated (2 cups)
1 medium sweet onion, grated (1 cup)
1 medium red bell pepper, diced (1 cup)
1/2 cup rice vinegar (or apple cider vinegar)
1/3 cup sugar
1/4 cup canola oil
1 teaspoon mustard powder
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Stack 3 or 4 collard leaves(or more if using smaller greens) flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining leaves, and transfer to large bowl.
  • Stir in carrots, onion, and bell pepper.
  • Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over greens and vegetable mixture. Stir to coat vegetables with dressing.
  • Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight. Serve as a side dish or use instead of lettuce to top a vegetarian barbeque!

HOT COLLARD SLAW



Hot Collard Slaw image

Make and share this Hot Collard Slaw recipe from Food.com.

Provided by COOKGIRl

Categories     Collard Greens

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons grapeseed oil, plus
1 tablespoon grapeseed oil
2 tablespoons apple cider vinegar
2 tablespoons coarse grain brown mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
1 garlic clove, finely minced
2 lbs collard greens, washed, dried and cut horizontally into 3/4-inch strips (roughly 16 cups)
4 slices cooked bacon, chopped into small pieces

Steps:

  • Cook the bacon on medium heat until crisp and set aside to drain on paper towel. Drain off all the bacon fat from the pan. If you wish you can reserve 1 teaspoon of the bacon fat for frying, compensating by reducing the grapeseed oil amount.
  • In a small glass bowl combine 3 tablespoons grapeseed oil, apple cider vinegar, mustard, salt, black pepper and sugar. Set aside.
  • In the same pan that you cooked the bacon in, heat up 1 tablespoon grapeseed oil (or bacon fat) over medium-high heat. Add the garlic and the collard greens, saute until tender, about 4-5 minutes, depending on your stove. Add the vinegar/mustard mixture and toss to distribute the ingredients well.
  • Transfer collard greens to serving dish and top with the chopped bacon.
  • Serve hot.

Nutrition Facts : Calories 227.9, Fat 17.8, SaturatedFat 2.5, Cholesterol 8.8, Sodium 512.4, Carbohydrate 12.3, Fiber 6.4, Sugar 1.5, Protein 7.8

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From bonappetit.com


COLLARD GREENS RECIPES | ALLRECIPES
27. African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet".
From allrecipes.com


TANGY COLLARD GREEN COLESLAW RECIPE - BLUE PLATE MAYONNAISE
Directions. SHRED collard greens. Stack the leaves and roll them tightly into a cigar shape. Hold tightly. With a sharp knife, shave off each end into ¼-inch shreds. When the thick center vein is reached, rotate the roll and shred the other side. Unroll the remaining veins and tear or chop off any large remaining pieces next to the vein.
From blueplatemayo.com


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