COLLARD SLAW
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 12
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
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
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
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
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
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
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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- Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. DO AHEAD 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.
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Estimated Reading Time 2 mins
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- Toss the salad with the dressing. Sprinkle extra pomegranate seeds on top and serve. When dressed, salad is best served the day it is made.
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