COLLARD GREENS WITH BACON
Stewing the collard greens a few hours ahead of time allows their flavor to deepen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Working in batches, stack greens; cutcrosswise into 2-inch-thick strips. Gatherstrips; cut crosswise into 2-inch pieces.Transfer to a large bowl of cold water;swish to remove grit. Transfer greens toa colander using a slotted spoon; letdrain. Repeat until greens are free of grit.
- Heat oil in a very large skillet overmedium-high heat. Add onion andbacon; cook until onions are translucent,about 4 minutes. Add greens; cook, stirring,until greens begin to wilt and arereduced in volume.
- Raise heat to high; add vinegar. Cook,scraping up brown bits from bottom ofskillet, until vinegar has evaporated,about 1 minute.
- Add stock; reduce heat. Simmer, covered,until greens are just tender, 12 to 14minutes. If making ahead, refrigerate,covered; reheat over low heat.
BRAISED COLLARD GREENS WITH BACON
Steps:
- Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons.
- Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in.
- Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes.
- Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper.
COLLARD GREENS WITH BACON
Good ole country collard greens with bacon and onion. These are so hearty and satisfying, even those who say "I don't like greens" will eat these up! You might even get a "Wow!" after the first bite and a "not at all like I remember them tasting". You can eat them alone but they're best with hot buttered cornbread. Mustard and turnip greens are great this way too. Enjoy!
Provided by MA McBridges
Categories Side Dish Vegetables Greens
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
- Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
- Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.
Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 304.9 mg, Sugar 1.1 g
COLLARD GREENS WITH BACON
There's nothing like a skillet of freshly cooked collard greens. Make our collard greens recipe with bacon and add a little vinegar and hot sauce to round out the flavors.
Provided by Elise Bauer
Categories Side Dish Collard Greens Green Vegetables Greens
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Cook the bacon and onions: Heat a large skillet over medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onion and cook until it's softened and just starting to brown.
- Add the garlic, salt, pepper, sugar, and hot sauce: Cook until the garlic becomes fragrant, about 1 minute.
- Add the vinegar and simmer: Simmer until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the skillet.
- Add the collard greens and the chicken stock (or water): Return to a simmer. Reduce the temperature to medium-low. Cook, stirring occasionally until the collard greens have wilted and lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the juices from the pan.
Nutrition Facts : Calories 85 kcal, Carbohydrate 11 g, Cholesterol 6 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 388 mg, Sugar 4 g, Fat 3 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
COLLARD GREENS WITH BACON
I've never made collard greens before, but found this recipe online and gave it a try. My whole family loved them. They were great! UPDATE: I just made them without bacon since I didn't have any and just added a smoky hot sauce and they were still good. Some sort of fat just makes them extra good though.
Provided by KristiJoy
Categories Collard Greens
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Don't overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle.
- Add the garlic, salt, pepper, syrup and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.
- Add the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.
Nutrition Facts : Calories 87.7, Fat 3.2, SaturatedFat 0.9, Cholesterol 3.6, Sodium 583, Carbohydrate 11.5, Fiber 4.5, Sugar 3.3, Protein 4.8
COLLARD GREENS WITH WARM BACON VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 4 chopped bacon slices in a skillet until crisp. Remove with a slotted spoon. Add 1/3 cup each apple cider vinegar and chopped dates to the drippings; swirl until warm. Pour over 1 small bunch shredded collard greens; add the bacon and ¼ cup chopped toasted walnuts. Season with salt and pepper and toss.
BACON COLLARD GREENS
Collard greens are a staple vegetable of southern cuisine. This side dish is often eaten alongside smoked or salt-cured meats, such as ham hocks, pork or fatback. -Marsha Ankeney, Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp. Add greens; cook just until wilted., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until greens are tender.
Nutrition Facts : Calories 157 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 651mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.
COLLARD GREENS WITH RED ONIONS AND BACON
An easy Collard Greens recipe
Categories Leafy Green Onion Pork Winter Gourmet
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.
- To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.
- Serve collards topped with remaining bacon.
LINGUINE WITH COLLARD GREENS AND BACON
Categories Leafy Green Pasta Pork Side Thanksgiving Bacon Pine Nut Fall Gourmet Peanut Free Soy Free No Sugar Added
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 12
Steps:
- Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off all but 3 tablespoons bacon fat from pot. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes. Transfer nuts with slotted spoon to paper towels to drain and season with salt.
- Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and red pepper flakes and cook, stirring, 1 minute. Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute. Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.
- While collard greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.
- Drain linguine in a colander. Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute. Season pasta with salt and pepper and serve topped with bacon, pine nuts, and cheese shavings.
SAUTéED COLLARD GREENS WITH BACON
Get your greens in with this Sautéed Collard Greens with Bacon recipe. Made with fresh collard greens, OSCAR MEYER Bacon, onion, sesame dressing and more, these collard greens with bacon will surprise the entire family with it savory richness.
Provided by My Food and Family
Categories Vegetable Recipes
Time 30m
Yield 6 servings (1/2 cup each)
Number Of Ingredients 6
Steps:
- Wash collard greens, removing all grit. Remove and discard hard stems. Place greens in small piles; roll up. Cut crosswise into 1/2-inch-wide strips; set aside.
- Cook bacon in large skillet over medium heat until crisp; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Add onions to reserved drippings; cook 2 min., stirring constantly. Add 1/2 the collard greens; cook 1 min. or just until softened. Add remaining greens; cook 1 min., stirring frequently.
- Stir in dressing and water; simmer over medium-low heat, stirring frequently, 4 min. or until greens are tender. Remove from heat.
- Crumble bacon. Add to collard greens mixture along with HoneyRacha Sauce; mix lightly.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
WILTED COLLARDS GREENS WITH BACON AND ONION
Delicious wilted collard greens ... the prefect balance of salty bacon, sweet onion and bitter greens. Serve with beef, fish, chicken or by itself with a loaf of crusty bread and other vegetables! Wonderful side item or main dish!
Provided by CarolinaCookingGal
Categories Low Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Turn an eye on the stove to medium heat.
- In a large sauté pan or stock pot, cook the chopped bacon for a few minutes until some grease is rendered, then, toss in the onion. Cook this until onion becomes tender. DO NOT DRAIN!
- Next, throw the collard greens into the bacon and onion and carefully stir a little (it will seem like there are too many collard greens, but they cook down very quickly).
- Pour in the chicken stock and the water.
- Add the optional seasonings (pepper, seasoning salt and vinegar).
- Cover the pan and cook on medium to medium high. You will see the collards begin to wilt rather quickly.
- Continue cooking until all of the liquid is gone, stirring occasionally. (This normally takes me about 20 minutes.).
- Try the collards and if they are not as tender as you would like, simply add 1/4 cup of water at a time until they reach the desired tenderness.
Nutrition Facts : Calories 106.3, Fat 6.2, SaturatedFat 2, Cholesterol 9.1, Sodium 163, Carbohydrate 9.3, Fiber 3.6, Sugar 2.1, Protein 4.8
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