Collard Greens With Tomatoes And Garlic Food

SLOW COOKER COLLARD GREENS

Steps:

• Place collard greens in a 6-quart slow cooker.
• Chop the tomatoes up some. You can do this while they are in the can by running a knife back and forth. Pour the entire contents into the slow cooker.
• Add the remaining ingredients.
• Place a layer of paper towels over the top of the slow cooker and then place the lid on top.
• Cover and cook on LOW for 4 hours, stirring halfway through.

SPICY COLLARD GREENS WITH TOMATO, GARLIC, AND ONIONS

Steps:

• In a large pot, bring pork stock to a boil over medium-high heat. Add greens and cook until tender, 15 to 40 minutes; drain, reserving stock.
• Heat oil in a large Dutch oven over medium heat. Add onions and season with salt and pepper; cook, stirring, until soft and translucent, 5 to 6 minutes. Add garlic and red pepper flakes; cook, stirring, 2 to 3 minutes.
• Add tomatoes and cook, breaking up with the back of a spoon, for 10 minutes. Add cooked greens and 2 cups of reserved stock; simmer until heated through, about 5 minutes. Season with salt and pepper; serve.

BRAISED COLLARD GREENS WITH TOMATOES

Steps:

• Heat olive oil in a large skillet; add diced onions, minced garlic and undrained tomatoes. Simmer for 5 minutes or until the onions are translucent.
• Add collards, broth, dried oregano, salt and pepper. Simmer over medium to medium high heat, stirring from time to time until the collards wilt down and are tender.
• Taste, and add more salt and pepper if needed.

COLLARD GREENS WITH LENTILS, TOMATOES AND INDIAN SPICES

Steps:

• Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat.
• Add onion and garlic and cook until onion is translucent, about 5 minutes.
• Stir in garam masala and cook until fragrant, about 1 minute.
• Add tomatoes and their juices with 1 cup water and bring to a boil.
• Reduce heat to medium-low and stir in collards. Cover and simmer 20 minutes.
• Meanwhile, combine lentils and 2 cups water in a medium pot. Bring to a boil.
• Reduce heat to a simmer and cook about 8 minutes or until lentils are tender.
• Stir lentils into skillet with collards and serve.

BRAISED COLLARDS WITH TOMATOES

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium. Add onion and garlic and cook until onion softens, about 4 minutes. Add greens, cover, and cook until mostly wilted, about 4 minutes. Uncover and cook, stirring, until completely wilted, 2 minutes. Season with salt and pepper.
• Add tomatoes, breaking them apart as you go. Add ham hock and 3 cups water and bring to a boil; reduce to a medium simmer. Partially cover and cook, stirring occasionally, until greens are tender and ham separates from bone, about 2 1/2 hours, adding more water if needed.
• Remove ham from pot and let rest until cool enough to handle. Discard skin and bone; dice meat. Return ham to pot; stir in beans. Season with salt and pepper. Serve collards with rice.

SAUTEED COLLARD GREENS WITH GARLIC, PEPPERS AND ONIONS

Steps:

• Remove and discard all but 1 inch of the collard stems. Cut the remaining stems out of the leaves, separating the leaves and stems. Cut the leaves into 2-inch squares. Slice the stems into thin slices.
• Wash the leaves in a big basin of water. Leave the water in the basin or sink and use a strainer to dip the leaves out of the water. Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens. Wash the stems separately in the same basin of water, using the same method as the leaves.
• Bring a large pot of water to a boil and add 2 tablespoons salt. Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens.
• Cook the stems for 1 minute. Add the leaves, and once they turn bright green, fish out a small leaf to taste it. The greens are done when they taste tender. You can't really tell whether the greens are done without tasting them.
• Pour the cooked greens into the colander to drain. Once the hot water has drained off, carefully put the hot greens into the ice water. Once the greens feel cool to the touch, drain them in a colander again. Drain for about 10 to 15 minutes so that they are quite dry. (At this point, the greens may be stored in the refrigerator for up to 3 days.)
• Put the olive oil in a large skillet over medium heat. Saute the onions gently in the oil. Raise the heat and add the peppers, and then the garlic. Add the blanched greens and saute until heated through. Season with salt and pepper.

COLLARDS WITH SUN DRIED TOMATOES

Steps:

• Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
• Chop sun-dried tomatoes. Add tomatoes and chickpeas to collards and set aside.
• Chop garlic and mushrooms. Combine and add chopped walnuts and set aside.
• Coat a large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add garlic mushrooms, walnuts and sherry. Sauté until soft, stirring frequently to prevent sticking.
• Add collard mixture and cook covered over medium heat, stirring frequently until greens are wilted and tender but still nice and green. Add more sherry if needed to prevent sticking.

COLLARD GREENS WITH TOMATOES AND GARLIC

Steps:

• In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes.
• Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes.
• Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
• This dish can be prepared a day in advance and reheated.

COLLARD GREENS WITH TOMATOES AND GARLIC

Steps:

• Place broth, water and ham shank into large, 6-quart pot. Bring to a boil then reduce heat to medium and simmer for 45 minutes. Remove ham shank and cool slightly, then pick meat from bone, chopping into bite-size pieces as needed. Discard bone and return meat to pot.
• Add garlic, onion, tomatoes and collard greens. Stir until leaves are submerged. Continue simmering for 45 minutes to 1 hour or until leaves are tender, stirring occasionally.
• Ladle greens mixture and broth into bowls. Serve alongside desired add-ons.

SPICY COLLARD GREENS WITH BLACK-EYED PEAS AND TOMATOES

Steps:

• Cut the collard greens away from the stems. Stack several leaves at a time, roll up snugly from the narrow end closest to you, then cut them into thin strips. Chop the strips in a few places to shorten them. Give them a good rinse in a colander.
• Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
• Add the collards and just enough water to keep the bottom of the skillet moist. Turn the heat up to medium-high and cook, stirring frequently, for 3 to 4 minutes, or until bright green and tender-crisp.
• Add the tomatoes, black-eyed peas, and vinegar or lemon juice. Continue to cook until the mixture comes to a gentle simmer, about 3 minutes.
• Season with smoked paprika, salt, and pepper, then serve at once on its own in shallow bowls or over hot cooked grain.

KARDEA'S COLLARD GREENS WITH TOMATO

Steps:

• Melt the butter and oil in a large deep pot over medium heat. Add the onions and saute until slightly softened, 2 to 3 minutes, then add the garlic and cook for 2 minutes more. Add 1 1/2 cups vegetable stock to the pot along with the ginger and bring to a simmer. Add the collard greens in batches, stirring and adding more as they wilt down. Stir in the honey and season the pot with salt and pepper. Stir in the tomatoes, then cover and cook, adding more stock if necessary, until the greens are tender, about 20 minutes. Taste the greens and add salt and pepper if you like.