COLLARD & MUSTARD GREENS WITH BACON RECIPE - (4.1/5)
Provided by LRay
Number Of Ingredients 7
Steps:
- Cook bacon in heavy large skillet over medium heat until fat is rendered. Reduce heat to low. Add onion and cook until softened, stirring occasionally, about 10 minutes. Add all greens and stock. Cover and cook until greens are just tender, stirring occasionally, about 25 minutes. Season with salt and pepper to taste. Sprinkle greens with hot pepper sauce to taste if desired. Transfer to bowl and serve. This recipe can be prepared up to 4 1/2 hours ahead of service. Prepare, cook, and let stand at room temperature, then refrigerate. Rewarm over medium heat. Transfer to bowl and serve.
MUSTARD AND COLLARD GREENS
Steps:
- In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary.
- Re-season, to taste. Serve immediately.
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
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 AND MUSTARD GREENS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 23m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
- Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
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.
BACON-BRAISED MUSTARD GREENS
Provided by Food Network
Categories side-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is browned. Add the garlic and cook just until fragrant, about 30 seconds. Add the mustard greens and stir to wilt. Season with salt and pepper. Stir in the chicken broth and bring to a simmer. Cover and let cook until the greens are tender, about 10 minutes. Stir in the lemon juice and serve immediately.
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.
TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)
My family's way of "fixin'"greens. You can use any kind of green or a mix. So simple but so good. Serve with cornbread for soppin' up the pot liquor! Measurements are approximates.
Provided by little_wing
Categories Greens
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Fill sink with cold water.
- Put in greens, making sure they have room to float.
- The greens will rise to the top, while the dirt will sink.
- Let greens sit in water for about 20 minutes.
- Scoop out greens being careful not to stir up the dirt on bottom.
- If they still look dirty, change water and repeat process.
- Finish the cleaning by rinsing under running water.
- Tear greens into pieces, throwing away thick veins and stems.
- In a large pot, heat the bacon grease over med-high.
- Add the greens and toss well with bacon grease for a couple of minutes.
- Add ham stock, salt and pepper and sugar and stir.
- Cover and simmer gently until very tender (DO NOT BOIL).
- As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
- Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.
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
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
COLLARDS
This is a classic formula for perfect collard greens. Simmered with bacon, potato and wine vinegar, these greens are sensational.
Provided by GRANNIEGRUMP56
Categories Side Dish Vegetables Greens
Time 1h30m
Yield 6
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
- Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 30.7 g, Cholesterol 6.8 mg, Fat 3.2 g, Fiber 6.8 g, Protein 7.8 g, SaturatedFat 0.9 g, Sodium 172.4 mg, Sugar 1.9 g
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