CREAMY COLLARD GREENS DIP WITH SHITO
Cooking Dawn Burrell's creamed greens is an exercise in extracting as much flavor as possible, as economically as possible: With the trinity of garlic, onion and bell pepper, the dip's flavor profile is distinct, but the collard greens and shito, a chile sauce from Ghana, are still allowed to shine. This dip can be served as an appetizer, side dish or as the star of a series of smaller plates. And its texture is both inviting and distinct, creamy and wholly spiced. Ms. Burrell serves the dip with crunchy fritters made with rice and fonio, a tiny grain popular throughout West Africa. Pairing the dip with a baguette, a bowl of tortilla chips or slices of toasted bread would also make a solid meal.
Provided by Bryan Washington
Categories snack, dips and spreads, appetizer
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Heat the broiler with the rack 6 to 8 inches from the heat source.
- Heat oil in a large, deep skillet over medium-high. Add onion, bell pepper and jalapeño. Season with salt and pepper and cook, stirring occasionally, until vegetables are lightly browned at the edges, 2 to 3 minutes. Add garlic and cook, stirring, for 1 minute.
- Deglaze the pan by adding chicken stock and stirring and scraping up browned bits. Add heavy cream and cream cheese and simmer, stirring occasionally, until cream cheese is melted. Add 1/2 cup shito and stir to combine, then stir in collards. Reduce heat to medium and simmer rapidly, stirring occasionally, until liquid is reduced to a thick, creamy consistency that coats the greens without being soupy, 5 to 7 minutes.
- Remove from heat and add 1 1/2 cups Cheddar and the lemon juice. Stir until cheese melts. Season to taste with salt and pepper. You can keep the dip in the skillet if the pan is ovenproof, or transfer the dip to a 2-quart baking dish and spread evenly. Combine panko with the remaining 1/2 cup Cheddar and sprinkle over the dip.
- Broil until golden on top, 1 to 2 minutes. Remove from oven and spoon remaining 2 tablespoons shito over dip. Serve hot or warm, with baguette, if you'd like.
CREAMY COLLARD DIP
I am growing collards in the garden for the first time and I'm posting this recipe in hopes that I will be making it soon. From Better Homes and Garden October 2009.
Provided by mary winecoff
Categories Vegetable
Time 35m
Yield 3 1/3 cups, 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Cook bacon in 12 inch skillet until crisp and drain on paper towel. Remove and discard all but 2 teaspoons of bacon drippings from skillet. Add onion and pepper to skillet. Cook 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat.
- Add cream cheese, Monterey Jack cheese, sour cream and Cajun seasoning to the collard mixture, stirring until combined. If desired, trim fatty part from bacon and discard. Crumble remaining bacon and add to collard mixture. Spread mixture in 1 1/2 quart casserole dish or 9 inch pie plate.
- Bake, uncovered, 10 minutes or until warmed through. Serve with vegetable dippers or bread sticks.
Nutrition Facts : Calories 102.2, Fat 6.7, SaturatedFat 3.6, Cholesterol 18, Sodium 144.2, Carbohydrate 5.5, Fiber 1.4, Sugar 0.9, Protein 5.5
COLLARD DIP
I found this recipe on dining.discoversouthcarolina.com. I had to keep it in my files for reference.
Provided by Mulligan
Categories Collard Greens
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, combine collards with remaining ingredients.
- Cover and chill at least two hours to blend flavors.
Nutrition Facts : Calories 218.9, Fat 18.2, SaturatedFat 7.5, Cholesterol 27.3, Sodium 439.3, Carbohydrate 12.4, Fiber 1.5, Sugar 2, Protein 3.2
SCOTT'S SPICY CREAMED COLLARD GREENS
We tried to duplicate a spicy collard green recipe from one of our favorite restaurants in North Carolina. They no longer serve this as a side, but the chef did tell us the ingredients... without quantities! After some tinkering, we have come close to what we once ordered every visit. Hope you enjoy it as much as we do!
Provided by Scott K
Categories Fruits and Vegetables Vegetables Greens Collard Greens
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 5 to 7 minutes. Add onion and saute until translucent, about 5 minutes. Add jalapeno; cook for 1 minute. Add collard greens, vinegar, and garlic; reduce heat and simmer for 5 minutes.
- Stir in heavy cream, cream cheese, Parmesan cheese, hot sauce, and nutmeg. Let simmer until thick, 5 to 10 minutes.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 13.9 g, Cholesterol 49.5 mg, Fat 17 g, Fiber 5.1 g, Protein 10.1 g, SaturatedFat 8.8 g, Sodium 1058 mg, Sugar 0.9 g
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