SOUTHERN STYLE COLLARD GREENS
Southern-style greens like my mama use to make.
Provided by tybright31
Categories Side Dish Vegetables Greens
Time 4h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
- Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 14.2 g, Cholesterol 33.9 mg, Fat 9.7 g, Fiber 5.3 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 1686.5 mg, Sugar 5.4 g
SIMPLE AND FRESH COLLARD GREENS
A lot of people are averse to trying dark leafy greens, believe me, I was too, as they were always described as "bitter". Now that I have had them though I love them, and only eat them like this (not fully cooked to sogginess or in soups). You get a lot of the flavor of the greens themselves and they make a great side dish to a "meat and potatoes" meal. You can substitute any mix of braising/dark leafy greens for the collards.
Provided by The Easy Vegan
Categories Collard Greens
Time 13m
Yield 1-3 serving(s)
Number Of Ingredients 4
Steps:
- Chop your greens into 1 inch strips that are no longer than 4 or 5 inches long (or you'll be getting a mouthful of stringy greens!). (I like to cut down the middle of the leaf and then put one half on top of the other and chop into strips).
- Rinse your greens (This is an important step! The water that stays on helps these cook to perfection).
- Heat your skillet to medium and spray or add oil, and garlic if wanted. Then just add your greens (these will shrink down a lot so you can do it in a small pan) and stir just until all greens have just turned bright green, usually not more than 3~ minutes.
- Turn up to medium-hot and fry for 30 more seconds or until greens are just tender.
- Toss with salt and pepper to taste (for this amount I usually use about 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve with your favorite entree :)!
Nutrition Facts : Calories 49.4, Fat 0.7, SaturatedFat 0.1, Sodium 30.4, Carbohydrate 9.3, Fiber 5.3, Sugar 0.8, Protein 4
SOUTHERN COLLARD GREENS
Steps:
- Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
- In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
- Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
- Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.
VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS
Provided by Sunny Anderson
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.
SOUTHERN-STYLE COLLARD GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Brown 4 slices diced bacon in a pot; drain on paper towels. Add 1 cup diced onion to the pot and cook 3 minutes. Add 1 pound thawed frozen collard greens, 1 cup chicken broth and water to cover; simmer 20 minutes. Stir in the bacon, some butter, salt and pepper.
BEST EVER COLLARD GREENS
This is my own recipe for collard greens. Once I made them this way my husband won't let me cook them any other way. People who don't typically like greens like these. It is also good with turnips and mustards. I add some of the turnip root if I use turnips.
Provided by Mysterygirl
Categories Collard Greens
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat broth.
- Add remaining ingredients.
- If there is not enough broth to cover greens, add more.
- Bring to a boil, then reduce heat& simmer for about 3 hours.
- Remove bay leaves.
COUNTRY GREENS
Provided by Food Network
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add all ingredients, except greens, to a large pot. Bring to a simmer for 20 minutes, allowing the smoked turkey to release the flavor.
- Remove the stem veins from the greens. Then wash and cut them into large bite size pieces. Add the greens to the pot of stock and cook for 1 1/2 to 2 hours, until greens are all tender. Adjust seasoning and serve hot with pot liquor (the juice from the greens).
FRESH SOUTHERN-STYLE COLLARD GREENS RECIPE
Steps:
- Wash collard greens in about 3 to 4 changes of water, until no sandy sediment can be felt at the bottom of the sink or bowl.
- Lay each leaf out and cut out the thick center stalk and any very thick veins. Layer several leaves and roll them; Cut the rolled leaves into 1/2-inch strips (chiffonade style). You may also chop the leaves.
- In a large skillet over medium heat cook the diced bacon or jowl to render some of the fat. Discard the drippings or save and refrigerate for another use.
- In a large stockpot or Dutch oven bring the 6 cups of water to a boil. Add the cooked bacon or hog jowl, the chopped onions, salt, red and black peppers, and seasoned salt or Cajun seasoning, if using. Add the greens to boiling water. You might have to add the collard greens in batches.
- Cover and simmer over medium-low heat for about 1 hour, or until greens are tender.
- Serve the collard greens with freshly baked cornbread and pass the hot pepper vinegar or pepper sauce at the table. Serves 4 to 6. Tips and Variations
Nutrition Facts : Calories 139 kcal, Carbohydrate 13 g, Cholesterol 15 mg, Fiber 7 g, Protein 10 g, SaturatedFat 2 g, Sodium 711 mg, Sugar 2 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
AWESOME COLLARD GREENS
This is a vegetarian recipe I've come up with, simply because I usually don't have the salt pork or hamhock traditionally included on hand. It's still got plenty of flavor!
Provided by HollyLQuinn
Categories Collard Greens
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash greens in a colander.
- Chop into bite-sized pieces.
- Throw all ingredients into a large pot and cover.
- Bring to a boil, stirring occasionally, the reduce heat and simmer.
- Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
- Serve with its liquid.
BEST EVER COLLARD GREENS
While futzing and fiddling with some extra collards I had languishing in the refrigerator, and thinking of some recent recipes I made, I tried this. Whoa! Yum! So, here it is; there is a sort of a sweet-and-sour thing going on.
Provided by Elmotoo
Categories Collard Greens
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the center ribs from the collards; wash well.
- Halve, stack, halve again, and cut into approximately 1/2" shreds.
- Peel, halve, and slice onion thinly.
- In very large pot, heat oil.
- Saute onion until caramelized.
- Add greens with their water; toss and cook until wilted.
- Strain mandarin oranges, reserving juice.
- Add orange juice to collards in pot.
- Lower heat and cover.
- Cook for 5 to 10 minutes until tender.
- Add vinegar and season with salt to taste.
- Cook just a few minutes more.
- Add mandarin oranges and toss until heated through.
Nutrition Facts : Calories 126.9, Fat 4, SaturatedFat 0.5, Sodium 31.2, Carbohydrate 21.4, Fiber 5.4, Sugar 12.2, Protein 4.1
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