Grilled Collard Greens Food

COLLARD GREENS

Steps:

• Heat 2 teaspoons olive oil in a Dutch oven over medium heat. Add 1 diced onion and cook until soft, 5 minutes. Add 1 pound chopped collard greens, a handful at a time, adding more as it cooks down. Add 1 cup chicken broth and season with salt and pepper. Cover and simmer until tender, about 45 minutes.
• Serves: 4; Calories: 75; Total Fat: 3 grams; Saturated Fat: 0.5 grams; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 162 milligrams

GRILLED VEGETABLES WITH COLLARD GREEN PESTO

Steps:

• For the collard green pesto: Bring a pot of salted water to a boil. Add the collard greens and cook until the collards are bright green and tender, about 2 minutes. Drain the collards and plunge in an ice water bath to stop cooking. Drain.
• With the motor running, drop the garlic through the chute of a food processor and process until minced. Remove the lid and add the collards, cheese, basil, pecans, lemon zest, crushed red pepper and salt. Pulse until finely chopped. Pour the oil through the chute and process until the desired consistency is reached. Add the lemon juice. Add 2 tablespoons water, 1 tablespoon at a time, to thin the pesto if necessary.
• For the vegetables: Toss the asparagus, pepper, squash and zucchini with half of the pesto. Heat a grill or grill pan to medium-high heat. Grill the vegetables until browned and tender, 5 to 7 minutes. Transfer to a serving platter and drizzle with the remaining pesto. Garnish with the lemon zest, if desired.

GRILLED COLLARD GREENS

Steps:

• Prepare a large bowl of ice water; preheat your grill.
• Bring a large pot of water to a rolling boil and add the salt and fat.
• When salt is dissolved and fat is melted, add the collard greens to the boiling water and simmer for 3 minutes.
• Remove collards from the water and immediately plunge into the ice water to halt the cooking and preserve the beautiful green color.
• (When removed from the boiling water, the collards should be coated with the fat - that's what you want).
• Remove the collards from the ice water a leaf at a time and stack them flat on top of each other, about 7 to 9 leaves high.
• Oil your grill well and grill the stacked collard leaves until done, turning once, about 5 minutes per side (depending on the temperature of your grill).
• Cut stacked collards in half or quarters, season with salt and pepper, and serve immediately.

GRILLED COLLARD GREENS

Steps:

• Preheat grill to high heat.
• Remove the ribs from the collard greens and discard. Put the leaves into the boiling, water, then add the bacon slices and blanch the collard greens for about 2 minutes. Remove the leaves from the water and place into an ice water bath to stop the cooking process.
• Remove the collards from the ice water and stack the leaves flat on top of each other, about 7 to 9 at a time. Put the stacked collards on the grill for 4 minutes per side.
• Transfer the leaves from the grill to a cutting board and roughly chop. Put into a serving bowl and season with salt and pepper, to taste.

COLLARD GREEN RICE

Steps:

• Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
• Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
• Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

CAJUN CHICKEN WITH COLLARD GREENS

Steps:

• In a skillet, heat 1 tablespoon oil over medium heat; season the chicken with the blackening seasoning or Cajun seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Cook until browned and cooked through, about 6 to 7 minutes per side; transfer to serving plates.
• Meanwhile, heat a second skillet, over medium high heat with 3 tablespoons oil; add garlic, red pepper, cook, tossing frequently, until softened about 2 to 3 minutes.
• Add the collards, 3/4 teaspoon salt, 1/4 teaspoon pepper and cook, tossing, until collards are just tender, 5 to 7 minutes.
• Stir in black eyed peas and cook until heated through, 1 or 2 minutes more.

GRILLED COLLARD GREENS

Steps:

• Preheat grill to high heat.
• Bring a large pot of salted water, over medium heat, to a boil.
• Remove the ribs from the collard greens and discard. Put the leaves into the boiling, water, then add the bacon slices and blanch the collard greens for about 2 minutes. Remove the leaves from the water and place into an ice water bath to stop the cooking process.
• Remove the collards from the ice water and stack the leaves flat on top of each other, about 7 to 9 at a time. Put the stacked collards on the grill for 4 minutes per side.
• Transfer the leaves from the grill to a cutting board and roughly chop. Put into a serving bowl and season with salt and pepper, to taste.

GRILLED PORK CHOPS AND GREENS WITH RED PEPPER SAUCE

Steps:

• Preheat a grill to medium. Brush the cut sides of the light-colored half of the leek with 1 tablespoon olive oil. Grill, covered and turning occasionally, until slightly charred and tender, about 8 minutes (reduce the heat or move the leek if it gets too dark). Transfer the grilled leek to a blender along with the roasted peppers, almonds, lemon juice, sugar, paprika, 1/2 teaspoon each salt and pepper and 2 tablespoons each olive oil and water. Puree until smooth.
• Wash the collards, leaving a lot of excess water on the leaves. Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Grill the collards and the dark green half of the leek, turning often, until wilted and slightly charred, 8 to 10 minutes. Remove to a cutting board and tent the collards and leek with foil to steam.
• Season the pork chops with salt and pepper. Grill until well marked and cooked through, about 4 minutes per side.
• Thinly slice the collards and leek; toss together. Divide the red pepper sauce among plates and top with the greens and pork chops. Sprinkle with the chives.

GRILLED COLLARD GREENS

Steps:

• 1. Preheat grill to high.
• 2. Bring large pot of salted water to rapid boil and add slices of bacon.
• 3. Remove the thick portion of the ribs from the collard greens and discard.
• 4. Add leaves to the boiling water and blanch for about 2 minutes.
• 5. Remove the greens from the water and run cool water over all the greens to stop the cooking process.
• 6. Stack the leaves on top of one another, 8-9 at a time.
• 7. Grill each stack of collard greens for about 4 minutes per side.
• 8. Transfer leaves to cutting board, roughly chop, and season with salt, pepper and hot sauce to taste.