Kickin Collard Greens Food

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KICKIN' COLLARD GREENS



Kickin' Collard Greens image

If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.

Provided by Ken Adams

Categories     Side Dish     Vegetables     Greens

Time 1h10m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Steps:

  • Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
  • Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 7.9 g, Cholesterol 12 mg, Fat 9.2 g, Fiber 3.3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 1000.8 mg, Sugar 1.9 g

KICKING SOUTHERN STYLE COLLARD GREENS



Kicking Southern Style Collard Greens image

Make and share this Kicking Southern Style Collard Greens recipe from Food.com.

Provided by lizlewis20

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
3 -4 slices bacon
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon white pepper
3 cups chicken broth
1 lb fresh collard greens, cut into 2 inch pieces

Steps:

  • Heat oil in large pot of medium high heat. Add bacon, cook until crisp and remove from pan. Crumble and return to pan.
  • Add onion and cook with bacon until tender, about 5 minutes.
  • Add garlic and cook until fragrant.
  • Add collard greens, cook until they start to wilt.
  • Add chicken broth, salt, and pepper.
  • Bring to boil, reduce hit, and simmer for about 45 minutes (until greens are tender).

SOUTHERN COLLARD GREENS



Southern Collard Greens image

Provided by Guy Fieri

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

2 pounds collard greens, rinsed
1 tablespoon canola oil
1 cup 1/4-inch diced salt pork
1 cup diced onion
1/4 teaspoon crushed red pepper flakes, optional
1/2 teaspoon freshly cracked black pepper
1 cup low-sodium chicken stock
1/2 cup water
1/3 cup white vinegar
1 teaspoon hot pepper sauce, plus more for serving (recommended: Crystal)

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.

AWESOME COLLARD GREENS



Awesome Collard Greens image

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

1 lb collard greens (or 1/2 collards, 1/2 kale)
1 onion, chopped
1/2 cup prepared salsa or 1 chopped tomato
2 -4 garlic cloves, chopped
1 1/2 cups water
1/2 cup cider vinegar
1 tablespoon salt, to taste
hot sauce, to taste

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.

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