Lindas Collard Greens With A Twist Food
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.
SOUTHERN COLLARD GREENS
Southern Collard Greens Recipe simmered with smoked turkey wings, green and red peppers, onions, garlic, white vinegar, red pepper flakes make this dish so tasty. No one will complain about not having enough meat in this dish. Perfect for Thanksgiving or any day of the week.
Provided by April Boller Wright
Categories Dinner
Time 3h10m
Number Of Ingredients 16
Steps:
- To a large pot or dutch oven, add 1 tablespoon of vegetable oil over medium heat. Add the green peppers, sweet red bell peppers, jalapeño, and onions. Saute until soft. Add the minced garlic and saute for one minute.
- In a large stock pot or dutch oven over medium heat, add the smoked turkey wings, crushed red peppers, the sauteed vegetables and chicken broth. Cover and simmer for about an hour.
- Next, add the collard greens, vinegar, sugar, garlic powder, onion powder and salt and pepper to taste. Mix to combine. If the greens seem like too much. Keep stirring until they have wilted down. They should be able to fit once they have wilted down. Cover and simmer for 2 hours or until the meat has fallen completely off the bone. Once done. Serve immediately.
Nutrition Facts : Calories 200 kcal, ServingSize 1 serving
LINDA'S COLLARD GREENS WITH A TWIST
I've been in the south for almost 4 years, after living all my life in the north. My gram used to make collard greens with salt pork, but down here in the south they use ham hocks, necks, and fatback, soooooooo I decided I was going to try the southern thing with a little twist of my own. They came out better then any I have EVER had, and I have had them quite a few times in restaurants around here. GREAT flavor, and just the right amount of everything makes this one dish you will be making more than once. Try em, you will be coming back for more for sure :)
Provided by Lindas Busy Kitchen
Categories Collard Greens
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Clean greens in cold water, and tear off lg. stems.
- Break up leaves into bite-size pieces, and put in a lg. roasting pan.
- Add the water, and bring to hard boil.
- Add the salt, neck bones, onions, garlic, chicken broth, peppers and juice. Boil on med-high for 1 hours When soft, drain well and serve.
- Note:
- You can add vinegar if you like it.
Nutrition Facts : Calories 150.1, Fat 1.9, SaturatedFat 0.3, Sodium 3602.3, Carbohydrate 28.9, Fiber 12.6, Sugar 7.4, Protein 10.8
SAUTEED COLLARD GREENS WITH RAISINS
Ribbons of collards are combined with plump raisins, crunchy almonds, and a splash of vinegar in a side that's swift and easy enough for any day of the week.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside.
- In a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar. Serve sprinkled with toasted almonds.
Nutrition Facts : Calories 168 g, Fat 8 g, Fiber 4 g, Protein 4 g
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