QUICK COLLARD GREENS
These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. You're going to love these healthy, vegetarian collards! Recipe yields 2 side servings. To make multiples, simply repeat the ingredients and instructions below (cook each batch separately for best results).
Provided by Cookie and Kate
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the "cigar" as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren't so long.
- Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
- Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
- Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it's fragrant, about 30 seconds. Remove the pan from the heat.
- Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.
Nutrition Facts : ServingSize 1 side serving, Calories 140 calories, Sugar 0.7 g, Sodium 304.6 mg, Fat 11.4 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 5.7 g, Protein 4.5 g, Cholesterol 0 mg
EASY COLLARD GREENS
Easy southern collards the whole family will enjoy. Seasoning measurements are approximated; adjust to preferred taste.
Provided by tammyhart
Categories Side Dish Vegetables Greens
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 6.3 g, Cholesterol 9.7 mg, Fat 6.7 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 1006 mg, Sugar 2.4 g
QUICK COLLARD GREEN SAUTé
Quick collard green saute is a quick and healthy green side dish.
Provided by Paula Deen
Categories classics Country Cooking low carb southern
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 inch thick slices.
- Heat a large saute pan over medium high heat and add the olive oil. Once hot, add the garlic and red pepper flakes and saute until fragrant. Add the collard greens, and saute until bright green, about 4 minutes. Season with salt and pepper. Stir in the chicken broth and cook until the liquid evaporates, another 2 minutes.
QUICK SOUTHERN COLLARDS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the bacon in cold 12-inch skillet. Heat the pan over medium heat and cook until the bacon is crispy and the fat is rendered. Once crispy, set aside on a paper-towel-lined plate. To the leftover bacon fat, add the red pepper and cook until softened, 5 to 7 minutes.
- Stack the leaves of collards and roll tightly into a cigar shape. Then chop away.
- Add the collards to the pan along with the apple cider vinegar, red pepper flakes and some salt and pepper and cook until tender, but still bright green, 4 to 5 minutes. Adjust the seasoning if necessary. Toss with the reserved crispy bacon and serve.
FRIED CHICKEN WITH "CREAMED" CORN AND QUICK COLLARD GREENS
Steps:
- For the fried chicken: Bring 8 cups water, 1 cup of the salt, the peppercorns, sugar, bay leaves, garlic and onions to a low boil in a large pot. Remove from the heat, add 8 cups crushed ice and stir until cool. Taste to check if it is too salty, adding more water if necessary. Add the chicken to the brine and refrigerate for 6 hours.
- For the "creamed" corn: Allow yourself a large working surface. Cut the corn kernels off the cobs, moving slowly as they have a tendency to fly everywhere. Using the back of your knife, scrape the cobs to extract the "milk" into a bowl.
- In medium saute pan, heat the olive oil until almost smoking. Add the onions and cook until lightly caramelized. Add the corn kernels and "milk" and cook until tender, 5 to 7 minutes. Remove from the heat.
- In a blender, pulse half of the corn with the stock to achieve a coarse consistency. Return the mixture to the pan with the remaining corn and heat through, reducing until desired thickness. Season with salt and pepper.
- In a 5-quart Dutch oven (or similar pot), heat the canola oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
- In a medium mixing bowl, combine the flour, the remaining 2 tablespoons salt, the cayenne, celery seeds, paprika and ground black pepper. Pour the buttermilk into another medium mixing bowl.
- Remove the chicken from the brine and pat dry. Designate one hand the wet hand and one hand the dry hand. Working one at a time, dredge each breast in the flour mix (dry hand), then in the buttermilk (wet hand) and then back in the flour mix (dry hand). Shake off the excess flour and put the chicken on a plate to dry. Repeat with the remaining breasts.
- Carefully place the chicken breasts, one by one, into the oil in the Dutch oven and cook for about 5 minutes, moving the pieces occasionally to avoid sticking. Turn over and cook until golden brown and an internal temperature of 180 degrees F, about 10 minutes. Transfer to paper towels to rest for 5 minutes.
- For the quick collard greens: Heat the olive oil in a medium saute pan over medium-high heat. Add the onions and cook until caramelized. Add the sherry vinegar and sugar and cook for 1 minute. Deglaze with half of the stock, reducing for 2 minutes. Add the collards in two batches and saute for 3 minutes, stirring occasionally. Add the remaining stock and season with salt and pepper.
- Serve the chicken with the collard greens and corn.
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
QUICK COLLARD GREENS
This quicker take on collard greens has as much deep flavor as traditional long-simmering recipes. Make Skillet Cornbread to soak up the tasty "pot likker."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- In a large pot, combine ham hock, collard greens, and 8 cups water; bring to a boil. Reduce to a simmer, and cook until collards are very tender, 45 minutes to 1 hour.
- Remove ham hock, and discard. Add vinegar, and season with salt and pepper. Serve collards with their broth, and, if desired, hot sauce.
Nutrition Facts : Calories 62 g, Fat 1 g, Fiber 7 g, Protein 5 g
QUICK COLLARD GREENS WITH MERGUEZ SAUSAGE AND COUSCOUS
Provided by Michael Lomonaco
Categories Sauté Dried Fruit Sausage Winter Collard Greens Couscous Cilantro Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring large pot of salted water to boil; add collard greens and boil until soft, about 2 minutes. Drain, reserving 1 cup cooking liquid. Cool greens slightly and cut into 1-inch strips.
- Place sausages and 1/2 cup water in heavy large skillet. Cook over medium heat until water evaporates and sausages start to brown, about 12 minutes. Continue cooking until sausages are cooked through, 12 to 15 minutes longer, depending on size of links.
- Meanwhile, heat oil in another heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add dried crushed red pepper and next 3 ingredients; stir 1 minute. Add greens and cook 5 minutes, stirring occasionally. Stir in currants. Add reserved 1 cup cooking liquid to skillet; bring to simmer. Partially cover pan and cook until liquid has reduced slightly, about 5 minutes. Season to taste with salt and pepper.
- Stir cilantro and butter into hot couscous; divide among plates. Top with greens and sausages.
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QUICK COLLARD GREENS RECIPE - THE MOUNTAIN KITCHEN
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Cuisine AmericanTotal Time 20 minsCategory Side DishCalories 280 per serving
- Take the bunch of collard leaves apart. Remove any yellow or wilted leaves within the bunch. Cut the thick center rib out of each collard green leaf.
- Add the diced bacon and onion to a heavy Dutch oven (with a lid) over medium heat. Cook the bacon, stirring occasionally, until the bacon is crispy and the onions are translucent; about 5 minutes.
- Give the collards a taste and season with salt as needed. Stir in the red crushed pepper flakes to taste before serving for a little spice (optional).
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