SWEET AND TANGY SAUTEED COLLARD GREENS
Honey and balsamic vinegar add the sweet and tangy aspects of this delicious and nutritious vegetarian side dish or salad!!
Provided by Lauren C.
Categories Side Dish Vegetables Onion
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
- Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 11 g, Cholesterol 19.1 mg, Fat 9.3 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 70.6 mg, Sugar 5.9 g
SAUTEED COLLARD GREENS
Feel free to substitute turnip greens. This recipe has been posted to accompany my Recipe #373109 and Recipe #373203...they complement each other so well! But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat. If you like your greens more tender, you'll need to increase the cooking time and add more stock. Cook according to your taste!
Provided by breezermom
Categories Collard Greens
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wash greens thoroughly, making sure all dirt and grit have been removed.
- In a large saucepan, place collards in hot water for 3 minutes, remove and drain.
- In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute.
- Once onions are tender, add collard greens and chicken stock to the pan.
- Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.
Nutrition Facts : Calories 228.6, Fat 13.5, SaturatedFat 7.7, Cholesterol 32.3, Sodium 243.7, Carbohydrate 22.7, Fiber 10.3, Sugar 4, Protein 9.3
SAUTEED COLLARD GREENS
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.
Provided by Del Zimmerman
Categories Garlic Leafy Green Side Sauté Vegetarian Quick & Easy Kwanzaa Lemon Healthy Collard Greens Gourmet Texas Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
- Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
- Drizzle collards with lemon juice and toss well.
PERFECTLY SAUTEED COLLARD GREENS
Found this collard greens recipe by Emeril on Food Network, posting for ZWT. To be served with Recipe #481914.
Provided by AZPARZYCH
Categories Collard Greens
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Collard greens: In a large deep skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 2 minutes. Add the collard greens, beer, and salt and cook, stirring constantly, until wilted and tender, and the beer is slightly reduced, about 15 to 20 minutes. Remove from the heat and serve.
SAUTEED COLLARD GREENS
Steps:
- To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
- Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve.
SAUTEED COLLARD GREENS WITH GARLIC, PEPPERS AND ONIONS
Steps:
- Remove and discard all but 1 inch of the collard stems. Cut the remaining stems out of the leaves, separating the leaves and stems. Cut the leaves into 2-inch squares. Slice the stems into thin slices.
- Wash the leaves in a big basin of water. Leave the water in the basin or sink and use a strainer to dip the leaves out of the water. Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens. Wash the stems separately in the same basin of water, using the same method as the leaves.
- Bring a large pot of water to a boil and add 2 tablespoons salt. Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens.
- Cook the stems for 1 minute. Add the leaves, and once they turn bright green, fish out a small leaf to taste it. The greens are done when they taste tender. You can't really tell whether the greens are done without tasting them.
- Pour the cooked greens into the colander to drain. Once the hot water has drained off, carefully put the hot greens into the ice water. Once the greens feel cool to the touch, drain them in a colander again. Drain for about 10 to 15 minutes so that they are quite dry. (At this point, the greens may be stored in the refrigerator for up to 3 days.)
- Put the olive oil in a large skillet over medium heat. Saute the onions gently in the oil. Raise the heat and add the peppers, and then the garlic. Add the blanched greens and saute until heated through. Season with salt and pepper.
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
SAUTéED COLLARD GREENS WITH BACON
Get your greens in with this Sautéed Collard Greens with Bacon recipe. Made with fresh collard greens, OSCAR MEYER Bacon, onion, sesame dressing and more, these collard greens with bacon will surprise the entire family with it savory richness.
Provided by My Food and Family
Categories Vegetable Recipes
Time 30m
Yield 6 servings (1/2 cup each)
Number Of Ingredients 6
Steps:
- Wash collard greens, removing all grit. Remove and discard hard stems. Place greens in small piles; roll up. Cut crosswise into 1/2-inch-wide strips; set aside.
- Cook bacon in large skillet over medium heat until crisp; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Add onions to reserved drippings; cook 2 min., stirring constantly. Add 1/2 the collard greens; cook 1 min. or just until softened. Add remaining greens; cook 1 min., stirring frequently.
- Stir in dressing and water; simmer over medium-low heat, stirring frequently, 4 min. or until greens are tender. Remove from heat.
- Crumble bacon. Add to collard greens mixture along with HoneyRacha Sauce; mix lightly.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
SAUTEED COLLARD GREENS WITH GARLIC
Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves well before using.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collardgreens and 1 teaspoon salt.
- Reduce heat to medium-low. Add water, and steam,covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.
SAUTEED COLLARDS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Rinse collards well and shake off excess water. Cut off bottom two inches of stems. Coarsely chop the rest.
- Heat the oil in a large, heavy skillet, add the garlic and saute until lightly browned. Stir in the collards and cook, stirring until the collards have wilted. Stir in the vinegar and pepper and season to taste with salt. Serve as a side dish.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 283 milligrams, Sugar 1 gram
SAUTEED COLLARD GREENS
Categories Leafy Green Side Sauté Vegetarian Quick & Easy Kwanzaa Healthy Vegan Collard Greens Gourmet
Yield Makes 8 servings
Number Of Ingredients 2
Steps:
- Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8 inch). Roll and slice remaining leaves in same manner.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper.
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