CREAMED COLLARD GREENS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Fill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside.
- Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes - watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan.
RODNEY SCOTT'S BBQ COLLARD GREENS RECIPE
Collard greens are a common side in South Carolina barbecue joints. Rodney Scott's BBQ serves among the best I've tried. Enjoy.
Provided by James Roller
Categories Sides
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat the lard in a large, heavy-bottomed pot over medium heat.
- Add the onions and garlic; saute until translucent, 5 to 7 minutes.
- Add the collard greens, pulled pork, and 4 cups water.
- Cover and simmer until the greens are completely tender, about 45 minutes.
- Stir in the salt, cider vinegar, and BBQ sauce.
Nutrition Facts : Calories 139 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cup, Sodium 822 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SPICY COLLARD GREENS
Steps:
- Trim the thick stems and any wilted or yellow parts of the leaves form the collards. Cut the leaves crosswise into 1/2-inch strips. Wash them in plenty of cold water and drain them well. You will have about 12 cups of shredded leaves.
- Heat the oil in a large deep pan over medium-high heat. Add the red pepper flakes and stir until fragrant. Add the greens and cook, tossing and stirring, until they are coated with oil and pepper and wilted but maintain their vibrant color, about 4 minutes. Transfer to a serving bowl, season with salt and serve.
CREAMED COLLARD GREENS
Good-quality smoked bacon and fresh collard greens are the keys to this indulgent riff on creamed spinach.
Provided by John Currence
Categories Milk/Cream Side Thanksgiving Collard Greens Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Blanch greens in a large pot of boiling salted water until bright green and beginning to soften, 3-4 minutes. Transfer to a large bowl of ice water to cool. Squeeze dry.
- Heat oil in a large heavy pot over medium heat. Add bacon and cook until fat is rendered and bacon is crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside.
- Drain all but 3 tablespoons bacon drippings from pot, adding butter if needed to measure 3 tablespoons Add shallots; cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add flour and paprika; stir constantly for 2 minutes. Whisk in milk and cream; bring to a boil, whisking often. Stir in greens; reduce heat to low. Simmer, stirring often, until greens are tender and sauce thickens, about 30 minutes. Season to taste with salt and pepper. Transfer creamed greens to a serving dish; garnish with reserved bacon.
SCOTT'S SPICY CREAMED COLLARD GREENS
We tried to duplicate a spicy collard green recipe from one of our favorite restaurants in North Carolina. They no longer serve this as a side, but the chef did tell us the ingredients... without quantities! After some tinkering, we have come close to what we once ordered every visit. Hope you enjoy it as much as we do!
Provided by Scott K
Categories Fruits and Vegetables Vegetables Greens Collard Greens
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 5 to 7 minutes. Add onion and saute until translucent, about 5 minutes. Add jalapeno; cook for 1 minute. Add collard greens, vinegar, and garlic; reduce heat and simmer for 5 minutes.
- Stir in heavy cream, cream cheese, Parmesan cheese, hot sauce, and nutmeg. Let simmer until thick, 5 to 10 minutes.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 13.9 g, Cholesterol 49.5 mg, Fat 17 g, Fiber 5.1 g, Protein 10.1 g, SaturatedFat 8.8 g, Sodium 1058 mg, Sugar 0.9 g
TANGY 'N' SPICY VEGETARIAN COLLARD GREENS
These greens definitely have a kick. They're a perfect mixture of spice, veggies, herbs, and smoke, without the meat. They've got an edgy spice to them that authentic Caribbean and Mexican-cuisine lovers will enjoy. Even better, they're good for you - without the meat, without the fat, and without all the salt. For this recipe, use a regular eating spoon as your "teaspoon," and make all of your tablespoons slightly heaping (and slightly overflowing, for your tablespooned liquids). Enjoy!
Provided by KezCaL
Categories Collard Greens
Time 1h40m
Yield 4-5 serving(s)
Number Of Ingredients 20
Steps:
- Clean 3 bunches of collard greens thoroughly by sprinkling with salt, washing and rinsing. Cut greens as desired, then set aside.
- In a large pot, heat 7 cups of water and brown sugar to boiling.
- Meanwhile, in a large skillet, heat 2 tablespoons of olive oil and sautee garlic, onion, and both peppers until tender. Add contents of skillet to the water and reduce heat to medium.
- As water continues to boil gently, add liquid smoke, vinegars, bay leaves, thyme, celery salt, black pepper, cheesecloth-bagged coriander, onion powder, red pepper, and Worcestershire sauce to pot.
- Add all greens to pot, stirring gently to submerge greens into broth.
- Cook on medium heat for 45 minutes.
- Then reduce heat to low and simmer for another 20 minutes.
- Taste the "pot liquor" and add the extra cup of water if desired to reduce the "kick", making your greens more mild and less spicy.
- Serve with sweet cornbread.
- Enjoy!
Nutrition Facts : Calories 293.6, Fat 12.1, SaturatedFat 1.7, Sodium 97.7, Carbohydrate 40.1, Fiber 15, Sugar 11, Protein 11
SPICY SOUTHERN COLLARD GREENS
Make and share this Spicy Southern Collard Greens recipe from Food.com.
Provided by tornadoes three
Categories Collard Greens
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- place all ingredients in a big pot and cover with water.
- simmer on low for at least one hour.
- Drain and serve.
Nutrition Facts : Calories 33.6, Fat 0.7, SaturatedFat 0.2, Sodium 256.8, Carbohydrate 4, Fiber 2.1, Sugar 0.6, Protein 3.1
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