Steamed Collard Greens Food

STEAMED COLLARD GREENS

Steps:

• Use a sharp knife to carefully remove the stems. Discard the stems.
• Then, chop the collard green leaves into 1-2″ pieces.
• Add the collard greens to a strainer and rinse well to ensure all dirt is removed from the leaves.
• Shake dry, but do not dry completely. The remaining water on the leaves will help steam them.
• Add the collard greens to a dutch oven. Cover and cook for 10-12 minutes, adding a splash of water during the cooking process, if need
• Cook until the leaves are tender. Remove the leaves from the pot.
• In the now empty pot, add the olive oil, raisins, garlic, and red pepper flakes
• Cook over medium heat for 2-3 minutes
• Add the collard greens back to the pot and stir for 1 minute until warmed and evenly coated
• Transfer to a serving dish, sprinkle with chopped almonds, and season generously with salt.

PAN-FRIED COLLARD GREENS

Steps:

• Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
• Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

SOUTHERN COLLARD GREENS

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.

SAUTEED COLLARD GREENS WITH GARLIC

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.