Stewed Collard Greens Food

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STEWED COLLARD GREENS



Stewed Collard Greens image

Try this warm winter side with our Cornflake-Crusted Baked Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h20m

Number Of Ingredients 3

2 cans (14.5 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
1/8 to 1/4 teaspoon red-pepper flakes
2 pounds collard greens, trimmed and cut crosswise into 1-inch strips

Steps:

  • Bring chicken broth and pepper flakes to a boil in a large saucepan. Add collard greens; reduce heat to a simmer, and cover. Cook, stirring occasionally, until tender, 1 hour to 1 hour 15 minutes.
  • Season with salt. Serve greens with liquid spooned over the top.

Nutrition Facts : Calories 52 g, Fat 1 g, Fiber 4 g, Protein 5 g

STEWED COLLARD GREENS



Stewed Collard Greens image

Some traditional Southern cooks swear you have to cook your collards all day long. This recipe has a great silky, tender texture and good bacony flavor, but you don't have to quit your day job to make it. Collards also pair well with Double Orange Pork Chops (page 24) and Down-Home Pinto Beans and Ham Hocks (page 127).

Yield serves 6

Number Of Ingredients 5

8 strips bacon (about 8 ounces), cut into 1/2-inch pieces
1 medium Vidalia onion, halved and thinly sliced
2 pounds collards, rinsed and drained, stems removed, leaves cut into 1/2-inch strips
1 teaspoon salt or to taste
Tabasco or other hot sauce to taste

Steps:

  • Cook the bacon in a large saucepan over medium-high heat for 5 minutes, or until crisp. Add the onion and cook for 5 minutes more, or until the onion is tender.
  • Add 2 cups of water and simmer for 10 minutes. Add the collards and simmer for about 20 minutes, or until very soft. Season with the salt and Tabasco and serve.

SPICY STEWED COLLARDS



Spicy Stewed Collards image

Collards are a hearty green with a slightly bitter edge so they pair well with a little heat and warm spices like cardamom and cumin. If you can't find a Fresno pepper, use a small jalapeño or a few pinches of crushed red pepper flakes instead.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 sliced red onion in olive oil in a Dutch oven over medium heat until softened, 4 minutes. Add 1 sliced seeded Fresno chile, 2 chopped garlic cloves, 1 tablespoon chopped ginger, 1 teaspoon each cumin seeds and ground turmeric and 1/2 teaspoon ground cardamon; cook 1 minute. Add 2 bunches sliced collards and 1 1/2 teaspoons kosher salt; toss. Add 1 cup water, cover and cook until tender, 15 minutes. Uncover; increase the heat and cook 1 more minute. Stir in 1 tablespoon lemon juice.

AFRICAN POTATO AND COLLARD GREEN STEW



African Potato and Collard Green Stew image

This hearty stew that originated in areas of South and East Africa. Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights. Serve topped with rice, couscous, or quinoa.

Provided by Rita1652

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
2 cups chopped onions
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1/4 teaspoon ground cinnamon
1 teaspoon poppy seed
1 teaspoon mustard seeds
1 tablespoon ground coriander
1/4 teaspoon ground cloves
1 large russet potato, peeled and cut into 1/2-inch cubes
1 teaspoon salt
1/2 cauliflower head, cut into bite-size florets
1 large sweet potato, peeled, and cut into 1/2-inch cubes
3 cups thinly-sliced collard greens
1/4 cup raisins
1 tablespoon apple cider vinegar
salt & freshly ground black pepper, to taste

Steps:

  • In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened.
  • Add ginger, cinnamon,poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes.
  • Add potato to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high and bring to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally.
  • Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender.
  • Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot.

Nutrition Facts : Calories 258.6, Fat 5.1, SaturatedFat 0.7, Sodium 655.6, Carbohydrate 50, Fiber 11.1, Sugar 12.9, Protein 8.5

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