Sweet And Spicy Collard Greens Food

SPICY COLLARD GREENS

Steps:

• Use a knife to cut on either side of the large rib running up each collard green leaf. Remove it and discard it. You don't need to go all the way up the leaf, just remove the thickest part. For smaller leaves, just remove the stem. Stack about 4 to 5 leaves, roll them up, and cut into 1/2-inch strips. Repeat with remaining leaves.
• Cook bacon in a large pot over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate.
• Add onion to bacon fat and cook over medium heat, stirring occasionally, until softened.
• Add broth, vinegar, sugar, red pepper flakes, and tabasco sauce to pot. Stir to combine.
• Add collard greens and use tongs to turn and mix them until they reduce in size some. Cover, turn heat to low and cook for 1 hour, stirring occasionally.
• Before serving, sprinkle bacon on top and season to taste with salt and pepper.

SWEET AND SPICY COLLARD GREENS

Steps:

• Rinse the collard greens well, then place a collard green leaf on a flat surface, remove the center vein (discard center vein), set aside. Once all the center veins have been removed, lay the collards on top of each other and cut into squares. Set aside.
• Place the Sauce Ingredients in a small bowl, whisk well to combine, set aside.
• In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, jalapeno pepper, red and green bell peppers. Sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
• Add the minced garlic and tomato paste, sauté for 1 minute, stirring constantly, then add the collards and the Sauce Mixture. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine. Cover with a tight-fitting lid. Simmer for 15 to 20 minutes or until the collards have reached the desired tenderness, stirring occasionally.
• Sprinkle in the red pepper flakes, stir to combine. Allow to simmer for one minute.
• Make the Slurry by combining the cornstarch (or arrowroot powder) with the water. Whisk to remove any lumps, then increase the heat and pour the slurry into the skillet with the collards. Heat until slightly thickened. Simmer for several minutes.
• Remove from the stove and rest for 5 minutes to allow the flavors to marry.
• Serve over steam rice or baked potato.

SWEET AND TANGY SAUTEED COLLARD GREENS

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.

SPICY SWEET COLLARDS

Steps:

• Add the oil to a large saute pan over medium-high heat. Add onions, garlic and the red pepper flakes. Cook until slightly caramelized for about 2 to 3 minutes. Stir in the greens and toss well to wilt. Add the sugar and broth and toss together. Turn the heat down and cover. Cook until liquid is evaporated and greens become glazed, tossing occasionally, about 6 to 8 minutes. Season with salt and pepper and transfer to a serving bowl. Serve.

SPICY BRAISED COLLARD GREENS

Steps:

• In a large Dutch oven, cook the bacon over medium-high heat, stirring occasionally, until just crisp, 10 to 15 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 3 tablespoons of the bacon drippings and lower the heat to medium. Add the onions and cook until tender and translucent, 3 to 5 minutes.
• While the bacon and onions are cooking, prepare the greens. To remove the thick, woody stems that run down the center of the leaves, hold the base of the collard stem in one hand. Wrap your other hand around the bottom of the stem, directly under the leaf (like you are holding a baseball bat). In one firm motion, quickly slide your hand up the stem, removing the leaf in one swift movement. To chop the leaves, stack a few on top of each other and roll up like a cigar. Slice the roll into 1-inch pieces, rotate, and give another good chop. Continue until all the greens are chopped.
• Increase the heat of the Dutch oven to medium-high. Add a few large handfuls of greens at a time - stirring constantly to allow each batch to wilt for a few moments - until you can fit all of the greens into the pot. Continue to saute the greens for 3 to 5 minutes, until bright green and wilted. Season with a very generous pinch of kosher salt and a few big grinds of freshly ground black pepper. Add the chicken stock, vinegar, sugar, and red pepper flakes to the greens and stir until combined. Bring to a boil, then immediately reduce heat to low. Cover and simmer for 45 minutes.
• Add the cooked bacon to the greens and simmer an additional 15 minutes. Taste for seasoning (don't be afraid to be generous with the salt). Serve with hot pepper vinegar on the side.

SUNNY'S SWEET 'N SOUR GARDEN COLLARDS

Steps:

• In a saute pan on medium heat, add the oil, bacon and onions and cook until the fat has rendered, the bacon is crisp and the onions are tender. Add the collards and sun-dried tomatoes to the pan and continue to cook until the greens wilt, about 2 minutes. Add in the balsamic vinegar and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

GINA'S BEST COLLARD GREENS

Steps:

• Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.
• In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.
• Cover and cook greens for 1 to 1 1/2 hours.

SPICY SOUTHERN COLLARD GREENS

Steps:

• place all ingredients in a big pot and cover with water.
• simmer on low for at least one hour.
• Drain and serve.

KICKIN' COLLARD GREENS

Steps:

• Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
• Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

TANGY 'N' SPICY VEGETARIAN COLLARD GREENS

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!