Tangy N Spicy Vegetarian Collard Greens Food

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.

VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS

Steps:

• In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

SWEET AND TANGY COLLARD GREENS

Steps:

• Heat oil in a large heavy pot over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pot and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and softened, 5-7 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
• Working in batches, add collard greens to pot, letting greens wilt slightly after each handful before adding more. Add broth, bring to a simmer, and cook, stirring often, until greens wilt and lose about half of their original volume, about 4 minutes. Reduce heat to medium-low, partially cover pot, and simmer gently, stirring occasionally, until greens are tender and liquid is almost completely evaporated, 25-30 minutes. Stir in vinegar and sugar and cook another minute to allow sugar to dissolve; season with salt and pepper.

VEGETARIAN COLLARD GREENS

Steps:

• Wash collard greens to remove all grit; drain. Remove and discard hard stems. Place trimmed greens in bunches, then roll up; cut crosswise into strips.
• Heat vinaigrette in Dutch oven on medium-high heat. Add onions; cook and stir 1 to 2 min. or until crisp-tender. Add garlic, crushed red pepper and paprika; cook and stir 30 sec. Add collard greens; cook 1 min., stirring frequently. Stir in broth; cover.
• Simmer on medium-low heat 40 to 45 min. or until collard greens are tender, stirring occasionally. Remove from heat. Stir in vinegar; sprinkle with cheese.

TANGY QUICK COLLARDS

Steps:

• Remove the large center stems from the collard greens. Stack the leaves on top of each other and roll them as tightly as possible. Use a sharp chef's knife to slice the leaves as thinly as possible.
• Use a vegetable peeler to remove three 1-by-2-inch strips of peel from the lime. Finely chop the peel.
• Heat the olive oil in a large, wide pot over medium heat. Add the ginger, garlic, mustard, jalapeno and 1/2 teaspoon salt and cook, stirring occasionally, until very fragrant and the garlic is pale golden, about 3 minutes. Add the vinegar and simmer until almost completely reduced. Increase the heat to medium-high and add the collard greens. Cook, tossing with tongs, until just slightly wilted, about 3 minutes. Serve warm.

BEST EVER COLLARD GREENS

Steps:

• Heat broth.
• Add remaining ingredients.
• If there is not enough broth to cover greens, add more.
• Bring to a boil, then reduce heat& simmer for about 3 hours.
• Remove bay leaves.

EASY VEGETARIAN COLLARD GREENS

Steps:

• Wash greens well, submerging in a sink full of cold water to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Stack about 5-8 leaves on top of eachother, then roll lengthwise. Cut rolled up leaves into 1" slices widthwise. Repeat until all the greens are done, and add to a large pot.
• Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender. Serve hot, using a slotted spoon to drain the liquid from the greens.

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!

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.

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.

COLLARD GREENS

Steps:

• Start by boiling the ham hocks in a pot fully covered in water, bring to a boil, then lower heat and simmer for approximately 1½-2 hours or until the meat falls off the bone. The easiest way to do this is to use a pressure cooker. It's faster and takes me only about 12 minutes or less once it starts cooking. Let it cool, then cut the meat into bite-size pieces.
• Remove leaves from the stem. Then wash, rinse and chop. Repeat until all the collard greens have been removed from its stem. Discard stem and reserve chopped leaves.
• Heat up a medium or large dutch oven. Then add chopped bacon and cook for about 6-7 minutes or until brown.
• Add about 1 tablespoon of oil - there should be about 2 tablespoons of grease in the pot.
• Add onions, garlic, and ham hocks, then sauté for about 3-5 minutes.
• Throw in tomatoes, paprika, Creole seasoning, and some pepper flakes. Sauté for another 2 minutes.
• Finally, add the collard greens, chicken bouillon, and lemon. Pour in chicken broth or water. Lightly salt, if desired, or wait till the last few minutes of cooking.
• Bring to a boil and simmer for about 45 minutes or more or until the greens are tender.
• Serve warm with hot sauce and cornbread.