SOUTHERN COLLARD GREENS RECIPE
This Southern Collard Greens recipe is a classic easy side dish! Flavored with smoky bacon and sweet onion, the greens are a crowd-pleasing option for your next Sunday supper or holiday meal.
Provided by Blair Lonergan
Categories Side Dish
Time 2h
Number Of Ingredients 10
Steps:
- Cook bacon in a large stockpot or Dutch oven over medium heat for 10-12 minutes, or until almost crisp. Add onion, and sauté until translucent, about 7-8 minutes.
- Stir in garlic and sauté 1 more minute. Add broth, collard greens, vinegar, sugar, salt, and pepper. Use a wooden spoon to stir, scraping up any browned bits from the bottom of the pot.
- Simmer (uncovered) over low heat for about 1 ½ hours, stirring occasionally (or until collards reach desired level of tenderness).
- Taste and season with additional salt and pepper, if necessary. Garnish with crushed red pepper flakes or hot sauce.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 174 kcal, Carbohydrate 9 g, Protein 7 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 975 mg, Fiber 4 g, Sugar 1 g
QUICK COLLARD GREENS
These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. You're going to love these healthy, vegetarian collards! Recipe yields 2 side servings. To make multiples, simply repeat the ingredients and instructions below (cook each batch separately for best results).
Provided by Cookie and Kate
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the "cigar" as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren't so long.
- Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
- Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
- Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it's fragrant, about 30 seconds. Remove the pan from the heat.
- Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.
Nutrition Facts : ServingSize 1 side serving, Calories 140 calories, Sugar 0.7 g, Sodium 304.6 mg, Fat 11.4 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 5.7 g, Protein 4.5 g, Cholesterol 0 mg
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.
COLLARD GREENS
Before the kale craze, there were collard greens, a go-to veggie in American Black households. The process of cleaning and prepping the greens is key for making them deliciously tender and tasty. Cut the leaves from the tough center rib before slicing-the thinner, the better. Collards are traditionally cooked with smoked meat like ham hocks or turkey wings, adding an extra dimension of flavor to the bitter greens.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse and dry the collard greens. Cut each leaf in half, removing and discarding the center rib. Stack a few leaves on top of each other, tightly roll together and thinly slice. Continue with the remaining leaves. Set aside.
- Heat the olive oil in a large pot over medium-high heat until hot. Add the smoked turkey and cook, stirring occasionally, until browned all over, 3 to 5 minutes. Stir in the red pepper flakes and cook for 30 seconds. Add the sliced collard greens, vinegar, sugar, garlic powder and onion powder; season with 1 teaspoon salt and a few grinds of pepper. Stir to incorporate (a pair of tongs works great for this).
- Reduce the heat to low and cover the pot. Cook, stirring occasionally, until the greens are wilted, tender and darker in color, 30 to 40 minutes. Season with salt and pepper.
SOUTHERN-STYLE COLLARD GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Brown 4 slices diced bacon in a pot; drain on paper towels. Add 1 cup diced onion to the pot and cook 3 minutes. Add 1 pound thawed frozen collard greens, 1 cup chicken broth and water to cover; simmer 20 minutes. Stir in the bacon, some butter, salt and pepper.
GRANDMA'S SOUTHERN COLLARD GREENS
My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.
COLLARD GREENS
Steps:
- In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
- Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
- To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.
SOUTHERN COLLARD GREENS
Steps:
- Prepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt.
- Remove the collard greens from the steams by folding them in half lengthwise and pulling the leaf away from the stem. (discard the stem or see note below on how to cook them)
- Place the collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt.
- Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water. Next, rinse and scrub each leaf front and back with cool water to ensure they are squeaky clean.
- Tear the greens into bite-sized pieces and set them aside.
- In a large pot, heat olive oil. Add onions and saute until tender.
- Add garlic and red pepper flakes and cook until garlic is fragrant.
- Pour in the broth and add the turkey leg. Bring to a boil.
- Add collard greens and reduce heat to a simmer.
- Cover and cook collard for 1 hour (or longer depending on your desired tenderness), stirring regularly.
- Once done, stir and then taste the broth and the greens. (add a little water if the broth is too bold for your liking)
- Stir in vinegar and smoked salt, and black pepper if desired.
- Serve collard greens with pieces of the smoked turkey leg and hot sauce if desired.
EASY VEGETARIAN COLLARD GREENS
This is a wonderful way to make delicious, tender, vegan collard greens. The smoked sweet paprika in these greens imparts a wonderful smoky flavor without the traditional but decidedly non-kosher and non-vegetarian smoked ham hock. Make sure the paprika you buy is smoked, as the regular kind won't give you that smoky flavor. Whatever you do, don't discard the pot liquor! It is full of the nutrients and flavor that have leached out of the greens during cooking, and makes a very full-bodied and rich broth you can use as a replacement for water when making rice (my favorite), as the base for soups or stews, or in any other savory dish that requires broth or water.
Provided by Whats Cooking
Categories Collard Greens
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 34.5, Fat 0.4, SaturatedFat 0.1, Sodium 248.6, Carbohydrate 6.5, Fiber 2.9, Sugar 1.1, Protein 2.2
STUFFED COLLARD GREENS ROLLS RECIPE BY TASTY
Here's what you need: collard green, chicken broth, Gourmet Garden™ Jalapeño Stir-In Paste, jasmine rice, bacon, medium yellow onion, paprika, garlic powder, shredded chicken, kosher salt, apple cider vinegar
Provided by Tayo Ola
Categories Appetizers
Yield 12 rolls
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil. Prepare an ice bath in a large bowl and set nearby.
- While the water comes to a boil, prepare the collard greens. Working 1 leaf at a time, cut out the stem, stopping halfway up the leaf so that the whole leaf stays intact.
- Blanch the greens in the boiling water for 2 minutes, then plunge the leaves in the ice bath to stop the cooking. Drain and lightly squeeze out any excess water. Pat the leaves dry with paper towels.
- In a large high-walled skillet, whisk together the chicken broth and Gourmet Garden™ Jalapeño Stir-in Paste. Add the rice, cover, and bring to a simmer. Reduce the heat to low and simmer for 10-14 minutes, or until liquid is absorbed and rice is tender. Fluff the rice with a fork, then transfer to a medium bowl. Wipe out the pan.
- Add bacon strips to the same pan over medium heat and cook for 5 minutes, until browned. Flip and cook on the other side for 3 minutes more, until brown and crispy. Remove the bacon from the pan, leaving any rendered fat behind, and drain on paper towels. Once cool enough to handle, chop the bacon.
- Add the onion, paprika, and garlic powder, and cook over medium heat, stirring occasionally, for 8-10 minutes, until softened and golden brown. Add the rice, chopped bacon, chicken, salt, and apple cider vinegar. Stir well, then cook for 5 minutes, until heated through. Remove the pan from the heat.
- Lay a collard green on a cutting board, overlapping the two sides in the center to remove the gap where the stem was. Scoop a heaping ¼ cup of the rice mixture just above the bottom of the leaf. Fold the bottom over the filling, fold in the sides, then roll up tightly, tucking in the sides of the leaf as you go. Repeat with the remaining filling and collard greens.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 15 grams, Fat 12 grams, Fiber 3 grams, Protein 14 grams, Sugar 1 gram
TASTY COLLARD GREENS
Would be equally as good with turnip or mustard greens or even kale. *I do the cooking of the smoked turkey leg a day ahead, refrigerate and then skin the congealed fat off the top of the broth. This is our favorite method of cooking greens.
Provided by TXOLDHAM
Categories Collard Greens
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large pot over medium heat. Saute garlic until light brown. Add turkey leg and chicken broth, cover and simmer until turkey leg is tender. Remove turkey leg and cool slightly so comfortable to remove and chop meat and return turkey meat to pot. *(See note above in the description.).
- Add collard greens and turn heat up to medium-high and let the greens cook down for about 45 minutes, stirring occasionally.
- Reduce the heat and season with salt, pepper and red pepper flakes (if desired.).
- Continue to cook until greens are tender - about 45 to 60 minutes.
- Drain greens and reserve liquid to reheat leftovers. I often freeze some of the liquid and use with frozen greens at another time.
Nutrition Facts : Calories 168.3, Fat 7.9, SaturatedFat 1.3, Cholesterol 3.6, Sodium 217.8, Carbohydrate 18.9, Fiber 8.1, Sugar 3.1, Protein 9.2
DELICIOUS COLLARD GREENS
Make and share this Delicious Collard Greens recipe from Food.com.
Provided by Forever Foodie
Categories Vegetable
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Directions:.
- In a clean sink, filled with water, add greens. Thoroughly wash any dirt/grit. Drain. Remove tough stems, roll 4-6 leaves at a time, and chop into 1 inch pieces. Place back into sink.
- In a large dutch oven, bring 2 cans (4 cups) broth to a boil, add ham hocks, onion, garlic, hot sauce, vinegar, 1/4 c sugar, and seasoning. Lower heat, Cover and simmer 1 hr 30 mins (make sure that the liquid covers half the ham hock, if not add additional chicken broth).
- Add greens. When greens have reduced down, add the remaining 1/4 c sugar. Toss to combine. Cover and cook for another 1 hr 30 mins - 2 hours. If the ham hocks have not shredded, remove, chop and return to pan.
- Serve and enjoy!
TASTY FROZEN COLLARD GREENS
Was looking for a low fat and healthy way to fix Collard greens that DH would eat as all the low fat version we had tried always left him saying its ok although a bit too spice. This recipe has a very slight sweet under tone which I believe comes from the sweet onion and the Sriracha chili sauce.
Provided by Debbwl
Categories Collard Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot over medium heat oil and butter, sauté the onions and garlic until softened, but not browned just about 2 minutes.
- Add frozen chopped collard greens, water, flavor boost and Sriracha chili sauce. Cover and simmer 6-8 minutes until greens are tender.
- Serve piping hot with addtional Sriracha chili sauce on the side.
Nutrition Facts : Calories 341.7, Fat 23.8, SaturatedFat 7.2, Cholesterol 92.7, Sodium 181.4, Carbohydrate 8.4, Fiber 3.8, Sugar 1.7, Protein 23.9
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