THE COLLARD GREEN MELT
Provided by Food Network
Time 4h
Yield 1 serving
Number Of Ingredients 27
Steps:
- For the collard greens: Melt the butter in a large, heavy-bottomed pot over medium heat. Add the minced garlic and cook until fragrant and cooked through. Add the sugar, red wine vinegar, rice wine vinegar, red pepper powder, Creole seasoning, black pepper, salt and 1 cup water and cook until the flavors to meld and develop, about 10 minutes. Add the collard greens in batches if necessary, waiting a few minutes for the collard greens to begin to break down in the pot likker (the liquid in the pot) before adding the rest. Allow to cook over low to medium heat until you achieve the desired texture and the greens have an agreeable amount of salt, spice and acid, 2 to 3 hours. Let the collards cool in their pot likker and reserve until ready to prepare your sandwich. (This can be done a day or more ahead of time.)
- For the coleslaw: Add the cabbage, mayonnaise, onion, vinegar, pepper and some salt to a large mixing bowl. Wearing gloves, mix with your hands, massaging the cabbage to break it down in the mayonnaise. (It should yield less than a quarter of the original volume when it's all said and done.) Taste to make sure you have enough salt and vinegar. Reserve in the refrigerator, as it tastes best on the sandwich as a cold component. (This can be done up to a day ahead of time.)
- For the pickled cherry pepper Russian dressing: Mix up the mayonnaise, cherry peppers, ketchup, red pepper powder, hot sauce, paprika, black pepper and some salt in a bowl.
- For the sandwich: Brush some butter on both sides of each slice of rye bread and toast on both sides on a nonstick griddle or in a large nonstick saute pan. On two slices of bread, place a slice of Swiss cheese and allow to melt fully (covering the pan or putting a dome over the bread on the flattop will facilitate the melting process).
- Meanwhile, heat some greens in a saute pan. Place a handful of coleslaw on a cheesy slice of rye bread. Place the other cheesy slice of rye on top of that. Spoon your collard greens on top of that slice, being careful not to bring too much of the pot likker with them as this will make for a soggy end product. Dress the third slice of rye with a liberal slather of the Russian dressing and place it face-down on top of the collards. Cut it in half and serve.
MELT IN YOUR MOUTH COLLARDS
My mother has always cooked her collards this way. It was UNHEARD of to boil collards at our house! She passed this down to me and it is too good to share!
Provided by jwilhunt
Categories Collard Greens
Time 3h55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash and cut up the collards. Remove any large stems. (I wash mine on gentle in my washing machine with no soap. It gets them really clean.).
- Preheat an electric frying pan to 350 degrees. Add the fatback/bacon drippings. You can also use hog jowl drippings.
- Add collards. You will not have enough room in the frying pan, so you will have to repeat this step several times to get all of the collards in the pan.
- Add about 1 cup of water and 2 tablespoons of sugar. Cover and let the collards cook down.
- Check and stir your collards often, adding new collards when the previous batches cook down. Keep a decent amount of water in the collards. (Enough to steam them, but not boil them.)
- Once you have all of the collards in the pan, turn the pan to about 300 and let them simmer for about 3 hours. Remember to check them and stir them frequently.
- These are great with pepper vinegar!
Nutrition Facts : Calories 81.9, Fat 0.7, SaturatedFat 0.1, Sodium 30.4, Carbohydrate 17.7, Fiber 5.3, Sugar 9.2, Protein 4
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- To make the collards: Melt the butter in a large pot over medium heat. Add the garlic, and cook, stirring frequently, until fragrant, about 1 minute. Add the vinegar, sugar, Creole seasoning, and red pepper flakes and stir to combine. Bring to a simmer and continue to cook until the liquid has reduced slightly, about 8 minutes. Add the collards, tossing together with the liquid. Season with salt and pepper. Cover, reduce heat to low and cook, stirring occasionally, until the collards are a deep green color and very soft, about 2 to 2-1/2 hours.
- Meanwhile, make the slaw: Toss the cabbage, green onion, mayonnaise and vinegar. Season to taste with salt and pepper. Cover and refrigerate while the collards cook.
- To make the Russian dressing: Combine all of the ingredients in a small mixing bowl; season to taste with salt and pepper. Cover and refrigerate to let the flavors meld while the collards cook.
- When ready to assemble the sandwiches: Preheat the broiler. Place the bread slices on a large baking sheet and transfer to a baking rack set in the second highest position. Toast the bread until lightly golden brown, 1 to 2 minutes on each side. Remove from the oven and take off 4 slices of bread to a cutting board. Top the remaining 8 slices of bread with a slice of Swiss cheese. Return to the broiler and heat until the cheese is melted, another 1 to 2 minutes.
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