QUICK-BRAISED GREENS AND BEANS WITH BACON
These stewed greens develop deep flavor thanks to a quick onion-garlic broth and bacon, used two ways. Sliced bacon is cooked until tender, blending in but imparting its smoky, porky essence, while crisp bacon morsels are sprinkled on top for a salty, crunchy hit. This 30-minute dish is great spooned over rice or polenta, or alongside buttery cornbread for a hearty weeknight meal, but you could also top it with an egg to bring it into brunch territory.
Provided by Genevieve Ko
Categories vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into 3/4-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.
- Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into 1/4-inch-wide strips.
- Add the 1/4-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.
- Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.
- Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.
- Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 10 grams, TransFat 0 grams
TRADITIONAL SOUTHERN GREENS (MUSTARD, TURNIP OR COLLARDS)
My family's way of "fixin'"greens. You can use any kind of green or a mix. So simple but so good. Serve with cornbread for soppin' up the pot liquor! Measurements are approximates.
Provided by little_wing
Categories Greens
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Fill sink with cold water.
- Put in greens, making sure they have room to float.
- The greens will rise to the top, while the dirt will sink.
- Let greens sit in water for about 20 minutes.
- Scoop out greens being careful not to stir up the dirt on bottom.
- If they still look dirty, change water and repeat process.
- Finish the cleaning by rinsing under running water.
- Tear greens into pieces, throwing away thick veins and stems.
- In a large pot, heat the bacon grease over med-high.
- Add the greens and toss well with bacon grease for a couple of minutes.
- Add ham stock, salt and pepper and sugar and stir.
- Cover and simmer gently until very tender (DO NOT BOIL).
- As the greens cook, they will produce a lot of liquid that will cook down. Add water as needed to prevent burning, but only use what is necessary so your pot liquor won't be watered down.
- Cook time will vary but usually about 3 hours The flavor of collards is much better if you can cook for about 6 hours.
SOUL FOOD TURNIP GREENS
Steps:
- Melt butter in a large stock pot.
- Add onions and red peppers.
- Cook until tender and then add garlic.
- Cook garlic until fragrant and golden.
- Stir in chicken broth, hot sauce, red pepper flakes, and diced smoked turkey.
- Taste broth and season with salt & black pepper. Broth should taste very well seasoned and delicious.
- Let broth simmer for 10 minutes.
- Add turnips greens to pot and allow them to cook down slightly.
- Stir, cover and simmer for 1 hour (stirring occasionally)
- Remove lid and taste to adjust seasonings again. (I usually add a bit more salt, black pepper and hot sauce)
- Stir in baking soda and liquid smoke. (this will help further lessen the bitterness)
- Cover and simmer for an additional 10- 20 minutes or until greens are tender to your liking.
- Serve hot.
MUSTARD AND COLLARD GREENS
Steps:
- In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary.
- Re-season, to taste. Serve immediately.
COLLARD GREENS WITH BACON
Good ole country collard greens with bacon and onion. These are so hearty and satisfying, even those who say "I don't like greens" will eat these up! You might even get a "Wow!" after the first bite and a "not at all like I remember them tasting". You can eat them alone but they're best with hot buttered cornbread. Mustard and turnip greens are great this way too. Enjoy!
Provided by MA McBridges
Categories Side Dish Vegetables Greens
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
- Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
- Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.
Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 304.9 mg, Sugar 1.1 g
COLLARD & MUSTARD GREENS WITH BACON RECIPE - (4.1/5)
Provided by LRay
Number Of Ingredients 7
Steps:
- Cook bacon in heavy large skillet over medium heat until fat is rendered. Reduce heat to low. Add onion and cook until softened, stirring occasionally, about 10 minutes. Add all greens and stock. Cover and cook until greens are just tender, stirring occasionally, about 25 minutes. Season with salt and pepper to taste. Sprinkle greens with hot pepper sauce to taste if desired. Transfer to bowl and serve. This recipe can be prepared up to 4 1/2 hours ahead of service. Prepare, cook, and let stand at room temperature, then refrigerate. Rewarm over medium heat. Transfer to bowl and serve.
INSTANT POT TURNIP GREENS RECIPE
A southern classic made easier! This Instant Pot Turnip Greens Recipe will have you enjoying a bowl in minutes instead of hours.
Provided by Amanda Carlisle
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Set the electric pressure cooker to saute until hot. Add the bacon and cook until browned.
- Add the chicken broth to the electric pressure cooker and use a wooden spoon to deglaze the bottom, scraping to remove any stuck on pieces.
- Add remaining ingredients to the pressure cooker. Cover and set the valve to sealing.
- Cook on manual or pressure cook for 10 minutes.
- Quick release the steam or allow to naturally release.
- Serve with pepper sauce or as they are.
Nutrition Facts : Calories 219 kcal, Carbohydrate 14 g, Protein 7 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 599 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
BRAISED COLLARD GREENS, MUSTARD GREENS, AND RED SWISS CHARD
Provided by Dave Lieberman
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.
SOUL FOOD TURNIP GREENS
Turnip greens with smoked turkey is a classic southern soul food side dish. Customize this recipe with your favorite meat (like ham hocks, smoked neck bones, or salted pork) for a delicious family dinner side.
Provided by I Heart Recipes
Categories Side
Time 3h30m
Number Of Ingredients 12
Steps:
- Add the smoked turkey wing into a large pot, then pour in 8 cups of water.
- Place the pot over high heat, and bring to a boil. Let cook for 45-50 minutes.
- While the smoked turkey is cooking, clean your greens. ( Be sure to check out my cooking tutorial to that you can see how I clean my turnip greens).
- Once the greens are cleaned, remove the leaves from the stems, and start adding the turnip leaves in the pot.
- Once all the greens are in the pot, start adding in the onions and bell peppers.
- Next add in the garlic, red pepper flakes, seasoning salt, black pepper, brown sugar, and vinegar.
- Give everything a nice stir, then reduce the heat to medium.
- Let the soul food turnip greens cook for 1 hour & 30 minutes over medium heat.
- Now toss in the turnips, and fold in with the other ingredients. Let cook for another 30 - 45 minutes.
- Serve, and enjoy with some cornbread.
NEELYS' BRAISED MUSTARD GREENS WITH BACON AND RAISINS
Recipe from Down Home with the Neelys from the Food Network. Yum, yum, yum! They serve this as a side dish with flank steak and mashed potatoes for a complete romantic meal. The chicken stock and bacon take away some of the bitterness of the greens (which I am convinced that you either love or hate) and the sweetness of the raisins is a great complimentary flavor!
Provided by januarybride
Categories Greens
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- On medium heat, saute bacon in a large saute pan. When it is almost done, add your sliced garlic for a minute or two. Drain drippings when cooked and set aside.
- While bacon is cooking, boil water in a large pot.
- Blanch mustard greens in boiling water until bright green (about 2 minutes). *Cook's Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
- Add greens to your saute pan full of bacon/garlic. Stir together.
- Add chicken stock, raisins, salt and pepper to taste. Mix well together.
- Let simmer for 5 minutes.
Nutrition Facts : Calories 219.9, Fat 17.6, SaturatedFat 5.8, Cholesterol 27, Sodium 380.4, Carbohydrate 9.8, Fiber 0.4, Sugar 6.1, Protein 6
TURNIP, MUSTARD, AND COLLARD GREENS WITH BACON
Turnip, mustard, and collard greens, adapted from one of my favorite recipes.
Provided by Michael Todryk
Categories Side Dish Vegetables Greens
Time 3h40m
Yield 12
Number Of Ingredients 10
Steps:
- Saute bacon in a large stockpot over high heat for 5 minutes. Add onions and saute, stirring often, until transparent, about 5 minutes.
- Add turnip, collard, and mustard greens, then pour in chicken broth. Add water, if needed, to cover. Stir in sugar, salt, and garlic powder. Bring to a boil.
- Reduce heat and simmer until greens are tender, about 3 hours.
Nutrition Facts : Calories 117.6 calories, Carbohydrate 9.3 g, Cholesterol 17.4 mg, Fat 5.8 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 1.8 g, Sodium 1608.4 mg, Sugar 3.4 g
BLACK FOLKS SOUL FOOD COLLARD GREENS RECIPE
Steps:
- Clean the collard greens and cut off the stems.
- Then roughly chop the leaves in half through the midline and then into bite-sized pieces.
- Open the Instant Pot lid and add the wet ingredients (chicken stock, vinegar, Worcestershire sauce, honey, and hot sauce to the stainless-steel inner pot.
- Next, add the onion, tomatoes, garlic, Old Bay or Cajun seasoning, red pepper flakes, salt, pepper, and stir to combine the ingredients.
- Finally, add the collard greens, followed by the cooked turkey leg.
- Press down to sink the greens as much as you can into the liquid broth.
- Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 15 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 15 minutes.
- To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
- Serve Black folks' soul food collard greens right away and enjoy!
Nutrition Facts : Calories 240 kcal, Carbohydrate 20 g, Protein 24 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 64 mg, Sodium 1238 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving
HOW TO COOK SOUTHERN TURNIP GREENS
Steps:
- Cook chopped bacon in a pot or large dutch oven until more than half way done. Then add the chopped onion, and continue cooking until the onion is done.
- Add minced garlic and jalapeno halves to the pot and cook two minutes.
- Stir in chicken broth, water, seasoning salt, black pepper, and white vinegar.
- Cover and simmer pot on MEDIUM heat for 30-45 minutes or until greens are tender. Stirring frequently.
- Taste for salt.
- Remove jalapeno halves before serving.
COLLARD GREENS AND TURNIPS WITH HAM HOCK AND PEPPER VINEGAR
Categories Pork Side New Year's Day Turnip Winter Collard Greens Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- In a 6-quart kettle bring water with ham hock to a boil (water will not cover hock) and simmer, covered, turning hock over halfway through cooking, 1 hour.
- While hock is simmering, remove and discard stems and center ribs of collard greens and cut leaves into 1-inch pieces. Stir collards into hock mixture and simmer, partially covered, until almost tender, about 45 minutes. Cut turnips into 1/2-inch cubes. Stir turnips into collards and simmer, partially covered, until turnips are tender, 12 to 15 minutes. Season collard and turnip mixture with salt and pepper. Collards and turnips may be cooked 8 hours ahead and cooled completely before being chilled, covered. Reheat collards and turnips before serving.
- Serve collards and turnips with pepper vinegar.
MUSTARD GREENS WITH HAM RECIPE
Steps:
- In a large pot or Dutch oven, heat oil over medium heat.
- Add the onions, ham shanks or ham bone; cook, stirring, until onions are wilted.
- Add the garlic and cook for 1 minute longer.
- Add the chicken broth and bring to a boil.
- Add the mustard greens, a few handfuls at a time, adding more as the first batch wilts.
- Reduce heat to medium-low; add Worcestershire sauce and a dash of hot pepper sauce.
- Cook, uncovered, for 20 minutes. Cover and simmer for about 30 to 40 minutes longer.
- Taste and add more pepper sauce, salt, and pepper, as needed. *If you can't find pepper sauce or pepper vinegar in your area, you can make it quickly. Fill a washed and sterilized jar with small hot peppers. Bring about 1 cup of vinegar (as much as will cover the peppers) to a boil and then pour over the peppers. Cover and store in the refrigerator. For hotter pepper sauce, cut a slit in some of the peppers or slice a few of them. Some other types of greens that could be substituted include collard greens , kale , turnip greens , or a mixture of greens .
Nutrition Facts : Calories 198 kcal, Carbohydrate 21 g, Cholesterol 25 mg, Fiber 8 g, Protein 15 g, SaturatedFat 1 g, Sodium 443 mg, Sugar 8 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g
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