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.
BOURBON BRAISED GREENS
Steps:
- 1. In a large saucepot, combine the turkey, garlic, chile, water, and bourbon. Bring to a boil over high heat, then reduce the heat to simmer while you prepare the greens, at least 15 minutes. 2. Strips the leaves off the greens from the center stems and ribs. Cut the leaves into ½-inch strips crosswise. Rinse well, then add to the simmering liquid. Simmer until the leaves are tender, about 20 minutes. Season to taste with salt and pepper. 3. Transfer the turkey wing to a cutting board. When cool enough to handle, pull the meat from the bones and shred. Discard the bones and stir the meat into the greens. Serve hot.
SOUTHERN BRAISED GREENS
New Orleans - home to beignets, gumbo and jambalaya - is not exactly a mecca of healthy eating. Lifelong resident Courtney Clark grew up in the Lower Ninth Ward watching friends and family cook dishes that were loaded with salt and fat, and then tragedy struck: By age 35, she had lost her mom and her husband to heart disease. She was desperate to save others from a similar fate. Enter Backyard Gardeners Network, a nonprofit that maintains community gardens and teaches locals how to think differently about their diets. Courtney joined the team five years ago, and now she runs a 10-week course called Food as Medicine. In the class she teaches participants how to read nutrition labels, eat more plant-based foods and adjust their cooking (like making their own low-sodium Creole seasoning). Many of her students have lost weight, lessened or stopped medications and shifted their way of eating entirely. "It's hard trying to change the minds of people who have been cooking one way for all of their lives," she admits. "But to hear a lady in her late 60s say, 'This is the first time I'm tasting an avocado, and I love it,'...that's what I live for. We're gathering people around good, fresh food that's not going to give them a heart attack," she says. Here's Courtney's healthy take on a classic Southern side.
Provided by Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces.
- Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
- Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired.
BRAISED COLLARD GREENS
My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
Provided by THYME4MA
Categories Side Dish Vegetables Greens
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
- Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
Nutrition Facts : Calories 581.6 calories, Carbohydrate 13.3 g, Cholesterol 102.6 mg, Fat 48.1 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 17 g, Sodium 1657.3 mg, Sugar 5.3 g
BRAISED COLLARD GREENS
Adding hard cider to smoky ham stock (a trick from the recipe developer Grace Parisi) builds a foundation of tangy, tart flavors in this recipe. It takes about 2 hours for the hocks to become tender, but once your kitchen fills with the smell of ham bubbling away in a pot of vinegary cider, you'll never want that slow simmer to end. If you like really sour collards, add a splash of apple cider vinegar once the greens have finished braising.
Provided by Sarah Jampel
Categories vegetables, side dish
Time 3h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they're sizzling, flip and crisp the other side.
- Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
- Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.
- Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.
- Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into 1/4- to 1/2-inch pieces and set aside.
- Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.
- Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 998 milligrams, Sugar 3 grams, TransFat 0 grams
BOOZY BRAISED COLLARD GREENS
Provided by Patrick and Gina Neely : Food Network
Time 1h55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Remove stems from greens and discard. Roll up like a cigar and slice into ribbons.
- In a large pot over medium heat, add bacon, onion, and garlic. Render bacon until crisp and the onion is tender, about 6 minutes.
- Stir in brown sugar, vinegar, broth, and bourbon. Season with salt and pepper. Bring to a simmer and stir in the collard greens in batches. Cover and cook for 1 1/2 hours until tender and soft.
BRAISED COLLARD GREENS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant. Add the collard greens and cook until they begin to wilt. Add the chicken stock and 1/2 cup water and cover, lowering the heat to a simmer. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes. Add the lemon juice, and season with salt and pepper.
BRAISED COLLARD GREENS WITH BACON
Steps:
- Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons.
- Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in.
- Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes.
- Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper.
BRAISED COLLARD GREENS
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Cut the tough stem ends from the collards and discard. Cut the leaves and tender stems into large bite-size pieces. Submerge the collards in the boiling water and cook, stirring once or twice, for 6 minutes. Drain the water and set the collards aside.
- Heat the olive oil in a large pot over medium heat and add the garlic and salt. Cook, stirring frequently, until the garlic is just beginning to brown, 1 to 2 minutes. Add the collards, vinegar, and 1/4 cup water to the pot and continue to cook, stirring constantly, until the collards are soft and all of the water has evaporated, about 10 minutes. If the water evaporates too quickly, add a few extra tablespoons so that the collards have time to cook fully; they should be very tender. Serve immediately.
BOURBON BRAISED COLLARD GREENS RECIPE
Provided by Trenchman1
Number Of Ingredients 9
Steps:
- Remove Stems from green and discard In a large pot over medium heat, add bacon, onion, and garlic. Render bacon until crisp and onion is tender. About 6 minutes Stir in brown sugar, vinegar, broth, and bourbon. Season with salt and pepper. Bring to a simmer and stir in collard green in batches. Cover and cook on low for 1 1/2hours until tender and soft.
BRAISED COLLARD GREENS
Bacon gives these nutrient-rich greens an extra punch of flavor, from "Mad Hungry," by Lucinda Scala Quinn.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Remove the tough stems from the collardleaves. Finely slice the stems crosswise.Stack a few leaves on top of each other andcut into 1 1/2- to 2-inch pieces. Repeat with allleaves. You'll have 8 packed cups.
- Heat a 10-inch saute pan over high heat.Swirl in the oil and add the onion, bacon,and red pepper flakes. Fry until the onion issoft and the bacon is beginning to renderits fat and crisp up, about 13 minutes.
- Add the greens, 2 cups at a time. Stir into theonion mixture as you add. They will collapseand shrink in the heat.
- When all the greens are in the pan and theheat has returned to sizzling high, pour inthe vinegar. Stir to evaporate. Cover andlet the greens cook over low heat until justtender, 10 to 15 minutes. Add a bit of wateras needed to keep the greens from burning.Add salt to taste and serve.
BRAISED SMOKED COLLARD GREENS WITH PEPPER VINEGAR
Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory. From chef Mashama Bailey.
Provided by Mashama Bailey
Number Of Ingredients 12
Steps:
- To make the pepper vinegar: Bring the vinegar and sugar to a boil and stir to dissolve. Add the chiles and cool in the fridge for at least 2 hours to overnight.
- Smoke the collards in 2 batches: Preheat the oven to 200°F. To create a smoker, use two large aluminum pans. First, heat the wood chips in a cast-iron pan over hight heat, until they begin to smoke. Remove the cast-iron pan from the heat and place the hot wood chips in one of the aluminum pans. Then, using a small but sharp knife, punch holes in the bottom of the second pan and place it on top of the first pan with the wood chips inside. Add the collards to the top pan, place in the oven, and smoke for 15 minutes. Remove from the oven and set aside.
- In a Dutch oven, sweat the red and white onions, leeks, and shallot with 2 cups of the olive oil and a nice pinch of salt. Add the smoked collards in increments until they cook down, then add more. Once all of the collards are in the pot, add the remaining oil and 8 cups of water. Cook, covered, on low heat, until done, about 1½ to 2 hours.
- To serve: Dress the collard greens with the pepper vinegar to taste.
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