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
GRITS CAKES
Steps:
- Combine the milk and garlic in a large saucepan and heat over high heat until scalding. Reduce to a simmer and, using a wooden spoon, slowly stir in the grits. Cook over low heat, stirring constantly, for 8 to10 minutes, until the mixture is the consistency of mush. Remove from the heat and stir in the ham, cheese and chives. Season with salt and pepper and the cayenne.
- Depending on the shape you desire, pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours, until firm.
- Unmold the grits mixture and slice or cut into the desired shapes.
GRITS AND GREENS
This weeknight dinner is the perfect homey and rustic dish. Quick-cooking grits become extra flavorful because they are simmered in vegetable stock and get a creamy bite from the combination of milk and sharp Cheddar that's stirred in once the grits are tender. Using both collard greens and Swiss chard lends more interesting and varied tastes and textures. Because the leaves are cooked just until wilted, apple cider vinegar is added at the end to help balance out any bitterness. A little hot sauce splashed on just before serving helps tie the entire dish together, awakening the flavors in both the greens and grits.
Provided by Vallery Lomas
Categories weeknight, vegetables, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
- Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
- Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
- Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.
BRAISED COLLARD GREENS
Traditional Southern preparation for greens. These can be made a day or two ahead, and actually they taste even better if you do make them ahead of time. If you want these to be vegetarian, leave out the bacon and use vegetable stock instead of ham hock stock or chicken stock. I use Recipe #442908 in this recipe, and it is the most authentic way to make them, but if you don't have the time you can just use low sodium chicken stock. You will notice that the recipe calls for 4 to 6 bunches of collards - this is because bunches can vary in size. If the bunches are big, you only need 4. If they are on the smaller side, use 6. You can use this same preparation for other greens as well - kale, mustard, turnip, etc.
Provided by xtine
Categories Collard Greens
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Strip the collards off the stems and tear into pieces. Discard the stems.
- In a large stock pot, sauté the diced bacon over medium heat until it has rendered out most of its fat and has browned.
- Add the onions to the pot and sauté until browned.
- Add the greens a handful at a time, and sauté over medium heat, while stirring. Once one handful wilts, add the next handful. Continue until all the greens are wilted.
- Add the sliced garlic and sauté for 30 seconds - just until it becomes fragrant.
- Add 1 quart of the stock. If this is not enough to cover the greens, keep adding stock (or water, if you don't have any more stock) until the greens are covered.
- Add the bay leaves, sugar, pepper, red pepper flakes, and salt. A NOTE ON THE AMOUNT OF SALT TO USE: I use home made ham hock stock to make this, and the saltiness of the stock depends on the saltiness of the hocks they are made from (this can vary considerably). Because of this it is important to always taste the stock you are working with before adding any additional salt to the dish. If you are using store bought chicken stock, I would not add any salt at this point. I would cook the greens for 2 hours, and then taste to see if you need any additional salt. Store bought chicken stock is very salty, even the "less sodium" kind. You can always put more salt in, but you can't take it out, so go easy here.
- Bring to a boil and stir well. Lower the heat to low, cover, and simmer for 2 hours.
- Remove the bay leaves and taste the greens. If you think they need more salt, now is the time to add it.
- IF YOU ARE MAKING THE GREENS AHEAD OF TIME:.
- Leave the bay leaves in the pot. Taste and add more salt IF NEEDED. Refrigerate for up to 2 days. When you are ready to serve, re-heat the greens on the stove over medium heat. Remove the bay leaves before serving.
Nutrition Facts : Calories 159.6, Fat 7, SaturatedFat 2.1, Cholesterol 15.6, Sodium 446.4, Carbohydrate 16.3, Fiber 8.3, Sugar 2.3, Protein 11.5
QUICK COLLARD GREENS
This quicker take on collard greens has as much deep flavor as traditional long-simmering recipes. Make Skillet Cornbread to soak up the tasty "pot likker."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- In a large pot, combine ham hock, collard greens, and 8 cups water; bring to a boil. Reduce to a simmer, and cook until collards are very tender, 45 minutes to 1 hour.
- Remove ham hock, and discard. Add vinegar, and season with salt and pepper. Serve collards with their broth, and, if desired, hot sauce.
Nutrition Facts : Calories 62 g, Fat 1 g, Fiber 7 g, Protein 5 g
More about "braised collard greens on grits cakes recipes"
SOUTHERN COLLARD GREENS RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
4.7/5 (406)Total Time 3 hrs 15 minsCategory Side DishCalories 88 per serving
- Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally into small pieces. We personally remove the stems but this is a personal decision.
- Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
- Next rinse the ham hock very well then add to a large pot along with enough water to fully submerge the ham hock then cover with a lid. Cook over medium high heat for about 45 minutes or until ham hock is near being tender.
- Once ham hock is almost tender, add greens and about 4-5 additional cups of water or enough to just barely cover greens to the pot. This will become your pot likker.
ROASTED PULLED PORK ON CHEESY GRITS CAKES WITH COLLARDS
From bhg.com
Servings 8Calories 602 per servingTotal Time 8 hrs 50 mins
- Brining: In an oversize resealable plastic bag or a large plastic container with a tight-fitting lid, combine the salt, sugar, bay leaves, garlic, and peppercorns. Add just enough water to mix and dissolve ingredients. Place roast in bag and fill with enough water to completely cover. Place bag in a leakproof container and refrigerate overnight, but not longer than 24 hours.
- Seasoning: Preheat oven to 250°F. Remove roast from brine and pat dry. In a small bowl combine brown sugar, paprika, chili powder, garlic powder, cumin, cayenne, 1 teaspoon kosher salt, and 1/2 teaspoon coarse black pepper. Rub mixture all over roast. Place on a rack in a roasting pan. Insert an ovenproof thermometer in thickest part of roast. Add 1/2 cup water to bottom of pan.
- Cooking: Place roasting pan, uncovered, in oven. Bake until internal temperature reaches 200°F, 8 to 10 hours. Add 1/2 cup water to bottom of pan every 1 to 2 hours. Remove meat from pan, reserving juices, and wrap well in foil; let rest 30 to 45 minutes.
- Using two forks, shred roast, place in a serving dish, and moisten with some of the reserved baking juices. Serve on Cheesy Grits Cakes with Braised Cabbage Collards, if desired.
VEGETARIAN BRAISED COLLARD GREENS RECIPE.
From everydaymaven.com
TIA MOWRY'S BRAISED COLLARD GREENS RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (2)Total Time 1 hr 15 mins
GREENS WITH BRAISED PANCETTA AND GARLIC RECIPE | BON APPéTIT
From bonappetit.com
BRAISED COLLARD GREENS | ALLRECIPES
From allrecipes.com
SLOW-BRAISED COLLARD GREENS | LODGE CAST IRON
From lodgecastiron.com
BRAISED SHORT RIBS WITH COLLARD GREENS AND CHEESE GRITS
From tasteofthesouthmagazine.com
BRAISED COLLARD GREENS ON GRITS CAKES – RECIPES NETWORK
From recipenet.org
BRAISED COLLARD GREENS RECIPE | BON APPéTIT
From bonappetit.com
FARM FRESH TO YOU - RECIPE: EASY BRAISED COLLARD GREENS
From farmfreshtoyou.com
BOOZY BRAISED COLLARD GREENS RECIPE | THE NEELYS | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
SPICE AND GRAVY RESTAURANT NEAR FORT WORTH OFFERS CHICKEN | FORT …
From star-telegram.com
BAKED GRITS AND COLLARDS CASSEROLE - TODAY
From today.com
You'll also love