COLLARD GREENS WITH LEMON, FARRO & FETA RECIPE - (3.4/5)
Provided by á-174535
Number Of Ingredients 10
Steps:
- Remove and discard thick stems from collard greens. Chop leaves into bite-size pieces (you should have about 8 cups). In a Dutch oven cook collard greens in boiling water about 7 minutes or until tender. Using a slotted spoon, transfer greens to a bowl of ice water for 1 minute; drain and set aside. Stir farro into the boiling water. Cook about 10 minutes or until tender. Drain in a colander. In the same Dutch oven heat oil over medium-high heat. Add garlic; cook and stir about 2 minutes or until golden. Stir in collard greens, farro, and salt; heat through. Stir in lemon peel and lemon juice. Divide greens mixture among serving bowls. Sprinkle with cheese and parsley. If desired, serve with lemon wedges.
GRANDMA'S COLLARD GREENS
These are without a doubt, the best collard greens I have ever eaten (and I have had my share). My grandma used to make this recipe in the summer when her collards in the garden were ready. If you don't like these, you don't like collard greens ... guaranteed!! Add more red pepper flakes if you like it spicy.
Provided by Marviboy
Categories Side Dish Vegetables Onion
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
- Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 32.7 g, Cholesterol 4.1 mg, Fat 3.3 g, Fiber 14.2 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 363 mg, Sugar 10 g
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.
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- Remove and discard thick stems from collard greens. Chop leaves into bite-size pieces (you should have about 8 cups). In a Dutch oven cook collard greens in boiling water about 7 minutes or until tender. Using a slotted spoon, transfer greens to a bowl of ice water for 1 minute; drain and set aside.
- In the same Dutch oven heat oil over medium-high heat. Add garlic; cook and stir about 2 minutes or until golden. Stir in collard greens, farro, and salt; heat through. Stir in lemon peel and lemon juice.
- Divide greens mixture among serving bowls. Sprinkle with cheese and parsley. If desired, serve with lemon wedges.
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