COLLARD GREENS WITH GINGER AND TOMATO
Make and share this Collard Greens With Ginger and Tomato recipe from Food.com.
Provided by That is Dr House to
Categories Collard Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onion, ginger, spices and sea salt in broth, water or olive oil until the onion is soft then add the tomato.
- Cook for about five more minutes
- then add the collard greens and cook 10 to 15 minutes until they're soft.
- Note: Oil is not needed. However this means a bit more stirring.
Nutrition Facts : Calories 52, Fat 0.8, SaturatedFat 0.1, Sodium 26.1, Carbohydrate 10.1, Fiber 4.8, Sugar 2, Protein 3.6
COLLARD GREENS WITH TOMATOES AND GARLIC
Make and share this Collard Greens With Tomatoes and Garlic recipe from Food.com.
Provided by threeovens
Categories Collard Greens
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes.
- Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes.
- Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
- This dish can be prepared a day in advance and reheated.
GINGER COLLARD GREENS
A southern tradition with a ginger flavor.
Provided by Keith Dallmer
Categories Side Dish Vegetables Greens
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Combine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve.
Nutrition Facts : Calories 37.1 calories, Carbohydrate 6.9 g, Cholesterol 0.6 mg, Fat 0.5 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 1564.5 mg, Sugar 1.2 g
SPICY COLLARD GREENS WITH TOMATO, GARLIC, AND ONIONS
Cooking collard greens in a smoky pork broth adds richness and depth. This recipe, a favorite of Alice Waters, comes from Atlanta chef Scott Peacock.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- In a large pot, bring pork stock to a boil over medium-high heat. Add greens and cook until tender, 15 to 40 minutes; drain, reserving stock.
- Heat oil in a large Dutch oven over medium heat. Add onions and season with salt and pepper; cook, stirring, until soft and translucent, 5 to 6 minutes. Add garlic and red pepper flakes; cook, stirring, 2 to 3 minutes.
- Add tomatoes and cook, breaking up with the back of a spoon, for 10 minutes. Add cooked greens and 2 cups of reserved stock; simmer until heated through, about 5 minutes. Season with salt and pepper; serve.
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3.5/5 (27)Estimated Reading Time 1 minServings 4Total Time 30 mins
- Whisk vinegar, ginger, ½ tsp. Aleppo pepper, and 1 tsp. honey in a large bowl. Whisk in oils; season with salt.
- Combine remaining 2 tsp. honey, remaining ½ tsp. Aleppo pepper, and 1 Tbsp. water in a small bowl. Toast sunflower, pumpkin, and sesame seeds in a dry medium skillet over medium heat, tossing, until sesame seeds are lightly browned, about 3 minutes. Add honey mixture and cook, stirring, until seeds stick together in small clumps, about 3 minutes. Scrape seed mixture onto parchment paper; let cool. Break into small clusters.
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