GRILLED COLLARD GREENS
Who would've thought you could grill collard greens? But Chef Gabriel Claycamp showed us how at Culinary Communion, and they were absolutely delicious!! The outside leaves are crispy, and the inner ones tender and juicy. Posted with permission.
Provided by Julesong
Categories Collard Greens
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Prepare a large bowl of ice water; preheat your grill.
- Bring a large pot of water to a rolling boil and add the salt and fat.
- When salt is dissolved and fat is melted, add the collard greens to the boiling water and simmer for 3 minutes.
- Remove collards from the water and immediately plunge into the ice water to halt the cooking and preserve the beautiful green color.
- (When removed from the boiling water, the collards should be coated with the fat - that's what you want).
- Remove the collards from the ice water a leaf at a time and stack them flat on top of each other, about 7 to 9 leaves high.
- Oil your grill well and grill the stacked collard leaves until done, turning once, about 5 minutes per side (depending on the temperature of your grill).
- Cut stacked collards in half or quarters, season with salt and pepper, and serve immediately.
Nutrition Facts : Calories 37, Fat 0.5, SaturatedFat 0.1, Sodium 894.9, Carbohydrate 7, Fiber 4, Sugar 0.6, Protein 3
GRILLED COLLARD GREENS
Provided by Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat grill to high heat.
- Remove the ribs from the collard greens and discard. Put the leaves into the boiling, water, then add the bacon slices and blanch the collard greens for about 2 minutes. Remove the leaves from the water and place into an ice water bath to stop the cooking process.
- Remove the collards from the ice water and stack the leaves flat on top of each other, about 7 to 9 at a time. Put the stacked collards on the grill for 4 minutes per side.
- Transfer the leaves from the grill to a cutting board and roughly chop. Put into a serving bowl and season with salt and pepper, to taste.
GRILLED VEGETABLES WITH COLLARD GREEN PESTO
I love this clean-out-the-vegetable bin side dish. It's a great way to use up that zucchini or red pepper before it's on the way out, and that collard green pesto? Whew! It's to die-for. I put my Southern spin on the Italian condiment by substituting pecans for pine nuts and adding collard greens in with the basil. Cousins, you've got to try it!
Provided by Kardea Brown
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the collard green pesto: Bring a pot of salted water to a boil. Add the collard greens and cook until the collards are bright green and tender, about 2 minutes. Drain the collards and plunge in an ice water bath to stop cooking. Drain.
- With the motor running, drop the garlic through the chute of a food processor and process until minced. Remove the lid and add the collards, cheese, basil, pecans, lemon zest, crushed red pepper and salt. Pulse until finely chopped. Pour the oil through the chute and process until the desired consistency is reached. Add the lemon juice. Add 2 tablespoons water, 1 tablespoon at a time, to thin the pesto if necessary.
- For the vegetables: Toss the asparagus, pepper, squash and zucchini with half of the pesto. Heat a grill or grill pan to medium-high heat. Grill the vegetables until browned and tender, 5 to 7 minutes. Transfer to a serving platter and drizzle with the remaining pesto. Garnish with the lemon zest, if desired.
SOUTHERN COLLARD GREENS
Steps:
- Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
- In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
- Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
- Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.
GRILLED COLLARD GREENS
It doesn't get more southern than collard greens. Well maybe if you smothered them in cream gravy...I digress. This recipe is a twist on the southern favorite that makes it to our dinner table at least once a month...hold the gravy, of course.
Provided by Patrick Johnson
Categories Vegetables
Time 20m
Number Of Ingredients 4
Steps:
- 1. Preheat grill to high.
- 2. Bring large pot of salted water to rapid boil and add slices of bacon.
- 3. Remove the thick portion of the ribs from the collard greens and discard.
- 4. Add leaves to the boiling water and blanch for about 2 minutes.
- 5. Remove the greens from the water and run cool water over all the greens to stop the cooking process.
- 6. Stack the leaves on top of one another, 8-9 at a time.
- 7. Grill each stack of collard greens for about 4 minutes per side.
- 8. Transfer leaves to cutting board, roughly chop, and season with salt, pepper and hot sauce to taste.
LOWCOUNTRY COLLARD GREENS
Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full of briny, smoky flavor. When braised with smoked meat, they're equally delicious as a side or a light one-pot meal. The longer the greens cook, the better they'll be. Top them with a generous dash or two of hot sauce, and pair with cornbread. What tomato soup is to grilled cheese, potlikker is to cornbread.
Provided by Millie Peartree
Categories vegetables, side dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Tear the greens from their stems. Take a handful of greens, roll them up lengthwise and slice them into bite-size pieces. Add the sliced greens to an empty, clean sink full of cool water and wash them, removing all grit, sand and debris. Drain sink and rinse greens thoroughly with cold water until water becomes clear.
- Heat the olive oil in a large stock pot or Dutch oven over medium. Add the onion and a pinch of salt, and sauté, stirring occasionally, until onion is translucent, about 5 minutes.
- Add 4 cups of water to the pot. (This will become your potlikker.) Turn the heat to medium-high. Add the cleaned greens by the handful, stirring them until wilted before adding more.
- Add the smoked turkey, bouillon cubes, garlic and onion powders, apple cider vinegar, black pepper and red-pepper flakes to the pot. Bring to a rolling boil, then cover and lower heat to medium-low. Cook until greens are completely tender, at least 2 hours. Most of the water should have evaporated by this point, with just enough left to cover the bottom of the pot, and the meat should pull away from the bones.
- Take the meat out of the pot, transfer to a cutting board, and shred the meat with two forks. Add the shredded meat back to the pot and stir until well combined. Taste and adjust salt, pepper and onion powder as needed. To cut bitterness, add sugar; if you'd like more tang, add more vinegar. Serve hot.
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