Spicy Collard Greens With Spiced Butter Recipes

Steps:

• First, make the ricotta cheese: Line a sieve with two layers of cheesecloth. Combine the milk and 1 teaspoon of the salt in a 3-quart or larger saucepan over medium-high heat. Watching the pot, bring the milk to a gentle simmer at the edges, and then whisk in the vinegar. The milk will separate into white curds and yellowish whey. Let it sit 10 minutes to allow the curds to gather together, then gently pour the curds through the cheesecloth-lined sieve, saving the whey for another purpose (such as stock for soup making). Drain the curds until you have creamy curds, and set aside.
• For the spiced butter, combine the butter, black peppercorns, cumin, cloves, bay leaves, ginger root slices and cinnamon in a small saute pan over medium heat and cook until the butter browns at the edges, about 3 minutes. Let the butter steep until just warm to the touch. Pour the contents of the pan through a fine-mesh sieve, pressing on the solids to remove all of the butter. Discard the spices and ginger.
• Heat a 12-inch or larger skillet over high heat. When hot, add the spiced butter (holding back the brown deposits at the bottom of the bowl), minced ginger, collard greens, the remaining 1/2 teaspoon salt and the ground pepper, stirring to coat the greens with the butter. Cook over high heat, stirring often, until tender, about 3 minutes. Add the brown butter bits at the bottom of the bowl, and stir to combine. Transfer the greens to a shallow platter, garnish with dollops of fresh ricotta and serve immediately

Steps:

• Combine water, ham hocks, and salt in a large pot; bring to a boil. Boil for 30 minutes. Remove from heat. Remove ham hocks from the water and discard.
• Add collard greens, sugar, and red pepper flakes to the water. Simmer over low heat until greens are tender, 2 1/2 to 3 hours. Serve immediately.

Steps:

• Melt the Spiced Butter in a large stockpot over medium-high heat. Add the onion and chiles and saute until the onion has softened, about 5 minutes. Add the collards and stir in the vinegar, brown sugar, and salt to taste and bring to a simmer. Turn the heat down to low, cover, and simmer until the greens are very tender, about 1 1/2 hours. Serve hot or warm.
• Melt the butter in a saucepan over low heat. Add the garlic, shallots, ginger, coriander, cumin, fenugreek, ajwain, black pepper, cinnamon, and turmeric. Simmer very gently for 30 minutes to infuse the flavors. Keep an eye on this; you don't want the milk solids to brown.
• Skim off all the foam and any floating seeds and let the butter sit for about 10 minutes for the milk solids to settle on the bottom.
• Carefully pour the spiced butter through a sieve lined with a few layers of cheesecloth into a container, leaving the solids behind. Let it cool, then cover and refrigerate. It will keep for months. Yield: 3 cups

Steps:

• Add the onions, garlic and olive oil to a medium skillet and saute until the onions are translucent. Stir in the collard greens, along with the rest of the ingredients, except for the chopped tomatoes, which should be added few minutes before serving. Simmer the collard mixture for 15 minutes, then stir in the tomatoes. Transfer to a serving bowl and serve.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• Trim the thick stems and any wilted or yellow parts of the leaves form the collards. Cut the leaves crosswise into 1/2-inch strips. Wash them in plenty of cold water and drain them well. You will have about 12 cups of shredded leaves.
• Heat the oil in a large deep pan over medium-high heat. Add the red pepper flakes and stir until fragrant. Add the greens and cook, tossing and stirring, until they are coated with oil and pepper and wilted but maintain their vibrant color, about 4 minutes. Transfer to a serving bowl, season with salt and serve.

Steps:

• Cut the collard green leaves and discard the stems; Wash the leaves in cold water.
• Boil water in a large pot; add onion, clove garlic, black pepper, and the collard greens. Cook the collard greens for 15 minutes until the leaves collapse altogether.
• Strain the collard greens and discard onion, garlic and water. Place the collard greens on a platter or flat pan to dry; chop finely the collard greens.
• In a bowl, flake the cheese with forks.
• Combine the chopped collard greens and the cheese.
• In small pot, on a lower heat, melt the butter, add Mitmita (cayenne), false cardamom, white pepper, garlic powder; Remove from heat;.
• Pour the spiced melted butter on the collard-cheese mixture; Mix it well until completely marinated; add salt if needed.
• Serve it at room temperature. Keep the rest in the fridge.

Steps:

• place all ingredients in a big pot and cover with water.
• simmer on low for at least one hour.
• Drain and serve.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 5 to 7 minutes. Add onion and saute until translucent, about 5 minutes. Add jalapeno; cook for 1 minute. Add collard greens, vinegar, and garlic; reduce heat and simmer for 5 minutes.
• Stir in heavy cream, cream cheese, Parmesan cheese, hot sauce, and nutmeg. Let simmer until thick, 5 to 10 minutes.