Braised Collard Greens Recipes

BRAISED COLLARD GREENS

Steps:

• Melt the butter in a large Dutch oven or other heavy pot over medium heat. Add the garlic, onion and 1 teaspoon each salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the Cajun seasoning and cook 30 seconds. Add the ham hocks, chicken broth and 4 cups water. Increase the heat to high and bring to a low boil. Reduce the heat to low and simmer until the ham is tender and falling off the bone, about 2 hours.
• Remove the ham hocks from the liquid. Remove and discard the skin and bones. Roughly chop the meat into bite-size pieces. Return the meat to the cooking liquid along with the collard greens and vinegar. Increase the heat and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the greens are tender, about 30 minutes. Serve the collards with some of the liquid.

BRAISED COLLARD GREENS WITH BACON

Steps:

• Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons.
• Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in.
• Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes.
• Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper.

BRAISED COLLARD GREENS

Steps:

• Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant. Add the collard greens and cook until they begin to wilt. Add the chicken stock and 1/2 cup water and cover, lowering the heat to a simmer. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes. Add the lemon juice, and season with salt and pepper.

ROBERT CARTER'S BRAISED COLLARD GREENS

Steps:

• Cut collard greens into chiffonade about 1/2-inch wide and blanch in salted boiling water for 10 seconds. Drain, refresh in ice water and squeeze dry.
• Heat oil in a large sauté pan over medium heat. Sauté ham and shallots. Deglaze pan with sherry vinegar and stir in honey. Add stock and bring to a simmer.
• Add collard greens and cook at a healthy simmer until tender, 10 to 15 minutes. Remove greens to a bowl using a slotted spoon. Heat cooking liquid and boil until reduced to about 1/4 cup. Taste and adjust seasonings. (You may want to add a little more honey or vinegar.) Add butter, stirring constantly until it melts. Return greens to pan and toss to coat.

BRAISED COLLARD GREENS

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.

BRAISED COLLARD GREENS

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.

QUICK COLLARD GREENS

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.

BRAISED COLLARD GREENS

Steps:

• Put all ingredients in large stockpot with just enough water to cover. Bring to a boil over high heat, and reduce heat to low.
• Simmer until greens are tender, about 1 1/2 hours. Serve greens with a slotted spoon, topping with a little of the pot liquor (the broth from the pot). The pot liquor may be used for dipping cornbread, or as a flavorful and highly nutritious soup.

BRAISED COLLARD GREENS

Steps:

• Remove the tough stems from the collardleaves. Finely slice the stems crosswise.Stack a few leaves on top of each other andcut into 1 1/2- to 2-inch pieces. Repeat with allleaves. You'll have 8 packed cups.
• Heat a 10-inch saute pan over high heat.Swirl in the oil and add the onion, bacon,and red pepper flakes. Fry until the onion issoft and the bacon is beginning to renderits fat and crisp up, about 13 minutes.
• Add the greens, 2 cups at a time. Stir into theonion mixture as you add. They will collapseand shrink in the heat.
• When all the greens are in the pan and theheat has returned to sizzling high, pour inthe vinegar. Stir to evaporate. Cover andlet the greens cook over low heat until justtender, 10 to 15 minutes. Add a bit of wateras needed to keep the greens from burning.Add salt to taste and serve.