COLLARD GREENS WITH BACON
There's nothing like a skillet of freshly cooked collard greens. Make our collard greens recipe with bacon and add a little vinegar and hot sauce to round out the flavors.
Provided by Elise Bauer
Categories Side Dish Collard Greens Green Vegetables Greens
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Cook the bacon and onions: Heat a large skillet over medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onion and cook until it's softened and just starting to brown.
- Add the garlic, salt, pepper, sugar, and hot sauce: Cook until the garlic becomes fragrant, about 1 minute.
- Add the vinegar and simmer: Simmer until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the skillet.
- Add the collard greens and the chicken stock (or water): Return to a simmer. Reduce the temperature to medium-low. Cook, stirring occasionally until the collard greens have wilted and lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the juices from the pan.
Nutrition Facts : Calories 85 kcal, Carbohydrate 11 g, Cholesterol 6 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 388 mg, Sugar 4 g, Fat 3 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
QUICK-BRAISED GREENS WITH BACON AND SWEET ONIONS
Provided by Aida Mollenkamp
Categories side-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside.
- Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes. Add onion and cook until softened, about 4 minutes. Add greens and turn to coat well. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes. Season with salt and freshly ground black pepper and serve.
COLLARD GREENS WITH BACON
Good ole country collard greens with bacon and onion. These are so hearty and satisfying, even those who say "I don't like greens" will eat these up! You might even get a "Wow!" after the first bite and a "not at all like I remember them tasting". You can eat them alone but they're best with hot buttered cornbread. Mustard and turnip greens are great this way too. Enjoy!
Provided by MA McBridges
Categories Side Dish Vegetables Greens
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
- Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
- Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.
Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 304.9 mg, Sugar 1.1 g
BRAISED COLLARD GREENS
My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
Provided by THYME4MA
Categories Side Dish Vegetables Greens
Time 1h20m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 581.6 calories, Carbohydrate 13.3 g, Cholesterol 102.6 mg, Fat 48.1 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 17 g, Sodium 1657.3 mg, Sugar 5.3 g
BRAISED COLLARD GREENS
Adding hard cider to smoky ham stock (a trick from the recipe developer Grace Parisi) builds a foundation of tangy, tart flavors in this recipe. It takes about 2 hours for the hocks to become tender, but once your kitchen fills with the smell of ham bubbling away in a pot of vinegary cider, you'll never want that slow simmer to end. If you like really sour collards, add a splash of apple cider vinegar once the greens have finished braising.
Provided by Sarah Jampel
Categories vegetables, side dish
Time 3h
Yield 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 998 milligrams, Sugar 3 grams, TransFat 0 grams
BOOZY BRAISED COLLARD GREENS
Provided by Patrick and Gina Neely : Food Network
Time 1h55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Remove stems from greens and discard. Roll up like a cigar and slice into ribbons.
- In a large pot over medium heat, add bacon, onion, and garlic. Render bacon until crisp and the onion is tender, about 6 minutes.
- Stir in brown sugar, vinegar, broth, and bourbon. Season with salt and pepper. Bring to a simmer and stir in the collard greens in batches. Cover and cook for 1 1/2 hours until tender and soft.
BRAISED COLLARD GREENS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
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.
BRAISED COLLARD GREENS
Smoked ham hocks are the key ingredient to these tender braised greens. Inexpensive and full of flavor, these meaty pork knuckles typically require long, low simmering to release their smokey flavor, but if you have an Instant Pot they soften up in no time flat.
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 9
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.
More about "braised collard greens with bacon recipe courtesy kelsey nixon recipes"
RECIPE: EASY BRAISED COLLARD GREENS WITH BACON | KITCHN
From thekitchn.com
BEST BRAISED GREENS RECIPE - HOW TO MAKE BRAISED …
From countryliving.com
BRAISED COLLARD GREENS WITH BACON : RECIPES : COOKING …
From cookingchanneltv.com
QUICK-BRAISED GREENS WITH BACON AND SWEET ONIONS : …
From cookingchanneltv.com
GARLIC-AND-PARMESAN-BRAISED GREENS RECIPE | BON APPéTIT
From bonappetit.com
BRAISED COLLARD GREENS WITH BACON | RECIPE | BBQ SIDE DISH RECIPES ...
From pinterest.co.uk
COLLARD GREENS : RECIPES : COOKING CHANNEL | COOKING CHANNEL
From cookingchanneltv.com
BRAISED COLLARD GREENS WITH BACON, RECIPE COURTESY …
From recipert.com
BACON BRAISED COLLARD GREENS - PALEOMG
From paleomg.com
BRAISED GREENS WITH BACON AND ONION | AMERICA'S TEST KITCHEN
From americastestkitchen.com
BRAISED BACON COLLARD GREENS RECIPE - THE DAILY MEAL
From thedailymeal.com
SEARCHABLE RECIPE DATABASE - COLLARD GREENS - BRAISED COLLARD …
From directaccessrecipes.com
BACON BRAISED COLLARD GREENS - MAPLE LEAF
From mapleleaf.ca
TIA MOWRY'S BRAISED COLLARD GREENS RECIPE - SOUTHERN LIVING
From southernliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love