BRAISED COLLARDS IN TOMATO-ONION GRAVY
Steps:
- Heat a medium skillet over high heat. Add the cored tomatoes and cook until they are charred on all sides, about 5 minutes. Remove to the bowl of a food processor fitted with the metal blade.
- Let the skillet cool slightly by taking it off the heat or decreasing the heat, depending on how smoking-hot your skillet is. Have the heat at low and add the oil (the skillet will still hold a great deal of heat). Add the onion and garlic, and saute, stirring occasionally, until both are a deep golden-brown, 8 to 10 minutes. Remove from the heat and let them cool slightly. Transfer to the food processor bowl containing the reserved charred tomato, and process until smooth. Transfer the mixture to a large saucepan. Cook over medium-low heat until thickened, 5 to 7 minutes. Season with salt and pepper.
- Add the chopped collards and cook until just tender, 15 to 20 minutes. Taste and adjust for seasoning with salt and pepper. Serve warm.
SMOKED RIB EYE WITH WHITE GRAVY, COLLARD GREENS AND GRITS SOUFFLE
Steps:
- For the rib eyes: Preheat the oven to 200 degrees F. Line a sheet pan with wood chips, then top with a rack.
- Sprinkle all sides of the steaks liberally with salt and pepper. Place on the prepared rack, then tent with foil. Bake until the desired internal temperature, 115 degrees F for medium-rare, 1 1/2 to 2 hours.
- Heat a cast-iron skillet over medium-high heat. Pat the steaks dry, if needed. Rub the steaks with the oil on both sides, then sear the steaks on the first side for about 2 minutes. Flip the steaks and add the butter, thyme and garlic cloves to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute. Remove the steaks from the skillet and loosely cover with foil. Set aside.
- For the white gravy: Without wiping out the skillet, add the onions and garlic and cook in the drippings over medium heat, stirring occasionally, until translucent, about 5 minutes. Reduce the heat to low and add the flour. Cook, stirring constantly, until the mixture begins to lightly brown, about 5 minutes.
- In a small bowl, combine the broth, milk, Worcestershire, molasses, lemon zest, cayenne and thyme. Gradually add to the skillet, stirring constantly, until well incorporated. Bring the mixture to a boil and let cook, stirring, until the mixture thickens. Strain through a fine-mesh sieve and season to taste with salt. Serve with the Grits Souffle and Potlikker Greens.
- Preheat the oven to 425 degrees F. Butter eight 6-ounce ramekins.
- Bring the milk, grits, salt and 3 cups water to a boil, stirring occasionally, in a large saucepan over high heat. Reduce the heat to medium-low and continue boiling, stirring often, for 20 minutes. Add the butter and stir until melted. Reduce the heat to low and simmer, stirring occasionally, until the grits are soft, about 15 minutes more.
- Remove from the heat and cool for 5 minutes, stirring occasionally. Vigorously stir in the cheese and egg yolks. Cool to lukewarm, stirring occasionally, about 20 minutes. (The mixture needs to stay loose and not clump.) Gradually stir in another 1/2 cup water, as needed, to loosen up the grits.
- Whisk the egg whites in a large bowl until soft peaks form. Stir a third of the beaten whites into the grits mixture to loosen it. Fold in half of the remaining whites until incorporated, then fold in the remaining whites until only a few white streaks are left. Pour the mixture into the prepared ramekins and smooth the tops.
- Bake until puffed and golden brown, about 35 minutes. Immediately top with more Cheddar and the chives. Serve hot or warm.
- In a large pot, combine the turkey, red pepper flakes, garlic, onion and 2 quarts water. Bring to a boil over high heat, then reduce the heat to a simmer and cook for 30 minutes.
- Meanwhile, prepare the collards: Set aside 4 whole collard leaves. Working in batches on the remaining collards, hold the stems with one hand and the leaves with the other, folding up the leaves together like the wings on a butterfly. Pull the leaves down, leaving the stems clean. (If the leaves are really large, cut them down the center.) Working in batches, stack the leaves, then roll them like a cigar. Slice the rolls thinly.
- Add the sliced greens to the pot and simmer until tender, about 30 minutes. Season to taste with salt and pepper. Pull the meat from the turkey leg, then discard the bone and return the meat to the pot along with the vinegar.
- Bring a large saucepan of water to a boil and generously salt. Fill a large bowl with ice water. Add the reserved whole collard green leaves to the boiling water and boil until vibrant green, about 20 seconds. Remove with tongs, and immediately transfer to the ice water.
- Preheat the broiler and line a baking sheet with foil. Pat the whole leaves dry and lay on the prepared baking sheet. Lightly brush with the oil. Broil the leaves until lightly charred in spots, about 90 seconds. Stuff each leaf with collard greens and serve additional potlikker on the side in a ramekin.
COLLARD GRAVY
The greens are up in the garden! I love collards and they go well with potatoes, so I modified a creamed collards recipe to simplify it. Turned out deliciously.
Provided by Dr. Paul
Categories Sauces
Time 15m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter over low heat.
- Saute collards and chopped onion until tender - 5 minutes.
- Stir in flour and brown slightly.
- Slowly add milk while stirring until your preferred consistency is reached. Make it a little thinner.
- Stir in the bullion paste, garlic powder, and smoke flavoring.
- Whip an egg well with a fork and mix it with 1/4 cup milk.
- While stirring the bubbling gravy, slowly add the egg mixture.
- continue to cook on low heat for 5 minutes.
- serve over mashed potatoes.
Nutrition Facts : Calories 215.1, Fat 13.4, SaturatedFat 8, Cholesterol 68.4, Sodium 162.3, Carbohydrate 17.2, Fiber 3.9, Sugar 1, Protein 8.5
GRITS AND GREENS
This weeknight dinner is the perfect homey and rustic dish. Quick-cooking grits become extra flavorful because they are simmered in vegetable stock and get a creamy bite from the combination of milk and sharp Cheddar that's stirred in once the grits are tender. Using both collard greens and Swiss chard lends more interesting and varied tastes and textures. Because the leaves are cooked just until wilted, apple cider vinegar is added at the end to help balance out any bitterness. A little hot sauce splashed on just before serving helps tie the entire dish together, awakening the flavors in both the greens and grits.
Provided by Vallery Lomas
Categories weeknight, vegetables, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
- Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
- Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
- Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.
More about "collard gravy recipes"
MILK GRAVY - OLD FASHIONED COUNTRY COOKING - YOUTUBE
From youtube.com
Author Collard Valley CooksViews 40.7K
COLLARD GREENS {EASY SOUTHERN-INSPIRED RECIPE!}
From spendwithpennies.com
COLLARD AND MUSTARD GREENS IN HAM HOCK GRAVY
From emerils.com
APPETITE GROWS FOR SOUTHERN SOUL FOOD IN CANADIAN BORDER CITY
From cbc.ca
COLLARD VALLEY COOKS VOL 3 SALISBURY STEAK
From collardvalleycooks.com
COLLARD GREENS RICE ~ EASY RECIPE ~ THIS WIFE COOKS
From thiswifecooks.com
BLACK FOLKS SOUL FOOD COLLARD GREENS RECIPE
From thesoulfoodpot.com
COLLARD VALLEY COOKS - YOUTUBE
From youtube.com
COLLARD VALLEY COOKS VOL 1 WHITE MILK GRAVY
From collardvalleycooks.com
MEATBALLS AND GRAVY - COLLARD VALLEY COOKS
From collardvalleycooks.com
SOUTHERN-STYLE COLLARD GREENS RECIPE
From southernliving.com
SOUTHERN COLLARD GREENS RECIPE - BUTTER BE READY
From butterbeready.com
SOUTHERN RECIPES - COLLARD VALLEY COOKS
From collardvalleycooks.com
STUFFED COLLARD ROLLS ARE A SOUTHERN TWIST ON A CLASSIC …
From acadianatable.com
SOMEWHERE SOUTH WITH CHEF VIVIAN HOWARD | RECIPES
From somewheresouthtv.com
SEASONED COLLARD GREENS - KATIE'S CUCINA
From katiescucina.com
SAVOURY COLLARD GREEN CORNBREAD - MORE.CTV.CA
From more.ctv.ca
THE BEST COLLARD GREENS RECIPE | SOUTHERN
From divascancook.com
COLLARD GREENS, KALE’S LEAFY COUSIN, CAN MAKE DELICIOUS SALADS, …
From cnn.com
COUNTRY FRIED STEAK & GRAVY - BISCUITS, POTATOES & CABBAGE
From youtube.com
THANKSGIVING DRESSING - COLLARD VALLEY COOKS
From collardvalleycooks.com
SAUCE, SPICE & GRAVY RECIPES - COLLARD VALLEY COOKS
From collardvalleycooks.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 »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #sauces #condiments-etc #side-dishes #vegetables #american #southern-united-states #easy #vegetarian #dietary #low-sodium #low-calorie #low-carb #inexpensive #low-in-something #greens #collard-greens #onions #mashed-potatoes #from-scratch
You'll also love