Collard Greens Fast Or Slow Spicy Stir Fried Collard Greens With Red Or Green Cabbage Recipes

SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE

Steps:

• In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm's reach from your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.
• Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.

SPICY BRAISED COLLARD GREENS

Steps:

• In a large Dutch oven, cook the bacon over medium-high heat, stirring occasionally, until just crisp, 10 to 15 minutes. Remove the bacon to a paper towel-lined plate. Pour off all but 3 tablespoons of the bacon drippings and lower the heat to medium. Add the onions and cook until tender and translucent, 3 to 5 minutes.
• While the bacon and onions are cooking, prepare the greens. To remove the thick, woody stems that run down the center of the leaves, hold the base of the collard stem in one hand. Wrap your other hand around the bottom of the stem, directly under the leaf (like you are holding a baseball bat). In one firm motion, quickly slide your hand up the stem, removing the leaf in one swift movement. To chop the leaves, stack a few on top of each other and roll up like a cigar. Slice the roll into 1-inch pieces, rotate, and give another good chop. Continue until all the greens are chopped.
• Increase the heat of the Dutch oven to medium-high. Add a few large handfuls of greens at a time - stirring constantly to allow each batch to wilt for a few moments - until you can fit all of the greens into the pot. Continue to saute the greens for 3 to 5 minutes, until bright green and wilted. Season with a very generous pinch of kosher salt and a few big grinds of freshly ground black pepper. Add the chicken stock, vinegar, sugar, and red pepper flakes to the greens and stir until combined. Bring to a boil, then immediately reduce heat to low. Cover and simmer for 45 minutes.
• Add the cooked bacon to the greens and simmer an additional 15 minutes. Taste for seasoning (don't be afraid to be generous with the salt). Serve with hot pepper vinegar on the side.

STIR FRIED COLLARD GREENS

Steps:

• Wash the collards thoroughly and bunch it together. Take each bunch, roll it tightly, and cut in crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat, then cook the onion and garlic, stirring them until they are lightly browned. Add the kale strips and cook, stirring for 5 minutes so that the greens are soft, but retain their bright green color. Serve hot.

PAN-FRIED COLLARD GREENS

Steps:

• Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
• Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

FRIED CABBAGE WITH COLLARDS

Steps:

• In a large cast-iron skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Remove from the pan. Sauté the bell pepper and onions in the same pan until tender and browned in spots, for 2 minutes. Add the shredded collard greens and cook on low heat until softened, for 4 minutes. Add the cabbage, chicken bouillon, salt, Creole seasoning, garlic paste and black pepper and cook on medium heat for an additional 10 to 15 minutes or until the cabbage and greens are tender. Add some water if the mixture is too dry. Put the bacon back into the pan, stirring it in for even distribution. Cover until ready to serve. Serve with chow-chow on the side, if desired.

STIR-FRIED COLLARDS

Steps:

• Bring a large pot of water to a boil. Have a bowl of ice water ready. Wash and trim the greens, and cut into 2-by-3-inch pieces. Blanch in batches in the boiling water for 1 minute (begin counting after the water returns to a boil), then immediately transfer to the bowl of ice water. Drain well. Lift the greens up by handfuls and squeeze out the excess water, then spread out on a kitchen towel and pat dry.
• Heat a wok over high heat (medium-high if you have a powerful stove), then season with salt and let it brown lightly. Add the oil. When the oil is hot, add the garlic and stir until lightly browned. Add the greens and pepper and stir-fry for about 1 minute. Stir in 2 tablespoons oyster sauce and the sugar, then taste and adjust the seasoning. Serve immediately.

STIR-FRIED COLLARD GREENS

Steps:

• 1. .Wash the collard greens and trim the hard ends off. Cut the leaves into small pieces, approximately 2 inches by 2 inches. 2.Prepare a large bowl of ice water and set aside. 3.Bring a pot of water to boil. Working in 2 or 3 batches, blanch the greens for 1 minute (begin counting after the water returns to a boil.) Immediately transfer the greens to the ice water to cool. Drain well, then squeeze out the excess water with your hands. Spread the greens on kitchen towels and pat them dry, as the excess water will cause the oil in the wok to spit. Repeat with the remaining batch(es). 4.Heat a wok over medium-high heat until a drop of water evaporates on contact. Add the oil and swirl to coat the bottom. Add the garlic and stir-fry until aromatic, about 30 seconds. Add the greens and stir-fry for 1 minute. Stir in the oyster sauce mixture, sugar, and optional red pepper flakes. Lower the heat to medium-low and allow the greens to cook for another 3 to 4minutes, stirring occasionally. Season to taste with salt and pepper. Transfer the greens to a plate and serve.

STIR-FRIED ASIAN COLLARD GREENS

Steps:

• Heat oil in a large pan over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add collards and toss to lightly coat with oil. Pour in broth and soy sauce. Cover, reduce heat, and steam until tender, turning every few minutes, 7 to 8 minutes total. Remove from heat, drizzle with sesame oil, and serve.

COLLARD GREENS, FAST OR SLOW SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE

Steps:

• 1. In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm's reach from your pan. 2. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds. 3. Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.