SOUTHERN COLLARD GREENS RECIPE
This Southern Collard Greens recipe is a classic easy side dish! Flavored with smoky bacon and sweet onion, the greens are a crowd-pleasing option for your next Sunday supper or holiday meal.
Provided by Blair Lonergan
Categories Side Dish
Time 2h
Number Of Ingredients 10
Steps:
- Cook bacon in a large stockpot or Dutch oven over medium heat for 10-12 minutes, or until almost crisp. Add onion, and sauté until translucent, about 7-8 minutes.
- Stir in garlic and sauté 1 more minute. Add broth, collard greens, vinegar, sugar, salt, and pepper. Use a wooden spoon to stir, scraping up any browned bits from the bottom of the pot.
- Simmer (uncovered) over low heat for about 1 ½ hours, stirring occasionally (or until collards reach desired level of tenderness).
- Taste and season with additional salt and pepper, if necessary. Garnish with crushed red pepper flakes or hot sauce.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 174 kcal, Carbohydrate 9 g, Protein 7 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 975 mg, Fiber 4 g, Sugar 1 g
COLLARD GREENS WITH ONIONS AND OLIVES
This was inspired by a recipe in "Wild About Greens" by Nava Atlas. It fits in well with my Nutritarian eating style. You can reduce prep time by using pre-chopped or frozen collards, frozen chopped onion and jarred garlic. The recipe also works well with kale or chard.
Provided by Anne Sainz
Categories Collard Greens
Time 1h5m
Yield 7 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash, remove the stems, chop the collards and set aside. The easiest way to remove the stems is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
- Coat a large covered non-stick skillet or dutch oven (at least 5 quarts) with oil and add onion, garlic and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of sherry as needed to prevent sticking.
- Add the rest of the sherry and as many greens as will fit. Cover and allow collards to wilt. Keep adding greens and mixing frequently until all greens have been added.
- Stir in olives, pepper flakes and almonds.
- Cover and cook the mixture over medium heat, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright.
Nutrition Facts : Calories 246.8, Fat 11, SaturatedFat 1.1, Sodium 298.6, Carbohydrate 28, Fiber 12, Sugar 5.4, Protein 10.3
SAUTEED COLLARD GREENS WITH GARLIC, PEPPERS AND ONIONS
Steps:
- Remove and discard all but 1 inch of the collard stems. Cut the remaining stems out of the leaves, separating the leaves and stems. Cut the leaves into 2-inch squares. Slice the stems into thin slices.
- Wash the leaves in a big basin of water. Leave the water in the basin or sink and use a strainer to dip the leaves out of the water. Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens. Wash the stems separately in the same basin of water, using the same method as the leaves.
- Bring a large pot of water to a boil and add 2 tablespoons salt. Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens.
- Cook the stems for 1 minute. Add the leaves, and once they turn bright green, fish out a small leaf to taste it. The greens are done when they taste tender. You can't really tell whether the greens are done without tasting them.
- Pour the cooked greens into the colander to drain. Once the hot water has drained off, carefully put the hot greens into the ice water. Once the greens feel cool to the touch, drain them in a colander again. Drain for about 10 to 15 minutes so that they are quite dry. (At this point, the greens may be stored in the refrigerator for up to 3 days.)
- Put the olive oil in a large skillet over medium heat. Saute the onions gently in the oil. Raise the heat and add the peppers, and then the garlic. Add the blanched greens and saute until heated through. Season with salt and pepper.
BRAISED CHICKEN THIGHS WITH GREENS AND OLIVES
In this quick and comforting one-pot, stove-top meal, chicken thighs are browned, then simmered with sturdy greens. When they're in season, pleasantly bitter dandelion greens are lovely here. But any structured greens with a tendency to wilt when cooked, like escarole, kale and even Swiss chard, will work here, so feel free to use whatever you have on hand. Olives and raisins, tossed in at the very end, add some salty and sweet notes. Round out the meal with a loaf of crusty bread - it's perfect to sop up this brothy braise.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
- Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes, if using, and cook for 30 seconds more.
- Add chopped greens to the pan and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.
- Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley, if using, and serve. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 26 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams
SOUTHERN COLLARD GREENS
Steps:
- Prepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt.
- Remove the collard greens from the steams by folding them in half lengthwise and pulling the leaf away from the stem. (discard the stem or see note below on how to cook them)
- Place the collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt.
- Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water. Next, rinse and scrub each leaf front and back with cool water to ensure they are squeaky clean.
- Tear the greens into bite-sized pieces and set them aside.
- In a large pot, heat olive oil. Add onions and saute until tender.
- Add garlic and red pepper flakes and cook until garlic is fragrant.
- Pour in the broth and add the turkey leg. Bring to a boil.
- Add collard greens and reduce heat to a simmer.
- Cover and cook collard for 1 hour (or longer depending on your desired tenderness), stirring regularly.
- Once done, stir and then taste the broth and the greens. (add a little water if the broth is too bold for your liking)
- Stir in vinegar and smoked salt, and black pepper if desired.
- Serve collard greens with pieces of the smoked turkey leg and hot sauce if desired.
KICKIN' COLLARD GREENS
If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.
Provided by Ken Adams
Categories Side Dish Vegetables Greens
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
- Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 7.9 g, Cholesterol 12 mg, Fat 9.2 g, Fiber 3.3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 1000.8 mg, Sugar 1.9 g
SAUTéED COLLARD GREENS AND SWEET ONION WITH PAPRIKA
If you can't find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.
Provided by Sarah Kirnon
Categories Bon Appétit Leafy Green Collard Greens Side Onion Paprika Vegetarian Fourth of July Backyard BBQ Juneteenth
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown around the edges, 5-8 minutes. Stir in paprika; season with salt. Add collard greens a handful at a time, stirring to wilt after each addition before adding more; cook until all greens are wilted but still somewhat firm, about 4 minutes. Stir in vinegar. Taste and add more salt if needed.
BREAKFAST TACOS WITH EGGS, ONIONS AND COLLARD GREENS
These comforting, easy tacos don't have to be relegated to the breakfast table. The chili pepper is optional; you can make them as spicy as you want.
Provided by Martha Rose Shulman
Categories breakfast, main course
Time 45m
Yield 6 tacos
Number Of Ingredients 12
Steps:
- Bring an inch of water to a boil in the bottom of a steamer (I use a pasta pot with an insert for this). Place the collard greens in the top part of the steamer, and steam until the leaves are tender, 5 to 8 minutes. Remove from the steamer, rinse with cold water, squeeze out extra water and chop medium-fine.
- Wrap the tortillas in a heavy kitchen towel and place in the steamer basket. Cover tightly, steam 1 minute, and turn off the heat. Allow to sit for 15 minutes, without uncovering, while you finish preparing the filling.
- Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt and the garlic and optional chili. Cook until fragrant, about 1 minute, and stir in the collard greens. Turn the heat to medium-low and continue to cook, stirring often, for another 5 minutes, until the greens are tender and the onion is lightly colored.
- Meanwhile, beat the eggs in a bowl and season with salt and pepper to taste. Stir in the cilantro. Add to the pan with the collards and onions and cook, stirring, until set. Taste and adjust salt and pepper. Spoon onto hot tortillas, sprinkle with cheese if using, and serve, passing the salsa on the side.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 274 milligrams, Sugar 1 gram, TransFat 0 grams
PASTA WITH COLLARD GREENS AND ONIONS
Slow cooking sweetens the collards in this satisfying pasta dish.
Provided by Martha Rose Shulman
Categories pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
- Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
- Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
- Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 372 milligrams, Sugar 3 grams
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