Creole Collard Greens Recipes

COLLARD GREEN CREOLE DIRTY RICE RECIPE

Steps:

• Heat oil in a large skillet over medium. Add onion, celery, and poblano, and cook, stirring often, until onion is translucent, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add sausage; cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes. Add rice, thyme, paprika, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Stir in stock, collard greens, salt, and black pepper. Bring to a boil; cover and reduce heat to low. Simmer until rice is tender, about 18 minutes.
• Remove from heat, and let stand, covered, 5 minutes. Add scallions, and fluff with a fork to combine. Serve warm with hot sauce.

"BOAT HOUSE" COLLARD GREENS

Steps:

• Put prepared greens in large pot.
• Add water (maybe a half of pot).
• Bring to a boil, and boil for one hour.
• Add sugar, molasses, hot sauce, whiskey, and ham hock.
• Bring to a boil again, and boil for another hour.
• Reduce heat and simmer for 4-6 hours.
• During the last hour of cooking, add a little salt to taste.

UNUSUAL AND DELICIOUS COLLARD GREENS

Steps:

• Saute butter, green onion, garlic and collards.
• Add rice and a little water and cover.
• Check every few minutes and stir, add more water so it does not become dry, if needed, add extra water.
• When rice is cooked add cream cheese and milk.
• Add salt and pepper and serve.

HAAK-KASHMIRI STYLE COLLARD GREENS

Steps:

• Wash the greens!Pat them dry and chop then coarsely.If you want a spicier dish, slice the chiles;if you would like a milder dish leave the dried chiles whole and split the fresh chiles down the middle lengthwise,leaving them intact by the stem end.
• Heat the oil over medium heat;add asafetida and when it sizzles for 5 seconds add greens.Cover the pot for 10 seconds to wilt the greens.Remove cover,add salt and saute for 1 minute.Add chiles and water,cover,lower heat and simmer 1 hour.Serve hot.

DELICIOUS COLLARD GREENS

Steps:

• Directions:.
• In a clean sink, filled with water, add greens. Thoroughly wash any dirt/grit. Drain. Remove tough stems, roll 4-6 leaves at a time, and chop into 1 inch pieces. Place back into sink.
• In a large dutch oven, bring 2 cans (4 cups) broth to a boil, add ham hocks, onion, garlic, hot sauce, vinegar, 1/4 c sugar, and seasoning. Lower heat, Cover and simmer 1 hr 30 mins (make sure that the liquid covers half the ham hock, if not add additional chicken broth).
• Add greens. When greens have reduced down, add the remaining 1/4 c sugar. Toss to combine. Cover and cook for another 1 hr 30 mins - 2 hours. If the ham hocks have not shredded, remove, chop and return to pan.
• Serve and enjoy!

CREOLE COLLARD GREENS

Steps:

• Bring a large pot of salted water to a boil. Blanch the collards, then shock them in ice water. Sqeeze out the excess water.
• Melt the butter in a saute pan and add the greens. Season with salt and pepper and heat through. Serve with a sqeeze of lemon.