QUICK COLLARD GREENS
These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. You're going to love these healthy, vegetarian collards! Recipe yields 2 side servings. To make multiples, simply repeat the ingredients and instructions below (cook each batch separately for best results).
Provided by Cookie and Kate
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the "cigar" as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren't so long.
- Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
- Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
- Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it's fragrant, about 30 seconds. Remove the pan from the heat.
- Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.
Nutrition Facts : ServingSize 1 side serving, Calories 140 calories, Sugar 0.7 g, Sodium 304.6 mg, Fat 11.4 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 5.7 g, Protein 4.5 g, Cholesterol 0 mg
FISH STEAMED ON GREENS
Any mild, white fish works well here. Good choices include sole, cod, halibut, snapper, and sea bass. Thicker slabs of halibut will take longer to cook, while several layered fillets of sole will be done in a flash. Photos: Erin Scott
Provided by Molly Watson
Categories Seafood
Time 26m
Number Of Ingredients 9
Steps:
- In a deep frying pan, sauté pan, or wide pot over medium-high heat, melt 2 tablespoons of the butter or heat the oil. Add the garlic and red pepper flakes, if using. Cook, stirring, until just barely turning golden, about 2 minutes. Add the greens, with whatever water is still clinging to their leaves, and sprinkle them with half of the salt. Stir or toss the greens until they start to wilt, about 1 minute.
- Add the broth, wine, or water, cover, and cook until the greens are tender, about 10 minutes.
- Remove the lid and stir the greens. There should be just a bit of liquid in the bottom of the pan; if not, add 2 tablespoons of water.
- Set the fish on the greens. Sprinkle the fish with the remaining salt, as well as black pepper to taste. Dot the tops of the fillets with the remaining butter or drizzle with the remaining oil. Cover and cook until the fish is cooked through; 10 minutes per inch of thickness should do it.
- Transfer to plates or shallow bowls and serve with wedges of lemon for spritzing.
Nutrition Facts : Calories 217 kcal, Carbohydrate 2 g, Protein 42 g, Fat 3 g, Cholesterol 111 mg, Sodium 570 mg, ServingSize 1 serving
STEAMED FISH ON KALE
Many home cooks are comfortable with spinach but are intimidated by the unfamiliar variety of other cooking greens: chard, mustard, turnips, collards, kale and more. But it doesn't matter much which you include in a given dish: they're all good, and they all cook quickly. This preparation is dead easy. You first steam the kale with butter (you could use olive oil, but here it just isn't the same), white wine (water is almost as good) and garlic, until it's just about done. At that point you top the greens with a fillet or two of white fish and continue to steam until the fish is cooked through. Timed correctly, the greens will be tender and bright green and the fish moist. The juices from both will have combined with the butter, wine and garlic to produce a sauce that is great with rice or bread.
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Wash greens and shake dry, allowing some water to cling to leaves. Cut into rough sections, 3 or 4 inches long; cut off and discard any stems thicker than 1/4-inch.
- Put greens in a deep skillet that can be covered, along with wine, garlic, half the butter, and some salt and pepper. Turn heat to medium-high, cover and cook, checking occasionally to make sure mixture does not dry out, until greens are just about tender, 10 minutes or so.
- Put fish on top of greens, season with salt and pepper, and dot with remaining butter. Re-cover, and cook until fish is done and greens fully tender, 5 to 10 minutes more.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 2 grams, Sodium 510 milligrams, Sugar 0 grams
PAN-FRIED COLLARD GREENS
Collard greens are a mainstay of Liberian cuisine, brought to the country from the United States by formerly enslaved Africans. Here is a classic Liberian preparation that's spicy with habaneros (Liberia is known for being the "Pepper Coast" of Africa), and rich with the flavors of ham, turkey and chicken. Each meat brings a distinct taste, creating the base for a gravy that you'll want to spoon over rice. This is one of those vegetable dishes that's hearty enough to be a main, whether it's for Thanksgiving - which is celebrated in Liberia with foods like this one - or any other gathering.
Provided by Priya Krishna
Categories vegetables, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wash collard greens in a bowl full of water with vinegar and salt. Drain and repeat if needed, until the water is clear. Roll the leaves up into tight bunches and cut into thin strips. Set aside.
- Bring a large pot of water to a boil over high, and add turkey and ham hock. Boil for 10 minutes, and then rinse and dry the meat. Clean out the pot.
- In a blender or food processor, purée onions and peppers. Return the pot to high heat, and add turkey, ham hock, about three-quarters of the onion and pepper purée, along with broth, chicken seasoning, seasoned salt and Maggi cube if using. Bring to a boil, and cook until the liquid is reduced to 1 cup, about 40 minutes. Add the dried fish, if using.
- Meanwhile, in a large pan, heat oil over medium. Add remaining onion and pepper purée, along with collard greens. Cover and cook, stirring frequently, until greens are wilted and tender, about 30 minutes.
- Once stock is reduced, lower heat to medium, add cooked greens and cook, stirring well, for 5 to 10 minutes to incorporate flavors and thicken the broth. Serve with rice.
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