Fried Greens Recipes

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.

BEST FRIED GREEN TOMATOES

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

SMOKY STIR-FRIED GREENS

Steps:

• Combine about 2 quarts water and 1 tablespoon kosher salt in a saucepan or wok and bring to a boil over high heat. Add vegetables and cook, stirring, until bright green and crisp-tender, about 20 seconds. Immediately drain vegetables and transfer them to an ice bath, or run under cool water until chilled. Spin vegetables dry in a salad spinner, or pat dry on a paper towel-lined sheet tray.
• Combine sugar, cornstarch, white pepper, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Stir with a spoon until homogenous, then set aside, leaving the spoon in the bowl.
• Using a paper towel, rub a very thin film of oil into a wok or large skillet, then set over high heat until lightly smoking. Add 1 tablespoon oil and swirl to coat. Add garlic and stir-fry until fragrant but not browned, about 10 seconds.
• Immediately add vegetables and stir-fry for 30 seconds. Working quickly, ignite your blowtorch and, holding the flame 2 to 3 inches above the vegetables, sweep across the surface while shaking the pan, until a smoky aroma reaches your nose, about 15 seconds. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables jumps and combusts.)
• Still working quickly, stir-fry for another 30 seconds, and torch for another 15 seconds. Stir the sauce to loosen and to distribute the cornstarch that has settled at the bottom of the bowl, then pour it into the wok and stir-fry until the vegetables are coated in a glossy glaze, about 15 seconds. Transfer to a bowl and serve immediately.

PAN-FRIED COLLARD GREENS

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.

FRIED GREEN BEANS

Steps:

• Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

KAREN'S FRIED GREEN TOMATOES

Steps:

• Season each tomato slice with sugar, salt, and pepper.
• Beat milk and eggs together in a bowl. Pour flour into another bowl.
• Gently press each tomato slice into flour to coat; shake off the excess flour. Dip tomato slices into egg mixture, then press again into flour. Place breaded tomato slices onto a plate while breading the rest; do not stack.
• Melt 1/2 cup butter in a large pan over medium heat. Place tomato slices in melted butter and cook until golden brown on one side, 5 to 7 minutes. Flip and cook on the other side until golden brown. Add more butter as need while frying.

FRIED GREENS

Steps:

• Wash the greens, leaving droplets of water on the leaves. Remove any tough stems and tear leaves into bite-sized pieces. In a 12 inch nonstick skillet, cook the bacon over medium heat for 5 minutes or until crisp; transfer to paper towels. Pour off all but 1 Tblsp. of the drippings. Add the red bell pepper and onion to the drippings and saute for 5 minutes or until soft. Stir in the greens and black pepper. Saute 10 minutes longer or until the greens are tender. Top with the bacon.