Hot And Spicy Collard Greens Recipes

HOT AND SPICY GREENS

Steps:

• Melt butter in Dutch oven over medium heat.
• Cook remaining ingredients in butter, stirring frequently, until onion and greens are tender; drain.

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.

SPICY SWEET COLLARDS

Steps:

• Add the oil to a large saute pan over medium-high heat. Add onions, garlic and the red pepper flakes. Cook until slightly caramelized for about 2 to 3 minutes. Stir in the greens and toss well to wilt. Add the sugar and broth and toss together. Turn the heat down and cover. Cook until liquid is evaporated and greens become glazed, tossing occasionally, about 6 to 8 minutes. Season with salt and pepper and transfer to a serving bowl. Serve.

SPICY SOUTHERN COLLARD GREENS

Steps:

• place all ingredients in a big pot and cover with water.
• simmer on low for at least one hour.
• Drain and serve.

CHERYL'S SPICY COLLARD GREENS

Steps:

• Combine water, ham hocks, and salt in a large pot; bring to a boil. Boil for 30 minutes. Remove from heat. Remove ham hocks from the water and discard.
• Add collard greens, sugar, and red pepper flakes to the water. Simmer over low heat until greens are tender, 2 1/2 to 3 hours. Serve immediately.

HOT AND SPICY COLLARD GREENS

Steps:

• 1. Melt butter in Dutch oven over medium heat.2. Add remaining ingredients. Cook, stirring frequently, about 10 minutes or until onion and greens are tender drain.wing it!Can't find collard greens? Use fresh spinach or mustard greens instead.From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SCOTT'S SPICY CREAMED COLLARD GREENS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 5 to 7 minutes. Add onion and saute until translucent, about 5 minutes. Add jalapeno; cook for 1 minute. Add collard greens, vinegar, and garlic; reduce heat and simmer for 5 minutes.
• Stir in heavy cream, cream cheese, Parmesan cheese, hot sauce, and nutmeg. Let simmer until thick, 5 to 10 minutes.