COLLARD GREENS
Provided by Food Network Kitchen
Time 55m
Number Of Ingredients 0
Steps:
- Heat 2 teaspoons olive oil in a Dutch oven over medium heat. Add 1 diced onion and cook until soft, 5 minutes. Add 1 pound chopped collard greens, a handful at a time, adding more as it cooks down. Add 1 cup chicken broth and season with salt and pepper. Cover and simmer until tender, about 45 minutes.
- Serves: 4; Calories: 75; Total Fat: 3 grams; Saturated Fat: 0.5 grams; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 162 milligrams
Nutrition Facts : Calories 75 calorie, Fat 3 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 162 milligrams, Carbohydrate 10 grams, Fiber 4.5 grams, Protein 4 grams, Sugar 2 grams
COLLARD GREENS WITH WHITE BEANS
This is a vegan recipe for collard greens that is easy and fast.
Provided by krs
Categories Side Dish Vegetables Greens
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture.
- Stir collard greens, tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 36 g, Fat 0.8 g, Fiber 8.8 g, Protein 10.4 g, SaturatedFat 0.2 g, Sodium 41.6 mg, Sugar 5.9 g
LOWCOUNTRY COLLARD GREENS
Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full of briny, smoky flavor. When braised with smoked meat, they're equally delicious as a side or a light one-pot meal. The longer the greens cook, the better they'll be. Top them with a generous dash or two of hot sauce, and pair with cornbread. What tomato soup is to grilled cheese, potlikker is to cornbread.
Provided by Millie Peartree
Categories vegetables, side dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Tear the greens from their stems. Take a handful of greens, roll them up lengthwise and slice them into bite-size pieces. Add the sliced greens to an empty, clean sink full of cool water and wash them, removing all grit, sand and debris. Drain sink and rinse greens thoroughly with cold water until water becomes clear.
- Heat the olive oil in a large stock pot or Dutch oven over medium. Add the onion and a pinch of salt, and sauté, stirring occasionally, until onion is translucent, about 5 minutes.
- Add 4 cups of water to the pot. (This will become your potlikker.) Turn the heat to medium-high. Add the cleaned greens by the handful, stirring them until wilted before adding more.
- Add the smoked turkey, bouillon cubes, garlic and onion powders, apple cider vinegar, black pepper and red-pepper flakes to the pot. Bring to a rolling boil, then cover and lower heat to medium-low. Cook until greens are completely tender, at least 2 hours. Most of the water should have evaporated by this point, with just enough left to cover the bottom of the pot, and the meat should pull away from the bones.
- Take the meat out of the pot, transfer to a cutting board, and shred the meat with two forks. Add the shredded meat back to the pot and stir until well combined. Taste and adjust salt, pepper and onion powder as needed. To cut bitterness, add sugar; if you'd like more tang, add more vinegar. Serve hot.
LOW(ER) FAT COLLARD GREENS
Collard greens are very high in fiber, thiamin, niacin, Vitamins A, C, E, and K, folate, potassium, calcium and manganese. Unfortunately, when they're cooked with salt pork, lard, or other fats the nutritional content just flies out the window. This is my lower fat version.
Provided by Heirloom
Categories Collard Greens
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a 3 quart saucepan over medium high heat heat the olive oil just until the scent of the oil starts to bloom.
- Add the butter and allow to melt in the oil.
- Add the turkey ham and saute for about 3 minutes or until you start to get those little brown bits on the bottom of the pan.
- Add the onion and stir with the ham, scraping up the browned bits from the bottom of the pan.
- Saute for about 2 minutes.
- Add half of the collard greens and allow to cook down some, about 1 minute or so.
- Add the last of the collard greens and stir until the greens, onions and bacon are combined.
- Cook over medium high heat for about 2 minutes.
- Add 1 1/2 cups water and stir again.
- Allow to come to a boil over medium heat.
- Reduce temperature to low and simmer for 30 minutes, adjusting heat to maintain a constant simmer but not let it boil.
Nutrition Facts : Calories 147.6, Fat 7.5, SaturatedFat 2, Cholesterol 5.1, Sodium 456.6, Carbohydrate 17.7, Fiber 8.9, Sugar 2.4, Protein 6.8
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SOUTHERN COLLARD GREENS RECIPE - GRITS AND PINECONES
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4.2/5 (6)Total Time 45 minsCategory Side DishCalories 68 per serving
- Use a sharp knife to cut out the tough center stalk of each leaf and then stack the leaves on top of each other and slice into 1-inch ribbons.
- Fill up a dutch oven or large pot about one-third of the way with water. Place over high heat and bring to a boil. Add the olive oil and salt.
- Add the collards to the water and bring back to a boil. (You may need to add them in batches if they don't all fit at one time. They will wilt down, and then you can add the rest.) When all of the collards have been added and the water is boiling, turn the heat down to low, cover, and simmer for about 20 minutes. Taste and add more salt if necessary.
- Continue to cook for about 10 more minutes. Serve immediately, and be sure to include some of the flavorful "pot likker."
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- Bring a large pot of water to a boil. Add a tablespoon of salt. Plunge the greens into the pot and cook them for 10 minutes. Reserve 1/2 cup of the cooking water and remove the greens to a bowl.
- In a wide skillet set over medium heat, cook the butter, olive oil, onion, garlic and pepper flakes, stirring occasionally until the onion is soft and garlic lightly golden.
- Add the greens, the reserved cooking water and 1 teaspoon salt. Cook for 20 to 30 minutes, stirring occasionally.
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