SOUTHERN BRAISED GREENS
New Orleans - home to beignets, gumbo and jambalaya - is not exactly a mecca of healthy eating. Lifelong resident Courtney Clark grew up in the Lower Ninth Ward watching friends and family cook dishes that were loaded with salt and fat, and then tragedy struck: By age 35, she had lost her mom and her husband to heart disease. She was desperate to save others from a similar fate. Enter Backyard Gardeners Network, a nonprofit that maintains community gardens and teaches locals how to think differently about their diets. Courtney joined the team five years ago, and now she runs a 10-week course called Food as Medicine. In the class she teaches participants how to read nutrition labels, eat more plant-based foods and adjust their cooking (like making their own low-sodium Creole seasoning). Many of her students have lost weight, lessened or stopped medications and shifted their way of eating entirely. "It's hard trying to change the minds of people who have been cooking one way for all of their lives," she admits. "But to hear a lady in her late 60s say, 'This is the first time I'm tasting an avocado, and I love it,'...that's what I live for. We're gathering people around good, fresh food that's not going to give them a heart attack," she says. Here's Courtney's healthy take on a classic Southern side.
Provided by Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces.
- Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
- Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired.
BRAISED COLLARD GREENS WITH BACON
Steps:
- Cut and trim the collard greens, removing the tough stems. Roughly chop the trimmed greens into 1/2-inch ribbons.
- Cook the bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a plate with a slotted spoon to leave behind all of the delicious bacon fat to cook the collard greens in.
- Add the onions and red pepper flakes to the same skillet. Depending on the bacon you use, you may need more fat in the pan, so add the canola oil if needed. Saute until the onions are softened, fragrant and beginning to brown, 5 to 7 minutes. Add the garlic and sweat 30 seconds. Then add the collard greens, stirring constantly until softened. Pour in the chicken broth and wine and bring to a simmer. Reduce the heat to medium-low, cover and cook until the greens are tender, 30 to 35 minutes.
- Once the greens are tender, return the bacon to the pan, add the lemon juice and season with salt and pepper.
BRAISED COLLARD GREENS
Adding hard cider to smoky ham stock (a trick from the recipe developer Grace Parisi) builds a foundation of tangy, tart flavors in this recipe. It takes about 2 hours for the hocks to become tender, but once your kitchen fills with the smell of ham bubbling away in a pot of vinegary cider, you'll never want that slow simmer to end. If you like really sour collards, add a splash of apple cider vinegar once the greens have finished braising.
Provided by Sarah Jampel
Categories vegetables, side dish
Time 3h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they're sizzling, flip and crisp the other side.
- Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
- Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.
- Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.
- Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into 1/4- to 1/2-inch pieces and set aside.
- Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.
- Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 998 milligrams, Sugar 3 grams, TransFat 0 grams
BRAISED COLLARD GREENS
My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
Provided by THYME4MA
Categories Side Dish Vegetables Greens
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
- Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
Nutrition Facts : Calories 581.6 calories, Carbohydrate 13.3 g, Cholesterol 102.6 mg, Fat 48.1 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 17 g, Sodium 1657.3 mg, Sugar 5.3 g
BRAISED COLLARD GREENS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant. Add the collard greens and cook until they begin to wilt. Add the chicken stock and 1/2 cup water and cover, lowering the heat to a simmer. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes. Add the lemon juice, and season with salt and pepper.
BRAISED COLLARD GREENS ON GRITS CAKES
Provided by Food Network Kitchen
Time 4h30m
Yield approximately 40 hors d'ouevres
Number Of Ingredients 17
Steps:
- Butter a half-sheet pan (about 12 by 17 inches), line it with parchment paper, and butter the parchment paper. Set aside.
- Bring the broth, salt, white pepper, and cayenne to a boil in a medium saucepan over high heat. With broth mixture at a boil, gradually pour in the grits, while whisking constantly. After the grits are incorporated, reduce heat to a simmer, and cook, stirring constantly, until the grits are thick, about 5 minutes. Add the cheese and stir until melted. Spread the grits in an even layer about 1/2-inch thick in the prepared pan and refrigerate until set and firm, at least 1 hour.
- Bring the smoked turkey stock to a boil in a medium saucepan over high heat. Add the greens and adjust the heat to maintain a simmer. Cook, stirring occasionally, until greens are tender and liquid has evaporated, about 1 hour. Remove from heat and add the cider vinegar. Keep warm while frying the grits cakes.
- When the grits are set and firm, turn the grits out onto a clean cutting board. Using a 1 1/2-inch round or square cutter, cut the grits into small cakes. Put some instant flour on a plate and season with salt and pepper, to taste. Dredge the cakes in the seasoned flour. Heat the olive oil in a large skillet, and fry the cakes, in batches, until golden brown, about 3 to 4 minutes per side. Remove from the pan and drain on a paper towel-lined plate.
- Top each grits cake with some of the braised greens and serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
- Bring 3 quarts of water to a boil in a large pot. Add all the ingredients, reduce heat, and simmer for 1 hour. Strain the broth into a large bowl or plastic container. If not using immediately, fill the sink up with ice water to come about halfway up the sides of the container. Nestle the broth in the ice bath and stir it periodically to cool it down. Cover and refrigerate for up to 5 days or freeze for up to 3 months.
- Yield: approximately 2 1/2 quarts
BRAZILIAN COLLARD GREENS
Unlike slow-cooked southern American treatments of this vegetable, this version retains the collards' vibrant color and satisfying crunch.
Provided by Francis Lam
Categories one pot
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Wash leaves and drain, but don't dry. Stack a few leaves, with a large one on the bottom, and roll them up in a tight cylinder, so the stem runs along the length of the roll. Hold it tightly, and shave it crosswise into very thin ribbons. Cut all the greens this way.
- In a large skillet or Dutch oven over high heat, heat the oil until shimmering, add garlic and stir. When the garlic is golden, add the collards, and cook, tossing thoroughly with tongs, until they're all dark green, tender with a little bit of crunch. Add salt to taste.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 224 milligrams, Sugar 0 grams
NO-PEEL BRAISED CARROTS
Don't waste time peeling and chopping carrots - just braise baby carrots with butter, sugar and fennel seeds for the perfect side dish
Provided by Esther Clark
Categories Side dish
Time 35m
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Heat the vegetable stock, then tip the carrots into a deep frying pan. Add the butter, sugar, fennel seeds and the hot stock. Season to taste.
- Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
ROBERT CARTER'S BRAISED COLLARD GREENS
At one point, the only way people cooked greens was to boil them with a hamhock or a piece of slab bacon for hours until the house smelled so sour that it was indeed almost uninhabitable. But in this recipe, they aren't boiled to death, but braised for just 15 minutes or so in degreased ham stock. Not only is there no stench, but you get the great pork flavor that is such a compliment to greens without the fat.
Provided by Julia Reed
Categories side dish
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut collard greens into chiffonade about 1/2-inch wide and blanch in salted boiling water for 10 seconds. Drain, refresh in ice water and squeeze dry.
- Heat oil in a large sauté pan over medium heat. Sauté ham and shallots. Deglaze pan with sherry vinegar and stir in honey. Add stock and bring to a simmer.
- Add collard greens and cook at a healthy simmer until tender, 10 to 15 minutes. Remove greens to a bowl using a slotted spoon. Heat cooking liquid and boil until reduced to about 1/4 cup. Taste and adjust seasonings. (You may want to add a little more honey or vinegar.) Add butter, stirring constantly until it melts. Return greens to pan and toss to coat.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 346 milligrams, Sugar 16 grams, TransFat 0 grams
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