SPICY COLLARD GREENS WITH SPICED BUTTER
This Ethiopian dish (Ye'abesha Gomen) is cooked with a spicy Ethiopian butter (niter kibbeh). Feel free to adjust the spice and chili to your preference. Feel free to substitute kale for collards if you prefer.
Provided by Daily Inspiration S @DailyInspiration
Categories Vegetables
Number Of Ingredients 10
Steps:
- In a large skillet, add oil or spiced butter. Saute garlic, ginger, chili pepper (if using), cumin (or coriander or both), and paprika for about 30 seconds.
- Add onions and mix thoroughly with spices - continue sauteeing for about 3-5 minutes until onions are translucent and soft.
- Add in chopped collards, cayenne pepper (if using), and lemon juice. Continue cooking for another 7-10 minutes until flavors have blended well - allow more cooking time to suit your preference.
- Adjust the spice seasoning and add salt and pepper to taste. Remove from heat and let it cool.
KILLER COLLARDS
Provided by Marcus Samuelsson
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Melt the Spiced Butter in a large stockpot over medium-high heat. Add the onion and chiles and saute until the onion has softened, about 5 minutes. Add the collards and stir in the vinegar, brown sugar, and salt to taste and bring to a simmer. Turn the heat down to low, cover, and simmer until the greens are very tender, about 1 1/2 hours. Serve hot or warm.
- Melt the butter in a saucepan over low heat. Add the garlic, shallots, ginger, coriander, cumin, fenugreek, ajwain, black pepper, cinnamon, and turmeric. Simmer very gently for 30 minutes to infuse the flavors. Keep an eye on this; you don't want the milk solids to brown.
- Skim off all the foam and any floating seeds and let the butter sit for about 10 minutes for the milk solids to settle on the bottom.
- Carefully pour the spiced butter through a sieve lined with a few layers of cheesecloth into a container, leaving the solids behind. Let it cool, then cover and refrigerate. It will keep for months. Yield: 3 cups
GREENS WITH SPICED BUTTER AND FRESH RICOTTA
Provided by Amy Thielen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- First, make the ricotta cheese: Line a sieve with two layers of cheesecloth. Combine the milk and 1 teaspoon of the salt in a 3-quart or larger saucepan over medium-high heat. Watching the pot, bring the milk to a gentle simmer at the edges, and then whisk in the vinegar. The milk will separate into white curds and yellowish whey. Let it sit 10 minutes to allow the curds to gather together, then gently pour the curds through the cheesecloth-lined sieve, saving the whey for another purpose (such as stock for soup making). Drain the curds until you have creamy curds, and set aside.
- For the spiced butter, combine the butter, black peppercorns, cumin, cloves, bay leaves, ginger root slices and cinnamon in a small saute pan over medium heat and cook until the butter browns at the edges, about 3 minutes. Let the butter steep until just warm to the touch. Pour the contents of the pan through a fine-mesh sieve, pressing on the solids to remove all of the butter. Discard the spices and ginger.
- Heat a 12-inch or larger skillet over high heat. When hot, add the spiced butter (holding back the brown deposits at the bottom of the bowl), minced ginger, collard greens, the remaining 1/2 teaspoon salt and the ground pepper, stirring to coat the greens with the butter. Cook over high heat, stirring often, until tender, about 3 minutes. Add the brown butter bits at the bottom of the bowl, and stir to combine. Transfer the greens to a shallow platter, garnish with dollops of fresh ricotta and serve immediately
SPICY COLLARD GREENS
Steps:
- Trim the thick stems and any wilted or yellow parts of the leaves form the collards. Cut the leaves crosswise into 1/2-inch strips. Wash them in plenty of cold water and drain them well. You will have about 12 cups of shredded leaves.
- Heat the oil in a large deep pan over medium-high heat. Add the red pepper flakes and stir until fragrant. Add the greens and cook, tossing and stirring, until they are coated with oil and pepper and wilted but maintain their vibrant color, about 4 minutes. Transfer to a serving bowl, season with salt and serve.
QUICK SPICY COLLARDS
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the onions, garlic and olive oil to a medium skillet and saute until the onions are translucent. Stir in the collard greens, along with the rest of the ingredients, except for the chopped tomatoes, which should be added few minutes before serving. Simmer the collard mixture for 15 minutes, then stir in the tomatoes. Transfer to a serving bowl and serve.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
SPICY BRAISED COLLARD GREENS
Braised greens are about as Southern as it gets. In the summer I like to add a heap of diced garden tomatoes for another level of flavor, but it's just as good without. Feel free to use any mix of greens you can get your hands on - collard greens, turnip greens, mustard greens, and Swiss chard would all work well. Bonus points if you use the leftover sweet potato greens from the sweet potato casserole. That's what Southern cooking is all about!
Provided by Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
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.
HOT AND SPICY GREENS
Give this stir-fry version of collard greens a try. It departs from the traditional southern version, but it's definitely worth a taste test!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in Dutch oven over medium heat.
- Cook remaining ingredients in butter, stirring frequently, until onion and greens are tender; drain.
Nutrition Facts : Calories 50, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg
SAUTEED COLLARD GREENS
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.
Provided by Del Zimmerman
Categories Garlic Leafy Green Side Sauté Vegetarian Quick & Easy Kwanzaa Lemon Healthy Collard Greens Gourmet Texas Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
- Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
- Drizzle collards with lemon juice and toss well.
SPICY SOUTHERN COLLARD GREENS
Make and share this Spicy Southern Collard Greens recipe from Food.com.
Provided by tornadoes three
Categories Collard Greens
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- place all ingredients in a big pot and cover with water.
- simmer on low for at least one hour.
- Drain and serve.
Nutrition Facts : Calories 33.6, Fat 0.7, SaturatedFat 0.2, Sodium 256.8, Carbohydrate 4, Fiber 2.1, Sugar 0.6, Protein 3.1
CHERYL'S SPICY COLLARD GREENS
My husband's favorite collard greens recipe! Leftovers freeze well for future use!
Provided by Cheryl Wildman Groves
Time 2h55m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 263 calories, Carbohydrate 30.3 g, Cholesterol 35.7 mg, Fat 11.7 g, Fiber 3.1 g, Protein 11 g, SaturatedFat 3.9 g, Sodium 1791.2 mg, Sugar 25.5 g
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