Spicy Sweet Collards Recipes

KICKIN' COLLARD GREENS

Steps:

• Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
• Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

SWEET AND SPICY COLLARD GREENS

Steps:

• Rinse the collard greens well, then place a collard green leaf on a flat surface, remove the center vein (discard center vein), set aside. Once all the center veins have been removed, lay the collards on top of each other and cut into squares. Set aside.
• Place the Sauce Ingredients in a small bowl, whisk well to combine, set aside.
• In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, jalapeno pepper, red and green bell peppers. Sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
• Add the minced garlic and tomato paste, sauté for 1 minute, stirring constantly, then add the collards and the Sauce Mixture. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine. Cover with a tight-fitting lid. Simmer for 15 to 20 minutes or until the collards have reached the desired tenderness, stirring occasionally.
• Sprinkle in the red pepper flakes, stir to combine. Allow to simmer for one minute.
• Make the Slurry by combining the cornstarch (or arrowroot powder) with the water. Whisk to remove any lumps, then increase the heat and pour the slurry into the skillet with the collards. Heat until slightly thickened. Simmer for several minutes.
• Remove from the stove and rest for 5 minutes to allow the flavors to marry.
• Serve over steam rice or baked potato.

MAIN CHALLENGE: SPICY SOUTHERN COLLARD GREENS WITH SWEET MAPLE CORNBREAD

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the pork pieces and brown on both sides, about 6 to 8 minutes. Add the onion, cut sides down, and brown, about 5 to 6 minutes. Stir in the chicken broth. Season with chili flakes, salt, vinegar and garlic powder. Bring to a boil, then turn down the heat to a simmer. Adjust seasoning, if desired. Add the collard greens and garlic cloves, stir to combine and cover. Cook until greens are tender, approximately 35 to 45 minutes. Remove the onion halves, garlic cloves, pork pieces, for better presentation. Transfer the greens to a serving bowl.
• Heat the oven to 375 degrees F. Coat an 8 by 8-inch baking pan with cooking spray.
• In a large bowl, whisk together all the ingredients except the butter and pour into the pan. Bake for 18 to 20 minutes, until the cornbread is lightly golden brown.
• Once baked, remove from the oven and brush with butter. Serve immediately.

SWEET AND TANGY SAUTEED COLLARD GREENS

Steps:

• Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
• Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

SUNNY'S SWEET 'N SOUR GARDEN COLLARDS

Steps:

• In a saute pan on medium heat, add the oil, bacon and onions and cook until the fat has rendered, the bacon is crisp and the onions are tender. Add the collards and sun-dried tomatoes to the pan and continue to cook until the greens wilt, about 2 minutes. Add in the balsamic vinegar and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

QUICK SPICY COLLARDS

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 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 STEWED COLLARDS

Steps:

• Cook 1 sliced red onion in olive oil in a Dutch oven over medium heat until softened, 4 minutes. Add 1 sliced seeded Fresno chile, 2 chopped garlic cloves, 1 tablespoon chopped ginger, 1 teaspoon each cumin seeds and ground turmeric and 1/2 teaspoon ground cardamon; cook 1 minute. Add 2 bunches sliced collards and 1 1/2 teaspoons kosher salt; toss. Add 1 cup water, cover and cook until tender, 15 minutes. Uncover; increase the heat and cook 1 more minute. Stir in 1 tablespoon lemon juice.

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.

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.