BRAZILIAN COLLARDS
Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!
Provided by Javagoddess
Categories Side Dish Vegetables Greens
Time 2h10m
Yield 6
Number Of Ingredients 6
Steps:
- Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
- Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
- Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 10.1 g, Cholesterol 32.3 mg, Fat 19.4 g, Fiber 4.6 g, Protein 15.1 g, SaturatedFat 6.7 g, Sodium 743.7 mg, Sugar 1.5 g
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
FISH AND COLLARD GREENS
Explore culturally-rich food from the Congo with a fish stew often served with yams or sweet potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. Chop leaves. In 2-quart saucepan, heat 1 cup water to boiling. Add chopped collard greens. Boil 15 to 18 minutes or until softened; drain. Pat dry with paper towels.
- In 4-quart Dutch oven, melt butter over medium-high heat. Cook collard greens, onions, bell pepper, 2 tablespoons water and 1 teaspoon salt in butter 4 to 6 minutes, stirring occasionally, until onion is crisp-tender.
- Cut fish into 3x3/4-inch strips; add to vegetables. Sprinkle with 1/2 teaspoon salt, the paprika and pepper. Cover and simmer 6 to 8 minutes or until fish flakes easily with fork. Serve in large pasta bowls.
Nutrition Facts : Calories 245, Carbohydrate 9 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1060 mg
AFRICAN BEANS
Nb. The recipe calls for dry beans, I use tinned, approx. 420gr size, and if I haven't got black-eyed I use cannelli or borlotti or any smallish white bean; cuts down on cooking time This is a vegetarian dish intended as a main meal, but it makes a great side dish as well. A good variation is to add sautéed sliced mushrooms with the onions, and I usually add garlic as well. Its good served immediately, but if you refrigerate and heat the next day its even better.
Provided by Karen Elizabeth
Categories Black Beans
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook dry beans according to instructions on packet. (No need with canned beans).
- Sauté onions until they are soft and clear.
- Add tomato paste, coconutcream and seasonings, stirring over a gentle heat until they form a smooth and creamy sauce.
- Drain beans and add to sauce. Allow to simmer gently for 15 minutes or so, stirring from time to time.
- Serve on brown or white rice accompanied by a salad.
Nutrition Facts : Calories 1400, Fat 49.5, SaturatedFat 34.1, Sodium 1809, Carbohydrate 213.6, Fiber 19.4, Sugar 131.8, Protein 36.5
COLLARD GREENS AND RED BEANS
Another Kwanzaa recipe that needs a home on Zaar. This is very tart, reduce the vinegar if you prefer. Found in Chicago Tribune, I haven't tried this yet.
Provided by Hey Jude
Categories Lunch/Snacks
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large pot over medium heat; add the garlic; cook until fragrant, 1 minute; add the greens, vinegar, water and hot sauce; cook, stirring often, until greens slightly soften, about 5 minutes.
- Cover; cook 5 more minutes.
- Add the beans with 1/2 cup of the beans cooking liquid (if using canned beans, use water), cover; cook until the collards are tender, about 10 minutes.
- Stir in salt, pepper and more hot sauce to taste.
AFRICAN BEANS WITH COLLARDS
This was inspired by a recipe for African Beans posted by Karen Elizabeth. I added some mushrooms and greens and made some changes to make it more in keeping with a Nutritarian eating style. You can shorten prep time by using jarred garlic, frozen collards, onions and mushrooms.
Provided by Anne Sainz
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash, de-stem and chop the collards. Add raisins to collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
- Chop garlic, onions and mushrooms and set aside.
- Combine tomatoes, coconut, paprika, chili powder, cumin, black pepper, beans and water and set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, onions and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking.
- Add as many greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added.
- Add tomato mixture and continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright, adding small amounts of water if needed to prevent sticking.
Nutrition Facts : Calories 491.2, Fat 12, SaturatedFat 8.6, Sodium 35.7, Carbohydrate 78.3, Fiber 26.8, Sugar 10.6, Protein 24.4
COLLARD GREENS AND BEANS
Caramelized onions, bacon, and cannellini beans add depth of flavor to collard greens. So delicious! Serve with a dollop of sour cream and/or a sprinkle of Parmesan cheese.
Provided by Melanie E.
Categories Side Dish Vegetables Greens
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
- Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
- Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
- About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 24.8 g, Cholesterol 7.4 mg, Fat 3.5 g, Fiber 6.3 g, Protein 8.3 g, SaturatedFat 1 g, Sodium 387.4 mg, Sugar 4.8 g
COLLARD GREENS & BEANS
I never tried collard greens until a friend gave me this recipe that calls for bacon and pinto beans. Now I look forward to serving this Southern staple on Thanksgiving. -April Burroughs, Vilonia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally., Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.
Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 382mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
WEST AFRICAN BEANS
I love this dish! My late husband was from Cameroon (fr.West Africa) He taught me to cook their dishes. When I prepare these recipes, I am thankful for having the opportunity for such a wonderful cultural experience. The more you make this dish, the better you get at it. Actually, the beans are a healthy food and very filling. You can add Meat and make this a one-dish meal. A loaf of french bread is great with it. *062910-thank you toubabou-ke member_id=1342512 for pointing out the palm oil. I do use palm oil but for confusion sake I didn't post it. Just kept it simple for other chefs:P* I have also used coconut oil.
Provided by bayoucritter aka. a
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In skillet, add Oil, Onion, Garlic.
- Cook on med heat, stirring often.
- When onion is lightly browned, add Tomato Paste.
- Stirring constantly until the Paste has'separated' and is a deep burgundy/brown color.
- Be careful not to let burn!
- Takes about 10-15 minutes.
- Stir in Bean'juice'.
- Then, add the beans, salt and 1cup of the water.
- Let simmer about 10min.
- Stir occasionally.
- When mixture begins to thicken, stir in Cayenne Pepper, to taste and continue to simmer til you have a thick, velvety'sauce'.
- Use remaining water to adjust consistency to your liking.
- Serve over White Rice.
- Yummy!
Nutrition Facts : Calories 323.4, Fat 9.4, SaturatedFat 1.3, Sodium 75, Carbohydrate 54.1, Fiber 2.3, Sugar 1.7, Protein 4.7
MOTTLED BEANS WITH COLLARD GREENS
Provided by Moira Hodgson
Categories dinner, lunch, appetizer, main course, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Drain the beans; place them in a saucepan and add fresh water to cover. Bring them to a boil and simmer, covered, over low heat until half cooked, about 45 minutes. Set aside.
- Meanwhile, heat the oil in a wide, deep skillet. Add the onion, the chili and the frying pepper and cook three minutes, stirring occasionally. Add the garlic, tomato sauce, parsley and salt and simmer 10 minutes, stirring often.
- Drain the beans and reserve the cooking liquid. Add the beans and about one cup of liquid to the skillet, cover and continue cooking until the beans are tender.
- Soak and clean the collard greens. Shred the leaves finely to make about four cups. In a medium saucepan, bring three cups of water to a boil. Add the collards and cook 20 minutes. Drain the collards; add them to the skillet along with more reserved bean liquid, if necessary, and continue to cook for 10 minutes. Adjust the seasoning with salt and pepper.
- In a small saucepan, heat the butter to sizzling, add the Cayenne, swirl once and pour over the contents in the skillet. Serve hot or warm.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 593 milligrams, Sugar 7 grams, TransFat 0 grams
LIBERIAN STYLE COLLARD GREENS
This is a delicious twist on a soul food staple! They are never bitter. I got the recipe from a Liberian restaurant. You may think the ingredients are strange, but they come together perfectly. You may want to adjust the amounts to your taste. When cooking something like greens, eyeballing is the best measurement. The longer you cook these, the more the flavors mesh and the better they taste.
Provided by SARA12RARA
Categories Side Dish Vegetables Greens
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble.
- Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if the mixture becomes too dry.
- Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.
Nutrition Facts : Calories 318.1 calories, Carbohydrate 6.3 g, Cholesterol 36.8 mg, Fat 25 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 4.7 g, Sodium 944.8 mg, Sugar 1.5 g
PAN-FRIED COLLARD GREENS
Collard greens are a mainstay of Liberian cuisine, brought to the country from the United States by formerly enslaved Africans. Here is a classic Liberian preparation that's spicy with habaneros (Liberia is known for being the "Pepper Coast" of Africa), and rich with the flavors of ham, turkey and chicken. Each meat brings a distinct taste, creating the base for a gravy that you'll want to spoon over rice. This is one of those vegetable dishes that's hearty enough to be a main, whether it's for Thanksgiving - which is celebrated in Liberia with foods like this one - or any other gathering.
Provided by Priya Krishna
Categories vegetables, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wash collard greens in a bowl full of water with vinegar and salt. Drain and repeat if needed, until the water is clear. Roll the leaves up into tight bunches and cut into thin strips. Set aside.
- Bring a large pot of water to a boil over high, and add turkey and ham hock. Boil for 10 minutes, and then rinse and dry the meat. Clean out the pot.
- In a blender or food processor, purée onions and peppers. Return the pot to high heat, and add turkey, ham hock, about three-quarters of the onion and pepper purée, along with broth, chicken seasoning, seasoned salt and Maggi cube if using. Bring to a boil, and cook until the liquid is reduced to 1 cup, about 40 minutes. Add the dried fish, if using.
- Meanwhile, in a large pan, heat oil over medium. Add remaining onion and pepper purée, along with collard greens. Cover and cook, stirring frequently, until greens are wilted and tender, about 30 minutes.
- Once stock is reduced, lower heat to medium, add cooked greens and cook, stirring well, for 5 to 10 minutes to incorporate flavors and thicken the broth. Serve with rice.
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