COLLARD GREENS WITH BACON
Stewing the collard greens a few hours ahead of time allows their flavor to deepen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Working in batches, stack greens; cutcrosswise into 2-inch-thick strips. Gatherstrips; cut crosswise into 2-inch pieces.Transfer to a large bowl of cold water;swish to remove grit. Transfer greens toa colander using a slotted spoon; letdrain. Repeat until greens are free of grit.
- Heat oil in a very large skillet overmedium-high heat. Add onion andbacon; cook until onions are translucent,about 4 minutes. Add greens; cook, stirring,until greens begin to wilt and arereduced in volume.
- Raise heat to high; add vinegar. Cook,scraping up brown bits from bottom ofskillet, until vinegar has evaporated,about 1 minute.
- Add stock; reduce heat. Simmer, covered,until greens are just tender, 12 to 14minutes. If making ahead, refrigerate,covered; reheat over low heat.
BACON COLLARD GREENS
Collard greens are a staple vegetable of southern cuisine. This side dish is often eaten alongside smoked or salt-cured meats, such as ham hocks, pork or fatback. -Marsha Ankeney, Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp. Add greens; cook just until wilted., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until greens are tender.
Nutrition Facts : Calories 157 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 651mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.
COLLARD GREENS WITH BACON
Good ole country collard greens with bacon and onion. These are so hearty and satisfying, even those who say "I don't like greens" will eat these up! You might even get a "Wow!" after the first bite and a "not at all like I remember them tasting". You can eat them alone but they're best with hot buttered cornbread. Mustard and turnip greens are great this way too. Enjoy!
Provided by MA McBridges
Categories Side Dish Vegetables Greens
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
- Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
- Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.
Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 304.9 mg, Sugar 1.1 g
COLLARD GREENS
Steps:
- In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
- Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
- To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.
CREAMY COLLARD GREENS AND BACON
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large stockpot, add the water and bacon and bring to a boil over high heat. Add the collard greens by handfuls, stirring until each batch is wilted before adding more. Bring to a boil and add the onions. Cover and simmer over moderate heat until the collards are very tender, about 40 minutes. Remove from the heat and let cool, then squeeze the water out of the collards until almost dry. Place collards on a cutting board and coarsely chop.
- Meanwhile, in a food processor, combine the dry bread crumbs with the Parmesan, minced parsley, sage, garlic and extra-virgin olive oil. Pulse until just blended.
- Preheat the oven to 350 degrees F.
- Generously butter a shallow 4-quart casserole. In a large bowl, mix the collards with the cream and season with salt and pepper. Stir in the eggs until blended and spread the collards into the prepared casserole. Cover with foil and bake for 30 minutes. Remove from the oven and sprinkle the Parmesan crumbs over the collards. Return to the oven and bake for about 20 minutes longer, or until the crumb topping is golden. Preheat the broiler and broil the collards 10 inches from the heat until the bread crumb topping is golden brown and crisp. Serve hot. Tastes great with fried chicken.
COLLARD GREENS WITH BACON
There's nothing like a skillet of freshly cooked collard greens. Make our collard greens recipe with bacon and add a little vinegar and hot sauce to round out the flavors.
Provided by Elise Bauer
Categories Side Dish Collard Greens Green Vegetables Greens
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Cook the bacon and onions: Heat a large skillet over medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onion and cook until it's softened and just starting to brown.
- Add the garlic, salt, pepper, sugar, and hot sauce: Cook until the garlic becomes fragrant, about 1 minute.
- Add the vinegar and simmer: Simmer until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the skillet.
- Add the collard greens and the chicken stock (or water): Return to a simmer. Reduce the temperature to medium-low. Cook, stirring occasionally until the collard greens have wilted and lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the juices from the pan.
Nutrition Facts : Calories 85 kcal, Carbohydrate 11 g, Cholesterol 6 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 388 mg, Sugar 4 g, Fat 3 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
COLLARD GREENS
This collard greens recipe uses bacon for a deliciously flavorful side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- In a large straight-sided skillet, combine the bacon, onion, and oil over medium heat. Cook, stirring occasionally, until onions are translucent and bacon renders some of its fat, about 3 minutes. Season with salt and pepper. Add the vinegar, and cook until it evaporates, about 30 seconds.
- Add the collard greens and chicken stock. Bring liquid to a simmer, stirring occasionally. Cover, and cook 15 minutes.
SAUTéED COLLARD GREENS WITH SLAB BACON
Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.
Provided by Blue Smoke
Categories Collard Greens Vegetable Leafy Green Kid-Friendly Bacon Side New Year's Day Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Cook bacon in a large wide pot over medium heat, stirring occasionally, until golden and crisp, about 15 minutes. Add onion, reduce heat to medium-low, and cook, stirring occasionally, until onion is softened and lightly golden, about 5 minutes. Add garlic and cook 1 minute.
- Add collard greens. Increase heat to high and cook, stirring occasionally, until just wilted, about 8 minutes. Add vinegar and cook, stirring frequently, until liquid is almost evaporated, 5-7 minutes. Stir in sugar and 6 cups water; bring to a boil, then reduce heat to low and simmer until collard greens are tender, about 1 hour. Transfer to a platter and season with salt.
- Do ahead
- Collard greens can be cooked 2 days ahead; cover and chill. Warm in a covered large wide pot with 1-2 Tbsp. water over medium heat, about 8-10 minutes, just before serving.
COLLARD GREENS WITH TURKEY BACON
A twist on the classic collard greens using thick, wood-smoked turkey bacon.
Provided by ally-gator
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Bring water to a boil in a large pot with chicken broth, salt, pepper, cumin, cayenne, celery seed, and dill.
- While the mixture comes to a boil, melt butter in a small pan over medium-high heat. Saute leeks and garlic in the hot butter until garlic is lightly browned, 3 to 4 minutes. Add to the pot of water.
- Cut collard leaves in half and stir into the boiling mixture. Add cooked turkey bacon and cook over high heat for 30 minutes. Reduce heat and simmer, stirring occasionally, until greens are tender and flavors have melded, about 1 hour.
- Serve hot with or without some of the juice, adding more salt and pepper to taste.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 10.7 g, Cholesterol 17.6 mg, Fat 5 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 1093.4 mg, Sugar 1.9 g
BACON AND BROWN SUGAR-BRAISED COLLARD GREENS
So my boyfriend is from the south. They say a way to his heart is thru his stomach...he likes this "lighter" version of greens, so they must be good right? We both enjoy them and hope you will too. Comes from Cooking Light.
Provided by loveleesmile
Categories Collard Greens
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside.
- Add onion and garlic to drippings in pan; cook over medium heat 5 minutes or until tender, stirring occasionally.
- Stir in crumbled bacon, 2 cups water, and next 4 ingredients (through pepper). Gradually add greens. Cover, reduce heat, and simmer 1 hour or until tender.
Nutrition Facts : Calories 56.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 2.9, Sodium 271.2, Carbohydrate 9, Fiber 2.6, Sugar 3.7, Protein 2.9
SAUTéED COLLARD GREENS WITH BACON
Get your greens in with this Sautéed Collard Greens with Bacon recipe. Made with fresh collard greens, OSCAR MEYER Bacon, onion, sesame dressing and more, these collard greens with bacon will surprise the entire family with it savory richness.
Provided by My Food and Family
Categories Vegetable Recipes
Time 30m
Yield 6 servings (1/2 cup each)
Number Of Ingredients 6
Steps:
- Wash collard greens, removing all grit. Remove and discard hard stems. Place greens in small piles; roll up. Cut crosswise into 1/2-inch-wide strips; set aside.
- Cook bacon in large skillet over medium heat until crisp; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Add onions to reserved drippings; cook 2 min., stirring constantly. Add 1/2 the collard greens; cook 1 min. or just until softened. Add remaining greens; cook 1 min., stirring frequently.
- Stir in dressing and water; simmer over medium-low heat, stirring frequently, 4 min. or until greens are tender. Remove from heat.
- Crumble bacon. Add to collard greens mixture along with HoneyRacha Sauce; mix lightly.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
QUICK-BRAISED GREENS AND BEANS WITH BACON
These stewed greens develop deep flavor thanks to a quick onion-garlic broth and bacon, used two ways. Sliced bacon is cooked until tender, blending in but imparting its smoky, porky essence, while crisp bacon morsels are sprinkled on top for a salty, crunchy hit. This 30-minute dish is great spooned over rice or polenta, or alongside buttery cornbread for a hearty weeknight meal, but you could also top it with an egg to bring it into brunch territory.
Provided by Genevieve Ko
Categories vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into 3/4-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.
- Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into 1/4-inch-wide strips.
- Add the 1/4-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.
- Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.
- Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.
- Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 10 grams, TransFat 0 grams
COLLARD GREENS WITH BACON
I've never made collard greens before, but found this recipe online and gave it a try. My whole family loved them. They were great! UPDATE: I just made them without bacon since I didn't have any and just added a smoky hot sauce and they were still good. Some sort of fat just makes them extra good though.
Provided by KristiJoy
Categories Collard Greens
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Don't overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle.
- Add the garlic, salt, pepper, syrup and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.
- Add the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.
Nutrition Facts : Calories 87.7, Fat 3.2, SaturatedFat 0.9, Cholesterol 3.6, Sodium 583, Carbohydrate 11.5, Fiber 4.5, Sugar 3.3, Protein 4.8
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