QUICK COLLARD GREENS
This quicker take on collard greens has as much deep flavor as traditional long-simmering recipes. Make Skillet Cornbread to soak up the tasty "pot likker."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- In a large pot, combine ham hock, collard greens, and 8 cups water; bring to a boil. Reduce to a simmer, and cook until collards are very tender, 45 minutes to 1 hour.
- Remove ham hock, and discard. Add vinegar, and season with salt and pepper. Serve collards with their broth, and, if desired, hot sauce.
Nutrition Facts : Calories 62 g, Fat 1 g, Fiber 7 g, Protein 5 g
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
SWEET AND TANGY COLLARD GREENS
On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's a superstitious thing. The black-eyed peas bring good luck, and the greens symbolize money." Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.
Provided by Julia Sullivan
Categories Bon Appétit New Year's Day Tennessee Leafy Green Collard Greens Bacon Garlic Vinegar Side Braise
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large heavy pot over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pot and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and softened, 5-7 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
- Working in batches, add collard greens to pot, letting greens wilt slightly after each handful before adding more. Add broth, bring to a simmer, and cook, stirring often, until greens wilt and lose about half of their original volume, about 4 minutes. Reduce heat to medium-low, partially cover pot, and simmer gently, stirring occasionally, until greens are tender and liquid is almost completely evaporated, 25-30 minutes. Stir in vinegar and sugar and cook another minute to allow sugar to dissolve; season with salt and pepper.
BRAISED COLLARD GREENS
Bacon gives these nutrient-rich greens an extra punch of flavor, from "Mad Hungry," by Lucinda Scala Quinn.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Remove the tough stems from the collardleaves. Finely slice the stems crosswise.Stack a few leaves on top of each other andcut into 1 1/2- to 2-inch pieces. Repeat with allleaves. You'll have 8 packed cups.
- Heat a 10-inch saute pan over high heat.Swirl in the oil and add the onion, bacon,and red pepper flakes. Fry until the onion issoft and the bacon is beginning to renderits fat and crisp up, about 13 minutes.
- Add the greens, 2 cups at a time. Stir into theonion mixture as you add. They will collapseand shrink in the heat.
- When all the greens are in the pan and theheat has returned to sizzling high, pour inthe vinegar. Stir to evaporate. Cover andlet the greens cook over low heat until justtender, 10 to 15 minutes. Add a bit of wateras needed to keep the greens from burning.Add salt to taste and serve.
COCONUT-BRAISED COLLARD GREENS
Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to make it vegan. The recipe comes from Von Diaz, a writer who was born in Puerto Rico and raised in Atlanta. She combines ingredients and influences from both places in her home cooking.
Provided by Julia Moskin
Categories easy, quick, weeknight, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
- In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
- Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
- Season to taste with salt and pepper and serve immediately.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 26 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 752 milligrams, Sugar 2 grams, TransFat 0 grams
BRAISED COLLARD GREENS
Smoked ham hocks are the key ingredient to these tender braised greens. Inexpensive and full of flavor, these meaty pork knuckles typically require long, low simmering to release their smokey flavor, but if you have an Instant Pot they soften up in no time flat.
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large Dutch oven or other heavy pot over medium heat. Add the garlic, onion and 1 teaspoon each salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the Cajun seasoning and cook 30 seconds. Add the ham hocks, chicken broth and 4 cups water. Increase the heat to high and bring to a low boil. Reduce the heat to low and simmer until the ham is tender and falling off the bone, about 2 hours.
- Remove the ham hocks from the liquid. Remove and discard the skin and bones. Roughly chop the meat into bite-size pieces. Return the meat to the cooking liquid along with the collard greens and vinegar. Increase the heat and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the greens are tender, about 30 minutes. Serve the collards with some of the liquid.
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
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Cut the tough stem ends from the collards and discard. Cut the leaves and tender stems into large bite-size pieces. Submerge the collards in the boiling water and cook, stirring once or twice, for 6 minutes. Drain the water and set the collards aside.
- Heat the olive oil in a large pot over medium heat and add the garlic and salt. Cook, stirring frequently, until the garlic is just beginning to brown, 1 to 2 minutes. Add the collards, vinegar, and 1/4 cup water to the pot and continue to cook, stirring constantly, until the collards are soft and all of the water has evaporated, about 10 minutes. If the water evaporates too quickly, add a few extra tablespoons so that the collards have time to cook fully; they should be very tender. Serve immediately.
BOOZY BRAISED COLLARD GREENS
Make and share this Boozy Braised Collard Greens recipe from Food.com.
Provided by sweetdelicates
Categories Mashed Potatoes
Time 1h40m
Yield 1 large bowl, 6 serving(s)
Number Of Ingredients 9
Steps:
- Remove stems from greens and discard. Roll up like a cigar and slice into ribbons.
- In a large pot over medium heat, add bacon, onion, and garlic. Render bacon until crisp and the onion is tender, about 6 minutes.
- Stir in brown sugar, vinegar, broth, and bourbon. Season with salt and pepper. Bring to a simmer and stir in the collard greens in batches. Cover and cook for 1 1/2 hours until tender and soft.
Nutrition Facts : Calories 182.3, Fat 3.4, SaturatedFat 1.1, Cholesterol 3.6, Sodium 548.5, Carbohydrate 20.1, Fiber 0.2, Sugar 18.7, Protein 4.1
BRAISED COLLARD GREENS
Traditional Southern preparation for greens. These can be made a day or two ahead, and actually they taste even better if you do make them ahead of time. If you want these to be vegetarian, leave out the bacon and use vegetable stock instead of ham hock stock or chicken stock. I use Recipe #442908 in this recipe, and it is the most authentic way to make them, but if you don't have the time you can just use low sodium chicken stock. You will notice that the recipe calls for 4 to 6 bunches of collards - this is because bunches can vary in size. If the bunches are big, you only need 4. If they are on the smaller side, use 6. You can use this same preparation for other greens as well - kale, mustard, turnip, etc.
Provided by xtine
Categories Collard Greens
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Strip the collards off the stems and tear into pieces. Discard the stems.
- In a large stock pot, sauté the diced bacon over medium heat until it has rendered out most of its fat and has browned.
- Add the onions to the pot and sauté until browned.
- Add the greens a handful at a time, and sauté over medium heat, while stirring. Once one handful wilts, add the next handful. Continue until all the greens are wilted.
- Add the sliced garlic and sauté for 30 seconds - just until it becomes fragrant.
- Add 1 quart of the stock. If this is not enough to cover the greens, keep adding stock (or water, if you don't have any more stock) until the greens are covered.
- Add the bay leaves, sugar, pepper, red pepper flakes, and salt. A NOTE ON THE AMOUNT OF SALT TO USE: I use home made ham hock stock to make this, and the saltiness of the stock depends on the saltiness of the hocks they are made from (this can vary considerably). Because of this it is important to always taste the stock you are working with before adding any additional salt to the dish. If you are using store bought chicken stock, I would not add any salt at this point. I would cook the greens for 2 hours, and then taste to see if you need any additional salt. Store bought chicken stock is very salty, even the "less sodium" kind. You can always put more salt in, but you can't take it out, so go easy here.
- Bring to a boil and stir well. Lower the heat to low, cover, and simmer for 2 hours.
- Remove the bay leaves and taste the greens. If you think they need more salt, now is the time to add it.
- IF YOU ARE MAKING THE GREENS AHEAD OF TIME:.
- Leave the bay leaves in the pot. Taste and add more salt IF NEEDED. Refrigerate for up to 2 days. When you are ready to serve, re-heat the greens on the stove over medium heat. Remove the bay leaves before serving.
Nutrition Facts : Calories 159.6, Fat 7, SaturatedFat 2.1, Cholesterol 15.6, Sodium 446.4, Carbohydrate 16.3, Fiber 8.3, Sugar 2.3, Protein 11.5
GRANDMA'S COLLARD GREENS
My grandmother made the best collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until meat is tender., Add collard greens, wine, and remaining lard. Return to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until greens are very tender. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.
More about "braised collard greens recipes"
BRAISED COLLARD GREENS | OLDWAYS
From oldwayspt.org
KENYAN BRAISED COLLARD GREENS AND GROUND BEEF (SUKUMA WIKI)
From skinnytaste.com
BRAISED COLLARD GREENS RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (8)Servings 6
COCONUT-BRAISED COLLARD GREENS RECIPE | SOUTHERN LIVING
From southernliving.com
RECIPE: EASY BRAISED COLLARD GREENS WITH BACON | KITCHN
From thekitchn.com
SKILLET BRAISED COLLARD GREENS - MOM UNLEASHED
From momunleashed.com
BRAISED COLLARD GREENS WITH BACON | BETTER HOMES & GARDENS
From bhg.com
QUICK BRAISED COLLARD GREENS - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
HEALTHY BRAISED COLLARD GREENS WITH GARLIC - THE LEMON BOWL®
From thelemonbowl.com
VEGETARIAN BRAISED COLLARD GREENS RECIPE. - EVERYDAYMAVEN™
From everydaymaven.com
BRAISED COLLARD GREENS - HOMEMADE BARBECUE SIDE DISH RECIPE
From orwhateveryoudo.com
BRAISED COLLARD GREENS RECIPE - DELISH.COM
From delish.com
OUR BEST COLLARD GREENS RECIPES | FOOD & WINE
From foodandwine.com
BEER-BRAISED COLLARD GREENS RECIPE | BON APPéTIT
From bonappetit.com
TIA MOWRY'S BRAISED COLLARD GREENS RECIPE - TODAY.COM
From today.com
EASY BRAISED VEGAN COLLARD GREENS RECIPE - FOOD FIDELITY
From foodfidelity.com
SLOW-BRAISED COLLARD GREENS | LODGE CAST IRON
From lodgecastiron.com
BACON BRAISED COLLARD GREENS - MAPLE LEAF
From mapleleaf.ca
BRAISED COLLARD GREENS RECIPE
From crecipe.com
QUICK MEATLESS WINE BRAISED COLLARD GREENS - FOOD FIDELITY
From foodfidelity.com
SOUTHERN COLLARD GREENS RECIPE - PAGE 2 OF 2 - YUMMLY …
From ymmlyrecipes.com
BRAISED COLLARD GREENS | STUBB'S - MCCORMICK.COM
From mccormick.com
BRAISED COLLARD GREENS WITH TOMATOES - THESE OLD COOKBOOKS
From theseoldcookbooks.com
BRAISED COLLARD GREENS RECIPE - MARY HOOVER | FOOD & WINE
From foodandwine.com
BEER BRAISED COLLARD GREENS - BUDGET BYTES
From budgetbytes.com
BRAISED COLLARD GREENS WITH HAM HOCKS RECIPE - SERIOUS EATS
From seriouseats.com
BRAISED COLLARD GREENS - VEGAN RECIPE - THIS WIFE COOKS™
From thiswifecooks.com
SAM SIFTON'S BRAISED COLLARD GREENS - SERIOUS EATS
From seriouseats.com
BRAISED COLLARD GREENS ♥ - AVEGGIEVENTURE.COM
From aveggieventure.com
TIA MOWRY'S BRAISED COLLARD GREENS RECIPE | SOUTHERN LIVING
From southernliving.com
BACON AND BROWN SUGAR-BRAISED COLLARD GREENS RECIPE
From myrecipes.com
SLOW-BRAISED COLLARD GREENS RECIPE | MYRECIPES
From myrecipes.com
SLOW-COOKER BRAISED COLLARD GREENS WITH PEPPERONCINI RECIPE
From eatingwell.com
BRAISED COLLARD GREENS - GREENS
From worldrecipes.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love