Braised Collards In Tomato Onion Gravy Recipes

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BRAISED COLLARDS WITH TOMATOES



Braised Collards with Tomatoes image

Cooking collards with a bit of healthy fat like olive oil may help the body absorb certain nutrients -- this hearty dish also features tomatoes and black-eyed peas.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 3h

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, smashed and peeled
2 1/2 pounds collard greens, stems discarded and leaves torn into 2-inch pieces
Coarse salt and ground pepper
1 can (28 ounces) whole peeled tomatoes
1 smoked ham hock
1 can (15 ounces) black-eyed peas, rinsed and drained
Cooked rice, for serving

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium. Add onion and garlic and cook until onion softens, about 4 minutes. Add greens, cover, and cook until mostly wilted, about 4 minutes. Uncover and cook, stirring, until completely wilted, 2 minutes. Season with salt and pepper.
  • Add tomatoes, breaking them apart as you go. Add ham hock and 3 cups water and bring to a boil; reduce to a medium simmer. Partially cover and cook, stirring occasionally, until greens are tender and ham separates from bone, about 2 1/2 hours, adding more water if needed.
  • Remove ham from pot and let rest until cool enough to handle. Discard skin and bone; dice meat. Return ham to pot; stir in beans. Season with salt and pepper. Serve collards with rice.

Nutrition Facts : Calories 472 g, Fat 12 g, Fiber 12 g, Protein 25 g

BRAISED COLLARD GREENS



Braised Collard Greens image

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

3 tablespoons olive oil
2 pounds smoked ham hocks
2 onions, thinly sliced into half-moons
2 garlic cloves, thinly sliced
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon kosher salt, plus more to taste
1 1/2 teaspoons light brown sugar
1 1/2 cups chicken stock
1 (650-milliliter/22-ounce) bottle hard apple cider (about 2 3/4 cups)
2 pounds collard greens (about 3 to 4 bunches), large stems removed, washed and cut into 1/4-inch ribbons
Hot sauce, for serving (optional)

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

BRAISED COLLARD GREENS



Braised Collard Greens image

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

2 pounds collard greens - rinsed, stemmed and thinly sliced
2 pounds fresh ham hocks
½ pound salt pork
3 quarts chicken stock
1 cup chopped onion
2 bay leaves
¼ teaspoon red pepper flakes
2 tablespoons white sugar
salt and freshly ground black pepper to taste
2 teaspoons red wine vinegar

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

COLLARD GREENS WITH TOMATOES AND GARLIC



Collard Greens With Tomatoes and Garlic image

Make and share this Collard Greens With Tomatoes and Garlic recipe from Food.com.

Provided by threeovens

Categories     Collard Greens

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil
6 large garlic cloves, thinly sliced
1 medium onion, cut into 1/2-inch dice
1 jalapeno pepper, halved lengthwise
4 medium tomatoes, chopped
2 lbs collard greens, stems and leaves finely shredded
3 bay leaves
2 sprigs thyme
kosher salt & freshly ground black pepper

Steps:

  • In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes.
  • Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes.
  • Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
  • This dish can be prepared a day in advance and reheated.

SKILLET-BRAISED GROUPER WITH TOMATOES, ONIONS, AND CAPERS



Skillet-Braised Grouper with Tomatoes, Onions, and Capers image

Once you get the prep work done, this dish is done in a flash! Grouper is mildly flavored, with a gently firm white flesh, and the tomatoes, onions, and capers in the sauce really shine. Sliced, sauteed zucchini makes a great side dish.

Provided by Bibi

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, divided
4 (6 ounce) fillets grouper fillets
sea salt and ground black pepper to taste
½ cup chopped red onion
3 cloves garlic, minced
3 cups chopped Roma tomatoes
2 tablespoons red wine vinegar
1 teaspoon agave nectar
¼ cup capers, drained
4 tablespoons snipped fresh parsley

Steps:

  • Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side, about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm.
  • Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes, red wine vinegar, and agave. Move the vegetables to one side of the skillet.
  • Return fillets to the skillet, uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook, uncovered, until the thickest part of the fillet flakes with a fork, 4 to 5 minutes.
  • Serve each fillet with vegetables. Garnish with fresh parsley.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 10.5 g, Cholesterol 62.4 mg, Fat 8.9 g, Fiber 2.5 g, Protein 34.9 g, SaturatedFat 1.4 g, Sodium 415.3 mg, Sugar 5.8 g

BRAISED PORK WITH SLOW-COOKED COLLARDS, GRITS, AND TOMATO GRAVY



Braised Pork With Slow-Cooked Collards, Grits, and Tomato Gravy image

The greens can simmer while the pork cooks (they can be done ahead and reheated). Start the grits and gravy around the same time; you don't want the grits to sit or they'll get too firm. You'll use the liquid from a can of tomatoes for the gravy here, then reserve the tomatoes for Spinach and Onion Pizza.

Provided by patchpony

Categories     Pork

Time 3h

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 tablespoons canola oil, divided
1 (20 ounce) boneless boston butt pork shoulder, trimmed (about 1 pound trimmed)
1 teaspoon kosher salt, divided
3/4 teaspoon fresh ground black pepper, divided
2 cups water, divided
2 cups no-salt-added chicken stock, divided
1 1/2 teaspoons low sodium soy sauce
2 cups vertically sliced onions (about 1/2 large)
8 cups chopped trimmed collard greens
2 teaspoons sugar
1 (28 1/2 ounce) can no-salt-added whole tomatoes
1 tablespoon all-purpose flour
1/3 cup finely chopped onion
1 ounce chopped cremini mushroom
2 garlic cloves, minced
1/2 cup uncooked quick-cooking grits

Steps:

  • Preheat oven to 325°.
  • Heat a medium ovenproof saucepan over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook for 8 minutes, browning on all sides. Discard oil from pan. Add 1/2 cup water, 1/2 cup stock, and soy sauce. Cover and bake at 325° for 2 hours or until very tender. Remove pork from pan; reserve liquid. Place pork on a cutting board; cover with foil. Let stand 10 minutes; cut into 4 slices.
  • While pork cooks, heat a Dutch oven over medium heat. Add 1 1/2 teaspoons oil; swirl to coat. Add sliced onion and 1/4 teaspoon salt; cook 2 minutes or until golden, stirring occasionally. Add 1/2 cup water, 1/2 cup stock, greens, and sugar. Bring to a boil. Cover; reduce heat, and simmer 25 minutes or until tender, stirring occasionally.
  • Remove 1 cup tomato liquid from can; reserve remaining liquid and tomatoes for another use. Combine 1 cup tomato liquid and flour in a medium bowl, stirring with a whisk. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pork cooking liquid into bag; let stand for 5 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain liquid into tomato mixture, stopping before fat layer reaches the opening; discard fat. Return the pan to medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add chopped onion and mushrooms; sauté for 2 minutes. Add tomato mixture to saucepan; bring to a boil. Cook until reduced to 1 cup (about 10 minutes).
  • 5. While gravy cooks, bring remaining 1 cup water, 1 cup stock, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic to a boil in a medium saucepan. Gradually add grits, stirring constantly with a whisk. Reduce heat; simmer 5 minutes or until liquid is absorbed, stirring frequently. Serve grits with gravy, pork, and greens.

Nutrition Facts : Calories 647.2, Fat 33, SaturatedFat 9.6, Cholesterol 101.4, Sodium 829.8, Carbohydrate 55.8, Fiber 14.8, Sugar 12.7, Protein 37.5

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