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 GREENS
Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.
Provided by Marian Burros
Categories weekday, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
- Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
- Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 4 grams
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
KASHMIRI GREENS
This is a perfectly seasonal recipe, and you could substitute collard greens, spinach or kale depending on what is available at your local market. The addition of cumin and chiles helps the greens to really come alive.
Provided by Food Network
Yield 6
Number Of Ingredients 8
Steps:
- Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves.
- Heat the oil in a 4-quart pot over moderately high heat until it shimmers and add the asafetida and cumin seeds. Cook, stirring until the spices are fragrant, about 1 1/2 minutes. Add the shallots, ginger, and chile and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute. Add the greens and cook, tossing occasionally with tongs, until just tender, 15 to 20 minutes. Discard the chile and season with salt and pepper to taste.
BRAISED KASHMIRI GREENS
_**>Editor's note:** The recipe and introductory text below are adapted from Floyd Cardoz's book,_ **One Spice, Two Spice**. _The dish is also part of a special menu Chef Cardoz created for Epicurious's [Wine.Dine.Donate](/articlesguides/entertaining/winedinedonate) program._ I first visited Kashmir, up in the mountains of northern India, when I was in my late teens, and the food made a huge impression. Although the cuisine is most famous for its meat dishes and Persian-inspired rice pilafs, the treatment of greens is exceptional as well. In Kashmir, this dish is made with kohlrabi greens in season, but it is equally delicious when made with any hearty braising greens such as collards, chard (the colored varieties are very pretty), mustard greens, and/or turnip greens. Bok choy and pea shoots are good additions to the mix.
Provided by Floyd Cardoz
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves.
- Heat the oil in a large, wide pot over moderately high heat until it shimmers, and add the asafetida and cumin seeds. Cook, stirring, until the spices are fragrant, about 1 1/2 minutes. Add the shallots, ginger, and chile, and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute. Add the greens and cook, tossing occasionally with tongs, until just tender, about 20 minutes. Discard the chile and season with salt and pepper to taste.
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.
SAUTEED HAKUREI TURNIPS AND BRAISED GREENS
This recipe is from The Culinary School of the Rockies. Got Hakurei turnips from my CSA and local farmer's markets and looking for different ways to prepare.
Provided by Melli_Fera
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces.
- Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sautee the turnips stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate.
- In the same pan, heat the remaining oil over medium heat.
- Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt.
- Add the wine or other liquid and cook until it is mostly evaporated.
- Plate greens and arrange the warm turnips on top.
Nutrition Facts : Calories 13.5, Fat 1.5, SaturatedFat 0.2, Sodium 194.4, Carbohydrate 0.1
KASHMIRI-STYLE COLLARD GREENS
One of my cousins was married to a Kashmiri gentleman, and for the period when he was working at the United Nations in New York he had brought along a manservant. My cousin let me have him once a week to cook and clean. His repertoire was limited-he could only cook dishes he had learned from my cousin, such as this simple Kashmiri staple, which we loved. Soon he was making it week after week, and it remains one of our favorites. In Kashmir, collard-type greens and rice are eaten as commonly as beans and rice in Central America, the season for them lasting from spring (when the greens are tender) until the snows start to fall in early winter (when the greens get coarser). Note: Young greens will cook faster. So if you are using them, start with half the stock and add more if needed. Serve with rice and either a dal or a meat curry.
Yield serves 6
Number Of Ingredients 6
Steps:
- Wash the collard greens and then remove their stems and coarse central veins. Stack 6-7 leaves on top of each other and roll them up lengthways. Cut crossways to get 1/2-inch ribbons. Now cut lengthways to get 1/2-inch pieces.
- Pour the oil into a large pot and set over medium-high heat. When hot, put in the asafetida and the chilies. As soon as the chilies darken, a matter of seconds, take the pan off the heat briefly to add the greens and the stock. Put the pan back on the heat and bring to a boil. Cover, turn heat to medium low, and cook 30-40 minutes or until greens are tender. Remove cover and taste. Seasoned stock may require only 1/2 teaspoon salt. Add what is needed. Turn the heat to medium high and boil away most of the liquid. If you are eating the greens with rice, you may want to save some extra juice to moisten it adequately.
More about "braised kashmiri greens recipes"
BEST BRAISED GREENS RECIPE - HOW TO MAKE BRAISED GREENS
From countryliving.com
KASHMIRI COLLARD GREENS RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
BRAISED EGYPTIAN GREENS WITH CRISPY CHICKEN (EGYPTIAN …
From saveur.com
SPADE & PLOW’S BRAISING GREENS
From spadeandplow.com
KOSHUR HAAKH - COLLARD GREENS COOKED IN KASHMIRI STYLE
From spiceroots.com
COLLARD GREENS BRAISED IN COCONUT MILK AND TOMATO RECIPE
From seriouseats.com
SOUTHERN BRAISED MUSTARD GREENS {RECIPE} - FOOD FIDELITY
From foodfidelity.com
KENYAN BRAISED COLLARD GREENS AND GROUND BEEF (SUKUMA WIKI)
From skinnytaste.com
THE DAILY MEAL | RECIPE | GREENS RECIPE, DAILY MEALS, BRAISED
From pinterest.com
KASHMIRI-STYLE BRAISED WHITE TURNIPS - RECIPE | SPICE TREKKERS
From spicetrekkers.com
AUTHENTIC KASHMIRI HAAK SAAG RECIPE | HOW TO COOK COLLARD GREENS
From blessmyfoodbypayal.com
HAAK (KASHMIRI COLLARD GREENS) | SAVEUR
From saveur.com
BRAISED KASHMIRI GREENS RECIPE - FOOD NEWS
From foodnewsnews.com
HAAK SAAG (BRAISED KASHMIRI SPINACH) - PHURSATH
From phursath.com
KASHMIRI-STYLE COLLARD GREENS - THE SPLENDID TABLE
From splendidtable.org
BRAISED GREENS WITH CRISPY GARLIC AND MISO BUTTER RECIPE
From foodandwine.com
BRAISED GREENS, KASHMIRI STYLE. | BRAISED GREENS, PAKISTANI FOOD, FOOD
From pinterest.com
BRAISED BEET GREENS - DVO.COM
From dvo.com
COLLARD GREENS INDIAN RECIPE - KASHMIRI COLLARD GREENS | HOLY COW ...
From findrecipeworld.com
SPICY BRAISED COLLARD GREENS RECIPE - FOOD NEWS
From foodnewsnews.com
OHITASHI (JAPANESE BLANCHED GREENS WITH SAVORY BROTH) RECIPE
From seriouseats.com
THE PURPLE COOK: BRAISED KASHMIRI GREENS
From purplecook.blogspot.com
BACON-BRAISED MUSTARD GREENS RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
BRAISING GREENS - MORE THAN GOURMET
From morethangourmet.com
EASY BRAISED VEGAN COLLARD GREENS RECIPE - FOOD FIDELITY
From foodfidelity.com
AWESOME GARLIC-BRAISED HEARTY GREENS RECIPE - HERCULEAN STRENGTH
From herculeanstrength.com
ROGAN JOSH RECIPE (KASHMIRI CHILE–BRAISED LAMB) - GALLO KITCHEN
From gallokitchen.com
GARLIC-AND-PARMESAN-BRAISED GREENS RECIPE | BON APPéTIT
From bonappetit.com
SWEET BRAISED WINTER GREENS RECIPE | MYRECIPES
From myrecipes.com
EASY BRAISED SOUTHERN GREENS - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
KASHMIRI CURRY BRAISED LEG OF LAMB | STALKERVILLE
From stalkerville.net
BRAISED KOHLRABI GREENS RECIPE - THE SOPHISTICATED CAVEMAN
From thesophisticatedcaveman.com
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