Collard Gravy Recipes

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GRANDMA'S COLLARD GREENS



Grandma's Collard Greens image

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

3 tablespoons lard or shortening, divided
1 large onion, chopped
6 garlic cloves, minced
1-1/2 pounds smoked ham hocks
6 cups water
2 teaspoons seasoned salt
1 to 3 teaspoons crushed red pepper flakes
1/4 teaspoon sugar
1 large bunch collard greens (about 2 pounds), coarsely chopped
1-1/2 cups white wine

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.

COLLARDS



Collards image

This is a classic formula for perfect collard greens. Simmered with bacon, potato and wine vinegar, these greens are sensational.

Provided by GRANNIEGRUMP56

Categories     Side Dish     Vegetables     Greens

Time 1h30m

Yield 6

Number Of Ingredients 5

2 large potatoes, peeled and cubed
3 bunches collard greens - rinsed, stemmed and thinly sliced
4 slices bacon
½ onion, diced
½ cup red wine vinegar

Steps:

  • Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
  • Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 30.7 g, Cholesterol 6.8 mg, Fat 3.2 g, Fiber 6.8 g, Protein 7.8 g, SaturatedFat 0.9 g, Sodium 172.4 mg, Sugar 1.9 g

GINA'S BEST COLLARD GREENS



Gina's Best Collard Greens image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 6

5 bundles collard greens
4 cups salted water
3 large smoked ham hocks
1 cup sugar
Salt
1 teaspoon crushed red pepper flakes

Steps:

  • Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.
  • In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.
  • Cover and cook greens for 1 to 1 1/2 hours.

BRAISED COLLARDS IN TOMATO-ONION GRAVY



Braised Collards in Tomato-Onion Gravy image

Provided by Virginia Willis

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

4 ripe, medium Roma tomatoes, cored
2 teaspoons canola oil
1 sweet onion, chopped
3 garlic cloves
Coarse kosher salt and freshly ground black pepper
16 cups chopped collard greens (1 pound)

Steps:

  • Heat a medium skillet over high heat. Add the cored tomatoes and cook until they are charred on all sides, about 5 minutes. Remove to the bowl of a food processor fitted with the metal blade.
  • Let the skillet cool slightly by taking it off the heat or decreasing the heat, depending on how smoking-hot your skillet is. Have the heat at low and add the oil (the skillet will still hold a great deal of heat). Add the onion and garlic, and saute, stirring occasionally, until both are a deep golden-brown, 8 to 10 minutes. Remove from the heat and let them cool slightly. Transfer to the food processor bowl containing the reserved charred tomato, and process until smooth. Transfer the mixture to a large saucepan. Cook over medium-low heat until thickened, 5 to 7 minutes. Season with salt and pepper.
  • Add the chopped collards and cook until just tender, 15 to 20 minutes. Taste and adjust for seasoning with salt and pepper. Serve warm.

WILTED COLLARDS GREENS WITH BACON AND ONION



Wilted Collards Greens With Bacon and Onion image

Delicious wilted collard greens ... the prefect balance of salty bacon, sweet onion and bitter greens. Serve with beef, fish, chicken or by itself with a loaf of crusty bread and other vegetables! Wonderful side item or main dish!

Provided by CarolinaCookingGal

Categories     Low Protein

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb collard greens
6 slices bacon, chopped
1 medium yellow onion, chopped
1/2 cup chicken stock
1/2 cup water
2 teaspoons black pepper (optional)
1/2 teaspoon seasoning salt (optional)
1 tablespoon red wine vinegar (optional)

Steps:

  • Turn an eye on the stove to medium heat.
  • In a large sauté pan or stock pot, cook the chopped bacon for a few minutes until some grease is rendered, then, toss in the onion. Cook this until onion becomes tender. DO NOT DRAIN!
  • Next, throw the collard greens into the bacon and onion and carefully stir a little (it will seem like there are too many collard greens, but they cook down very quickly).
  • Pour in the chicken stock and the water.
  • Add the optional seasonings (pepper, seasoning salt and vinegar).
  • Cover the pan and cook on medium to medium high. You will see the collards begin to wilt rather quickly.
  • Continue cooking until all of the liquid is gone, stirring occasionally. (This normally takes me about 20 minutes.).
  • Try the collards and if they are not as tender as you would like, simply add 1/4 cup of water at a time until they reach the desired tenderness.

Nutrition Facts : Calories 106.3, Fat 6.2, SaturatedFat 2, Cholesterol 9.1, Sodium 163, Carbohydrate 9.3, Fiber 3.6, Sugar 2.1, Protein 4.8

PAN-FRIED COLLARD GREENS



Pan-Fried Collard Greens image

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

2 pounds collard greens, stems removed
1 tablespoon distilled white vinegar
1 tablespoon kosher salt (Diamond Crystal)
1 pound smoked Cajun or regular turkey, preferably neck or wings, cut up
1 pound ham hock, sliced (see Tip)
2 large yellow onions, coarsely chopped
1 to 2 habanero peppers, stemmed and halved
6 cups unsalted chicken broth, store-bought or homemade
1 tablespoon chicken seasoning base, such as Knorr or Better Than Bouillon
1 tablespoon seasoned salt
1 chicken-flavored bouillon seasoning cube, such as Maggi (optional)
4 ounces dried barracuda or other fish (optional), rinsed, skin removed and broken into chunks
1/2 cup olive oil
Cooked rice, for serving

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.

COLLARD GRAVY



Collard Gravy image

The greens are up in the garden! I love collards and they go well with potatoes, so I modified a creamed collards recipe to simplify it. Turned out deliciously.

Provided by Dr. Paul

Categories     Sauces

Time 15m

Yield 1 quart, 6 serving(s)

Number Of Ingredients 9

1/4 cup butter
4 cups collard greens, with the stem cut out then coarsely chopped
1/2 of an onion, chopped
3 -4 cups milk
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon chicken better than bouillon
1/4 teaspoon liquid smoke
1 egg

Steps:

  • Melt the butter over low heat.
  • Saute collards and chopped onion until tender - 5 minutes.
  • Stir in flour and brown slightly.
  • Slowly add milk while stirring until your preferred consistency is reached. Make it a little thinner.
  • Stir in the bullion paste, garlic powder, and smoke flavoring.
  • Whip an egg well with a fork and mix it with 1/4 cup milk.
  • While stirring the bubbling gravy, slowly add the egg mixture.
  • continue to cook on low heat for 5 minutes.
  • serve over mashed potatoes.

Nutrition Facts : Calories 215.1, Fat 13.4, SaturatedFat 8, Cholesterol 68.4, Sodium 162.3, Carbohydrate 17.2, Fiber 3.9, Sugar 1, Protein 8.5

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