CHEESY, SAUCY COLLARD GREENS CASSEROLE
A tasty collard green casserole, using a smoked mozzarella, which adds a surprising flavor to this dish.
Provided by Barbara Bedick
Categories Casserole
Time 20m
Number Of Ingredients 4
Steps:
- Layer collard greens onto oiled baking dish. Follow with layers of tomato sauce, shredded mozzarella cheese, more tomato sauce, and top with grated parmesan cheese.
- Bake in a 350 degree oven for 20 minutes. Cheeses should be melted and sauce and cheese should have bubbled a bit.
COLLARD GREEN CASSEROLE
This is from Recipe Secrets and it was a little vague, so I have adapted it to fit our needs, and the number of people eating...small can of greens and one-half can soup, versus large can greens and entire can of soup. Sorry, you will half to eye it, but it is pretty good. Prep time does not include preparing cornbread as I use leftovers.
Provided by Palmetto Cook
Categories Collard Greens
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bake corn bread (or use leftovers).
- Melt butter in casserole dish in 350 degree oven.
- Crumble layer of cornbread into the butter then a layer of greens (do not drain), layer of onions, and then a layer of soup.
- Repeat the layers, ending with cornbread.
- Bake for 30 to 35 minutes until warm throughout.
Nutrition Facts : Calories 209.8, Fat 15.9, SaturatedFat 8.6, Cholesterol 36.5, Sodium 696.7, Carbohydrate 14.8, Fiber 2.4, Sugar 5.7, Protein 3.2
GRITS AND GREENS CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
- In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
- Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
- Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
- Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.
COLLARD GREENS GRATIN
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In a large saute pan, fry the bacon until half-cooked. Add the mushrooms and red onions and saute until the bacon is fully cooked and onions have softened. Increase the heat to high. Add the collard greens and cook until the greens are wilted. Turn off the heat and set the pan aside.
- In a separate pan, melt the butter and then add the flour. Cook, whisking frequently, to create a smooth, blond roux (this will take 3 to 4 minutes; do not brown, as the goal is just to remove the raw taste from the flour). Slowly add the cream while whisking and adjust the heat to keep the sauce at a simmer. Add the salt and pepper to taste (it should taste like a moderately salty cream gravy). Continue cooking until the sauce thickens and easily coats the back of a spoon.
- Butter an 8-by-12-inch casserole dish (or 8-to-10-cup capacity casserole). Combine the collard greens with cream sauce and transfer to the casserole. Top with the cheese and french-fried onions. Bake, uncovered, until the cheese begins to brown, 15 to 20 minutes.
COLLARD GREEN WRAPS
Creamy hummus, crunchy bell pepper, and refreshing cucumber join tangy artichoke hearts and peppery arugula inside tender, blanched collard green leaves, resulting in fresh and flavorful veggie wraps that are perfect for a light lunch. Serve with chips on the side or even some lemon-garlic roasted potatoes or rice.
Provided by thymeforpineapple
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat.
- While water comes to a boil, remove 4 large leaves from the bunch of collard greens. Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them.
- Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry.
- Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.
- Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 26.9 g, Fat 7.3 g, Fiber 10.4 g, Protein 10.4 g, SaturatedFat 1.1 g, Sodium 4972.2 mg, Sugar 3.7 g
CREAMY COLLARD CASSEROLE
I created this dish for my "Mason-Dixon" New Years Day. My DH and sons do not care for collards or turnip greens cooked the traditional southern way. So I made them similar to the green been casserole that they do all like. This could also be made with turnip greens, spinach, kale or mustard greens. This goes perfectly with NurseDi's Recipe #26979 and Barb Witherspoon's Recipe #106555 served with mashed potatoes. Add both southern style cornbread or biscuits and some northern buns (as my DH calls them) and you have the perfect meal combining both my Alabama and my husband's Pennsylvania traditions. Fresh cooked greens or frozen thawed greens work well also.
Provided by ColCadsMom
Categories Collard Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan over medium-low heat, mix soup and milk until combined.
- Add Swiss cheese and stir until melted.
- Add 1/2 can of french fried onions.
- Stir in bacon.
- Mix in collard greens, Worcestershire, and salt and pepper until well combined.
- Spread into a 9 inch pie plate that has been coated with nonstick cooking spray.
- Bake at 350°F for 15 minutes.
- Add remaining french fried onions.
- Bake additional 5 minutes or until onions are toasted.
Nutrition Facts : Calories 210.1, Fat 14.6, SaturatedFat 5.8, Cholesterol 24.6, Sodium 711.5, Carbohydrate 12, Fiber 4, Sugar 1.6, Protein 9.7
COLLARD BREAD
From Betty's Soul Food Collection... Golden corn muffin mix tops a Southern greens-and-corn egg bake.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray 11x7-inch or 8-inch square baking dish with cooking spray; set aside. In large bowl, place collard greens; stir in bell pepper and green onions; set aside.
- In medium bowl, stir together eggs, milk, flour and seasoned salt. Stir into collard green mixture. Stir in cheese and 1 teaspoon crushed red pepper. Spread mixture in baking dish.
- Bake 11x7-inch uncovered about 25 minutes, 8-inch square uncovered about 30 minutes or until slightly set. Meanwhile, in large bowl, stir together Topping ingredients just until moistened; spread evenly over mixture in baking dish. Bake 11x7-inch 35 to 40 minutes longer, 8-inch square 40 to 45 minutes longer or until deep golden brown. For an appetizer, cool completely; cut into 1-inch squares. For a main dish, cool 5 minutes, cut into 8 squares; serve warm on lettuce with sliced tomatoes.
Nutrition Facts : Calories 300, Carbohydrate 29 g, Cholesterol 115 mg, Fat 2, Fiber 3 g, Protein 12 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 440 mg
COLLARD GREEN GRATIN
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Provided by Joseph Lenn
Categories Milk/Cream Leafy Green Side Thanksgiving High Fiber Casserole/Gratin Parmesan Fall Winter Collard Greens Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Place ham on a parchment-lined baking sheet and bake until crisp, 20-25 minutes; let cool and break into pieces.
- Combine breadcrumbs and 2 tablespoons oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10-15 minutes. Remove from heat and add thyme and 1/4 cup Parmesan; season with salt and pepper. Mix in ham and set aside.
- Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
- Heat remaining 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15-20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
- Increase oven temperature to 400°F. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5-8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.
- Transfer collard greens mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15-20 minutes. Let cool slightly before serving.
- Do Ahead
- Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.
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