CHEESY GREENS CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large Dutch oven, combine the cream, mascarpone, onion, garlic, nutmeg, smoked paprika, lemon zest, salt and pepper, then bring to a simmer over a medium-low heat, stirring as you go. Simmer gently until the onions and garlic are very soft, about 10 minutes.
- Add all of the kale to the cream mixture, then cover and allow to wilt, about 3 minutes. Stir and cook until the greens are just wilted and coated in the cream mixture.
- Transfer the greens mixture to a 10-inch cast-iron skillet and spread evenly. Top with the Gruyere and panko breadcrumbs. Place the skillet on a baking sheet and bake until bubbly and the cheese is melted, about 30 minutes.
COLLARD GREEN RICE
It doesn't get more Gullah-Geechie than this dish! You know I've got to have a bowl of rice on the table and the addition of tender greens makes this rice pilaf even better. I like to serve it in my West African Stew or on the side of my Grilled Stuffed Whole Snapper.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
- Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
- Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
GRITS AND GREENS CASSEROLE
This grits and greens casserole was a fast hit with my family, and has turned into a Thanksgiving dish.
Provided by saint fu
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve some grease in the skillet. Let bacon cool enough to handle, about 5 minutes; chop and set aside.
- Heat reserved grease in the skillet over medium heat. Add onion and saute until golden, 7 to 10 minutes. Set aside.
- Combine 6 cups chicken broth and half-and-half in a large pot; bring to a boil. Stir in grits, return to a boil, and cover. Reduce heat to a simmer and cook, stirring often, until grits are tender, 25 to 30 minutes.
- While grits are cooking, bring remaining 2 cups chicken broth to a boil in another pot. Add greens, reduce heat, and cook until tender, about 10 minutes. Drain and squeeze out all liquid.
- Stir bacon, onions, Monterey Jack and Parmesan cheeses, butter, salt, and pepper into grits. When butter is melted, stir in greens. Transfer mixture to a 9x13-inch baking dish.
- Bake in the preheated oven until starting to brown on top, about 15 minutes.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 26.2 g, Cholesterol 87.3 mg, Fat 30.3 g, Fiber 1.5 g, Protein 13.8 g, SaturatedFat 18 g, Sodium 1222 mg, Sugar 1.6 g
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
RICE WITH COLLARD GREENS RELISH
This is a staple in my country of origin, Zimbabwe. It is served with sadza; a cornmeal-based stiff porridge that is used like rice or potatoes in other cultures. -Loveness Murinda, Upland, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook onion and garlic in oil over medium heat until crisp-tender, about 2 minutes., Stir in water, tomatoes, curry powder, salt and pepper. Bring to a boil. Add collard greens in batches; cook and stir until they begin to wilt. Reduce heat; cover and simmer, stirring occasionally, until greens are tender, 10-15 minutes. Prepare rice according to package directions. Serve with collard greens.
Nutrition Facts : Calories 239 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 8g fiber), Protein 8g protein.
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
DIRTY-RICE COLLARD GREEN BUNDLES
Provided by Pat Neely
Categories Rice Bake New Year's Eve Dinner Lunch Sausage Collard Greens Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6 to 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- To start the sauce: Sauté the onion and garlic in the oil in a heavy-bottomed saucepan set over medium-high heat, until softened, about 3 minutes. Stir in the tomato sauce, brown sugar, apple-cider vinegar, salt, and pepper. Bring to a boil, then reduce the heat, and let simmer for 15 minutes, so all the flavors can build.
- Set a large pot of water to boil. Lay each collard leaf out on your work surface, and remove the tough large stem and center vein. Don't cut the whole leaf in half; just cut the toughest part of the stem out in a V-shape. Once the water is boiling, slip the collard leaves in and cook until tender, about 15 minutes. Drain into a colander, and rinse with cold water to help stop the cooking.
- While the sauce is simmering, begin the dirty rice filling: Heat the oil in a heavy-bottomed sauté pan set over medium-high heat. Brown the sausage, breaking it up with a wooden spoon. Once the sausage is browned, add the onion, green bell pepper, celery, and garlic, cooking until softened, about 5 minutes more. Stir in the chicken broth, cayenne, cooked rice, and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan. Taste, and season with salt and pepper.
- Lay out each cooked collard leaf and put 1/4 cup of the dirty rice in the center. Fold both the sides into the center, and the top and bottom over the center. Roll up into a cylinder-tightly, like a cigar or a small burrito-and repeat with the remaining leaves. If there happen to be any remaining leaves, you can chop them up and add to the sauce.
- Pour a 1/2-inch layer of the sauce into a 13- by-9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce. Pour the remaining sauce over the stuff ed collards, and cover the pan with foil. Bake in the preheated oven for 40 minutes. Remove from the oven, and serve.
COLLARD GREENS STUFFED WITH RAISINS, NUTS AND RICE
If greens, raisins, nuts and grains of rice all symbolize prosperity, then you'll do well to make this recipe for your New Year's Eve party. Collard greens are great stuffing leaves; they are large and easy to work with, and they can stand up to long simmering. The filling is a typical Greek dolmades filling.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h
Yield About two dozen stuffed leaves
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves in batches. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
- Heat 2 tablespoons of the oil over medium heat in a large lidded skillet, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, salt and sugar, and cook, stirring, until the garlic is fragrant, about a minute. Add the rice and pine nuts, and stir together until the rice is coated with oil. Stir in the tomatoes, currants, cinnamon, allspice and salt and pepper to taste. Stir together, and add 1 cup water or enough to barely cover the rice. Bring to a boil, reduce the heat, cover and simmer until all of the liquid has been absorbed, about 20 minutes. Remove from the heat. Allow to sit for 10 minutes without disturbing. Stir in the mint and dill.
- Oil a wide, deep, lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if so, pull the two sides of the leaf in towards each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place seam side down in the pan, fitting the stuffed leaves in snug layers. Drizzle on the remaining 2 tablespoons olive oil, and pour on the lemon juice. Barely cover with water, and top with a layer of lemon slices.
- Cover the stuffed leaves with a round of parchment paper, and place a plate over the paper to weight them during cooking. This will keep them from opening. Bring to a simmer, cover and simmer over low heat for 45 minutes to an hour until the leaves are tender. Remove from the heat, and carefully remove the dolmades from the water with a slotted spoon or tongs. Allow to drain on a rack set over a sheet pan. Serve warm or cold.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 176 milligrams, Sugar 1 gram
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