COLLARD GREEN AND ARTICHOKE DIP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens.
- Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.
- Add mixture to a casserole dish. Bake for 15 minutes until golden brown.
- Serve this dip with baked pita chips.
COLLARD GREENS & ARTICHOKE SPREAD
Put a Southern-style spin on your next batch of artichoke spread by adding collard greens and a dash of hot pepper sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 2-1/2 cups dip or 20 servings, 2 Tbsp. dip and 5 crackers each.
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Combine ingredients except crackers.
- Spoon into 9-inch pie plate.
- Bake 20 min. or until heated through. Serve with crackers.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
COLLARD GREEN AND ARTICHOKE DIP WITH BROWN BUTTER GRILLED COUNTRY BREAD
Steps:
- Preheat the oven to 350 degrees F. Spray a 1 1/2-quart casserole dish with nonstick spray.
- Add the beer and cane vinegar to a 4-quart saucepan and bring to a simmer. Stir in the collards and some salt, then cover and cook over medium heat until the greens are tender, 30 to 45 minutes.
- Stir in the minced garlic and cook until the garlic is soft and the liquid has cooked out, about 3 more minutes.
- Add the artichoke hearts to a bowl with the softened cream cheese, Cajun seasoning, mozzarella, hot sauce and 1/2 cup Parmesan and stir well to combine. Stir in the cooked greens and mix well.
- Spread the dip into the prepared casserole dish and sprinkle with the remaining 1/2 cup Parmesan. Bake until golden and bubbly, 20 to 25 minutes. Serve with the brown butter grilled country bread.
- Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
- Heat a grill for cooking over medium-high heat.
- Melt the butter in a medium saucepan over medium heat. Add the smashed garlic to infuse the butter with its flavor. Cook until the butter starts to melt and foam, changes color to brown with flecks and smells nutty, then remove from the heat.
- Grill the bread and brush with the browned butter until nice and toasted and golden browned, about 2 minutes. Flip the bread and brush the other side with the butter. Cook until toasted and golden, about 1 to 2 more 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
HOT COLLARDS AND ARTICHOKE DIP
Anyone can pull off spinach and artichoke dip-so brighten it up using collard greens for a southern twist. Serve this dish with warm garlic naan or tortilla chips. -Billie Williams-Henderson, Bowie, Maryland
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 24 servings (1/4 cup each).
Number Of Ingredients 9
Steps:
- In a large bowl, mix the first 7 ingredients and 1 cup mozzarella cheese until blended. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining mozzarella cheese., Bake, uncovered, at 350° until heated through and cheese is melted, 20-25 minutes. Serve with naan.
Nutrition Facts : Calories 190 calories, Fat 17g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 341mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
COLLARD GREEN AND ARTICHOKE DIP
I watched Gina make this on the show Down Home with the Neelys- I can't wait to try this one myself!
Provided by cookiedog
Categories Collard Greens
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens.
- Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.
- Add mixture to a casserole dish. Bake for 15 minutes until golden brown.
- Serve this dip with baked pita chips.
Nutrition Facts : Calories 381.9, Fat 32.9, SaturatedFat 20.3, Cholesterol 111.5, Sodium 556.9, Carbohydrate 15.1, Fiber 4.8, Sugar 1.1, Protein 10
VEGETARIAN PASTA SAUCE WITH ARTICHOKES AND GREENS
This vegetarian spaghetti sauce is a yummy combination of collard greens, artichoke hearts, garbanzo beans, and more. I came up with this one night while trying to figure out how to get my 18-month old son to eat healthy greens. He absolutely loved it! Serve over whole wheat pasta with Parmesan cheese.
Provided by Jeni
Categories Vegetarian Pasta Sauce
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a deep skillet over medium heat; stir in onion. Saute until onion has softened and turned translucent, about 5 minutes. Add collard greens and garlic; cover and cook until greens are wilted, about 5 minutes.
- Add chopped artichoke hearts and liquid. Add pasta sauce, diced tomatoes, garbanzo beans, sugar, and salt. Bring to a simmer and cook until sauce is slightly reduced and collard greens are dark and tender, 10 to 15 minutes.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 43.1 g, Cholesterol 2.5 mg, Fat 13.1 g, Fiber 10 g, Protein 8.5 g, SaturatedFat 1.9 g, Sodium 1059.6 mg, Sugar 17.8 g
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