Collard Greens In Tomato Sauce Recipes

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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.

COLLARD GREENS WITH TOMATOES AND GARLIC



Collard Greens With Tomatoes and Garlic image

Make and share this Collard Greens With Tomatoes and Garlic recipe from Food.com.

Provided by threeovens

Categories     Collard Greens

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil
6 large garlic cloves, thinly sliced
1 medium onion, cut into 1/2-inch dice
1 jalapeno pepper, halved lengthwise
4 medium tomatoes, chopped
2 lbs collard greens, stems and leaves finely shredded
3 bay leaves
2 sprigs thyme
kosher salt & freshly ground black pepper

Steps:

  • In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes.
  • Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes.
  • Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
  • This dish can be prepared a day in advance and reheated.

COLLARD GREENS IN TOMATO SAUCE



Collard Greens in Tomato Sauce image

I like to have this with barbecue, cornbread, and sweet potato casserole. Using the crockpot keeps the house cool in the summer, when I do most of my grilling, but this recipe is good anytime.

Provided by PalatablePastime

Categories     Collard Greens

Time 6h25m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 slices bacon
2 onions, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 (15 1/2 ounce) can diced tomatoes, undrained
2 lbs collard greens, rinsed,tough ribs and stems removed,torn into thin strips
hot pepper sauce (I use Tabasco) (optional)
red wine vinegar (optional)

Steps:

  • Cook bacon until crisp; drain and crumble.
  • In 1 tbsp of bacon drippings, cook onion until tender.
  • Add garlic, salt, pepper, and diced tomatoes, stirring to mix.
  • Place greens and tomato mixture in crockpot and mix well.
  • Cover and cook on low for 6 hours or on high for 3 hours or until greens are tender.
  • Serve greens with Tabasco or vinegar, if desired.

Nutrition Facts : Calories 81.4, Fat 1.9, SaturatedFat 0.5, Cholesterol 1.8, Sodium 439.3, Carbohydrate 14.2, Fiber 5.8, Sugar 4.1, Protein 4.6

KARDEA'S COLLARD GREENS WITH TOMATO



Kardea's Collard Greens with Tomato image

Provided by Kardea Brown

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 large onion, chopped
2 cloves garlic, finely chopped
1 1/2 to 2 cups vegetable stock
2 teaspoons peeled, grated ginger root
1 pound (2 bunches) collard greens, chopped
2 teaspoons honey
Kosher salt and freshly cracked black pepper
2 large beefsteak tomatoes, cored and chopped

Steps:

  • Melt the butter and oil in a large deep pot over medium heat. Add the onions and saute until slightly softened, 2 to 3 minutes, then add the garlic and cook for 2 minutes more. Add 1 1/2 cups vegetable stock to the pot along with the ginger and bring to a simmer. Add the collard greens in batches, stirring and adding more as they wilt down. Stir in the honey and season the pot with salt and pepper. Stir in the tomatoes, then cover and cook, adding more stock if necessary, until the greens are tender, about 20 minutes. Taste the greens and add salt and pepper if you like.

VEGETABLE-AND RICOTTA- STUFFED COLLARD ROLLS WITH TOMATO SAUCE



Vegetable-and Ricotta- Stuffed Collard Rolls with Tomato Sauce image

Categories     Tomato     Side     Bake     Vegetarian     High Fiber     Mozzarella     Ricotta     Corn     Bell Pepper     Winter     Collard Greens     Parsley     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 18

For the sauce
1 cup chopped onion
2 tablespoons unsalted butter
3 tablespoons dry red wine
a 28-ounce can plum tomatoes, drained and chopped
1/8 teaspoon sugar
1/4 teaspoon crumbled dried rosemary
1/2 teaspoon dried orégano, crumbled
1/8 teaspoon dried hot red pepper flakes, or to taste
For the rolls
20 to 24 large collard leaves, washed well
a 15-ounce container of whole-milk ricotta
1/2 pound whole-milk mozzarella, cut into 1/4-inch dice
1 large egg, beaten lightly
2 small red bell peppers, chopped
a 10-ounce package frozen corn kernels, thawed and patted dry
1/2 cup thinly sliced scallion
1/4 cup minced fresh parsley leaves

Steps:

  • Make the sauce:
  • In a saucepan cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened, add the wine, and simmer the mixture for 2 minutes. Add the tomatoes, the sugar, the rosemary, the orégano, the red pepper flakes, and salt to taste, simmer the sauce, stirring occasionally, until it is very thick and the liquid is almost evaporated, and spread it in the bottom of a large shallow casserole or baking dish.
  • Make the rolls:
  • In a kettle of boiling water boil the collards for 10 minutes, or until they are crisp-tender, drain them, and refresh them in a large bowl of cold water. In another large bowl combine well the ricotta, the mozzarella, the egg, the bell peppers, the corn, the scallion, and salt and pepper to taste. Cut out the tough center rib and stem one third of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner.
  • Arrange the rolls in one layer on the sauce in the casserole and bake the rolls, covered, in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until the sauce is bubbling and the rolls are cooked through. Transfer the rolls carefully with tongs to a platter and keep them warm, covered. Transfer the sauce to a saucepan and boil it until it is thickened. Stir in the parsley and pour the sauce over the rolls.

BRAISED COLLARDS WITH TOMATOES



Braised Collards with Tomatoes image

Cooking collards with a bit of healthy fat like olive oil may help the body absorb certain nutrients -- this hearty dish also features tomatoes and black-eyed peas.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 3h

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, smashed and peeled
2 1/2 pounds collard greens, stems discarded and leaves torn into 2-inch pieces
Coarse salt and ground pepper
1 can (28 ounces) whole peeled tomatoes
1 smoked ham hock
1 can (15 ounces) black-eyed peas, rinsed and drained
Cooked rice, for serving

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium. Add onion and garlic and cook until onion softens, about 4 minutes. Add greens, cover, and cook until mostly wilted, about 4 minutes. Uncover and cook, stirring, until completely wilted, 2 minutes. Season with salt and pepper.
  • Add tomatoes, breaking them apart as you go. Add ham hock and 3 cups water and bring to a boil; reduce to a medium simmer. Partially cover and cook, stirring occasionally, until greens are tender and ham separates from bone, about 2 1/2 hours, adding more water if needed.
  • Remove ham from pot and let rest until cool enough to handle. Discard skin and bone; dice meat. Return ham to pot; stir in beans. Season with salt and pepper. Serve collards with rice.

Nutrition Facts : Calories 472 g, Fat 12 g, Fiber 12 g, Protein 25 g

SPICY COLLARD GREENS WITH TOMATO, GARLIC, AND ONIONS



Spicy Collard Greens with Tomato, Garlic, and Onions image

Cooking collard greens in a smoky pork broth adds richness and depth. This recipe, a favorite of Alice Waters, comes from Atlanta chef Scott Peacock.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

8 cups Smoked Pork Stock
3 pounds collard greens, stems and ribs removed
1/2 cup extra-virgin olive oil
3 medium onions, coarsely chopped (about 2 cups)
1 tablespoon finely chopped garlic
1/2 teaspoon crushed red pepper flakes
Coarse salt and freshly ground black pepper
1 (28-ounce) can whole peeled tomatoes, drained

Steps:

  • In a large pot, bring pork stock to a boil over medium-high heat. Add greens and cook until tender, 15 to 40 minutes; drain, reserving stock.
  • Heat oil in a large Dutch oven over medium heat. Add onions and season with salt and pepper; cook, stirring, until soft and translucent, 5 to 6 minutes. Add garlic and red pepper flakes; cook, stirring, 2 to 3 minutes.
  • Add tomatoes and cook, breaking up with the back of a spoon, for 10 minutes. Add cooked greens and 2 cups of reserved stock; simmer until heated through, about 5 minutes. Season with salt and pepper; serve.

SCOTT'S SPICY CREAMED COLLARD GREENS



Scott's Spicy Creamed Collard Greens image

We tried to duplicate a spicy collard green recipe from one of our favorite restaurants in North Carolina. They no longer serve this as a side, but the chef did tell us the ingredients... without quantities! After some tinkering, we have come close to what we once ordered every visit. Hope you enjoy it as much as we do!

Provided by Scott K

Categories     Fruits and Vegetables     Vegetables     Greens     Collard Greens

Time 35m

Yield 4

Number Of Ingredients 11

3 slices bacon, cut crosswise into thin strips
½ medium onion, diced
1 tablespoon diced jalapeno pepper
2 (14.5 ounce) cans collard greens, drained
2 tablespoons apple cider vinegar
½ teaspoon finely chopped garlic
¼ cup heavy cream
2 ½ ounces cream cheese, softened
2 tablespoons grated Parmesan cheese
2 teaspoons hot pepper sauce (such as Tabasco®)
½ teaspoon ground nutmeg

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 5 to 7 minutes. Add onion and saute until translucent, about 5 minutes. Add jalapeno; cook for 1 minute. Add collard greens, vinegar, and garlic; reduce heat and simmer for 5 minutes.
  • Stir in heavy cream, cream cheese, Parmesan cheese, hot sauce, and nutmeg. Let simmer until thick, 5 to 10 minutes.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 13.9 g, Cholesterol 49.5 mg, Fat 17 g, Fiber 5.1 g, Protein 10.1 g, SaturatedFat 8.8 g, Sodium 1058 mg, Sugar 0.9 g

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