POTATO AND COLLARD GREEN HASH
Potatoes and greens are a classic, rustic combination, and a very comforting one. The greens are blanched, and then cooked with onion and garlic. After a while, cooked potatoes are added and crushed into the greens. The dish isn't like mashed potatoes, more like a hash. Serve it as a side dish with fish or chicken, or with other vegetable dishes.
Provided by Martha Rose Shulman
Categories dinner, one pot
Time 2h
Yield Serves four to six
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes, and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water.
- Heat 2 tablespoons of the oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add a generous pinch of salt, the garlic and crushed red pepper flakes. Continue to cook, stirring often, until the onion is tender, about five minutes. Stir in the collard greens. Mix together for a few minutes, and then add 1 cup of the cooking water and salt to taste. Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid.
- While the greens are cooking, scrub the potatoes and add to the pot with the cooking water. Bring back to a boil, lower the heat and simmer until the potatoes are tender, about 25 minutes. Remove the potatoes from the cooking water, and allow to cool slightly so that you can peel them if you wish. Cut them into large chunks.
- Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens. Add a tablespoon of olive oil and salt and pepper to taste, and stir over low heat until the greens and potatoes are well combined. The potatoes should not be like mashed potatoes, just crushed and intermingled with the greens, like hash. Taste, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 1 gram
COLLARD GREENS ROASTED WITH GARLIC, PEANUTS, TURNIPS AND SWEET POTATOES
Steps:
- Add the olive oil and half of the butter to a heavy saucepot over medium heat. Add the onions and cook, about 5 minutes. Add the collards and 1 cup water and stir to combine, then cook for about 30 minutes.
- Add the turnips and simmer for about 20 minutes.
- Stir in peanuts, chiles, garlic and remaining 3 ounces butter. Season to taste.
- Stir in Japanese Sweet Potatoes. Serve hot, warm or at room temperature.
- Preheat a wood-burning pizza oven or regular oven to 375 degrees F.
- Brush the potatoes with butter and sprinkle with sea salt. Roast until tender, about 25 minutes.
- Transfer potatoes to a covered bowl.
- Mix the cucumbers with the vinegar, maple syrup, ginger, cayenne and some sea salt. Dice the potatoes while they are still warm. Add the potatoes to the cucumber mixture and mix well.
- Serve warm.
SOUTHERN-STYLE COLLARD GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Brown 4 slices diced bacon in a pot; drain on paper towels. Add 1 cup diced onion to the pot and cook 3 minutes. Add 1 pound thawed frozen collard greens, 1 cup chicken broth and water to cover; simmer 20 minutes. Stir in the bacon, some butter, salt and pepper.
AFRICAN POTATO AND COLLARD GREEN STEW
This hearty stew that originated in areas of South and East Africa. Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights. Serve topped with rice, couscous, or quinoa.
Provided by Rita1652
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened.
- Add ginger, cinnamon,poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes.
- Add potato to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high and bring to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally.
- Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender.
- Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot.
Nutrition Facts : Calories 258.6, Fat 5.1, SaturatedFat 0.7, Sodium 655.6, Carbohydrate 50, Fiber 11.1, Sugar 12.9, Protein 8.5
GRANDMA'S COLLARD GREENS
These are without a doubt, the best collard greens I have ever eaten (and I have had my share). My grandma used to make this recipe in the summer when her collards in the garden were ready. If you don't like these, you don't like collard greens ... guaranteed!! Add more red pepper flakes if you like it spicy.
Provided by Marviboy
Categories Side Dish Vegetables Onion
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
- Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 32.7 g, Cholesterol 4.1 mg, Fat 3.3 g, Fiber 14.2 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 363 mg, Sugar 10 g
SKILLET POTATOES WITH GREENS
This easy side dish highlights the bounty of the farmer's market in summer.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Bring potatoes to a boil in a medium saucepan of well-salted water. Reduce heat and simmer until tender, about 10 minutes. Stir in kale and cook until wilted, 1 to 2 minutes. Drain.
- Heat oil in a large pan over medium-high heat. Add potatoes and kale. Cook, stirring, until potatoes are golden brown, about 5 minutes. Add garlic and red pepper flakes and cook about 1 minute. Season with salt and pepper; serve warm or at room temperature.
Nutrition Facts : Calories 148 g, Fat 5 g, Fiber 2 g, Protein 4 g, Sodium 19 g
INDIAN GREENS WITH POTATOES
Adapted from Goldilocks at Food52.com's Indian-Style Fragrant Buttered Greens with Potatoes, this is a great side dish or meal with the addition of a can of chickpeas.
Provided by Papagayita
Categories Greens
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large frying pan heat oil or ghee over medium heat and add cumin, mustard seeds, & cardamom if using. Stirring constantly, heat until fragrant, ~2 minute Add potatoes & onions and saute until onions are golden brown, ~ 5 minutes.
- Add tomatoes, garlic, ginger, & remaining spices, stir and cook 5 minutes.
- Add greens & 1/2 cup water if needed. Bring to a boil then lower to a simmer, cover and cook until your greens are done ~10 minutes, stirring occasionally. Add chickpeas at the same time as the greens if using.
- Serve with a dollop of yogurt, on naan or over rice!
Nutrition Facts : Calories 186.1, Fat 7.3, SaturatedFat 1, Sodium 305.6, Carbohydrate 28.1, Fiber 4.5, Sugar 4.9, Protein 3.8
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