Collard Greens Recipe Pioneer Woman

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COLLARD GREENS



Collard Greens image

Provided by Sandra Lee

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

3 strips bacon, diced
1 medium onion, sliced
2 bunches collard greens, washed
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
1 tablespoon brown sugar
2 tablespoons cider vinegar
Salt and freshly ground black pepper

Steps:

  • In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
  • Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
  • To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.

HAM AND COLLARD SOUP



Ham and Collard Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons salted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 large yellow onion, thinly sliced
1 jalapeno, stemmed, seeded and minced
2 quarts (8 cups) chicken stock
2 pounds ham, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 bunches collards, stems removed, chopped
Two 15.5-ounce cans navy beans, drained and rinsed
1 tablespoon apple cider vinegar
1 cup freshly grated Parmesan
1/4 cup fresh parsley, chopped
Crusty artisan baguette, torn into pieces, for serving

Steps:

  • Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.
  • Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.

COLLARD GREENS



Collard Greens image

Provided by Food Network

Categories     side-dish

Time 4h30m

Yield 8 servings

Number Of Ingredients 9

6 bunches collard greens
1 small smoked turkey leg
1/4 cup diced bacon
2 tablespoons bacon grease
1 tablespoon chopped garlic
1 tablespoon salt
2 teaspoons hot sauce, such as Frank's RedHot
2 crushed chile pods
1/2 large onion

Steps:

  • Wash the collard greens. Start by folding the collard greens in half and stemming each leaf (remove the large stem in the middle). Then chop the greens into 1-inch pieces.
  • Boil the turkey leg in a large pot filled with 8 cups water for about 1 hour. Then place the greens, bacon, grease, garlic, salt, hot sauce, chiles and onions in the pot. Bring to a boil then simmer for about 3 hours until the turkey leg and greens are tender.

COLLARD GREENS



Collard Greens image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

6 cups water
2 1/2 pounds collard greens, cleaned
2 pieces smoked neck bones
1/2 cup beef base
1/4 cup seasoning salt
1/4 cup black pepper
1/4 cup garlic chopped
1/2 cup chopped onions
1/2 cup chopped bell peppers
2 pieces fresh basil leaves
1/4 cup sugar

Steps:

  • In a large pot over medium-high heat, add the water to pot, and all the remaining ingredients. Bring to a boil, then reduce heat and cook for about 45 minutes to 1 hour. Drain and transfer to a serving bowl to serve.

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