KICKIN' VEGETARIAN COLLARD GREENS
Corn bread, black eyed peas, and collards are a New Year's Day tradition in the South - the corn bread represents gold, black-eyed peas coins, and collards match the green of US paper currency. Since leaving the South, where I grew up, for the Pacific NW, I've begun a tradition of hosting an open house-style brunch on New Year's day and this is my go-to recipe for this fun occasion.
Provided by EMIAUKEA
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.
- Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.
Nutrition Facts : Calories 237.8 calories, Carbohydrate 35.1 g, Cholesterol 5.1 mg, Fat 7.5 g, Fiber 11.3 g, Protein 10.3 g, SaturatedFat 2 g, Sodium 335.1 mg, Sugar 9.8 g
MEATLOAF WITH COLLARD GREENS AND MAC AND CHEESE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 8h
Yield 6 servings
Number Of Ingredients 49
Steps:
- For the meatloaf: Preheat the oven to 375 degrees F.
- Combine the ground beef, milk, onion, garlic, Heinz 57, breadcrumbs, parsley, salt and pepper in a bowl. Mix well.
- Form the ground beef mixture into a loaf and place in a baking dish. Bake until the meatloaf reaches an internal temperature of 150 degrees F, 45 to 60 minutes, basting with the pan drippings every 15 minutes. Brush the meatloaf with the BBQ sauce 15 minutes before it's done cooking.
- Remove the meatloaf from the oven and allow it to rest for 15 minutes, then cut into six portions and hold for plating.
- For the ham hock broth:
- Fill a 6-quart pot with 1 gallon cold water. Add the ham hocks. Bring the water to a boil over high heat, then reduce to a simmer. Allow the broth to simmer for 3 hours. Add the onions, carrots, celery and corn cobs, and simmer for 1 hour more. Strain the broth through a fine-mesh sieve (the final quantity should be between 2 and 3 quarts). Remove the ham hocks and pick the meat for use in the collard greens.
- For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the chile flakes and saute 1 minute. Add the collard greens and ham hock meat, stirring to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth, and bring to a simmer. Cover the pot and simmer until the greens are tender, 1 hour. Season with salt and pepper.
- For the mac and cheese: In a saucepot, melt the butter and then whisk in the flour to make a roux. Cook the roux for 2 minutes, then slowly whisk in the milk and bring to a simmer. Cook for 10 to 15 minutes, whisking regularly.
- Add the cream cheese and cheddar, stirring until all the cheese is melted into the sauce.
- Just before plating, heat the chicken stock in a pan and add the cooked pasta. Once the pasta is hot, add the cheese sauce and bring to a boil. Reduce the sauce to a thick consistency that coats the back of the spoon. Stir in the salt and pepper.
- For Plating: Divide the mac and cheese between the six plates. Place a piece of the meatloaf over the top of the mac and cheese. With a slotted spoon, put some of the collard greens next to the meatloaf. Serve.
- Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.
- Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper. Yield: 1 gallon
QUICK COLLARD GREENS
These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. You're going to love these healthy, vegetarian collards! Recipe yields 2 side servings. To make multiples, simply repeat the ingredients and instructions below (cook each batch separately for best results).
Provided by Cookie and Kate
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the "cigar" as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren't so long.
- Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
- Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
- Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it's fragrant, about 30 seconds. Remove the pan from the heat.
- Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.
Nutrition Facts : ServingSize 1 side serving, Calories 140 calories, Sugar 0.7 g, Sodium 304.6 mg, Fat 11.4 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 5.7 g, Protein 4.5 g, Cholesterol 0 mg
VEGAN SOUTHERN COLLARD GREENS
Favorite family recipe for collard greens made WITHOUT chicken broth and smoked meat. It's healthier but don't expect to have to sacrifice taste!
Provided by Divas Can Cook
Time 1h20m
Number Of Ingredients 8
Steps:
- Coat a large deep skillet or pot with vegetable oil.
- Saute onions until almost tender over medium heat and then add in garlic.
- Cook until onion and garlic are fragrant, about 2-3 minutes.
- Add in vegetable broth.
- Season broth with smoked salt and red pepper flakes.
- Taste and adjust the seasonings if needed. Make sure it's to your liking because this is how your greens will taste.
- Bring to a simmer and reduce heat.
- Add in the greens. Green will wilt down as they cook.
- Simmer for 1 hr to 1 hr 30 mins. Do not boil. Add more vegetable broth if needed. May need more or less time so be sure to check them after 30-45 minutes. When done, greens will be dark green, tender and will not have a raw taste.
- Add in more smoked salt, black pepper, red pepper flakes and hot sauce, if desired. ( I always do!)
- Enjoy!
- Add hot sauce or vinegar if desired.
VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS
Provided by Sunny Anderson
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.
VEGETARIAN COLLARD GREENS
This hearty and comforting Vegetarian Collard Greens recipe is easy to make and very delicious. They make a perfect side dish or can be eaten on their own with some fresh bread.
Provided by Tania Sheff
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- In a large, deep skillet or pot, heat the olive oil with the butter over medium heat. Add in the onions and cook for 5 minutes, or until tender.
- Add the collard greens to the skillet, and when the greens begin to wilt down, add the red pepper flakes and vegetable stock. Cover with a lid and cook for about 45 minutes, or until your desired texture is reached,* stirring occasionally.
- At this point, add the garlic, and season with salt and pepper to taste. Cook for about 1 minute.
- Add the heavy cream, Parmesan, and parsley. Stir everything well and cook for 1-2 minutes.
Nutrition Facts : Calories 269 kcal, Carbohydrate 12 g, Protein 9 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 1218 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
VEGAN COLLARD GREENS
These delicious vegan collard greens are simple enough for a weeknight meal but have enough flavor to serve to guests or as a Thanksgiving side dish. Quick and easy to make, they come together in less than 30 minutes.
Provided by Sapana Chandra
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Prepare the collard greens by removing thick central ribs, stacking up the leaves, and slicing into thin strips.
- Heat oil in a large, heavy-bottomed skillet over medium-low heat. Add the garlic and onion and cook until the onions become translucent and fragrant, about 8-10 minutes.
- Stir in the tomatoes and increase heat to medium. Cook until soft, about 3 minutes.
- Add the chopped collard greens, salt, pepper, paprika, vinegar, and stir until the greens are coated with the mixture. Reduce the heat to low, and cook until the greens are wilted and dark green, about 15-20 minutes, stirring frequently. Add a few tablespoons of water, if needed, throughout the cooking process (*see note).
- Turn off heat and serve.
Nutrition Facts : Calories 143 kcal, Sugar 6 g, Sodium 613 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 6 g, Protein 5 g, ServingSize 1 serving
VEGETARIAN SOUTHERN-STYLE COLLARD GREENS
Great greens without the meat! Adapted from Sunny Anderson from the show Cooking for Real,Episode: Carolina On My Mind!
Provided by Sharon123
Categories Collard Greens
Time 55m
Yield 4-6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 45 minutes. Add tomatoes and season with salt and freshly ground black pepper. Add a little smoked paprika and cider vinegar to taste if desired. Enjoy!
More about "collard greens vegetarian recipe recipe for meatloaf"
COLLARD GREENS VEGETARIAN RECIPE - HOW TO COOK COLLARD ...
From recipe-garden.com
Cuisine AmericanTotal Time 25 minsCategory Side DishCalories 197 per serving
- Cut off the thick stems of the leaves and also the ribs of each leaf that runs through the center of the leaves.
RECIPE: PORK MEATLOAF WITH MASHED RUTABAGA & SAUTéED ...
From blueapron.com
3.9/5 Total Time 55 minsCuisine AmericanCalories 570 per serving
SOUTHERN STYLE VEGETARIAN MEATLOAF | I HEART RECIPES
From iheartrecipes.com
5/5 (4)Category MainCuisine American, Southern, VegetarianTotal Time 1 hr 20 mins
SPICY MEATLOAF WITH COLLARDS RECIPE | EATINGWELL
From eatingwell.com
5/5 (8)Calories 316 per servingTotal Time 2 hrs
- Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Add the collards, garlic and 1/2 teaspoon salt; cook, stirring, until bright green, about 2 minutes. Add hot sauce to taste, Worcestershire, cumin, paprika and pepper; continue to cook until the greens are completely wilted, 2 to 4 minutes more. Transfer the mixture to a large bowl and let cool slightly, stirring occasionally, about 15 minutes.
- Preheat oven to 350 degrees F. Coat a large rimmed baking sheet with cooking spray (see Tip, below).
SPICY MEATLOAF WITH COLLARD GREENS RECIPE | ASK CHEF DENNIS
From askchefdennis.com
5/5 (2)Total Time 45 minsCategory EntreeCalories 481 per serving
- In a large hot saute pan add olive oil, garlic, onions, collard greens. Season with sea salt and black pepper to taste. Saute about 2 minutes or until the collards are bright green.
VEGETARIAN COLLARD GREENS - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
5/5 (1)Total Time 50 minsCategory Side DishCalories 68 per serving
SOUTHERN COLLARD GREENS RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory VegetablesServings 6Total Time 3 hrs 10 mins
- Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
- Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
VEGAN INSTANT POT COLLARD GREENS (SOUTHERN-STYLE) - SHANE ...
From shaneandsimple.com
4.9/5 (13)Total Time 15 minsCategory Side DishCalories 41 per serving
COLLARD GREENS IN TOMATO SAUCE BEST RECIPES
From foodrecipess.com
COLLARD GREENS RECIPES | ALLRECIPES
From allrecipes.com
REGULAR MEATLOAF AND COLLARD GREENS RECIPE BY JOJOD - COOKPAD
From cookpad.com
PORK MEATLOAF - BLUE APRON
From media.blueapron.com
BEST COLLARD GREENS VEGAN RECIPE RECIPE FOR MEATLOAF
From tfrecipes.com
SLOW COOKER COLLARD GREENS RECIPE - MY EDIBLE FOOD
From myediblefood.com
COLLARDS RECIPE VEGETARIAN | VEGETARIAN RECIPES
From polls2012.blogspot.com
COLLARD GREEN RECIPES INSTANT POT : MAKE A POT ROAST ...
From pioneerwomanclothes.blogspot.com
COLLARD GREENS RECIPES VEGETARIAN
From vegantartarsauce.blogspot.com
FREEZABLE RECIPE – CHOOSE FROM OVER 16000 FREE RECIPES ...
From freezablerecipe.com
SPICY MEATLOAF WITH COLLARD GREENS RECIPE – FREEZABLE RECIPE
From freezablerecipe.com
RECIPE OF PERFECT REGULAR MEATLOAF AND COLLARD GREENS ...
From theallrecipes.netlify.app
COLLARD GREENS VEGETARIAN RECIPE RECIPE FOR MEATLOAF
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love