STIR FRIED COLLARD GREENS
Steps:
- Wash the collards thoroughly and bunch it together. Take each bunch, roll it tightly, and cut in crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat, then cook the onion and garlic, stirring them until they are lightly browned. Add the kale strips and cook, stirring for 5 minutes so that the greens are soft, but retain their bright green color. Serve hot.
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.
SWEET POTATOES, APPLES, AND BRAISING GREENS
Provided by Traci Des Jardins
Categories Fruit Leafy Green Vegetable Side Bake Braise Sauté Thanksgiving Vegetarian Dinner Apple Kale Root Vegetable Sweet Potato/Yam Fall Winter Chard Collard Greens Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.
- In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.
- In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.
SWEET AND TANGY SAUTEED COLLARD GREENS
Honey and balsamic vinegar add the sweet and tangy aspects of this delicious and nutritious vegetarian side dish or salad!!
Provided by Lauren C.
Categories Side Dish Vegetables Onion
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
- Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 11 g, Cholesterol 19.1 mg, Fat 9.3 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 70.6 mg, Sugar 5.9 g
CHICKEN, COLLARD GREENS, AND SWEET POTATO STEW
Searing the chicken first creates a tasty fond (the caramelized bits at the bottom of the pan) for the broth. Add the cooked, shredded chicken to the pot at the very end for guaranteed tender, flavorful meat (versus the rubbery, overcooked alternative).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- In a heavy-bottomed pot, heat oil over medium-high heat. Season chicken with salt and pepper and sear until golden brown and cooked through, about 5 minutes per side. Set aside.
- Add onion and celery and cook until tender, about 4 minutes. Deglaze with vinegar, scraping up any brown bits with a wooden spoon. Add sweet potatoes, collard greens, stock, and 2 cups water. Bring to a boil; reduce heat and simmer until sweet potatoes are tender, about 10 minutes.
- Shred chicken, add to pot, and cook until heated through. Stir in rice and season with salt and pepper.
Nutrition Facts : Calories 204 g, Cholesterol 35 g, Fat 5 g, Fiber 3 g, Protein 17 g, SaturatedFat 1 g, Sodium 176 g
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