Collards With Sun Dried Tomatoes Recipes

COLLARDS WITH SUN DRIED TOMATOES

Steps:

• Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
• Chop sun-dried tomatoes. Add tomatoes and chickpeas to collards and set aside.
• Chop garlic and mushrooms. Combine and add chopped walnuts and set aside.
• Coat a large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add garlic mushrooms, walnuts and sherry. Sauté until soft, stirring frequently to prevent sticking.
• Add collard mixture and cook covered over medium heat, stirring frequently until greens are wilted and tender but still nice and green. Add more sherry if needed to prevent sticking.

BACON COLLARD GREENS

Steps:

• Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp. Add greens; cook just until wilted., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until greens are tender.

COLLARD GREENS WITH TAMARIND

Steps:

• 1. Heat the oil in a Dutch oven or large heavy pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the ginger, dried shrimp, garlic and habaneros and cook, stirring, about 2 minutes. Add the tomatoes and cook until they soften and start to break down, about 4 minutes. Add the collards, chicken broth, salt and black pepper. When the broth comes to a boil, cover the pan, lower the heat and simmer until the collards are completely tender, about 30 minutes. Stir in the tamarind and season with additional salt and pepper.
• 2. Serve with a generous portion of steamed rice.

SUNNY'S SWEET 'N SOUR GARDEN COLLARDS

Steps:

• In a saute pan on medium heat, add the oil, bacon and onions and cook until the fat has rendered, the bacon is crisp and the onions are tender. Add the collards and sun-dried tomatoes to the pan and continue to cook until the greens wilt, about 2 minutes. Add in the balsamic vinegar and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

COLLARD GREENS WITH TOMATOES AND GARLIC

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.