Cookingcollards Recipes

COLLARDS

Collards image

Provided by Trisha Yearwood

Time 1h15m

Number Of Ingredients 5

Ingredients

2 large bunches collards, homegrown or from the produce section, rinsed well
1/2 pound cured ham hock or salt pork
1/2 cup salt, for brine (optional, see Cook's Note below)
Buttermilk cornbread, for serving
Hot sauce, for serving

Steps:

Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips
Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.

COLLARD GREENS

Collard Greens image

Provided by Sandra Lee

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

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.

COLLARD GREENS - PRESSURE COOKER METHOD

Collard Greens - Pressure Cooker Method image

I found this recipe on the Atlanta Journal-Constituition website. However, the original recipe did not include amounts of the ingreedients. That tells me that the recipe is forgiving - feel free to adjust it to your own tast. Pressure cooking makes the collards velvety without bitterness and takes only 20 minutes.

Provided by Marsha Mazz

Categories Collard Greens

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch fresh collard greens
1/2 cup chicken broth
2 tablespoons olive oil
2 tablespoons tomato puree or 2 tablespoons diced tomatoes
1 small onion, sliced thin
3 minced garlic cloves
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 teaspoon sugar

Steps:

Remove the dirt from the collard greens by filling your sink with cold water and soaking them for a 1/2 hour.
While the greens are soaking, put the chicken broth, oil, tomato puree, onion, garlic, and vinegar into the bottom of the pressure cooker and stir to combine the ingreedients.
Remove the greens from the sink one at a time, disturbing the water as little as possible. The dirt will remain on the bottom and the greens will float to the top.
Remove the thickest parts of the stems at the base of the greens and chop the stems nto small pieces. Then, place the greens on top of one another and roll them into cigar-shaped bundles. Cut the greens into one or two inch wide pieces.
Toss the greens and stems with the sugar and salt. Then, add them to the pot and toss to coat with the oil mixture.
Pressure cook for about 20 minutes.

CAJUN COLLARDS

Cajun Collards image

This is an adaptation of a Justin Wilson recipe which I have been making for more than 20 years. The hot sauce can be adjusted to suit your taste. I use the pre-washed, chopped collards sold in bags. This is the only way my family will eat collards since I started making them with this recipe. Hope ya'll like it too! :)

Provided by Okitsme

Categories Collard Greens

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1/4 lb bacon, chopped
1 large onion, chopped
2 tablespoons minced garlic cloves
2 cups white wine
4 cups water
2 tablespoons soy sauce
2 teaspoons salt
2 tablespoons Tabasco sauce
2 lbs collard greens (bagged, pre-washed)

Steps:

Fry bacon in a Dutch oven until almost done.
Add onions and garlic and saute until the onions are clear.
Cover the bacon, onions and garlic with 4 cups water, heat to boiling.
Add wine, soy sauce, salt, hot sauce and collards.
Return to a boil and simmer for 1 hour.

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Preparing the Greens Download Article Remove the stem from the bunch. Use your non-dominant hand to hold the leaves together. With your dominant hand, cut about 1 inch (2.5 cm) from the bottom of the stem, separating the leaves.
Sautéed Download Article Heat the oil in a large, heavy skillet. Use medium-high heat, and continue heating 1 tbsp. of olive oil until the oil easily glides over the entire bottom of the pan.
Fried Download Article Place the collard green leaves in a pot. The stems should already be removed from the bunches and the spines should be removed from the leaves.
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In the Oven Download Article Prepare the collard greens strips as explained under "Preparing the Greens". 2 Preheat the oven to 325ºF/170ºC.
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