Creamed Collards Recipe Recipes Recipe For Chili

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GRANDMA'S COLLARD GREENS



Grandma's Collard Greens image

These are without a doubt, the best collard greens I have ever eaten (and I have had my share). My grandma used to make this recipe in the summer when her collards in the garden were ready. If you don't like these, you don't like collard greens ... guaranteed!! Add more red pepper flakes if you like it spicy.

Provided by Marviboy

Categories     Side Dish     Vegetables     Onion

Time 1h5m

Yield 5

Number Of Ingredients 8

2 cups chopped red onion
2 slices bacon, chopped
1 ¼ cups chicken stock
¼ cup apple cider vinegar
2 tablespoons brown sugar
1 pinch red pepper flakes
4 pounds collard greens - rinsed, trimmed and chopped
salt and ground black pepper to taste

Steps:

  • Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
  • Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 32.7 g, Cholesterol 4.1 mg, Fat 3.3 g, Fiber 14.2 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 363 mg, Sugar 10 g

CHICKEN CHILI WITH COLLARDS



Chicken Chili with Collards image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 1/4 pounds skinless, boneless chicken thighs
Kosher salt and freshly ground pepper
2 teaspoons ground cumin
1 onion, chopped
1 poblano chile pepper, seeded and chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
3 cups frozen chopped collard greens, thawed
1 15-ounce can white chili beans
1 cup canned or jarred crushed tomatillos
2 scallions, thinly sliced

Steps:

  • Heat a large pot over high heat and add 1 tablespoon olive oil. Season the chicken with salt, pepper and 1 teaspoon cumin. Working in batches if necessary, add the chicken to the pot and cook until golden, 4 to 5 minutes per side. Remove to a plate.
  • Add the remaining 1 tablespoon olive oil, the onion and poblano to the pot and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and remaining 1 teaspoon cumin; cook until golden, 30 seconds. Stir in the chicken broth, collards, chili beans and tomatillos. Stir in the chicken and any juices from the plate. Cover and bring to a boil, then uncover and reduce the heat to a steady simmer. Cook until the chicken is tender, about 15 minutes.
  • Shred the chicken in the pot with 2 forks. Divide the chili among bowls and top with the scallions.

Nutrition Facts : Calories 490, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 881 milligrams, Carbohydrate 45 grams, Fiber 13 grams, Protein 47 grams, Sugar 7 grams

QUICK COLLARD GREENS



Quick Collard Greens image

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

1 large bunch (about 10 ounces) collard greens
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt
2 medium cloves garlic, pressed or minced
Pinch of red pepper flakes (optional, scale back or omit if sensitive to spice)
A couple lemon wedges, for serving

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

MOMMA'S HOMEGROWN COLLARDS



Momma's Homegrown Collards image

Nutritionists call collards a perfect food, offering nearly everything you need to survive. While they're easy to grow year round in Daufuskie's climate, winter collards are sweeter and more tender. Besides, they were the only thing, other than turnips and rutabagas, in our winter garden. Momma called them "greens fo' da soul." She would cook up a batch for nearly every Sunday dinner--with fried chicken, red rice and tada salad. Church was at noon and dinner followed at 2:00 or 3:00. If Momma didn't go to church, she'd be finishing the meal when we walked in the door. If Momma did go, she'd get up early and cook, then have dinner waiting on the back burner. As we walked into the yard, the simmering collards would greet us with their distinct aroma. We couldn't change out of our Sunday clothes fast enough to sit down to Momma's collards (not to mention the rest of the meal).

Provided by Food Network

Categories     side-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 large bunch collards (about a 1/3 of a bushel basket, if you pick your own)
2 pieces smoked pork neck bone
2 to 3 pieces fresh pig tail
1/2 fresh pig's foot
1 ham hock
1 large onion, diced
Salt and black pepper
Serving suggestions: rice, grits or potatoes

Steps:

  • Cut the collards into 1- to 2-inch pieces, wash them in warm to hot water at least 2 or 3 times, then leave them in warm water until needed. Place all the meat in a large pot, 2/3 filled with water, cover then boil 20 to 30 minutes.
  • Drain the water and refill the pot; then cover and boil the meat again for about 1 hour.
  • Drain the collards; add them to the cooked meat and stock, along with the onion, and salt and pepper, to taste. Cook the whole potful for another 30 to 45 minutes. Some people like greens cooked less, so they're chewy. The longer you cook them, the more tender they get. Serve alone, over rice, grits or potatoes, or as a side dish.

CREAMED COLLARD GREENS



Creamed Collard Greens image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 45m

Yield 8 to 12 servings

Number Of Ingredients 8

4 bunches collard greens, tough stems and ribs removed
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic, minced
3 large shallots, minced
2 cups heavy cream
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Steps:

  • Fill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside.
  • Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes - watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan.

CREAMED COLLARD GREENS WITH BREAD CRUMBS



Creamed Collard Greens With Bread Crumbs image

Greens are typically eaten on New Year's Day for luck. These collard greens are lightly creamy with a great garlic and peppery flavor. A delicious New Year's Day recipe. They're a nice alternative to standard stewed greens. We suggest serving with an extra pat of butter or freshly grated Parmesan. If served in a cast iron...

Provided by Tiffany Bannworth

Categories     Other Side Dishes

Time 20m

Number Of Ingredients 8

1 pkg frozen collard greens, 16 oz.
1/2 c milk
1 Tbsp chopped garlic
1 Tbsp butter
3 Tbsp roasted red peppers, chopped
1 c seasoned Panko (bread crumbs)
1 tsp lemon pepper salt
1/2 tsp chicken bouillon powder

Steps:

  • 1. In a pan, add milk, collard greens, butter, and garlic. Cook on low/med until collards melt and are warmed through.
  • 2. Add chopped roasted red peppers, chicken bouillon powder, and lemon pepper salt. Stir well.
  • 3. Then, add bread crumbs.
  • 4. Stir well until cooked through.
  • 5. I recommend serving with my other recipe, as seen in the photo. https://www.justapinch.com/recipes/bread/muffins/welsh-rarebit.html

COLLARD GREENS



Collard Greens image

Provided by Food Network

Categories     side-dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 10

2 whole smoked turkey wings or 2 smoked ham hocks, cracked
1 teaspoon granulated garlic
1 teaspoon whole black pepper
1 teaspoon hot pepper seeds
3 tablespoons seasoning salt
3 bunches collard greens, or others of your choice
1 teaspoon salt
1 tablespoon black pepper
Vinegar, for serving, optional
Chopped onion, for garnish, optional

Steps:

  • Fill a large stockpot 1/3 with water. Add smoked meat and seasoning. Bring water to a boil, lower the heat and simmer until meat falls apart when touched with tongs or fork.
  • Cut greens into 1/2-inch strips. Wash the greens thoroughly. Add greens to pot, with salt and black pepper. Cook until tender, about 2 1/2 hours.
  • Hints: Add vinegar at serving time. Add chopped onion, if desired.

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  • Preheat oven to 375°F. Lightly coat a 13- x 9-inch baking dish with cooking spray; set aside. Melt butter in a large skillet over medium. Add collards, onion, and minced garlic; cook, stirring often, until collards are cooked to desired degree of tenderness, 10 to 15 minutes. Stir in cream cheese, milk, sugar, salt, pepper, and 1 cup of the cheese; cook, stirring constantly, until heated through, about 4 minutes. Remove from heat, and stir in chicken.
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