Creamed Collards Recipe With Vinegar

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KILLER COLLARDS



Killer Collards image

Provided by Marcus Samuelsson

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

1 cup (8 ounces) Spiced Butter, recipe follows
1 onion, chopped
2 Thai bird chiles, minced, or 1/2 teaspoon hot red pepper flakes
2 pounds collard greens, stemmed and chopped
1/4 cup apple cider vinegar
2 tablespoons brown sugar
Coarse kosher salt
8 sticks (2 pounds) unsalted butter
2 cloves garlic, minced
2 shallots, minced
One 2-inch piece ginger, peeled sliced, and smashed
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 1/2 teaspoons fenugreek
1 1/2 teaspoons ajwain
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric

Steps:

  • Melt the Spiced Butter in a large stockpot over medium-high heat. Add the onion and chiles and saute until the onion has softened, about 5 minutes. Add the collards and stir in the vinegar, brown sugar, and salt to taste and bring to a simmer. Turn the heat down to low, cover, and simmer until the greens are very tender, about 1 1/2 hours. Serve hot or warm.
  • Melt the butter in a saucepan over low heat. Add the garlic, shallots, ginger, coriander, cumin, fenugreek, ajwain, black pepper, cinnamon, and turmeric. Simmer very gently for 30 minutes to infuse the flavors. Keep an eye on this; you don't want the milk solids to brown.
  • Skim off all the foam and any floating seeds and let the butter sit for about 10 minutes for the milk solids to settle on the bottom.
  • Carefully pour the spiced butter through a sieve lined with a few layers of cheesecloth into a container, leaving the solids behind. Let it cool, then cover and refrigerate. It will keep for months. Yield: 3 cups

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 COLLARDS



Creamed Collards image

Love collards! This recipe will even tempt those people who say they hate them. This uses a Bechamel sauce to blend with cooked collards. From the November 2008 issue of Southern Living.

Provided by mary winecoff

Categories     Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

4 1/2 lbs fresh collard greens
1 lb bacon, chopped
1/4 cup butter
2 large onions, chopped
3 cups chicken broth
1/2 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter
2 medium shallots, minced
2 garlic cloves, pressed
3/4 cup all-purposed flour
4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg

Steps:

  • Rinse collard greens. Trim and discard thick stems from bottom of greens and coarsely chop.
  • Cook bacon, in batches, in a 8 quart stock pot over medium heat, 10 to 12 minutes or until crisp. Remove bacon with a slotted spoon and drain on paper towels, reserving drippings in stock pot. Reserve 1/4 cup bacon.
  • Add butter and onions to hot drippings in skillet. Saute onion 8 minutes or until tender. Add collards, in batches, and cook stirring occasionally, 5 minutes or until wilted. Stir in chicken broth, next 3 ingredients and remaining bacon.
  • Bring to a boil. Reduce heat to low, and cook, stirring occasionally, 15 minutes or to desired degree of tenderness. Drain collards, reserving 1 cup liquid.
  • Stir in Bechamel Sauce. Stir in reserved cooking liquid, 1/4 cup at a time to desired consistency. Sprinkle with reserved bacon.
  • Bechamel Sauce: Melt butter in heavy saucepan over low heat, add shallots and garlic and saute l minute. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Increase heat to medium, gradually whisk in milk. Cook over medium heat, whisking constantly, 5 to 7 minutes or until mixture is thickened and bubbly. Stir in salt, pepper and nutmeg.

Nutrition Facts : Calories 636.9, Fat 48.9, SaturatedFat 22.5, Cholesterol 101.4, Sodium 1420.8, Carbohydrate 32.7, Fiber 8.1, Sugar 3, Protein 19.7

SCOTT'S SPICY CREAMED COLLARD GREENS



Scott's Spicy Creamed Collard Greens image

We tried to duplicate a spicy collard green recipe from one of our favorite restaurants in North Carolina. They no longer serve this as a side, but the chef did tell us the ingredients... without quantities! After some tinkering, we have come close to what we once ordered every visit. Hope you enjoy it as much as we do!

Provided by Scott K

Categories     Fruits and Vegetables     Vegetables     Greens     Collard Greens

Time 35m

Yield 4

Number Of Ingredients 11

3 slices bacon, cut crosswise into thin strips
½ medium onion, diced
1 tablespoon diced jalapeno pepper
2 (14.5 ounce) cans collard greens, drained
2 tablespoons apple cider vinegar
½ teaspoon finely chopped garlic
¼ cup heavy cream
2 ½ ounces cream cheese, softened
2 tablespoons grated Parmesan cheese
2 teaspoons hot pepper sauce (such as Tabasco®)
½ teaspoon ground nutmeg

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 5 to 7 minutes. Add onion and saute until translucent, about 5 minutes. Add jalapeno; cook for 1 minute. Add collard greens, vinegar, and garlic; reduce heat and simmer for 5 minutes.
  • Stir in heavy cream, cream cheese, Parmesan cheese, hot sauce, and nutmeg. Let simmer until thick, 5 to 10 minutes.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 13.9 g, Cholesterol 49.5 mg, Fat 17 g, Fiber 5.1 g, Protein 10.1 g, SaturatedFat 8.8 g, Sodium 1058 mg, Sugar 0.9 g

COLLARDS



Collards image

This is a classic formula for perfect collard greens. Simmered with bacon, potato and wine vinegar, these greens are sensational.

Provided by GRANNIEGRUMP56

Categories     Side Dish     Vegetables     Greens

Time 1h30m

Yield 6

Number Of Ingredients 5

2 large potatoes, peeled and cubed
3 bunches collard greens - rinsed, stemmed and thinly sliced
4 slices bacon
½ onion, diced
½ cup red wine vinegar

Steps:

  • Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
  • Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 30.7 g, Cholesterol 6.8 mg, Fat 3.2 g, Fiber 6.8 g, Protein 7.8 g, SaturatedFat 0.9 g, Sodium 172.4 mg, Sugar 1.9 g

BRAISED SMOKED COLLARD GREENS WITH PEPPER VINEGAR



Braised Smoked Collard Greens With Pepper Vinegar image

Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory. From chef Mashama Bailey.

Provided by Mashama Bailey

Number Of Ingredients 12

1 cup apple cider vinegar
1⁄4 cup sugar
1⁄4 cup thinly sliced serrano chiles
1 pound pecan wood chips
7 pounds collard greens, stemmed and washed
1½ cups chopped red onions
1½ cups chopped white onions
1½ cups thinly sliced leeks, white and light green parts
1 large shallot, sliced
1 quart olive oil
Salt
8 cups water

Steps:

  • To make the pepper vinegar: Bring the vinegar and sugar to a boil and stir to dissolve. Add the chiles and cool in the fridge for at least 2 hours to overnight.
  • Smoke the collards in 2 batches: Preheat the oven to 200°F. To create a smoker, use two large aluminum pans. First, heat the wood chips in a cast-iron pan over hight heat, until they begin to smoke. Remove the cast-iron pan from the heat and place the hot wood chips in one of the aluminum pans. Then, using a small but sharp knife, punch holes in the bottom of the second pan and place it on top of the first pan with the wood chips inside. Add the collards to the top pan, place in the oven, and smoke for 15 minutes. Remove from the oven and set aside.
  • In a Dutch oven, sweat the red and white onions, leeks, and shallot with 2 cups of the olive oil and a nice pinch of salt. Add the smoked collards in increments until they cook down, then add more. Once all of the collards are in the pot, add the remaining oil and 8 cups of water. Cook, covered, on low heat, until done, about 1½ to 2 hours.
  • To serve: Dress the collard greens with the pepper vinegar to taste.

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