Easy Collard Greens Recipes

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SIMPLE AND FRESH COLLARD GREENS



Simple and Fresh Collard Greens image

A lot of people are averse to trying dark leafy greens, believe me, I was too, as they were always described as "bitter". Now that I have had them though I love them, and only eat them like this (not fully cooked to sogginess or in soups). You get a lot of the flavor of the greens themselves and they make a great side dish to a "meat and potatoes" meal. You can substitute any mix of braising/dark leafy greens for the collards.

Provided by The Easy Vegan

Categories     Collard Greens

Time 13m

Yield 1-3 serving(s)

Number Of Ingredients 4

1 cup collard greens, chopped
1/2 garlic clove, minced (optional)
nonstick cooking spray or 1 teaspoon oil
salt and pepper

Steps:

  • Chop your greens into 1 inch strips that are no longer than 4 or 5 inches long (or you'll be getting a mouthful of stringy greens!). (I like to cut down the middle of the leaf and then put one half on top of the other and chop into strips).
  • Rinse your greens (This is an important step! The water that stays on helps these cook to perfection).
  • Heat your skillet to medium and spray or add oil, and garlic if wanted. Then just add your greens (these will shrink down a lot so you can do it in a small pan) and stir just until all greens have just turned bright green, usually not more than 3~ minutes.
  • Turn up to medium-hot and fry for 30 more seconds or until greens are just tender.
  • Toss with salt and pepper to taste (for this amount I usually use about 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve with your favorite entree :)!

Nutrition Facts : Calories 49.4, Fat 0.7, SaturatedFat 0.1, Sodium 30.4, Carbohydrate 9.3, Fiber 5.3, Sugar 0.8, Protein 4

COLLARD GREENS



Collard Greens image

Provided by Sandra Lee

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

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.

EASY COLLARD GREENS



Easy Collard Greens image

Easy southern collards the whole family will enjoy. Seasoning measurements are approximated; adjust to preferred taste.

Provided by tammyhart

Categories     Side Dish     Vegetables     Greens

Time 2h5m

Yield 8

Number Of Ingredients 8

1 (1 pound) package washed and chopped collard greens
4 bacon slices, chopped
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white sugar
1 pinch cayenne pepper
water to cover

Steps:

  • Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 6.3 g, Cholesterol 9.7 mg, Fat 6.7 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 1006 mg, Sugar 2.4 g

SAUTEED COLLARD GREENS



Sauteed Collard Greens image

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 6

2 bunches collard or kale greens, about 2 pounds
3 tablespoons olive oil
4 garlic cloves, whole
2 quarts chicken broth
1 tablespoon vinegar
Kosher salt and freshly ground black pepper

Steps:

  • To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
  • Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve.

STUFFED COLLARD GREENS ROLLS RECIPE BY TASTY



Stuffed Collard Greens Rolls Recipe by Tasty image

Here's what you need: collard green, chicken broth, Gourmet Garden™ Jalapeño Stir-In Paste, jasmine rice, bacon, medium yellow onion, paprika, garlic powder, shredded chicken, kosher salt, apple cider vinegar

Provided by Tayo Ola

Categories     Appetizers

Yield 12 rolls

Number Of Ingredients 11

2 bunches collard green, large leaves preffered
1 ½ cups chicken broth
2 tablespoons Gourmet Garden™ Jalapeño Stir-In Paste
1 cup jasmine rice, rinsed well
4 strips bacon
½ medium yellow onion, diced
1 teaspoon paprika
1 teaspoon garlic powder
2 cups shredded chicken
½ teaspoon kosher salt
½ teaspoon apple cider vinegar

Steps:

  • Bring a large pot of water to boil. Prepare an ice bath in a large bowl and set nearby.
  • While the water comes to a boil, prepare the collard greens. Working 1 leaf at a time, cut out the stem, stopping halfway up the leaf so that the whole leaf stays intact.
  • Blanch the greens in the boiling water for 2 minutes, then plunge the leaves in the ice bath to stop the cooking. Drain and lightly squeeze out any excess water. Pat the leaves dry with paper towels.
  • In a large high-walled skillet, whisk together the chicken broth and Gourmet Garden™ Jalapeño Stir-in Paste. Add the rice, cover, and bring to a simmer. Reduce the heat to low and simmer for 10-14 minutes, or until liquid is absorbed and rice is tender. Fluff the rice with a fork, then transfer to a medium bowl. Wipe out the pan.
  • Add bacon strips to the same pan over medium heat and cook for 5 minutes, until browned. Flip and cook on the other side for 3 minutes more, until brown and crispy. Remove the bacon from the pan, leaving any rendered fat behind, and drain on paper towels. Once cool enough to handle, chop the bacon.
  • Add the onion, paprika, and garlic powder, and cook over medium heat, stirring occasionally, for 8-10 minutes, until softened and golden brown. Add the rice, chopped bacon, chicken, salt, and apple cider vinegar. Stir well, then cook for 5 minutes, until heated through. Remove the pan from the heat.
  • Lay a collard green on a cutting board, overlapping the two sides in the center to remove the gap where the stem was. Scoop a heaping ¼ cup of the rice mixture just above the bottom of the leaf. Fold the bottom over the filling, fold in the sides, then roll up tightly, tucking in the sides of the leaf as you go. Repeat with the remaining filling and collard greens.
  • Enjoy!

Nutrition Facts : Calories 229 calories, Carbohydrate 15 grams, Fat 12 grams, Fiber 3 grams, Protein 14 grams, Sugar 1 gram

EASY VEGETARIAN COLLARD GREENS



Easy Vegetarian Collard Greens image

This is a wonderful way to make delicious, tender, vegan collard greens. The smoked sweet paprika in these greens imparts a wonderful smoky flavor without the traditional but decidedly non-kosher and non-vegetarian smoked ham hock. Make sure the paprika you buy is smoked, as the regular kind won't give you that smoky flavor. Whatever you do, don't discard the pot liquor! It is full of the nutrients and flavor that have leached out of the greens during cooking, and makes a very full-bodied and rich broth you can use as a replacement for water when making rice (my favorite), as the base for soups or stews, or in any other savory dish that requires broth or water.

Provided by Whats Cooking

Categories     Collard Greens

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8

2 lbs collard greens
4 -5 garlic cloves, minced
1 large onion, chopped
3 cups vegetable stock
1 teaspoon salt (to taste)
1 teaspoon smoked sweet paprika
1/2 cup apple cider vinegar
hot sauce (optional) or red pepper flakes (optional)

Steps:

  • Wash greens well, submerging in a sink full of cold water to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Stack about 5-8 leaves on top of eachother, then roll lengthwise. Cut rolled up leaves into 1" slices widthwise. Repeat until all the greens are done, and add to a large pot.
  • Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender. Serve hot, using a slotted spoon to drain the liquid from the greens.

Nutrition Facts : Calories 34.5, Fat 0.4, SaturatedFat 0.1, Sodium 248.6, Carbohydrate 6.5, Fiber 2.9, Sugar 1.1, Protein 2.2

EASY COLLARD GREENS



Easy Collard Greens image

This easy collard greens recipe will be a new favorite side dish. It's delicious paired with our Southern Pulled Pork Sandwiches recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

3 ounces applewood smoked bacon, sliced into 1/2-inch pieces
1 small yellow onion, chopped
2 cloves garlic, minced
3 ounces smoked ham, cut into 1/2-inch pieces
2 cups chicken broth
2 pounds collard greens, stems and thick center ribs removed, leaves coarsely chopped
1/2 teaspoon coarse salt

Steps:

  • Cook bacon in a large pot set over medium-high heat. Once fat renders but before bacon becomes crispy, add onions and cook, stirring occasionally, until translucent, about 3 minutes. Add garlic and ham to pot and continue cooking, 1 minute.
  • Add chicken broth to pot and bring to a boil, scraping brown bits from the bottom of the pot. Add collard greens and salt to pot and cook uncovered, stirring occasionally, until greens are tender and most of the liquid has evaporated from the pot, 25-30 minutes.

GRANDMA'S COLLARD GREENS



Grandma's Collard Greens image

My grandmother made the best collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 2h30m

Yield 6 servings.

Number Of Ingredients 10

3 tablespoons lard or shortening, divided
1 large onion, chopped
6 garlic cloves, minced
1-1/2 pounds smoked ham hocks
6 cups water
2 teaspoons seasoned salt
1 to 3 teaspoons crushed red pepper flakes
1/4 teaspoon sugar
1 large bunch collard greens (about 2 pounds), coarsely chopped
1-1/2 cups white wine

Steps:

  • In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until meat is tender., Add collard greens, wine, and remaining lard. Return to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until greens are very tender. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.

Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.

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