SAUTEED COLLARD GREENS WITH GARLIC, PEPPERS AND ONIONS
Steps:
- Remove and discard all but 1 inch of the collard stems. Cut the remaining stems out of the leaves, separating the leaves and stems. Cut the leaves into 2-inch squares. Slice the stems into thin slices.
- Wash the leaves in a big basin of water. Leave the water in the basin or sink and use a strainer to dip the leaves out of the water. Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens. Wash the stems separately in the same basin of water, using the same method as the leaves.
- Bring a large pot of water to a boil and add 2 tablespoons salt. Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens.
- Cook the stems for 1 minute. Add the leaves, and once they turn bright green, fish out a small leaf to taste it. The greens are done when they taste tender. You can't really tell whether the greens are done without tasting them.
- Pour the cooked greens into the colander to drain. Once the hot water has drained off, carefully put the hot greens into the ice water. Once the greens feel cool to the touch, drain them in a colander again. Drain for about 10 to 15 minutes so that they are quite dry. (At this point, the greens may be stored in the refrigerator for up to 3 days.)
- Put the olive oil in a large skillet over medium heat. Saute the onions gently in the oil. Raise the heat and add the peppers, and then the garlic. Add the blanched greens and saute until heated through. Season with salt and pepper.
SAUTEED COLLARD GREENS WITH GARLIC
Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves well before using.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collardgreens and 1 teaspoon salt.
- Reduce heat to medium-low. Add water, and steam,covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.
COLLARD GREENS WITH GARLIC AND SIPPETS
If collard greens typically grace your Thanksgiving table in the form of a boiled, pulpy glob of greens, this recipe will be a breath of fresh air. When it comes to holiday traditions, change can feel frightening and, at times, even blasphemous-and for good reason. After all, is it really Thanksgiving without Grandma's sweet potato casserole? Tradition is one of the elements of the holiday season that we hold dear, and most of these sacred traditions tend to revolve around food. One whiff of that cornbread dressing is sure to flood our hearts with nostalgia and memories of Grandma's kitchen. But as much as we cherish holiday traditions, there is one tradition that we're ready to change: mistreating our collard greens. In the past, we've done collard greens a serious disservice, boiling them to a near paste and leaning on chunks of ham hocks to add real flavor. It's time for collard greens to get a much-needed makeover that allows their true inner beauty to shine. Welcome change to your family's holiday routine with this modern collards recipe. All it takes is a whole lot of garlic, torn sippets of sourdough bread, and a quick boil to bring new life to the classic Southern vegetable. A splash of red wine vinegar adds acid to the leafy greens, which are drizzled with warm garlic-infused olive oil to make a lean, fresh side dish. Trust us-once your family tastes this simple vegetable side, nobody will miss Grandma's stewed collards.
Provided by Nancie McDermott
Categories Collard Greens
Time 30m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Place 3 quarts water in a large stockpot; bring to a rolling boil over high, and add 1 tablespoon of the salt. Add collard greens. Cook, stirring occasionally, until greens are tender but still have a fresh green color, 10 to 12 minutes. Drain; return greens to stockpot.
- While greens cook, heat oil in a medium-size heavy skillet over medium. Add 1 garlic slice to oil. Once it sizzles, add remaining garlic slices. Cook, stirring occasionally, until garlic is lightly and evenly browned and aromatic, 2 to 3 minutes. Remove from heat. Transfer garlic to a plate using a slotted spoon, and set aside; reserve garlic-infused oil in skillet.
- Heat garlic-infused oil over medium-high. Add 1 bread piece to oil; once bread sizzles, add remaining bread in a single layer. (If needed, work in batches to avoid overcrowding the skillet.) Cook, undisturbed, until golden and crisp on 1 side, about 2 minutes. Turn bread pieces. Cook, undisturbed, until just golden brown on other side, about 1 minute. Using a slotted spoon, transfer bread to a plate lined with paper towels. Repeat process with remaining bread.
- To serve, pour warm garlic-infused oil over greens in stockpot; toss to coat. Add vinegar, pepper, half of the reserved garlic slices (reserve the remaining slices for another use), bread pieces, and remaining 1 teaspoon salt; toss gently. Transfer to a serving platter; serve warm.
COLLARD GREENS
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.
SLOW-COOKED COLLARD GREENS IN OLIVE OIL
Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that's both simple and spectacular.
Provided by Claire Saffitz
Categories Bon Appétit Collard Greens Braise Vinegar Garlic Side Vegetarian Vegan Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1/2 cup oil in a large saucepan over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden, about 4 minutes.
- Add collard greens to saucepan a handful at a time, stirring until each addition is wilted before adding the next. Season with salt and add 1 cup water. Bring to a simmer, then reduce heat so mixture is at a very gentle simmer. Cover and cook, occasionally removing lid to stir, until greens are tender and very dark green, 1-1 1/2 hours.
- Let cool slightly, then stir vinegar and sugar into greens. Transfer to a serving bowl and drizzle with more oil and a splash more of vinegar if desired.
COLLARD GREENS WITH TOMATOES AND GARLIC
Make and share this Collard Greens With Tomatoes and Garlic recipe from Food.com.
Provided by threeovens
Categories Collard Greens
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
GRANDMA'S COLLARD GREENS
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
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.
SWEET AND TANGY SAUTEED COLLARD GREENS
Honey and balsamic vinegar add the sweet and tangy aspects of this delicious and nutritious vegetarian side dish or salad!!
Provided by Lauren C.
Categories Side Dish Vegetables Onion
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
- Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 11 g, Cholesterol 19.1 mg, Fat 9.3 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 70.6 mg, Sugar 5.9 g
SAUTEED COLLARD GREENS
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.
Provided by Del Zimmerman
Categories Garlic Leafy Green Side Sauté Vegetarian Quick & Easy Kwanzaa Lemon Healthy Collard Greens Gourmet Texas Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
- Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
- Drizzle collards with lemon juice and toss well.
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- Cut out the stems and center ribs of the collard greens, keeping the leaves whole. Clean the greens thoroughly by submerging them in a bowl or sink of water. Lift out and repeat the process until the greens are grit-free, then stack them, still wet, starting with larger leaves on the bottom. Tightly roll stacks of leaves lengthwise, like a cigar. Slice crosswise as thinly as possible.
- Heat the oil and garlic together in a large skillet over medium heat, stirring until the garlic is golden brown, 2 to 3 minutes. Add the collard greens, folding with tongs so the garlic gets tossed with the greens and they start to wilt, about 1 minute. Add the salt and continue folding until the greens have all wilted and begin to release their moisture, 2 to 3 minutes. Transfer the collards to a serving bowl. Season with salt to taste and serve.
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