Grilled Collard Greens Recipes

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GRILLED COLLARD GREENS



Grilled Collard Greens image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 5

Salt
1 bunch collard greens
2 to 3 slices bacon
Salt and freshly ground black pepper
Bring a large pot of salted water, over medium heat, to a boil.

Steps:

  • Preheat grill to high heat.
  • Remove the ribs from the collard greens and discard. Put the leaves into the boiling, water, then add the bacon slices and blanch the collard greens for about 2 minutes. Remove the leaves from the water and place into an ice water bath to stop the cooking process.
  • Remove the collards from the ice water and stack the leaves flat on top of each other, about 7 to 9 at a time. Put the stacked collards on the grill for 4 minutes per side.
  • Transfer the leaves from the grill to a cutting board and roughly chop. Put into a serving bowl and season with salt and pepper, to taste.

GRILLED COLLARD GREENS



Grilled Collard Greens image

Who would've thought you could grill collard greens? But Chef Gabriel Claycamp showed us how at Culinary Communion, and they were absolutely delicious!! The outside leaves are crispy, and the inner ones tender and juicy. Posted with permission.

Provided by Julesong

Categories     Collard Greens

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5

2 bunches collard greens, trimmed and washed
1 tablespoon salt
2 tablespoons butter (bacon/duck/goose preferred) or 2 tablespoons lard (bacon/duck/goose preferred)
ice water
salt & freshly ground black pepper, to taste

Steps:

  • Prepare a large bowl of ice water; preheat your grill.
  • Bring a large pot of water to a rolling boil and add the salt and fat.
  • When salt is dissolved and fat is melted, add the collard greens to the boiling water and simmer for 3 minutes.
  • Remove collards from the water and immediately plunge into the ice water to halt the cooking and preserve the beautiful green color.
  • (When removed from the boiling water, the collards should be coated with the fat - that's what you want).
  • Remove the collards from the ice water a leaf at a time and stack them flat on top of each other, about 7 to 9 leaves high.
  • Oil your grill well and grill the stacked collard leaves until done, turning once, about 5 minutes per side (depending on the temperature of your grill).
  • Cut stacked collards in half or quarters, season with salt and pepper, and serve immediately.

Nutrition Facts : Calories 37, Fat 0.5, SaturatedFat 0.1, Sodium 894.9, Carbohydrate 7, Fiber 4, Sugar 0.6, Protein 3

COLLARD GREEN RICE



Collard Green Rice image

It doesn't get more Gullah-Geechie than this dish! You know I've got to have a bowl of rice on the table and the addition of tender greens makes this rice pilaf even better. I like to serve it in my West African Stew or on the side of my Grilled Stuffed Whole Snapper.

Provided by Kardea Brown

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons vegetable oil
2 cups long-grain white rice, rinsed
3 cups low-sodium chicken stock
Miss Brown's House Seasoning, recipe follows
1 tablespoon unsalted butter
1 large sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 cup finely chopped collard greens
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
  • Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
  • Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

GRILLED VEGETABLES WITH COLLARD GREEN PESTO



Grilled Vegetables with Collard Green Pesto image

I love this clean-out-the-vegetable bin side dish. It's a great way to use up that zucchini or red pepper before it's on the way out, and that collard green pesto? Whew! It's to die-for. I put my Southern spin on the Italian condiment by substituting pecans for pine nuts and adding collard greens in with the basil. Cousins, you've got to try it!

Provided by Kardea Brown

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14

1/4 teaspoon kosher salt, plus more for the cooking water
2 cups chopped collard greens
2 cloves garlic
3 tablespoons grated Parmesan
2 tablespoons fresh basil
3 tablespoons pecans (about a handful)
1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice
1/4 teaspoon crushed red pepper
1/2 cup olive oil
1/2 pound asparagus, trimmed
1 red bell pepper, sliced
1 yellow squash (8 ounces), cut into planks
1 large zucchini (12 ounces), cut into planks
Lemon zest, for garnish, optional

Steps:

  • For the collard green pesto: Bring a pot of salted water to a boil. Add the collard greens and cook until the collards are bright green and tender, about 2 minutes. Drain the collards and plunge in an ice water bath to stop cooking. Drain.
  • With the motor running, drop the garlic through the chute of a food processor and process until minced. Remove the lid and add the collards, cheese, basil, pecans, lemon zest, crushed red pepper and salt. Pulse until finely chopped. Pour the oil through the chute and process until the desired consistency is reached. Add the lemon juice. Add 2 tablespoons water, 1 tablespoon at a time, to thin the pesto if necessary.
  • For the vegetables: Toss the asparagus, pepper, squash and zucchini with half of the pesto. Heat a grill or grill pan to medium-high heat. Grill the vegetables until browned and tender, 5 to 7 minutes. Transfer to a serving platter and drizzle with the remaining pesto. Garnish with the lemon zest, if desired.

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.

SOUTHERN STYLE COLLARD GREENS



Southern Style Collard Greens image

Southern-style greens like my mama use to make.

Provided by tybright31

Categories     Side Dish     Vegetables     Greens

Time 4h15m

Yield 10

Number Of Ingredients 9

2 sweet onions, finely chopped
2 smoked ham hocks
4 cloves garlic, finely chopped
3 (32 ounce) containers chicken broth
3 (1 pound) packages collard greens, trimmed
⅓ cup apple cider vinegar
2 tablespoons white sugar
1 ½ teaspoons salt, or to taste
¾ teaspoon ground black pepper, or to taste

Steps:

  • Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
  • Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 14.2 g, Cholesterol 33.9 mg, Fat 9.7 g, Fiber 5.3 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 1686.5 mg, Sugar 5.4 g

BILLY'S FAVORITE SMOKY COLLARD GREENS



Billy's Favorite Smoky Collard Greens image

Here's a great way to get a smoky flavor in your greens without using ham hocks. This recipe will work with any type of greens, but you may need to adjust the cooking time.

Provided by shaggy

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic
2 pounds collard greens - rinsed, trimmed and chopped
1 tablespoon brown sugar
1 tablespoon molasses
1 tablespoon liquid smoke flavoring
salt and ground black pepper to taste

Steps:

  • Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 16.1 g, Fat 5.2 g, Fiber 6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 33.2 mg, Sugar 6.5 g

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

SAUTEED COLLARD GREENS WITH GARLIC



Sauteed Collard Greens with Garlic image

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

2 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped
Coarse salt
1/2 cup water

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.

BRAISED COLLARD GREENS



Braised Collard Greens image

My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.

Provided by THYME4MA

Categories     Side Dish     Vegetables     Greens

Time 1h20m

Yield 8

Number Of Ingredients 10

2 pounds collard greens - rinsed, stemmed and thinly sliced
2 pounds fresh ham hocks
½ pound salt pork
3 quarts chicken stock
1 cup chopped onion
2 bay leaves
¼ teaspoon red pepper flakes
2 tablespoons white sugar
salt and freshly ground black pepper to taste
2 teaspoons red wine vinegar

Steps:

  • Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
  • Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.

Nutrition Facts : Calories 581.6 calories, Carbohydrate 13.3 g, Cholesterol 102.6 mg, Fat 48.1 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 17 g, Sodium 1657.3 mg, Sugar 5.3 g

LOWCOUNTRY COLLARD GREENS



Lowcountry Collard Greens image

Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full of briny, smoky flavor. When braised with smoked meat, they're equally delicious as a side or a light one-pot meal. The longer the greens cook, the better they'll be. Top them with a generous dash or two of hot sauce, and pair with cornbread. What tomato soup is to grilled cheese, potlikker is to cornbread.

Provided by Millie Peartree

Categories     vegetables, side dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

3 pounds collard greens (from about 6 medium bunches), or 2 pounds pre-chopped collard greens
2 tablespoons extra-virgin olive oil
1 Vidalia, Spanish or yellow onion, finely chopped (about 1 cup)
Pinch of kosher salt, plus more as needed
1 pound smoked turkey (any combination of necks, legs, butt or wings) or pork neck bones
2 (1/2-inch) chicken bouillon cubes
1 tablespoon garlic powder
1 tablespoon onion powder, plus more as needed
2 teaspoons apple cider vinegar, plus more as needed
1 teaspoon black pepper, plus more as needed
1/2 teaspoon red-pepper flakes
Granulated sugar, to taste

Steps:

  • Tear the greens from their stems. Take a handful of greens, roll them up lengthwise and slice them into bite-size pieces. Add the sliced greens to an empty, clean sink full of cool water and wash them, removing all grit, sand and debris. Drain sink and rinse greens thoroughly with cold water until water becomes clear.
  • Heat the olive oil in a large stock pot or Dutch oven over medium. Add the onion and a pinch of salt, and sauté, stirring occasionally, until onion is translucent, about 5 minutes.
  • Add 4 cups of water to the pot. (This will become your potlikker.) Turn the heat to medium-high. Add the cleaned greens by the handful, stirring them until wilted before adding more.
  • Add the smoked turkey, bouillon cubes, garlic and onion powders, apple cider vinegar, black pepper and red-pepper flakes to the pot. Bring to a rolling boil, then cover and lower heat to medium-low. Cook until greens are completely tender, at least 2 hours. Most of the water should have evaporated by this point, with just enough left to cover the bottom of the pot, and the meat should pull away from the bones.
  • Take the meat out of the pot, transfer to a cutting board, and shred the meat with two forks. Add the shredded meat back to the pot and stir until well combined. Taste and adjust salt, pepper and onion powder as needed. To cut bitterness, add sugar; if you'd like more tang, add more vinegar. Serve hot.

SLOW-COOKER COLLARD GREENS



Slow-Cooker Collard Greens image

Provided by Katie Clark

Categories     Slow Cooker

Time 18m

Number Of Ingredients 10

2 large bunches collard greens
2 bunches mustard greens
1 smoked turkey leg (cut into pieces), or ham hock
Optional: 1 package bacon, cooked and chopped into pieces
3 cups chicken broth
2 T. apple cider vinegar
2 t. Brown sugar
Dash of soy sauce
1 t. Crushed red pepper flakes
½ t. peppercorns

Steps:

  • Wash greens well, remove ribs and stems from collards (discard them). Tear or cut the greens into smaller pieces.
  • Add all ingredients to the slow cooker and stir them up.
  • Cook on low 8-10 hours or until tender, or on high for 4-6.
  • If you used a cut up turkey leg, your greens are ready now.
  • If you used a ham hock, remove it and shred the meat, and add it back to the greens and stir.
  • Serve with broth from the slow cooker.

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