Kicked Up Greens Recipes

KICKING SOUTHERN STYLE COLLARD GREENS

Steps:

• Heat oil in large pot of medium high heat. Add bacon, cook until crisp and remove from pan. Crumble and return to pan.
• Add onion and cook with bacon until tender, about 5 minutes.
• Add garlic and cook until fragrant.
• Add collard greens, cook until they start to wilt.
• Add chicken broth, salt, and pepper.
• Bring to boil, reduce hit, and simmer for about 45 minutes (until greens are tender).

KICKIN' COLLARD GREENS

Steps:

• Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
• Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

THE RIGHT WAY TO COOK GREENS!

Steps:

• Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor.
• At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.

SOUTHERN CALIFORNIA COLLARD GREENS

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 hand shred them into ribbon-like pieces (chiffonade). Repeat until all the leaves are shredded.
• Coat a 6-quart stockpot with olive oil and place over medium heat. Add the onion and garlic, stir to coat, then add the ham hocks and bay leaves; cook about 8 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, sugar, and red pepper flakes.
• Bring up to a hard boil for 10 minutes, until greens start to wilt. Turn the greens over with a wooden spoon, do not stir. Lower to a gentle boil, cover the pot, and let cook for 45 minutes. Taste the "pot liquor" (broth) and check the seasoning, add seasoned salt. Cover and let cook for 15 more minutes.

KICKED UP COLE SLAW

Steps:

• In a large bowl, mix together all the slaw ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve alone or on top of sandwiches.

SOUTHERN COOKED GREENS

Steps:

• In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.

CHEF SCOTT'S KICKIN' MIXED GREENS

Steps:

• Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
• Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.

GREEN BEAN CASSEROLE KICKED UP

Steps:

• Preheat oven to 350°F.
• Melt butter and olive oil over medium high heat in a large frying pan.
• Add onions, celery, garlic and mushrooms,1 tsp of the salt.
• 1/2 teaspoons pepper.
• Saute about 5-6 minutes until the vegetables have softened.
• Add both cans of soup. Mix well and remove from heat.
• Rinse the green beans well and set in colander to drain.
• In a large bowl, combine the green beans, shredded cheese and soup/veggie mix. Add 1/2 of your fried onion rings.
• Pour mixture into a buttered casserole dish and bake for 30 minutes.
• Remove from oven and top with the remaining onion rings.
• Put back in oven for about 5-10 minutes until the onions have browned slightly.

KICKED-UP GROUND PORK WITH GREEN BEANS

Steps:

• Heat sesame oil in a large skillet over medium heat.
• Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.
• Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.

GREEN BEANS WITH A KICK

Steps:

• Heat 1/2 tablespoon olive oil in a pan over medium-low heat. Add onion and a sprinkle of salt; saute until translucent, 3 to 5 minutes. Add green beans, tomatoes with their juices, chicken broth, and garlic. Increase heat to medium-high and simmer until only 2 to 3 tablespoons of liquid remain, up to 15 minutes. Drizzle remaining olive oil over the top.