Louisiana Style Collard Greens Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LOUISIANA COLLARD GREENS



Louisiana Collard Greens image

This recipe is a favorite of our family and friends, and even folks who were hesitant to try greens have said they really liked these. I often make them around New Years too, along with Hoppin' John. When I'm in a hurry, I save prep time by buying pre-washed, trimmed and bagged collard greens in the produce department. Sometimes I add a little leftover ham as well, cubed -- and I still use the ham hocks and bacon too -- I guess we love pork. :)

Provided by TasteTester

Categories     Collard Greens

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 bunches collard greens or 2 bunches two bags of pre-washed collard greens
3 tablespoons olive oil or 3 tablespoons a mixture of olive oil and bacon grease
1 onion, sliced
2 -3 garlic cloves, smashed
2 bay leaves
1 smoked ham hock (can also add 3 slices of chopped cooked bacon, if desired)
2 quarts chicken broth, warm
2 tablespoons cider vinegar
1 teaspoon sugar
salt & freshly ground black pepper
add a dash hot pepper sauce, if desired, when serving

Steps:

  • To prepare greens, cut away the tough stalks and remove all stems from the collards. Discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly -- you can do this easily by rolling them up in a clean dish towel. (I sometimes use two bags of pre-cut and prewashed collard green pieces from the produce section, but I still break off any large pieces of stem as they tend to be tough even after cooking.).
  • Place a large pot or cast iron Dutch oven over medium heat and add the olive oil. When it is heated, add the onion, bay leaves and ham hock. (If using bacon, cook beforehand and then add when the greens go in.) Cook the mixture until the onions are soft and are starting to brown, about 8-10 minutes. To prevent the garlic from burning, add it just a few minutes before the onions are done.
  • Pack in greens, pushing them down into the pot. Add the broth, vinegar and sugar. Bring up to a boil, turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot and cook for 1 hour. Taste the "pot liquor" (broth) and check the seasoning, adding salt and pepper as desired.
  • Cover again and let cook for an additional 2 to 2 1/2 hours. Some recipes use a lot less cooking time, but this additional time really helps all the flavors come together. (If using the bagged pre-cut collard greens, they may only have to cook for another 1 to 2 hours.) Remove the bay leaves and ham hock, dicing up and adding any meat from the ham hock, drain off excess cooking liquid, and serve.

Nutrition Facts : Calories 260.6, Fat 14, SaturatedFat 2.3, Sodium 1540.8, Carbohydrate 20.1, Fiber 8.5, Sugar 4.8, Protein 16.3

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

PAN-FRIED COLLARD GREENS



Pan-Fried Collard Greens image

Collard greens are a mainstay of Liberian cuisine, brought to the country from the United States by formerly enslaved Africans. Here is a classic Liberian preparation that's spicy with habaneros (Liberia is known for being the "Pepper Coast" of Africa), and rich with the flavors of ham, turkey and chicken. Each meat brings a distinct taste, creating the base for a gravy that you'll want to spoon over rice. This is one of those vegetable dishes that's hearty enough to be a main, whether it's for Thanksgiving - which is celebrated in Liberia with foods like this one - or any other gathering.

Provided by Priya Krishna

Categories     vegetables, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 pounds collard greens, stems removed
1 tablespoon distilled white vinegar
1 tablespoon kosher salt (Diamond Crystal)
1 pound smoked Cajun or regular turkey, preferably neck or wings, cut up
1 pound ham hock, sliced (see Tip)
2 large yellow onions, coarsely chopped
1 to 2 habanero peppers, stemmed and halved
6 cups unsalted chicken broth, store-bought or homemade
1 tablespoon chicken seasoning base, such as Knorr or Better Than Bouillon
1 tablespoon seasoned salt
1 chicken-flavored bouillon seasoning cube, such as Maggi (optional)
4 ounces dried barracuda or other fish (optional), rinsed, skin removed and broken into chunks
1/2 cup olive oil
Cooked rice, for serving

Steps:

  • Wash collard greens in a bowl full of water with vinegar and salt. Drain and repeat if needed, until the water is clear. Roll the leaves up into tight bunches and cut into thin strips. Set aside.
  • Bring a large pot of water to a boil over high, and add turkey and ham hock. Boil for 10 minutes, and then rinse and dry the meat. Clean out the pot.
  • In a blender or food processor, purée onions and peppers. Return the pot to high heat, and add turkey, ham hock, about three-quarters of the onion and pepper purée, along with broth, chicken seasoning, seasoned salt and Maggi cube if using. Bring to a boil, and cook until the liquid is reduced to 1 cup, about 40 minutes. Add the dried fish, if using.
  • Meanwhile, in a large pan, heat oil over medium. Add remaining onion and pepper purée, along with collard greens. Cover and cook, stirring frequently, until greens are wilted and tender, about 30 minutes.
  • Once stock is reduced, lower heat to medium, add cooked greens and cook, stirring well, for 5 to 10 minutes to incorporate flavors and thicken the broth. Serve with rice.

LIBERIAN STYLE COLLARD GREENS



Liberian Style Collard Greens image

This is a delicious twist on a soul food staple! They are never bitter. I got the recipe from a Liberian restaurant. You may think the ingredients are strange, but they come together perfectly. You may want to adjust the amounts to your taste. When cooking something like greens, eyeballing is the best measurement. The longer you cook these, the more the flavors mesh and the better they taste.

Provided by SARA12RARA

Categories     Side Dish     Vegetables     Greens

Time 2h25m

Yield 6

Number Of Ingredients 12

6 slices bacon
1 bunch collard greens, chopped
⅓ cup vegetable oil
3 cups water, plus more as needed
3 cubes chicken bouillon
⅓ cup creamy peanut butter
1 teaspoon liquid smoke flavoring
1 pinch soul food seasoning, or to taste
1 pinch cayenne pepper, or to taste
salt to taste
ground black pepper to taste
2 (6 ounce) fillets flounder

Steps:

  • Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble.
  • Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if the mixture becomes too dry.
  • Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.

Nutrition Facts : Calories 318.1 calories, Carbohydrate 6.3 g, Cholesterol 36.8 mg, Fat 25 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 4.7 g, Sodium 944.8 mg, Sugar 1.5 g

BROOKLYN-STYLE COLLARD GREENS



Brooklyn-Style Collard Greens image

Provided by Kim Severson

Categories     easy, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 smoked turkey wing or 2 medium ham hocks
3 to 4 bunches collard greens (about four pounds)
Salt
1/4 cup apple cider vinegar
3 garlic cloves, smashed
1/4 teaspoon sugar
1 medium onion, sliced
1/2 teaspoon crushed red pepper, more to taste

Steps:

  • Place turkey wing or hocks in a very large pot and add just enough water to cover. Bring to a boil, turn heat to medium and simmer until water is reduced by about half.
  • Meanwhile, plunge greens into a sink full of lightly salted cold water, drain and then rinse well with cold fresh water. Trim or remove biggest stems. Place five or six leaves on top of one another and roll like a cigar, lengthwise. Cut collards into inch-wide ribbons, then, keeping collards rolled, cut ribbons in half.
  • Turn heat under pot to high. Add vinegar, one teaspoon salt and the garlic, then add as many greens as pot will hold. Wait until greens cook down, then add remaining greens. Turn heat to a simmer, cover and cook until greens for 30 minutes, stirring occasionally.
  • Add sugar, onion and crushed red pepper, cover again and continue to simmer until tender, another 15 to 30 minutes; time will vary depending on toughness of greens. Serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 12 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 823 milligrams, Sugar 2 grams

NEW ORLEANS GREENS



New Orleans Greens image

Greens with a real kick! I make these regularly to keep canned and ready for when I wanna serve them. Goes awesome with meatloaf or toted along to a pot luck. Enjoy!

Provided by Heath Fuqua

Categories     Side Dish     Vegetables     Greens

Time 3h15m

Yield 48

Number Of Ingredients 14

6 slices bacon
8 cups water
4 onions, chopped
1 turnip, peeled and chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
⅔ cup apple cider vinegar
1 tablespoon honey
5 cloves garlic, minced
1 tablespoon ground black pepper
1 tablespoon hot pepper sauce
2 teaspoons celery seed
3 pounds mustard greens, washed and chopped
6 1-quart canning jars with lids and rings

Steps:

  • Place the bacon into a large stock pot over medium heat, and pan-fry until crisp and brown, turning often, about 10 minutes. Remove bacon, allow to cool, and crumble when cooled. Set bacon aside.
  • Pour water into the pot with the drippings, and stir in the onions, turnip, green and red bell peppers, apple cider vinegar, honey, garlic, black pepper, hot pepper sauce, and celery seed. Bring to a boil, and stir in the mustard greens. Reduce heat to a simmer, and cook until greens are very tender, at least 2 hours. Crumble bacon into the greens to serve.
  • For canning, sterilize the jars and lids in boiling water for at least 5 minutes. Pack the greens into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large dial-gauge or weighted-gauge pressure canner. Place the jars into the pressure canner, and add water to completely cover the jars. Seal the pressure canner, place over medium heat, and bring to 12 pounds of pressure. Reduce heat just enough to hold the pressure steady, and process for 75 minutes, or the length of time recommended for your area. Remove from heat, and allow pressure in the canner to release gradually; remove the lid, and remove hot jars with a canning tongs.
  • Place jars onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 36.2 calories, Carbohydrate 4.2 g, Cholesterol 2.4 mg, Fat 1.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 48.2 mg, Sugar 1.4 g

More about "louisiana style collard greens recipes"

LOUISIANA-STYLE SMOTHERED MUSTARD GREENS
louisiana-style-smothered-mustard-greens image
2018-11-04 Saute the seasonings until tender. Add the ham to sear it and Tony Chachere’s seasoning. Then add the chopped greens and simmer. The recipe calls for a pound of trimmed mustard greens, finely chopped. This might seem …
From beyondgumbo.com


CAJUN COLLARD GREENS WITH BACON
cajun-collard-greens-with-bacon image
2020-12-29 Stack and slice into approximately 1-inch ribbons. Add the collard greens to the drippings in the pot, along with the diced onion, Creole seasoning, garlic salt, sugar, pepper and red pepper flakes. Add chicken stock PLUS …
From melissassouthernstylekitchen.com


SOUTHERN COLLARD GREENS RECIPE - THE SEASONED MOM
southern-collard-greens-recipe-the-seasoned-mom image
2021-12-23 Instructions. Cook bacon in a large stockpot or Dutch oven over medium heat for 10-12 minutes, or until almost crisp. Add onion, and sauté until translucent, about 7-8 minutes. Stir in garlic and sauté 1 more minute. Add …
From theseasonedmom.com


SWEETIE PIE'S COLLARD GREENS | LOUISIANA KITCHEN & CULTURE
sweetie-pies-collard-greens-louisiana-kitchen-culture image
Layer 3 or 4 leaves together, roll up them up like a cigar, then slice the roll along the short side into 1-inch pieces. Repeat until all the greens are cut up. Chop up 1 cup of the most tender stems. Add them all to the pot. …
From louisiana.kitchenandculture.com


PERFECT SOUTHERN COLLARD GREENS RECIPE (VIDEO) - A …
perfect-southern-collard-greens-recipe-video-a image
2021-10-30 Place a large pot over medium heat. Render the bacon with the onions, garlic, and turnips until the onions are translucent, 5-8 minutes. Then add the collards and sauté another 10 minutes. Add the chicken and vegetable …
From aspicyperspective.com


SOULFUL CABBAGE AND COLLARD GREENS | I HEART RECIPES
soulful-cabbage-and-collard-greens-i-heart image
2019-05-31 Fold the ingredients, and once all the cabbage and collards are in the pot, toss in the minced garlic. Pour 1 1/2 cup water, then sprinkle in some seasoning salt, and black pepper. Give everything a nice stir. Reduce the heat …
From iheartrecipes.com


COLLARDS AND SAUSAGE GUMBO - TASTE OF THE SOUTH
collards-and-sausage-gumbo-taste-of-the-south image
2018-01-16 Add broth, 2 cups water, bay leaves, salt, Cajun seasoning, hot sauce, and pepper; bring to a boil. Working in batches, add collard greens; cover and cook, stirring occasionally, until greens are tender, about 1 hour. In a …
From tasteofthesouthmagazine.com


KICKIN’ COLLARD GREENS - LOUISIANA HOT SAUCE
kickin-collard-greens-louisiana-hot-sauce image
Directions. 1. Add the bacon to a large pot over medium high heat. Cook for 3- 4 minutes. Add the onion to the pot and cook for 3 - 4 minutes more. Carefully drain the grease. Add the garlic to the pot and cook for 30 …
From louisianahotsauce.com


COLLARD GREENS - A SOUTHERN SOUL
collard-greens-a-southern-soul image
Heat all ingredients on medium low heat until brown sugar is melted. Add 1 grocery bag of collard greens that have been thoroughly washed and torn into medium size pieces. Cook on medium heat until collards are totally wilted …
From asouthernsoul.com


RAVIOLI WITH BRISKET AND COLLARD GREENS - LOUISIANA COOKIN
ravioli-with-brisket-and-collard-greens-louisiana-cookin image
Instructions. In a large saucepan, heat oil over medium-high heat. Add onion, and cook until translucent, about 5 minutes. Add nduja and bacon; cook until bacon starts to get crispy, about 3 minutes. Add pepper vinegar, and stir, scraping …
From louisianacookin.com


LOUISIANA COLLARD GREENS - SOUTHERN RECIPES
2021-06-17 Louisiana Collard Greens is a gluten free and dairy free recipe with 1 servings. One serving contains 1093 calories, 58g of protein, and 79g of fat. This recipe covers 53% of …
From fooddiez.com
4.5/5 (115)
Servings 1
Cuisine Southern
Total Time 3 hrs 25 mins


LOUISIANA COLLARD GREENS - SOUTHERN RECIPES
The recipe Louisiana Collard Greens could satisfy your Southern craving in about 3 hours and 25 minutes. One serving contains 273 calories, 14g of protein, and 20g of fat. For $2.21 per …
From fooddiez.com


GRILLED COLLARD GREENS – LOUISIANA-GRILLS
2021-09-23 Directions. Place the cut greens in a large mixing bowl and toss with olive oil, garlic, water, sliced jalapeno and Smokey Spicy Sweet Hot seasoning. Mix until everything is well …
From louisiana-grills.com


CHICKEN WITH COLLARD GREENS JAMBALAYA - LIVEWELL LOUISIANA
Sauté until brown. Add spices, and scrape bottom of the pot as you stir, Add squash, collard greens, bell pepper, and garlic. 3. Add rice and stir until all veggies, oil and spices are well …
From livewelllouisiana.com


THE BEST COLLARD GREENS RECIPE | SOUTHERN & FLAVORFUL WITH VIDEO
2021-08-01 Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as …
From divascancook.com


SOUTHERN-STYLE COLLARD GREENS RECIPE | SOUTHERN LIVING
Step 1. Cook bacon over medium heat in a 10-qt. stockpot for 10 to 12 minutes or until almost crisp. Advertisement. Step 2. Add onion to stockpot, and sauté 8 minutes. Add garlic and ham, …
From southernliving.com


CREAMED COLLARDS | LOUISIANA KITCHEN & CULTURE
Turn heat to low and add the shallots, garlic, thyme and bay leaf. Cook the shallots until they are soft and translucent, about 3 minutes. Add the cream, increase the heat to medium and cook …
From louisiana.kitchenandculture.com


SOUTHERN STYLE COLLARD GREENS – EVERYDAY CREOLE
2019-11-14 Directions. Step 1. Remove the leaves from the stems of the greens and rinse well. Place in a large bowl or sanitized sink and cover the greens with cold water. Allow greens to …
From everydaycreole.com


LOUISIANA COLLARD GREENS RECIPE - FOOD.COM - PINTEREST
If you like collard greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.
From pinterest.com


SOUTHERN COMFORT FOOD: CAJUN COLLARD GREENS WITH BACON
2014-05-12 Add the collard greens to the drippings in the pot, along with the diced onion and seasonings. Add enough water to cover the greens. Bring to a boil, then lower the heat and …
From parade.com


SOUTHERN STYLE COLLARD GREENS; SAVORY RECIPE - JETT'S KITCHEN
When growing collard greens the plants can survive temperatures as low as 20°F. They also make an excellent container variety. Try growing your own greens this season and get your …
From jettskitchen.com


SMOTHERED COLLARD GREENS WITH HAM | LOUISIANA KITCHEN & CULTURE
Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté five minutes. Add ham; sauté three minutes. Add collard greens, reserved ham broth, …
From louisiana.kitchenandculture.com


SOUTHERN COLLARD GREENS RECIPE - TASTE OF SOUTHERN
2012-01-01 Squeeze the cut sections back together, rotate and cut the roll into about 3/4 inch slices. Add leaves to the pot a little at a time, let them cook down a minute and then add more. …
From tasteofsouthern.com


BASIC COLLARD GREENS | LOUISIANA KITCHEN & CULTURE
Sweetie Pie's Collard Greens: Pan Fried Grouper: About Using Corn Starch and Flour as Thickening Agents: Salmon Croquettes: Brined and Barbecued Chicken Thighs: John …
From louisiana.kitchenandculture.com


MAGNOLIAS' COLLARD GREENS AND HAM HOCKS | LOUISIANA KITCHEN
Wash the collard greens thoroughly with cold water, remove the center stem and the large ribs then give them a rough chop. They should still be leafy. Heat the olive oil in a large …
From louisiana.kitchenandculture.com


SOUTHERN COLLARD GREENS - COOP CAN COOK
2018-02-26 Instructions. Bring 8 cups of water to a boil in a large stock pot. Add in the smoked meat and boil for 1 hour. Remove meat from the pot and pick all of the meat off the bones. …
From coopcancook.com


LOUISIANA COLLARD GREENS RECIPE - VEGETABLE RECIPES
Place greens in a bowl and toss with the salt. Let sit for 15 minutes. Rinse under cold water and drain well (a lettuce spinner is handy here). In a large deep skillet, heat the oil over medium …
From foodreference.com


THE BEST COLLARD GREENS EVER - LOVE YOUR TASTE BUDS
Instructions. In large stock pot set to med cook bacon and tasso down, letting it get crispy Remove bacon and tasso from pot, leaving the fat. Add onions, and cook till soft. Then add …
From loveyourtastebuds.net


LOUISIANA MUSTARD GREENS RECIPE - LOUISIANA-STYLE SMOTHERED …
2020-11-24 Serves 4. Ingredients: 12 cups collard greens(2 or 3 small bunches) washed, stemmed, roughly… 12. Smothered Collard Greens with Ham | Louisiana Kitchen …
From findrecipeworld.com


LOUISIANA COLLARD GREENS | FOOD NETWORK RECIPES, GREENS RECIPE, …
Oct 26, 2013 - This Pin was discovered by morgan mcphail. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


LOUISIANA COLLARD GREENS RECIPE - WEBETUTORIAL
Louisiana collard greens is the best recipe for foodies. It will take approx 205 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make louisiana collard …
From webetutorial.com


LIBERIAN STYLE COLLARD GREENS BY ALL RECIPES - AFRICAN VIBES
2021-12-18 You may think the ingredients are strange, but they come together perfectly. You may want to adjust the amounts to your taste. When cooking something like greens, …
From africanvibes.com


PORTUGUESE-STYLE COLLARD GREENS WITH LOUISIANA DRIED SHRIMP
Use a knife to slice the collard leaves in half from top to bottom, cutting close to one side of the stem. Then cut down the other side of the stem so both halves are completely stem-less. Roll …
From wellspentmarket.com


COLLARD GREENS WITH BACON (LOUISIANA RECIPE) ON BAKESPACE.COM
Directions. Method. 1 Put bacon in a large pot and cook on medium heat until it just starts to brown around the edges, stirring occasionally. Mix in the onions and cook until they're …
From bakespace.com


Related Search