Mission Bbq Collard Greens Recipes

RODNEY SCOTT'S BBQ COLLARD GREENS RECIPE

Steps:

• Heat the lard in a large, heavy-bottomed pot over medium heat.
• Add the onions and garlic; saute until translucent, 5 to 7 minutes.
• Add the collard greens, pulled pork, and 4 cups water.
• Cover and simmer until the greens are completely tender, about 45 minutes.
• Stir in the salt, cider vinegar, and BBQ sauce.

COLLARD GREENS WITH TOMATOES AND GARLIC

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.

BRAISED COLLARD GREENS

Steps:

• Heat the olive oil in a large saucepan over medium-high heat. Add the pancetta and cook for a few minutes until the fat begins to render and the meat starts to crisp. Add the onion and continue to cook until softened, a few more minutes.
• Add the garlic and chili flakes and cook for another minute, being careful not to burn the garlic (lower the heat a bit if necessary). Deglaze the pan with a splash or two of the broth, scrapping the bottom to make sure any browned up bits of pancetta and onion are released.
• Add the greens to the pot along with the remaining chicken broth, red wine vinegar, and sugar, stirring to make sure everything is well-coated. The greens will begin to wilt. Season with salt and pepper (you can season more throughout the cooking process as needed-be careful not to oversalt, as the greens can get salty as the mixture reduces).
• When the liquid comes to a boil, lower the heat to maintain a simmer and cover the pot. Continue to cook, covered, for about 1 hour and 20 minutes, or until the greens are tender (test the center stalky part). Adjust seasoning as needed. Serve hot.

SOUTHERN COLLARD GREENS

Steps:

• Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
• In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
• Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
• Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.

SOUL CAFE'S COLLARD GREENS

Steps:

• Heat olive oil in a large pot. Add onions and cook over medium-low heat until caramelized. Add vinegars and water and bring to a slow boil. Add collard greens. Simmer until tender.
• Add vegetable base, cayenne and sugar. Continue to simmer until flavors are absorbed by greens. Serve hot.

GRILLED COLLARD GREENS

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.

KICKIN' VEGETARIAN COLLARD GREENS

Steps:

• Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.
• Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.

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.