Next Day Fried Greens Recipes

NEXT-DAY FRIED GREENS

Next-Day Fried Greens image

A good Southern kitchen relies on thrift and layers of flavor, and this dish is an example of both. Dora Charles, who put this recipe in her book, "A Real Southern Cook: In Her Savannah Kitchen," says a lot of people she feeds won't eat greens the first time around but love them in this dish, which uses the leftovers. You can add extra meat on the second cooking to make the dish more satisfying. Ms. Charles uses converted, or parboiled rice, but you can substitute any rice you have, including leftover Chinese takeout. Serve the greens with pepper vinegar or red pepper flakes and red wine vinegar to season at the table.

Provided by Kim Severson

Categories dinner, lunch, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/2 pound smoked pork neck bones and fresh pigs' tails, or smoked turkey wings, or a pork chop or ham hock
1 tablespoon Dora's Savannah seasoning (see note)
1 teaspoon crushed red pepper
2 tablespoons bacon grease
5 tablespoons unsalted butter
1 large bunch collards, about 1 pound
1/4 Vidalia onion, cut into half moons
2 cups cooked white rice

Steps:

In a large pot, bring 3 quarts of water to a boil. Add neck bones and pigs' tails, or smoked turkey wings or pork chop or ham hock, plus Savannah seasoning, red pepper, bacon grease and 4 tablespoons of butter. Reduce the heat to medium and simmer, uncovered, for 1 hour or until the meat is tender.
Meanwhile, remove the collard stems by holding each leaf in one hand and stripping the leaf down with the thumb and index finger of the other hand. Discard the stems.
Stack 7 or 8 leaves on top of one another, roll them up tight like a cigar and slice into 1/2-inch-wide strands. Repeat until you have cut all the leaves. Then wash the collards twice, shake them and drain in a large colander.
Add the collards to the stock, cover and simmer until they are tender. In the summer, they will cook in 45 minutes to an hour, but in winter, they will take only 30 to 45 minutes because the first frost will have tenderized them. Keep a close eye on them; you will know they are done when they are tender but not mushy. Near the end of the cooking, check the amount of liquid left in the pot. If there is too much, more than 1 cup, uncover the pot to cook down the liquid a bit.
Remove the meat from the bones and discard the bones. Return the meat to the greens and transfer to the refrigerator overnight.
The next day, melt the remaining 1 tablespoon butter in a skillet set over medium heat and add the onion. Cook for a few minutes until it just starts to soften, then add the greens, meat and cooked rice. There should be more greens than rice. Sauté over medium-high heat until the dish is heated through.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 27 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 12 grams, Sodium 34 milligrams, Sugar 1 gram, TransFat 0 grams

PAN-FRIED COLLARD GREENS

Pan-Fried Collard Greens image

Provided by Kardea Brown

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 thick bacon slices, chopped into large pieces
1 large onion, diced
3 cloves garlic, minced
2 pounds collard greens (about to 2 large bunches), stems discarded, leaves washed and chopped
1 tablespoon honey
A few dashes of hot sauce
Kosher salt and freshly cracked black pepper

Steps:

Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

FRIED GREENS

Fried Greens image

Make and share this Fried Greens recipe from Food.com.

Provided by CJAY8248

Categories Greens

Time 30m

Yield 3 bunches greens, 4 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs fresh greens, about 3 bunches (collard, mustard or turnip)
2 slices lean bacon, diced
1/3 cup red bell pepper, diced
3 tablespoons onions, chopped
1/2 teaspoon black pepper

Steps:

Wash the greens, leaving droplets of water on the leaves. Remove any tough stems and tear leaves into bite-sized pieces. In a 12 inch nonstick skillet, cook the bacon over medium heat for 5 minutes or until crisp; transfer to paper towels. Pour off all but 1 Tblsp. of the drippings. Add the red bell pepper and onion to the drippings and saute for 5 minutes or until soft. Stir in the greens and black pepper. Saute 10 minutes longer or until the greens are tender. Top with the bacon.

Nutrition Facts : Calories 59, Fat 5.2, SaturatedFat 1.7, Cholesterol 7.7, Sodium 95, Carbohydrate 1.8, Fiber 0.4, Sugar 0.8, Protein 1.5

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