SAUTEED COLLARD GREENS
Feel free to substitute turnip greens. This recipe has been posted to accompany my Recipe #373109 and Recipe #373203...they complement each other so well! But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat. If you like your greens more tender, you'll need to increase the cooking time and add more stock. Cook according to your taste!
Provided by breezermom
Categories Collard Greens
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wash greens thoroughly, making sure all dirt and grit have been removed.
- In a large saucepan, place collards in hot water for 3 minutes, remove and drain.
- In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute.
- Once onions are tender, add collard greens and chicken stock to the pan.
- Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.
Nutrition Facts : Calories 228.6, Fat 13.5, SaturatedFat 7.7, Cholesterol 32.3, Sodium 243.7, Carbohydrate 22.7, Fiber 10.3, Sugar 4, Protein 9.3
SAUTEED COLLARD GREENS WITH GARLIC
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
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.
SAUTEED COLLARD GREENS
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer them to retain some bite.
Provided by Del Zimmerman
Categories Garlic Leafy Green Side Sauté Vegetarian Quick & Easy Kwanzaa Lemon Healthy Collard Greens Gourmet Texas Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
- Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
- Drizzle collards with lemon juice and toss well.
SWEET AND TANGY SAUTEED COLLARD GREENS
Honey and balsamic vinegar add the sweet and tangy aspects of this delicious and nutritious vegetarian side dish or salad!!
Provided by Lauren C.
Categories Side Dish Vegetables Onion
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
- Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 11 g, Cholesterol 19.1 mg, Fat 9.3 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 70.6 mg, Sugar 5.9 g
SAUTEED 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 roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
- Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve.
SAUTEED COLLARDS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Rinse collards well and shake off excess water. Cut off bottom two inches of stems. Coarsely chop the rest.
- Heat the oil in a large, heavy skillet, add the garlic and saute until lightly browned. Stir in the collards and cook, stirring until the collards have wilted. Stir in the vinegar and pepper and season to taste with salt. Serve as a side dish.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 283 milligrams, Sugar 1 gram
SHREDDED AND SAUTEED COLLARD GREENS
These are a perfect accompaniment to Pork Chops with Roasted Peppers.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Working with a few at a time, lay collard leaves in a stack. Roll them up like a cigar, and cut crosswise into thin shreds.
- Heat oil in a large skillet until very hot. Add collards, little by little, stirring in more as each handful wilts. Sprinkle with salt and red-pepper flakes. Saute collards, stirring, until tender, 8 to 10 minutes.
PERFECTLY SAUTEED COLLARD GREENS
Found this collard greens recipe by Emeril on Food Network, posting for ZWT. To be served with Recipe #481914.
Provided by AZPARZYCH
Categories Collard Greens
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Collard greens: In a large deep skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 2 minutes. Add the collard greens, beer, and salt and cook, stirring constantly, until wilted and tender, and the beer is slightly reduced, about 15 to 20 minutes. Remove from the heat and serve.
LEMONY SAUTEED COLLARD GREENS WITH SMOKED PAPRIKA
This is a tasty way to use collard greens. The smoked paprika really lends a lot of flavor to this yummy side dish, so it's best not to substitute regular paprika. Makes a great side for any Southern-themed meal, especially for vegetarians!
Provided by birdmadgirl7
Categories Side Dish Vegetables Greens
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Trim the ends off of the collard greens where the stem is thickest. Stack leaves on top of each other and roll together. Cut greens into 1-inch pieces and rinse.
- Heat oil in a skillet over medium heat. Add onion and cook until it begins to soften, about 5 minutes. Add garlic and cook for 5 minutes more. Add greens and saute over medium heat, stirring frequently, until tender, about 15 minutes. Stir in lemon juice, paprika, salt, and pepper; cook for 3 minutes more. Serve warm.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 12.8 g, Fat 4.2 g, Fiber 6.7 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 74.1 mg, Sugar 1.8 g
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