Sauteed Collards Recipes

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SAUTEED COLLARD GREENS WITH GARLIC



Sauteed Collard Greens with Garlic image

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

2 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped
Coarse salt
1/2 cup water

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 WITH GARLIC, PEPPERS AND ONIONS



Sauteed Collard Greens with Garlic, Peppers and Onions image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 6

1 bunch collard greens
2 tablespoons olive oil
1/2 medium onion, sliced
1/2 red or green bell pepper, sliced
1 teaspoon minced garlic
Salt and pepper

Steps:

  • Remove and discard all but 1 inch of the collard stems. Cut the remaining stems out of the leaves, separating the leaves and stems. Cut the leaves into 2-inch squares. Slice the stems into thin slices.
  • Wash the leaves in a big basin of water. Leave the water in the basin or sink and use a strainer to dip the leaves out of the water. Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens. Wash the stems separately in the same basin of water, using the same method as the leaves.
  • Bring a large pot of water to a boil and add 2 tablespoons salt. Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens.
  • Cook the stems for 1 minute. Add the leaves, and once they turn bright green, fish out a small leaf to taste it. The greens are done when they taste tender. You can't really tell whether the greens are done without tasting them.
  • Pour the cooked greens into the colander to drain. Once the hot water has drained off, carefully put the hot greens into the ice water. Once the greens feel cool to the touch, drain them in a colander again. Drain for about 10 to 15 minutes so that they are quite dry. (At this point, the greens may be stored in the refrigerator for up to 3 days.)
  • Put the olive oil in a large skillet over medium heat. Saute the onions gently in the oil. Raise the heat and add the peppers, and then the garlic. Add the blanched greens and saute until heated through. Season with salt and pepper.

SAUTEED COLLARD GREENS



Sauteed Collard Greens image

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

24 ounces fresh collard greens, coarsely chopped (feel free to substitute turnip greens)
2 tablespoons butter
1/2 cup onion, finely diced
crushed red pepper flakes, season to your taste
1/2 cup chicken stock, homemade is best
kosher salt
black pepper, freshly cracked

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

SWEET AND TANGY SAUTEED COLLARD GREENS



Sweet and Tangy Sauteed Collard Greens image

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

1 tablespoon vegetable oil
½ Vidalia or other sweet onion, sliced
1 ½ pounds collard greens - rinsed, trimmed and chopped
½ cup water
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon grated fresh ginger root
5 tablespoons melted butter
salt and freshly ground black pepper to taste

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



Sauteed Collard Greens image

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

2 1/2 pounds collard greens
2 garlic cloves
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste

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.

SAUTEED COLLARDS



Sauteed Collards image

Provided by Florence Fabricant

Categories     easy, quick, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds fresh collard greens
2 tablespoons extra-virgin olive oil
4 cloves garlic, sliced thin
1 tablespoon white wine vinegar
Crushed red pepper to taste
Salt to taste

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

SAUTEED COLLARDS WITH BACON



Sauteed Collards with Bacon image

A salty bite of bacon and a bit of fragrant garlic make wilted collard greens the star of the show.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 4

4 slices bacon, cut into 1/2-inch pieces
1 small garlic clove, minced
1 large bunch collard greens, tough stems removed, leaves torn into large pieces
Coarse salt and ground pepper

Steps:

  • In a large skillet, cook bacon over medium-high until browned and crisp, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add collard greens and cook until bright green and wilted, 3 minutes. Season with salt and pepper.

Nutrition Facts : Calories 69 g, Fat 3 g, Fiber 4 g, Protein 5 g

LEMONY SAUTEED COLLARD GREENS WITH SMOKED PAPRIKA



Lemony Sauteed Collard Greens with Smoked Paprika image

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

1 ½ pounds collard greens
1 tablespoon olive oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon smoked paprika
salt and ground black pepper to taste

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

SAUTEED COLLARDS WITH ANCHOVIES



Sauteed Collards with Anchovies image

Categories     Fish     Leafy Green     Side     Sauté     Picnic     Thanksgiving     Quick & Easy     Fall     Family Reunion     Boil     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 lb collard greens (2 to 3 bunches), stems and center ribs discarded
3 tablespoons olive oil
2 teaspoons finely chopped garlic
3 to 5 flat anchovy fillets (to taste), drained, rinsed, and patted dry
1/4 teaspoon black pepper

Steps:

  • Cook collards in a large pot of boiling salted water, uncovered, until barely tender, 6 to 8 minutes, then drain well in a colander and coarsely chop.
  • Heat oil, garlic, anchovies, and pepper in a 12-inch heavy skillet over moderately low heat, stirring frequently, until anchovies are dissolved and garlic is fragrant but not browned, about 3 minutes. Add collards and increase heat to moderate. Cook, stirring frequently, until collards are just tender and flavors are blended, 5 to 10 minutes.

PERFECTLY SAUTEED COLLARD GREENS



Perfectly Sauteed Collard Greens image

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

2 tablespoons canola oil
3 garlic cloves, crushed
2 bunches collard greens, washed well and shredded
1 (12 ounce) beer
1 teaspoon salt

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.

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