QUICK COLLARD GREENS
These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. You're going to love these healthy, vegetarian collards! Recipe yields 2 side servings. To make multiples, simply repeat the ingredients and instructions below (cook each batch separately for best results).
Provided by Cookie and Kate
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the "cigar" as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren't so long.
- Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
- Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
- Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it's fragrant, about 30 seconds. Remove the pan from the heat.
- Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.
Nutrition Facts : ServingSize 1 side serving, Calories 140 calories, Sugar 0.7 g, Sodium 304.6 mg, Fat 11.4 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 5.7 g, Protein 4.5 g, Cholesterol 0 mg
SIMPLE AND FRESH COLLARD GREENS
A lot of people are averse to trying dark leafy greens, believe me, I was too, as they were always described as "bitter". Now that I have had them though I love them, and only eat them like this (not fully cooked to sogginess or in soups). You get a lot of the flavor of the greens themselves and they make a great side dish to a "meat and potatoes" meal. You can substitute any mix of braising/dark leafy greens for the collards.
Provided by The Easy Vegan
Categories Collard Greens
Time 13m
Yield 1-3 serving(s)
Number Of Ingredients 4
Steps:
- Chop your greens into 1 inch strips that are no longer than 4 or 5 inches long (or you'll be getting a mouthful of stringy greens!). (I like to cut down the middle of the leaf and then put one half on top of the other and chop into strips).
- Rinse your greens (This is an important step! The water that stays on helps these cook to perfection).
- Heat your skillet to medium and spray or add oil, and garlic if wanted. Then just add your greens (these will shrink down a lot so you can do it in a small pan) and stir just until all greens have just turned bright green, usually not more than 3~ minutes.
- Turn up to medium-hot and fry for 30 more seconds or until greens are just tender.
- Toss with salt and pepper to taste (for this amount I usually use about 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve with your favorite entree :)!
Nutrition Facts : Calories 49.4, Fat 0.7, SaturatedFat 0.1, Sodium 30.4, Carbohydrate 9.3, Fiber 5.3, Sugar 0.8, Protein 4
COLLARD GREEN RICE
It doesn't get more Gullah-Geechie than this dish! You know I've got to have a bowl of rice on the table and the addition of tender greens makes this rice pilaf even better. I like to serve it in my West African Stew or on the side of my Grilled Stuffed Whole Snapper.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
- Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
- Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
DELICIOUS COLLARD GREENS
Make and share this Delicious Collard Greens recipe from Food.com.
Provided by Forever Foodie
Categories Vegetable
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Directions:.
- In a clean sink, filled with water, add greens. Thoroughly wash any dirt/grit. Drain. Remove tough stems, roll 4-6 leaves at a time, and chop into 1 inch pieces. Place back into sink.
- In a large dutch oven, bring 2 cans (4 cups) broth to a boil, add ham hocks, onion, garlic, hot sauce, vinegar, 1/4 c sugar, and seasoning. Lower heat, Cover and simmer 1 hr 30 mins (make sure that the liquid covers half the ham hock, if not add additional chicken broth).
- Add greens. When greens have reduced down, add the remaining 1/4 c sugar. Toss to combine. Cover and cook for another 1 hr 30 mins - 2 hours. If the ham hocks have not shredded, remove, chop and return to pan.
- Serve and enjoy!
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