SMOKY COLLARD GREENS
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the onions, paprika, and cayenne and season with salt and pepper, to taste. Cook stirring occasionally, until the onions are softened, about 5 minutes. Add 1/2 cup water to the pot and once the water is simmering, add the greens (you may have to pack them in). Season generously with salt and pepper, cover with a lid and cook for 10 minutes. Remove the lid, toss the greens well with tongs, and continue simmering on low heat, until the greens are completely cooked and nearly all of the liquid has evaporated, about 10 minutes more.
- Taste and adjust seasoning. Transfer to a serving bowl and serve warm.
BILLY'S FAVORITE SMOKY COLLARD GREENS
Here's a great way to get a smoky flavor in your greens without using ham hocks. This recipe will work with any type of greens, but you may need to adjust the cooking time.
Provided by shaggy
Categories Side Dish Vegetables Greens
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 16.1 g, Fat 5.2 g, Fiber 6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 33.2 mg, Sugar 6.5 g
STIR-FRIED ASIAN COLLARD GREENS
This stir-fried, Asian-inspired, fast and easy way to prepare collard greens doesn't have the 'slimy' factor in long-cooked versions, making it a hit with my picky family!
Provided by runnerk
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a large pan over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add collards and toss to lightly coat with oil. Pour in broth and soy sauce. Cover, reduce heat, and steam until tender, turning every few minutes, 7 to 8 minutes total. Remove from heat, drizzle with sesame oil, and serve.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 5.4 g, Fat 4 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 297.3 mg, Sugar 0.8 g
SMOKY GREENS
Provided by Food Network
Categories side-dish
Yield 6 servings(8 servings in Napol
Number Of Ingredients 4
Steps:
- Blanche the mixture of greens in boiling water until just bright green. Heat the olive oil in a large skillet. Add prepared adobe sauce to skillet (depending on desired heat).
- Add sea salt to taste and quickly saute the greens to desired tenderness
SMOKY STIR-FRIED GREENS
Wok hei, or the "breath of a wok," is the elusive smokiness found in restaurant-style dishes that rely on high-powered burners and a skilled hand to achieve it. To create a similar flavor at home, I rely on a hand-held blowtorch, which I use here for simple stir-fried greens. I recommend using either a butane canister with a high-output torch head or a propane canister with a trigger-start head. If you do not have a wok, a heavy cast-iron or stainless-steel skillet can be used instead.
Provided by J. Kenji López-Alt
Categories quick, vegetables, side dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Combine about 2 quarts water and 1 tablespoon kosher salt in a saucepan or wok and bring to a boil over high heat. Add vegetables and cook, stirring, until bright green and crisp-tender, about 20 seconds. Immediately drain vegetables and transfer them to an ice bath, or run under cool water until chilled. Spin vegetables dry in a salad spinner, or pat dry on a paper towel-lined sheet tray.
- Combine sugar, cornstarch, white pepper, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Stir with a spoon until homogenous, then set aside, leaving the spoon in the bowl.
- Using a paper towel, rub a very thin film of oil into a wok or large skillet, then set over high heat until lightly smoking. Add 1 tablespoon oil and swirl to coat. Add garlic and stir-fry until fragrant but not browned, about 10 seconds.
- Immediately add vegetables and stir-fry for 30 seconds. Working quickly, ignite your blowtorch and, holding the flame 2 to 3 inches above the vegetables, sweep across the surface while shaking the pan, until a smoky aroma reaches your nose, about 15 seconds. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables jumps and combusts.)
- Still working quickly, stir-fry for another 30 seconds, and torch for another 15 seconds. Stir the sauce to loosen and to distribute the cornstarch that has settled at the bottom of the bowl, then pour it into the wok and stir-fry until the vegetables are coated in a glossy glaze, about 15 seconds. Transfer to a bowl and serve immediately.
SAUTéED GREENS WITH SMOKED PAPRIKA FOR TWO
Soft slivers of garlic and shallots and a dash of smoked paprika give this verdant side dish its complexity and charm. You can make it with any greens you have on hand. Softer spinach and chard make for a silkier dish, while sturdy kale and collard greens give it more heft. Just adjust the cooking time as needed to make sure your greens are thoroughly tender.
Provided by Melissa Clark
Categories vegetables, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Place a large skillet over medium-high heat. Add the oil and let it heat up for about 20 seconds. It will thin out to coat the pan. Stir in shallot slices and garlic, and cook until pale golden at the edges and softened, about 2 minutes. Add a big pinch of salt and the paprika. Give everything a stir.
- Add the greens to the pan, using tongs to toss everything well. Add broth, and let greens simmer, until very soft, about 3 minutes for tender greens, and up to 15 minutes for tougher, mature greens. If the greens still seem tough but the pan is dry, splash in a little water and let cook for another few minutes.
- Taste and adjust seasoning, if needed. Squeeze on a little lemon juice, if you like, then serve hot or warm.
STIR-FRIED BEEF AND GREENS
This easy beef stir-fry will satisfy even the pickiest of eaters. It makes for a delicious meal that comes together in no time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Season 1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4 inch thick, with 1/4 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add beef to skillet; cook, tossing occasionally, until brown, 2 to 3 minutes. Transfer to a plate with a slotted spoon.
- Reduce heat to medium. Add 1 tablespoon minced fresh ginger and 3 stalks celery, sliced 1/2 inch thick diagonally; cook until celery is soft, about 4 minutes.
- Add 2 bunches watercress, trimmed and washed; toss until wilted, about 1 minute. Return beef with any juices to skillet; stir in 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce. Serve hot over rice.
SMOKY HOT CHICKEN STIR-FRIED WITH DRIED RED CHILLIES AND GREEN G
I saw Kylie Kwong make this tonight on her My China program tonight, so I went looking for the recipe so I can make it soon
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine chicken with cornflour and shao sing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
- Place 1st measure of oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
- Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon.
- Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies, and stir-fry for 1 minute.
- Add sugar and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for 30 seconds. Serve immediately.
Nutrition Facts : Calories 378.2, Fat 19.8, SaturatedFat 3.8, Cholesterol 124.5, Sodium 642.9, Carbohydrate 16.6, Fiber 1.6, Sugar 8.9, Protein 32.3
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