Smothered Collard Greens And Cabbage Recipes

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SMOTHERED COLLARD GREENS AND CABBAGE



Smothered Collard Greens and Cabbage image

This is a wonderful variation of fried (smothered) cabbage.

Provided by TrudyRudy

Categories     Side Dish     Vegetables     Greens

Time 45m

Yield 8

Number Of Ingredients 7

½ pound bacon, chopped
½ large onion, chopped
5 leaves collard greens - rinsed, trimmed and chopped
salt and ground black pepper to taste
1 teaspoon greens seasoning, divided
1 head cabbage, chopped
1 pinch white sugar

Steps:

  • Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes.
  • Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 11 g, Cholesterol 19.3 mg, Fat 13 g, Fiber 4.7 g, Protein 5.8 g, SaturatedFat 4.3 g, Sodium 320.3 mg, Sugar 5.6 g

CABBAGE AND SMOTHERED COLLARD GREENS RECIPE - (4.3/5)



Cabbage and Smothered Collard Greens Recipe - (4.3/5) image

Provided by á-10847

Number Of Ingredients 8

makes 6 cups
1/2 pound bacon, chopped
1/2 large onion, chopped
5 leaves collard greens - rinsed, trimmed and chopped or canned drained
salt and ground black pepper to taste
1 teaspoon greens seasoning, divided
1 head cabbage, chopped
1 pinch white sugar

Steps:

  • 1.Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes. 2.Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.

SMOTHERED GREENS



Smothered Greens image

Provided by Food Network

Categories     side-dish

Time 50m

Number Of Ingredients 6

2 tablespoons olive oil or butter
1 cup chopped onion
1 tablespoon minced garlic
8 cups chopped and washed greens, such as collards, turnips, mustards, red chard, or preferably, a blend of several
2 tablespoons apple cider vinegar
Salt and pepper

Steps:

  • Heat oil or butter in a wide braising pan or casserole. Add onion and garlic and cook over medium heat for 3 to 5 minutes, stirring and being careful not to get too much color on the onions. Add the greens (be sure to wash carefully as they have a tendency to be gritty) and stir. Cover for about 5 minutes to wilt, then cook over medium low heat for at least 15 to 20 minutes, or until greens are tender and not bitter. Sprinkle with the vinegar, season with salt and pepper, stir, and remove from heat. Serve warm.

SMOTHERED GREENS



Smothered Greens image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
2 tablespoons olive oil
2 medium onions, chopped
12 cups assorted greens -- like mustard, broccoli rape, collard, kale, turnip -- stemmed, washed and chopped
Chicken stock, if needed
4 teaspoons cider vinegar
Salt and freshly ground black pepper
Hot sauce, optional

Steps:

  • In a large nonstick saute pan, melt the butter with the oil. Saute onion for about 5 minutes, without coloring.
  • Stir in the assorted greens, and cook over medium-high heat, until the vegetables are wilted and tender, about 8 to 10 minutes. If mixture becomes dry, add a little chicken stock.
  • Stir in the vinegar, and season with salt and pepper and hot sauce, if desired.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 340 milligrams, Sugar 4 grams, TransFat 0 grams

COLLARD GREENS - IT'S GOOD FOR YOU!



Collard Greens - It's Good for You! image

Collards are among the oldest members of the cabbage family! Vegetarians can skip the bacon and use smoke flavoring and use a veggie broth in place of the chicken broth. I find this is one green that you do have to cook a while. The flavor is between cabbage and kale. They are low in calories. A rich source of fiber, vitamin C and calcium, and protects you against cancer.

Provided by Rita1652

Categories     Collard Greens

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 -4 slices cooked bacon, cut into small pieces
1 medium onion (sliced or chopped)
4 garlic cloves, minced
8 cups collard greens, tough stems removed and cleaned well
1 teaspoon crushed red pepper flakes
1 teaspoon seasoning salt
1 teaspoon pepper
1 1/2 cups chicken stock
1/4 cup light brown sugar (optional)

Steps:

  • In a deep pot brown bacon add onion and garlic and optional sugar to fried bacon.
  • Add collards layering with spices to fried bacon add broth and cover pot and cook until tender over medium heat for about 30 minutes.
  • Taste and adjust seasonings.

SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE



Spicy Stir-Fried Collard Greens With Red or Green Cabbage image

Collard greens don't have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand up to longer cooking, but they don't require it. In this stir-fry, they stood in for more traditional greens like Chinese broccoli or bok choy and cooked up crunchy. As a bonus, collards are a great source of calcium. According to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk.

Provided by Martha Rose Shulman

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons chicken broth, vegetable broth or water
1 tablespoon soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
2 teaspoons minced ginger
2 garlic cloves, minced
1/4 teaspoon ground toasted Sichuan pepper or red pepper flakes
2 cups shredded red or green cabbage
1 pound collard greens, stemmed and roughly chopped
salt to taste

Steps:

  • In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm's reach from your pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.
  • Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 433 milligrams, Sugar 2 grams

COLLARD GREENS AND CABBAGE



Collard Greens and Cabbage image

I got this recipe off of a soul food site called Chitterlings. I made this Friday night and these are the best collard greens I've ever eaten. I served with a big skillet of cornbread. Prep time is lengthy due to the cleaning and cutting of the greens. Cook time approximate. This makes a lot of greens!

Provided by keen5

Categories     Collard Greens

Time 4h30m

Yield 10-12 serving(s)

Number Of Ingredients 9

2 medium ham hocks
1 onion, chopped
salt, to taste
pepper, to taste
crushed red pepper flakes, to taste
garlic powder, to taste
4 bunches collard greens, cleaned and cut
1 head cabbage, cleaned and cut up
2 -3 tablespoons bacon fat

Steps:

  • Add the bacon fat to a large stock pot.
  • If you don't save your bacon fat, fry up a few slices of bacon in the pot you are going to cook your greens in; leave the bacon and fat.
  • Add your ham hocks to the pot, cover with water, onion and spices.
  • Boil for about an hour.
  • Add cleaned and cut collards to the pot, cover and cook until tender (45 minutes to an hour, less if you like them less cooked).
  • Add the cabbage at the very end and cook until wilted or to your desired taste.
  • Remove bones and fat of the ham hocks.

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