Spicy Pumpkin And Collards Recipes

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QUICK SPICY COLLARDS



Quick Spicy Collards image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups chopped onion
1/4 cup olive oil
2 pounds frozen collard greens, thawed
1 jalapeno pepper, seeded and diced
1/2 teaspoon freshly ground fennel seeds
1/2 teaspoon balsamic vinegar
Seasoned salt (recommended: Lawry's)
Freshly ground black pepper
5 garlic cloves, minced
3/4 cup chopped tomatoes

Steps:

  • Add the onions, garlic and olive oil to a medium skillet and saute until the onions are translucent. Stir in the collard greens, along with the rest of the ingredients, except for the chopped tomatoes, which should be added few minutes before serving. Simmer the collard mixture for 15 minutes, then stir in the tomatoes. Transfer to a serving bowl and serve.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SPICY STEWED COLLARDS



Spicy Stewed Collards image

Collards are a hearty green with a slightly bitter edge so they pair well with a little heat and warm spices like cardamom and cumin. If you can't find a Fresno pepper, use a small jalapeño or a few pinches of crushed red pepper flakes instead.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 sliced red onion in olive oil in a Dutch oven over medium heat until softened, 4 minutes. Add 1 sliced seeded Fresno chile, 2 chopped garlic cloves, 1 tablespoon chopped ginger, 1 teaspoon each cumin seeds and ground turmeric and 1/2 teaspoon ground cardamon; cook 1 minute. Add 2 bunches sliced collards and 1 1/2 teaspoons kosher salt; toss. Add 1 cup water, cover and cook until tender, 15 minutes. Uncover; increase the heat and cook 1 more minute. Stir in 1 tablespoon lemon juice.

SPICY SWEET COLLARDS



Spicy Sweet Collards image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 cup diced onions
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
1 large bunch collard greens, stemmed and sliced very thin
1 tablespoon sugar
1/2 cup chicken broth
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Steps:

  • Add the oil to a large saute pan over medium-high heat. Add onions, garlic and the red pepper flakes. Cook until slightly caramelized for about 2 to 3 minutes. Stir in the greens and toss well to wilt. Add the sugar and broth and toss together. Turn the heat down and cover. Cook until liquid is evaporated and greens become glazed, tossing occasionally, about 6 to 8 minutes. Season with salt and pepper and transfer to a serving bowl. Serve.

MOMMA'S HOMEGROWN COLLARDS



Momma's Homegrown Collards image

Nutritionists call collards a perfect food, offering nearly everything you need to survive. While they're easy to grow year round in Daufuskie's climate, winter collards are sweeter and more tender. Besides, they were the only thing, other than turnips and rutabagas, in our winter garden. Momma called them "greens fo' da soul." She would cook up a batch for nearly every Sunday dinner--with fried chicken, red rice and tada salad. Church was at noon and dinner followed at 2:00 or 3:00. If Momma didn't go to church, she'd be finishing the meal when we walked in the door. If Momma did go, she'd get up early and cook, then have dinner waiting on the back burner. As we walked into the yard, the simmering collards would greet us with their distinct aroma. We couldn't change out of our Sunday clothes fast enough to sit down to Momma's collards (not to mention the rest of the meal).

Provided by Food Network

Categories     side-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 large bunch collards (about a 1/3 of a bushel basket, if you pick your own)
2 pieces smoked pork neck bone
2 to 3 pieces fresh pig tail
1/2 fresh pig's foot
1 ham hock
1 large onion, diced
Salt and black pepper
Serving suggestions: rice, grits or potatoes

Steps:

  • Cut the collards into 1- to 2-inch pieces, wash them in warm to hot water at least 2 or 3 times, then leave them in warm water until needed. Place all the meat in a large pot, 2/3 filled with water, cover then boil 20 to 30 minutes.
  • Drain the water and refill the pot; then cover and boil the meat again for about 1 hour.
  • Drain the collards; add them to the cooked meat and stock, along with the onion, and salt and pepper, to taste. Cook the whole potful for another 30 to 45 minutes. Some people like greens cooked less, so they're chewy. The longer you cook them, the more tender they get. Serve alone, over rice, grits or potatoes, or as a side dish.

CHERYL'S SPICY COLLARD GREENS



Cheryl's Spicy Collard Greens image

My husband's favorite collard greens recipe! Leftovers freeze well for future use!

Provided by Cheryl Wildman Groves

Time 2h55m

Yield 8

Number Of Ingredients 6

1 quart water, or as needed
3 each ham hocks
2 tablespoons salt
2 bunches collard greens - rinsed, trimmed and chopped
1 cup white sugar
2 tablespoons red pepper flakes

Steps:

  • Combine water, ham hocks, and salt in a large pot; bring to a boil. Boil for 30 minutes. Remove from heat. Remove ham hocks from the water and discard.
  • Add collard greens, sugar, and red pepper flakes to the water. Simmer over low heat until greens are tender, 2 1/2 to 3 hours. Serve immediately.

Nutrition Facts : Calories 263 calories, Carbohydrate 30.3 g, Cholesterol 35.7 mg, Fat 11.7 g, Fiber 3.1 g, Protein 11 g, SaturatedFat 3.9 g, Sodium 1791.2 mg, Sugar 25.5 g

PUMPKIN SPICE PUDDING COOKIES



Pumpkin Spice Pudding Cookies image

Adorably festive, moist, and full of pumpkin flavor, these cookies fill the house with that delicious pumpkin spice smell that everyone loves after a long hot summer! Store in a tightly covered, airtight container. May be frozen.

Provided by cdefroy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 36

Number Of Ingredients 14

2 ¼ cups all-purpose flour
1 (3.4 ounce) package instant pumpkin-spice pudding mix (such as Jello®)
1 teaspoon baking soda
½ teaspoon pumpkin pie spice
½ teaspoon salt
¾ cup softened butter
½ cup canned pumpkin
½ cup white sugar
½ cup brown sugar
2 eggs
1 tablespoon honey
1 teaspoon vanilla extract
1 cup white chocolate chips
1 (14 ounce) package pumpkin-spice flavored candy-coated milk chocolate pieces (such as M&Ms®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, pudding mix, baking soda, pumpkin pie spice, and salt in a bowl.
  • Combine butter, pumpkin, white sugar, and brown sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs, honey, and vanilla extract until incorporated. Mix in the dry ingredients slowly, being careful not to overmix. Stir in the white chocolate chips and pumpkin spice-flavored candies by hand. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until edges are browned and set, about 10 minutes. Cool on the baking sheets for 3 to 4 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 25.7 g, Cholesterol 21.9 mg, Fat 8.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 149.3 mg, Sugar 18.2 g

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