Spicy Stewed Collards Recipes

QUICK SPICY COLLARDS

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 COLLARD GREENS

Steps:

• Use a knife to cut on either side of the large rib running up each collard green leaf. Remove it and discard it. You don't need to go all the way up the leaf, just remove the thickest part. For smaller leaves, just remove the stem. Stack about 4 to 5 leaves, roll them up, and cut into 1/2-inch strips. Repeat with remaining leaves.
• Cook bacon in a large pot over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate.
• Add onion to bacon fat and cook over medium heat, stirring occasionally, until softened.
• Add broth, vinegar, sugar, red pepper flakes, and tabasco sauce to pot. Stir to combine.
• Add collard greens and use tongs to turn and mix them until they reduce in size some. Cover, turn heat to low and cook for 1 hour, stirring occasionally.
• Before serving, sprinkle bacon on top and season to taste with salt and pepper.

STEWED COLLARD GREENS

Steps:

• Cook 4 slices chopped bacon in a large pot until crisp; drain on paper towels. Add 1 diced onion and 2 teaspoons Cajun seasoning to the pot with the drippings; cook, stirring, 5 minutes. Stir in 2 bunches chopped collard greens in batches. Add 4 cups each chicken broth and water and bring to a boil. Reduce the heat and simmer until the greens are tender, about 2 hours. Stir in the bacon. Add cider vinegar, hot sauce, salt and pepper to taste.

SPICY SWEET COLLARDS

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.

SPICY SOUTHERN COLLARD GREENS

Steps:

• place all ingredients in a big pot and cover with water.
• simmer on low for at least one hour.
• Drain and serve.