SCOTT'S SPICY CREAMED COLLARD GREENS
We tried to duplicate a spicy collard green recipe from one of our favorite restaurants in North Carolina. They no longer serve this as a side, but the chef did tell us the ingredients... without quantities! After some tinkering, we have come close to what we once ordered every visit. Hope you enjoy it as much as we do!
Provided by Scott K
Categories Fruits and Vegetables Vegetables Greens Collard Greens
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 5 to 7 minutes. Add onion and saute until translucent, about 5 minutes. Add jalapeno; cook for 1 minute. Add collard greens, vinegar, and garlic; reduce heat and simmer for 5 minutes.
- Stir in heavy cream, cream cheese, Parmesan cheese, hot sauce, and nutmeg. Let simmer until thick, 5 to 10 minutes.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 13.9 g, Cholesterol 49.5 mg, Fat 17 g, Fiber 5.1 g, Protein 10.1 g, SaturatedFat 8.8 g, Sodium 1058 mg, Sugar 0.9 g
CHERYL'S SPICY COLLARD GREENS
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
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
SPICY SWEET COLLARDS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
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 STEWED COLLARDS
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 STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE
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
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
SPICY SOUTHERN COLLARD GREENS
Make and share this Spicy Southern Collard Greens recipe from Food.com.
Provided by tornadoes three
Categories Collard Greens
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- place all ingredients in a big pot and cover with water.
- simmer on low for at least one hour.
- Drain and serve.
Nutrition Facts : Calories 33.6, Fat 0.7, SaturatedFat 0.2, Sodium 256.8, Carbohydrate 4, Fiber 2.1, Sugar 0.6, Protein 3.1
SPICY PORK STEW WITH HOMINY AND COLLARD GREENS
I've long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew. When I saw dried heirloom hominy for sale online, I bought some. I knew that having it in the cupboard when a hominy craving struck was the best insurance against cheating and buying the canned version. Like dried beans, dried hominy needs a good long soak and a lengthy cooking. But there's nothing difficult about the process. Many pozole recipes call for the finished stew to be garnished with shredded cabbage. But after bingeing on cabbage recently, I decided to take a different route, and stirred slivered collard greens into the pot at the end of cooking. They turned silky and soft and offered a nice contrast to the chewy hominy, the brawny pork and the spicy thick broth.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Soak the hominy in plenty of water overnight. Drain.
- Season the pork all over with 1 teaspoon salt and the black pepper. Heat the oil in a large pot over medium-high heat. Sear the meat in batches until well browned on all sides. Transfer to a plate.
- Add the onion to the pot and cook until soft, 5 to 7 minutes. Add the garlic, chile powder, cumin, oregano, bay leaf and cinnamon. Cook 1 minute. Return pork to pot. Stir in the chipotle, hominy, beer, 6 cups water and 2 teaspoons salt. Simmer, covered, for 1 hour. Uncover and simmer for about 1 to 1 1/2 hours more till meat and hominy are tender, adding water as needed if too thick. Stir in collards for last 20 minutes. Discard bay leaf and cinnamon. Taste and adjust seasonings. Ladle into bowls; garnish with lime, cilantro, avocado and radish.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 43 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 803 milligrams, Sugar 2 grams, TransFat 0 grams
BRAISED SMOKED COLLARD GREENS WITH PEPPER VINEGAR
Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory. From chef Mashama Bailey.
Provided by Mashama Bailey
Number Of Ingredients 12
Steps:
- To make the pepper vinegar: Bring the vinegar and sugar to a boil and stir to dissolve. Add the chiles and cool in the fridge for at least 2 hours to overnight.
- Smoke the collards in 2 batches: Preheat the oven to 200°F. To create a smoker, use two large aluminum pans. First, heat the wood chips in a cast-iron pan over hight heat, until they begin to smoke. Remove the cast-iron pan from the heat and place the hot wood chips in one of the aluminum pans. Then, using a small but sharp knife, punch holes in the bottom of the second pan and place it on top of the first pan with the wood chips inside. Add the collards to the top pan, place in the oven, and smoke for 15 minutes. Remove from the oven and set aside.
- In a Dutch oven, sweat the red and white onions, leeks, and shallot with 2 cups of the olive oil and a nice pinch of salt. Add the smoked collards in increments until they cook down, then add more. Once all of the collards are in the pot, add the remaining oil and 8 cups of water. Cook, covered, on low heat, until done, about 1½ to 2 hours.
- To serve: Dress the collard greens with the pepper vinegar to taste.
SPICY COLLARD GREENS WITH TOMATO, GARLIC, AND ONIONS
Cooking collard greens in a smoky pork broth adds richness and depth. This recipe, a favorite of Alice Waters, comes from Atlanta chef Scott Peacock.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- In a large pot, bring pork stock to a boil over medium-high heat. Add greens and cook until tender, 15 to 40 minutes; drain, reserving stock.
- Heat oil in a large Dutch oven over medium heat. Add onions and season with salt and pepper; cook, stirring, until soft and translucent, 5 to 6 minutes. Add garlic and red pepper flakes; cook, stirring, 2 to 3 minutes.
- Add tomatoes and cook, breaking up with the back of a spoon, for 10 minutes. Add cooked greens and 2 cups of reserved stock; simmer until heated through, about 5 minutes. Season with salt and pepper; serve.
STEWED COLLARD GREENS
Some traditional Southern cooks swear you have to cook your collards all day long. This recipe has a great silky, tender texture and good bacony flavor, but you don't have to quit your day job to make it. Collards also pair well with Double Orange Pork Chops (page 24) and Down-Home Pinto Beans and Ham Hocks (page 127).
Yield serves 6
Number Of Ingredients 5
Steps:
- Cook the bacon in a large saucepan over medium-high heat for 5 minutes, or until crisp. Add the onion and cook for 5 minutes more, or until the onion is tender.
- Add 2 cups of water and simmer for 10 minutes. Add the collards and simmer for about 20 minutes, or until very soft. Season with the salt and Tabasco and serve.
SPICY COLLARD GREENS WITH BACON
Enjoy this spicy collard greens and bacon side dish that's easily made at home over stove top!
Provided by Betty Crocker Kitchens
Categories Side Dish
Yield 4
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, heat water to boiling. Add collard greens to water; heat to boiling. Boil 30 minutes; drain.
- Meanwhile, in 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon with slotted spoon, reserving 1 tablespoon bacon fat in skillet. Drain bacon on paper towels.
- In same skillet, heat reserved bacon fat over medium heat. Cook remaining ingredients in bacon fat 5 minutes, stirring frequently. Stir in collard greens and bacon; reduce heat to low. Cover and cook about 15 minutes longer, stirring occasionally, until collard greens are very tender.
Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 2 g, TransFat 0 g
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