STEWED COLLARD GREENS
Try this warm winter side with our Cornflake-Crusted Baked Chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h20m
Number Of Ingredients 3
Steps:
- Bring chicken broth and pepper flakes to a boil in a large saucepan. Add collard greens; reduce heat to a simmer, and cover. Cook, stirring occasionally, until tender, 1 hour to 1 hour 15 minutes.
- Season with salt. Serve greens with liquid spooned over the top.
Nutrition Facts : Calories 52 g, Fat 1 g, Fiber 4 g, Protein 5 g
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.
SWEET AND TANGY SAUTEED COLLARD GREENS
Honey and balsamic vinegar add the sweet and tangy aspects of this delicious and nutritious vegetarian side dish or salad!!
Provided by Lauren C.
Categories Side Dish Vegetables Onion
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
- Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 11 g, Cholesterol 19.1 mg, Fat 9.3 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 70.6 mg, Sugar 5.9 g
AFRICAN POTATO AND COLLARD GREEN STEW
This hearty stew that originated in areas of South and East Africa. Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights. Serve topped with rice, couscous, or quinoa.
Provided by Rita1652
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened.
- Add ginger, cinnamon,poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes.
- Add potato to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high and bring to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally.
- Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender.
- Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot.
Nutrition Facts : Calories 258.6, Fat 5.1, SaturatedFat 0.7, Sodium 655.6, Carbohydrate 50, Fiber 11.1, Sugar 12.9, Protein 8.5
STEWED COLLARD GREENS AND WHITE BEANS
Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich flavor. (No bacon required.) Use leftovers to make a Collard Greens and White Beans Quesadilla.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 10
Steps:
- Cover beans with 3 inches of water in a medium pot. Bring to a boil. Remove from heat and cover for 1 hour. Drain.
- Heat oil in a large pot over medium-high heat. Saute onion, garlic, and red pepper flakes until tender, about 4 minutes. Add collard greens in batches, stirring until wilted. Add beans, Parmesan rind, and water. Bring to a boil. Reduce heat and simmer, covered, until beans and greens are tender, about 1 hour 20 minutes. Season with salt and vinegar.
Nutrition Facts : Calories 350 g, Cholesterol 6 g, Fat 10 g, Fiber 12 g, Protein 19 g, Sodium 168 g
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.
GRANDMA'S COLLARD GREENS
My grandmother made the best collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until meat is tender., Add collard greens, wine, and remaining lard. Return to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until greens are very tender. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.
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