Sunnys Sausage Creamed Collards Recipes

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SUNNY'S SWEET 'N SOUR GARDEN COLLARDS



Sunny's Sweet 'n Sour Garden Collards image

Provided by Sunny Anderson

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 tablespoon olive oil
4 slices bacon, cut into small pieces
1 medium onion, chopped
1 bunch collards, trimmed, ribs discarded and thinly sliced
4 sun-dried tomatoes, chopped
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper

Steps:

  • In a saute pan on medium heat, add the oil, bacon and onions and cook until the fat has rendered, the bacon is crisp and the onions are tender. Add the collards and sun-dried tomatoes to the pan and continue to cook until the greens wilt, about 2 minutes. Add in the balsamic vinegar and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

SCOTT'S SPICY CREAMED COLLARD GREENS



Scott's Spicy Creamed Collard Greens image

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

3 slices bacon, cut crosswise into thin strips
½ medium onion, diced
1 tablespoon diced jalapeno pepper
2 (14.5 ounce) cans collard greens, drained
2 tablespoons apple cider vinegar
½ teaspoon finely chopped garlic
¼ cup heavy cream
2 ½ ounces cream cheese, softened
2 tablespoons grated Parmesan cheese
2 teaspoons hot pepper sauce (such as Tabasco®)
½ teaspoon ground nutmeg

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

CREAMED COLLARDS



Creamed Collards image

Love collards! This recipe will even tempt those people who say they hate them. This uses a Bechamel sauce to blend with cooked collards. From the November 2008 issue of Southern Living.

Provided by mary winecoff

Categories     Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

4 1/2 lbs fresh collard greens
1 lb bacon, chopped
1/4 cup butter
2 large onions, chopped
3 cups chicken broth
1/2 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter
2 medium shallots, minced
2 garlic cloves, pressed
3/4 cup all-purposed flour
4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg

Steps:

  • Rinse collard greens. Trim and discard thick stems from bottom of greens and coarsely chop.
  • Cook bacon, in batches, in a 8 quart stock pot over medium heat, 10 to 12 minutes or until crisp. Remove bacon with a slotted spoon and drain on paper towels, reserving drippings in stock pot. Reserve 1/4 cup bacon.
  • Add butter and onions to hot drippings in skillet. Saute onion 8 minutes or until tender. Add collards, in batches, and cook stirring occasionally, 5 minutes or until wilted. Stir in chicken broth, next 3 ingredients and remaining bacon.
  • Bring to a boil. Reduce heat to low, and cook, stirring occasionally, 15 minutes or to desired degree of tenderness. Drain collards, reserving 1 cup liquid.
  • Stir in Bechamel Sauce. Stir in reserved cooking liquid, 1/4 cup at a time to desired consistency. Sprinkle with reserved bacon.
  • Bechamel Sauce: Melt butter in heavy saucepan over low heat, add shallots and garlic and saute l minute. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Increase heat to medium, gradually whisk in milk. Cook over medium heat, whisking constantly, 5 to 7 minutes or until mixture is thickened and bubbly. Stir in salt, pepper and nutmeg.

Nutrition Facts : Calories 636.9, Fat 48.9, SaturatedFat 22.5, Cholesterol 101.4, Sodium 1420.8, Carbohydrate 32.7, Fiber 8.1, Sugar 3, Protein 19.7

PENNE WITH COLLARDS,SAUSAGE, AND MUSHROOMS



Penne With Collards,sausage, and Mushrooms image

Adapted from Southern Living. The type of sausage you need is the kind that comes in a long link that you can slice into thin rounds. You may use any flavor of smoked sausage you like - you may even use a chicken or turkey sausage if you prefer.

Provided by HeatherFeather

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb spicy smoked sausage, sliced into rounds (such as a spicy Kielbasa)
1 (8 ounce) package fresh mushrooms, sliced
2 garlic cloves, minced
2 teaspoons olive oil, as needed
2 (10 ounce) packages frozen collard greens, chopped, thawed, drained very well
1 tablespoon dried Italian seasoning
2 (14 1/2 ounce) cans chunky tomatoes seasoned with basil garlic & oregano, undrained
1 lb penne pasta, cooked & drained
freshly grated parmesan cheese, to taste

Steps:

  • Prepare pasta according to package directions and plan to have it cooked& ready to go by the end of the cooking process.
  • Brown sausage slices in a large deep pot until browned on each side; remove sausage slices from the pan and drain off any fat.
  • Add oil to the same pot, heat over medium briefly, then add garlic and mushrooms, stirring constantly until mushrooms are tender (be careful not to burn the garlic)- this will take only a few minutes.
  • Return the sausage slices to the pan along with collards, Italian seasoning, and tomatoes with their juices.
  • Cook, stirring as needed, for about 10 minutes.
  • Add the cooked pasta and toss well.
  • Serve with grated Parmesan cheese sprinkled over each serving to taste.

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