Sunnys Sweet N Sour Garden Collards Recipes

SUNNY'S SAUSAGE CREAMED COLLARDS

Sunny's Sausage Creamed Collards image

Provided by Sunny Anderson

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

Kosher salt
Two 2-pound bags pre-washed collards, further chopped down into thin ribbons
1 cup sour cream
2 cups heavy cream
1 tablespoon all-purpose flour
1/2 teaspoon ground allspice
2 tablespoons harissa
Freshly cracked black pepper
1 tablespoon olive oil
1 pound hot sausage, casings removed
1/2 cup chopped red onion
2 cloves garlic, thinly sliced
12 to 14 cherry tomatoes, halved

Steps:

Blanch the collards: Bring a large pot of salted water to a boil; prepare a large bowl of ice water. Add the collards to the boiling water and cook until bright green and wilted, about 1 minute. Shock in the ice water, then drain and press as dry as possible between paper towels.
Cook the base: In a large bowl, whisk together and combine each ingredient in order and until fully blended before adding the next, starting with the sour cream and then moving on to the heavy cream, flour, allspice, harissa, a nice pinch of salt and a few hefty grinds of black pepper. Make sure to whisk well to combine everything.
Place a large pot over medium heat and add the oil. Add the sausage and cook, breaking up the chunks with a wooden spoon into bite-size pieces, until browned, 5 to 8 minutes. Add the onion and garlic and cook, stirring often so the garlic doesn't burn, until the onions are tender, 5 to 7 minutes. Add the cream mixture. Add the collards, stir well, cover and steep on medium heat until tender, 20 to 30 minutes. Stir in the tomatoes and serve.

SWEET AND TANGY SAUTEED COLLARD GREENS

Sweet and Tangy Sauteed Collard Greens image

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

Ingredients

1 tablespoon vegetable oil
½ Vidalia or other sweet onion, sliced
1 ½ pounds collard greens - rinsed, trimmed and chopped
½ cup water
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon grated fresh ginger root
5 tablespoons melted butter
salt and freshly ground black pepper to taste

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

SWEET AND SOUR GREENS

Sweet and Sour Greens image

Even children will eat these greens! Every time I cook them, someone wants the recipe. Use fresh collard, kale, or mustard greens.

Provided by Angela

Categories Side Dish Vegetables Greens

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

6 slices bacon, chopped
½ cup water
¼ cup vinegar
½ cup white sugar
⅛ teaspoon salt
⅛ teaspoon black pepper
2 ½ pounds fresh collard greens, tough stems removed and leaves torn into bite-size pieces

Steps:

Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 20.7 g, Cholesterol 14.3 mg, Fat 10.1 g, Fiber 5.1 g, Protein 5.9 g, SaturatedFat 3.2 g, Sodium 240.1 mg, Sugar 13.1 g

SWEET AND TANGY COLLARD GREENS

Sweet and Tangy Collard Greens image

On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It's something my mom has always done, and I think my grandparents, too. It's a superstitious thing. The black-eyed peas bring good luck, and the greens symbolize money." Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

Provided by Julia Sullivan

Categories Bon Appétit New Year's Day Tennessee Leafy Green Collard Greens Bacon Garlic Vinegar Side Braise

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
4 ounces slab bacon, finely chopped (optional)
1 medium onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon crushed red pepper flakes
3 pounds collard greens (about 3 bunches), ribs and stems removed, leaves sliced crosswise into 1-inch-thick strips
3 cups low-sodium chicken broth or water
1/4 cup apple cider vinegar
2 teaspoons sugar
Kosher salt, freshly ground pepper

Steps:

Heat oil in a large heavy pot over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pot and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and softened, 5-7 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
Working in batches, add collard greens to pot, letting greens wilt slightly after each handful before adding more. Add broth, bring to a simmer, and cook, stirring often, until greens wilt and lose about half of their original volume, about 4 minutes. Reduce heat to medium-low, partially cover pot, and simmer gently, stirring occasionally, until greens are tender and liquid is almost completely evaporated, 25-30 minutes. Stir in vinegar and sugar and cook another minute to allow sugar to dissolve; season with salt and pepper.

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