Sweet And Tangy Sauteed Collard Greens Recipes

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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

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 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

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.

TANGY QUICK COLLARDS



Tangy Quick Collards image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 large bunches collard greens
1 lime
3 tablespoons olive oil
1 tablespoon fresh ginger, minced or grated
1 garlic clove, minced or grated
2 teaspoons whole grain mustard
1 teaspoon chopped jalapeno
Kosher salt
2 tablespoons distilled white vinegar

Steps:

  • Remove the large center stems from the collard greens. Stack the leaves on top of each other and roll them as tightly as possible. Use a sharp chef's knife to slice the leaves as thinly as possible.
  • Use a vegetable peeler to remove three 1-by-2-inch strips of peel from the lime. Finely chop the peel.
  • Heat the olive oil in a large, wide pot over medium heat. Add the ginger, garlic, mustard, jalapeno and 1/2 teaspoon salt and cook, stirring occasionally, until very fragrant and the garlic is pale golden, about 3 minutes. Add the vinegar and simmer until almost completely reduced. Increase the heat to medium-high and add the collard greens. Cook, tossing with tongs, until just slightly wilted, about 3 minutes. Serve warm.

SAUTEED COLLARD GREENS



Sauteed Collard Greens image

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 6

2 bunches collard or kale greens, about 2 pounds
3 tablespoons olive oil
4 garlic cloves, whole
2 quarts chicken broth
1 tablespoon vinegar
Kosher salt and freshly ground black pepper

Steps:

  • To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
  • Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve.

SAUTEED COLLARD GREENS



Sauteed Collard Greens image

Feel free to substitute turnip greens. This recipe has been posted to accompany my Recipe #373109 and Recipe #373203...they complement each other so well! But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat. If you like your greens more tender, you'll need to increase the cooking time and add more stock. Cook according to your taste!

Provided by breezermom

Categories     Collard Greens

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

24 ounces fresh collard greens, coarsely chopped (feel free to substitute turnip greens)
2 tablespoons butter
1/2 cup onion, finely diced
crushed red pepper flakes, season to your taste
1/2 cup chicken stock, homemade is best
kosher salt
black pepper, freshly cracked

Steps:

  • Wash greens thoroughly, making sure all dirt and grit have been removed.
  • In a large saucepan, place collards in hot water for 3 minutes, remove and drain.
  • In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute.
  • Once onions are tender, add collard greens and chicken stock to the pan.
  • Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.

Nutrition Facts : Calories 228.6, Fat 13.5, SaturatedFat 7.7, Cholesterol 32.3, Sodium 243.7, Carbohydrate 22.7, Fiber 10.3, Sugar 4, Protein 9.3

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

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

SAUTéED COLLARD GREENS AND SWEET ONION WITH PAPRIKA



Sautéed Collard Greens and Sweet Onion with Paprika image

If you can't find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

Provided by Sarah Kirnon

Categories     Bon Appétit     Leafy Green     Collard Greens     Side     Onion     Paprika     Vegetarian     Fourth of July     Backyard BBQ     Juneteenth

Yield 8 servings

Number Of Ingredients 6

1/4 cup olive oil
1 medium sweet onion, such as Vidalia or Maui, thinly sliced
1 teaspoon paprika
Kosher salt
12 cups thinly sliced collard green leaves (from about 3 small or 2 large bunches)
3 tablespoons coconut vinegar

Steps:

  • Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown around the edges, 5-8 minutes. Stir in paprika; season with salt. Add collard greens a handful at a time, stirring to wilt after each addition before adding more; cook until all greens are wilted but still somewhat firm, about 4 minutes. Stir in vinegar. Taste and add more salt if needed.

TANGY 'N' SPICY VEGETARIAN COLLARD GREENS



Tangy 'n' Spicy Vegetarian Collard Greens image

These greens definitely have a kick. They're a perfect mixture of spice, veggies, herbs, and smoke, without the meat. They've got an edgy spice to them that authentic Caribbean and Mexican-cuisine lovers will enjoy. Even better, they're good for you - without the meat, without the fat, and without all the salt. For this recipe, use a regular eating spoon as your "teaspoon," and make all of your tablespoons slightly heaping (and slightly overflowing, for your tablespooned liquids). Enjoy!

Provided by KezCaL

Categories     Collard Greens

Time 1h40m

Yield 4-5 serving(s)

Number Of Ingredients 20

3 bunches cleaned and cut collard greens
7 cups water
1 teaspoon brown sugar
3 tablespoons olive oil
2 garlic cloves, finely minced
1 large white onion, finely chopped
1 red bell pepper, thin 2 inch long strips
1 yellow bell pepper, thin 2 inch long strips
2 tablespoons liquid smoke
1/2 cup balsamic vinegar
1/2 cup apple cider vinegar
1 tablespoon dried bay leaf, chopped
1 tablespoon dried thyme
1 tablespoon celery salt
1 tablespoon black pepper
2 tablespoons coriander, tied in cheesecloth
1 tablespoon onion powder
1 -2 tablespoon dry crushed red pepper
1 dash Worcestershire sauce
1 cup water (optional)

Steps:

  • Clean 3 bunches of collard greens thoroughly by sprinkling with salt, washing and rinsing. Cut greens as desired, then set aside.
  • In a large pot, heat 7 cups of water and brown sugar to boiling.
  • Meanwhile, in a large skillet, heat 2 tablespoons of olive oil and sautee garlic, onion, and both peppers until tender. Add contents of skillet to the water and reduce heat to medium.
  • As water continues to boil gently, add liquid smoke, vinegars, bay leaves, thyme, celery salt, black pepper, cheesecloth-bagged coriander, onion powder, red pepper, and Worcestershire sauce to pot.
  • Add all greens to pot, stirring gently to submerge greens into broth.
  • Cook on medium heat for 45 minutes.
  • Then reduce heat to low and simmer for another 20 minutes.
  • Taste the "pot liquor" and add the extra cup of water if desired to reduce the "kick", making your greens more mild and less spicy.
  • Serve with sweet cornbread.
  • Enjoy!

Nutrition Facts : Calories 293.6, Fat 12.1, SaturatedFat 1.7, Sodium 97.7, Carbohydrate 40.1, Fiber 15, Sugar 11, Protein 11

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