TASTY COLLARD GREENS
A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes.
Provided by ANADRI
Categories Side Dish Vegetables Greens
Time 2h30m
Yield 10
Number Of Ingredients 7
Steps:
- Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
- Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
- Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 10.6 g, Cholesterol 22.7 mg, Fat 7.9 g, Fiber 5.4 g, Protein 9.6 g, SaturatedFat 1.4 g, Sodium 688.7 mg, Sugar 1.4 g
SOUTHERN-STYLE COLLARD GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Brown 4 slices diced bacon in a pot; drain on paper towels. Add 1 cup diced onion to the pot and cook 3 minutes. Add 1 pound thawed frozen collard greens, 1 cup chicken broth and water to cover; simmer 20 minutes. Stir in the bacon, some butter, salt and pepper.
PAN-FRIED COLLARD GREENS
Steps:
- Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
- Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.
TASTY FROZEN COLLARD GREENS
Was looking for a low fat and healthy way to fix Collard greens that DH would eat as all the low fat version we had tried always left him saying its ok although a bit too spice. This recipe has a very slight sweet under tone which I believe comes from the sweet onion and the Sriracha chili sauce.
Provided by Debbwl
Categories Collard Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot over medium heat oil and butter, sauté the onions and garlic until softened, but not browned just about 2 minutes.
- Add frozen chopped collard greens, water, flavor boost and Sriracha chili sauce. Cover and simmer 6-8 minutes until greens are tender.
- Serve piping hot with addtional Sriracha chili sauce on the side.
Nutrition Facts : Calories 341.7, Fat 23.8, SaturatedFat 7.2, Cholesterol 92.7, Sodium 181.4, Carbohydrate 8.4, Fiber 3.8, Sugar 1.7, Protein 23.9
EASY COLLARD GREENS
Easy southern collards the whole family will enjoy. Seasoning measurements are approximated; adjust to preferred taste.
Provided by tammyhart
Categories Side Dish Vegetables Greens
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 6.3 g, Cholesterol 9.7 mg, Fat 6.7 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 1006 mg, Sugar 2.4 g
GRANDMA'S SOUTHERN COLLARD GREENS
My grandmother made the best southern 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, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. 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.
TASTY COLLARD GREENS
Would be equally as good with turnip or mustard greens or even kale. *I do the cooking of the smoked turkey leg a day ahead, refrigerate and then skin the congealed fat off the top of the broth. This is our favorite method of cooking greens.
Provided by TXOLDHAM
Categories Collard Greens
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large pot over medium heat. Saute garlic until light brown. Add turkey leg and chicken broth, cover and simmer until turkey leg is tender. Remove turkey leg and cool slightly so comfortable to remove and chop meat and return turkey meat to pot. *(See note above in the description.).
- Add collard greens and turn heat up to medium-high and let the greens cook down for about 45 minutes, stirring occasionally.
- Reduce the heat and season with salt, pepper and red pepper flakes (if desired.).
- Continue to cook until greens are tender - about 45 to 60 minutes.
- Drain greens and reserve liquid to reheat leftovers. I often freeze some of the liquid and use with frozen greens at another time.
Nutrition Facts : Calories 168.3, Fat 7.9, SaturatedFat 1.3, Cholesterol 3.6, Sodium 217.8, Carbohydrate 18.9, Fiber 8.1, Sugar 3.1, Protein 9.2
STUFFED COLLARD GREENS ROLLS RECIPE BY TASTY
Here's what you need: collard green, chicken broth, Gourmet Garden™ Jalapeño Stir-In Paste, jasmine rice, bacon, medium yellow onion, paprika, garlic powder, shredded chicken, kosher salt, apple cider vinegar
Provided by Tayo Ola
Categories Appetizers
Yield 12 rolls
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil. Prepare an ice bath in a large bowl and set nearby.
- While the water comes to a boil, prepare the collard greens. Working 1 leaf at a time, cut out the stem, stopping halfway up the leaf so that the whole leaf stays intact.
- Blanch the greens in the boiling water for 2 minutes, then plunge the leaves in the ice bath to stop the cooking. Drain and lightly squeeze out any excess water. Pat the leaves dry with paper towels.
- In a large high-walled skillet, whisk together the chicken broth and Gourmet Garden™ Jalapeño Stir-in Paste. Add the rice, cover, and bring to a simmer. Reduce the heat to low and simmer for 10-14 minutes, or until liquid is absorbed and rice is tender. Fluff the rice with a fork, then transfer to a medium bowl. Wipe out the pan.
- Add bacon strips to the same pan over medium heat and cook for 5 minutes, until browned. Flip and cook on the other side for 3 minutes more, until brown and crispy. Remove the bacon from the pan, leaving any rendered fat behind, and drain on paper towels. Once cool enough to handle, chop the bacon.
- Add the onion, paprika, and garlic powder, and cook over medium heat, stirring occasionally, for 8-10 minutes, until softened and golden brown. Add the rice, chopped bacon, chicken, salt, and apple cider vinegar. Stir well, then cook for 5 minutes, until heated through. Remove the pan from the heat.
- Lay a collard green on a cutting board, overlapping the two sides in the center to remove the gap where the stem was. Scoop a heaping ¼ cup of the rice mixture just above the bottom of the leaf. Fold the bottom over the filling, fold in the sides, then roll up tightly, tucking in the sides of the leaf as you go. Repeat with the remaining filling and collard greens.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 15 grams, Fat 12 grams, Fiber 3 grams, Protein 14 grams, Sugar 1 gram
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