WILTED COLLARDS GREENS WITH BACON AND ONION
Delicious wilted collard greens ... the prefect balance of salty bacon, sweet onion and bitter greens. Serve with beef, fish, chicken or by itself with a loaf of crusty bread and other vegetables! Wonderful side item or main dish!
Provided by CarolinaCookingGal
Categories Low Protein
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Turn an eye on the stove to medium heat.
- In a large sauté pan or stock pot, cook the chopped bacon for a few minutes until some grease is rendered, then, toss in the onion. Cook this until onion becomes tender. DO NOT DRAIN!
- Next, throw the collard greens into the bacon and onion and carefully stir a little (it will seem like there are too many collard greens, but they cook down very quickly).
- Pour in the chicken stock and the water.
- Add the optional seasonings (pepper, seasoning salt and vinegar).
- Cover the pan and cook on medium to medium high. You will see the collards begin to wilt rather quickly.
- Continue cooking until all of the liquid is gone, stirring occasionally. (This normally takes me about 20 minutes.).
- Try the collards and if they are not as tender as you would like, simply add 1/4 cup of water at a time until they reach the desired tenderness.
Nutrition Facts : Calories 106.3, Fat 6.2, SaturatedFat 2, Cholesterol 9.1, Sodium 163, Carbohydrate 9.3, Fiber 3.6, Sugar 2.1, Protein 4.8
WILTED CHARD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Fill a large bowl with cold water. Trim and discard the last 2 inches of the chard stems. Add leaves to water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Roughly chop the greens.
- In a large Dutch oven or tall sided skillet over medium heat, cook the onion, garlic, red pepper flakes, cider vinegar and nutmeg for about 2 minutes. Add the greens in batches, stirring each batch as they wilt, before adding more. Add 1 cup chicken stock and cook, covered, stirring once or twice, until tender, about 10 minutes. Adjust the seasoning with vinegar, salt and pepper, to taste. Serve immediately.
Nutrition Facts : Calories 77 calorie, Fat 1 grams, Cholesterol 0 milligrams, Sodium 777 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 6 grams
WILTED GREENS
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
- In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.
WILTED COLLARDS
This is a very good recipe for people who do not like collard greens. Collards may be cooked ahead and re-heated.Serve with hot pepper vinegar if desired.
Provided by Kim
Categories Greens Side Dishes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep pot; cook and stir over medium-high heat until evenly browned, about 10 minutes. Cook and stir collard greens, onion, garlic, and sugar into the cooked bacon. Cover pot and let mixture steam until collard greens are wilted, 3 to 4 minutes. Remove cover, raise heat to high, and cook until liquid is evaporated, about 5 minutes.
Nutrition Facts : Calories 114.3 calories, Carbohydrate 10.2 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 3.8 g, Protein 7.2 g, SaturatedFat 1.8 g, Sodium 304.7 mg, Sugar 3.6 g
PAN-FRIED COLLARD GREENS
Collard greens are a mainstay of Liberian cuisine, brought to the country from the United States by formerly enslaved Africans. Here is a classic Liberian preparation that's spicy with habaneros (Liberia is known for being the "Pepper Coast" of Africa), and rich with the flavors of ham, turkey and chicken. Each meat brings a distinct taste, creating the base for a gravy that you'll want to spoon over rice. This is one of those vegetable dishes that's hearty enough to be a main, whether it's for Thanksgiving - which is celebrated in Liberia with foods like this one - or any other gathering.
Provided by Priya Krishna
Categories vegetables, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wash collard greens in a bowl full of water with vinegar and salt. Drain and repeat if needed, until the water is clear. Roll the leaves up into tight bunches and cut into thin strips. Set aside.
- Bring a large pot of water to a boil over high, and add turkey and ham hock. Boil for 10 minutes, and then rinse and dry the meat. Clean out the pot.
- In a blender or food processor, purée onions and peppers. Return the pot to high heat, and add turkey, ham hock, about three-quarters of the onion and pepper purée, along with broth, chicken seasoning, seasoned salt and Maggi cube if using. Bring to a boil, and cook until the liquid is reduced to 1 cup, about 40 minutes. Add the dried fish, if using.
- Meanwhile, in a large pan, heat oil over medium. Add remaining onion and pepper purée, along with collard greens. Cover and cook, stirring frequently, until greens are wilted and tender, about 30 minutes.
- Once stock is reduced, lower heat to medium, add cooked greens and cook, stirring well, for 5 to 10 minutes to incorporate flavors and thicken the broth. Serve with rice.
SAUTEED COLLARDS WITH BACON
A salty bite of bacon and a bit of fragrant garlic make wilted collard greens the star of the show.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 4
Steps:
- In a large skillet, cook bacon over medium-high until browned and crisp, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add collard greens and cook until bright green and wilted, 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 69 g, Fat 3 g, Fiber 4 g, Protein 5 g
QUICK AND EASY COLLARDS FOR PEOPLE WHO DON'T LIKE COLLARDS
I was never raised to eat collards. I just tried them for the first time a year or so ago and didn't like them. But funny things happen when people give you collards for free. And, I must say, when cooked well, they are pretty good.
Provided by Ransomed by Fire
Categories Collard Greens
Time 15m
Yield 2 , 2 serving(s)
Number Of Ingredients 4
Steps:
- Remove center stems from washed collard leaves.
- Stack leaf halves, aligning the stem sides and roll up, from one tip to the other.
- Cut roll into slices as thin as possible.
- Heat margarine in frying pan.
- Add a handful of collards and cook, stirring, until wilted. Add another handful and repeat until all collards are wilted.
- Add chicken bouillon granules and water.
- Continue cooking until collards are tender and no longer bitter. (The longer you cook them, the less bitter they will be.).
Nutrition Facts : Calories 116.9, Fat 11.6, SaturatedFat 2.4, Sodium 202.2, Carbohydrate 3, Fiber 1.6, Sugar 0.3, Protein 1.4
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