Cider Braised Greens Recipes

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BRAISED COLLARD GREENS

Adding hard cider to smoky ham stock (a trick from the recipe developer Grace Parisi) builds a foundation of tangy, tart flavors in this recipe. It takes about 2 hours for the hocks to become tender, but once your kitchen fills with the smell of ham bubbling away in a pot of vinegary cider, you'll never want that slow simmer to end. If you like really sour collards, add a splash of apple cider vinegar once the greens have finished braising.

Provided by Sarah Jampel

Categories     vegetables, side dish

Time 3h

Yield 8 servings

Number Of Ingredients 13



Braised Collard Greens image

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they're sizzling, flip and crisp the other side.
  • Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
  • Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.
  • Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.
  • Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into 1/4- to 1/2-inch pieces and set aside.
  • Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.
  • Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 998 milligrams, Sugar 3 grams, TransFat 0 grams

3 tablespoons olive oil
2 pounds smoked ham hocks
2 onions, thinly sliced into half-moons
2 garlic cloves, thinly sliced
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon kosher salt, plus more to taste
1 1/2 teaspoons light brown sugar
1 1/2 cups chicken stock
1 (650-milliliter/22-ounce) bottle hard apple cider (about 2 3/4 cups)
2 pounds collard greens (about 3 to 4 bunches), large stems removed, washed and cut into 1/4-inch ribbons
Hot sauce, for serving (optional)

CIDER BRAISED GREENS

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6



Cider Braised Greens image

Steps:

  • Combine the onion, cider, chicken stock, and salt in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium and add the chard and kale. Cover the pot and simmer for 10 minutes. Check the greens for tenderness, stir them, and add a little more salt. Re-cover the pot and cook until the greens are fully tender, about 4 minutes more.

1 tablespoon diced Spanish onion
2 cups apple cider
1 cup chicken stock
Kosher salt
8 stalks Swiss chard, leaves roughly chopped, stems diced
5 stalks kale, leaves rough chopped, stems discarded

QUICK-BRAISED GREENS WITH BACON AND SWEET ONIONS

Provided by Aida Mollenkamp

Categories     side-dish

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 5



Quick-Braised Greens with Bacon and Sweet Onions image

Steps:

  • Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside.
  • Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes. Add onion and cook until softened, about 4 minutes. Add greens and turn to coat well. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes. Season with salt and freshly ground black pepper and serve.

1 1/2 pounds collard greens, washed, trimmed, and roughly chopped
4 ounces bacon, sliced crosswise into 1/2-inch pieces
3/4 cup minced sweet onions
1 1/2 cups low-sodium chicken broth
Salt and freshly ground black pepper

GINGERED BRAISED GREENS

Provided by Ming Tsai

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 10



Gingered Braised Greens image

Steps:

  • Preheat the oven to 350 degrees.
  • In a large oven pot with cover, coat with olive oil and sautee ginger, onions and garlic over medium heat. Add the greens and pack them in the pot. They will shrink big time in the oven. Season well and add the chicken stock and vinegar. Cover and place in oven for 45 minutes. Check after 20 minutes, verify flavor and stir.
  • PLATING Slice thick pieces of prime rib and place on top of a pile of mashers. Place a small mound of greens and sauce the plate.
  • Wine Recommendation: Bacchus, Cabernet Sauvignon, California, 1996

2 tablespoons ginger julienned
1 large onion, minced
1 tablespoon sliced garlic
1 pound kale, prepped into 1 inch pieces
1 pound Swiss chard, prepped into 1 inch pieces
1 pound mustard greens, prepped into 1 inch pieces
1 cup chicken stock
1/4 cup balsamic vinegar
Salt and black pepper to taste
Olive oil to cook

BRAISED GREENS

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h32m

Yield 4 servings

Number Of Ingredients 9



Braised Greens image

Steps:

  • Heat a 6-quart casserole over medium heat. Add the bacon and duck fat and cook for five minutes to render the fat from the bacon. Add the garlic, shallot, and chiles and cook until softened but not browned, about 2 minutes. Add the greens, reduce the heat to low, add the vinegar, and season with salt and pepper. Cook the greens down until they're tender, about 1 hour. Drizzle with the honey and mix well.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

8 ounces slab bacon, cut into lardons
3 tablespoons duck fat or lard
2 cloves garlic, sliced
2 shallots, sliced
2 fresno chiles, seeded and sliced
1 pound hardy greens, such as Swiss chard, collards, rapini, or beet greens, stems trimmed
1/4 cup sherry vinegar
Salt and freshly ground pepper
1/4 cup honey

BRAISED COLLARD GREENS

My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.

Provided by THYME4MA

Categories     Side Dish     Vegetables     Greens

Time 1h20m

Yield 8

Number Of Ingredients 10



Braised Collard Greens image

Steps:

  • Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
  • Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.

Nutrition Facts : Calories 581.6 calories, Carbohydrate 13.3 g, Cholesterol 102.6 mg, Fat 48.1 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 17 g, Sodium 1657.3 mg, Sugar 5.3 g

2 pounds collard greens - rinsed, stemmed and thinly sliced
2 pounds fresh ham hocks
½ pound salt pork
3 quarts chicken stock
1 cup chopped onion
2 bay leaves
¼ teaspoon red pepper flakes
2 tablespoons white sugar
salt and freshly ground black pepper to taste
2 teaspoons red wine vinegar

GREEN CABBAGE BRAISED IN CIDER WITH APPLES

This flavorful cabbage recipe makes a colorful fall side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 14



Green Cabbage Braised in Cider with Apples image

Steps:

  • Bring a large saucepan of water to a boil. Blanch cabbage until just tender, about 2 minutes. Drain and set aside.
  • Heat butter in a large straight-sided skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 3 minutes. Add cabbage, cider vinegar, apple cider, honey, salt, pepper, cloves, and allspice. Toss to coat. Cover, and simmer until very tender, about 40 minutes. While cabbage is cooking, core apples; cut into 3/4-inch pieces. Toss with lemon juice; set aside.
  • Add apples and caraway seeds to pan; cook, uncovered, until apples begin to brown slightly, and most of the liquid has evaporated, about 10 minutes. Serve.

Nutrition Facts : Calories 106 g, Cholesterol 5 g, Fat 2 g, Fiber 4 g, Protein 1 g, Sodium 317 g

1 head green cabbage (about 1 pound), cut into thin shreds
1 tablespoon unsalted butter
1 large onion, cut into slivers
2 cloves garlic, minced
1/2 cup cider vinegar
1/2 cup apple cider
2 tablespoons honey
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of ground cloves
Pinch of ground allspice
3 red apples
Juice of 1 lemon
1 teaspoon caraway seeds

BRAISED GREENS

Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.

Provided by Marian Burros

Categories     weekday, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 6



Braised Greens image

Steps:

  • Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
  • Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
  • Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 4 grams

12 ounces assorted greens, like kale, collard, Swiss chard
1 teaspoon olive oil
1 large clove garlic, chopped
1 cup no-salt-added chicken stock
1 tablespoon white wine (or dry sherry)
1/4 teaspoon hot red pepper flakes

CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS

In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.

Provided by Lidey Heuck

Categories     dinner, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12



Cider-Braised Chicken Thighs With Apples and Greens image

Steps:

  • Pat the chicken thighs dry and season generously with salt and pepper.
  • In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
  • Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
  • Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
  • Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
  • Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.

1 1/2 to 2 pounds bone-in, skin-on chicken thighs (about 4 to 6)
Kosher salt and black pepper
2 tablespoons canola or grapeseed oil
1 cup thinly sliced shallots (2 to 3 medium shallots)
2 tablespoons roughly chopped fresh sage leaves
3 garlic cloves, minced
3/4 cup fresh apple cider
2 tablespoons apple cider vinegar, plus more to taste
2 tablespoons Dijon mustard
3/4 to 1 cup chicken broth, preferably low-sodium
1 bunch curly kale (10 to 12 ounces), stemmed, leaves torn into bite-size pieces
1 crisp red apple, such as Fuji, cored and thinly sliced

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