COLLARD GREENS WITH SAUSAGE AND ONIONS
Go green with a plate of Collard Greens with Sausage and Onions! Garlic, turkey sausage, crushed red pepper, onion and tomato vinaigrette dressing add flavor to this stewed collard greens with sausage dish.
Provided by My Food and Family
Categories Vegetable Recipes
Time 50m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Wash collard greens, taking care to remove all grit. Remove and discard hard stems. Roll up greens in small bunches; cut crosswise into thin strips.
- Heat dressing in Dutch oven or small stockpot on medium heat. Add sausage, onions, garlic and crushed pepper; stir. Cook 4 to 5 min. or until onions are crisp-tender, stirring frequently.
- Stir in broth. Add collard greens; stir. Simmer on medium-low heat 25 to 30 min. or until greens are tender, stirring occasionally. Stir in vinegar; cook 5 min., stirring occasionally.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
RICE WITH COLLARD GREENS RELISH
This is a staple in my country of origin, Zimbabwe. It is served with sadza; a cornmeal-based stiff porridge that is used like rice or potatoes in other cultures. -Loveness Murinda, Upland, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook onion and garlic in oil over medium heat until crisp-tender, about 2 minutes., Stir in water, tomatoes, curry powder, salt and pepper. Bring to a boil. Add collard greens in batches; cook and stir until they begin to wilt. Reduce heat; cover and simmer, stirring occasionally, until greens are tender, 10-15 minutes. Prepare rice according to package directions. Serve with collard greens.
Nutrition Facts : Calories 239 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 8g fiber), Protein 8g protein.
SOUTH AFRICAN SAUSAGE WITH COLLARD GREENS, ETHIOPIAN SPICED BUTTER, AND CASHEW RICE
In this pan-African menu, disparate parts of the continent are melded in a culinary way. The sausage is inherited from the Dutch colonialists in South Africa; the cashews, which were first brought from Brazil by the Portuguese, import a taste of Nigeria on the west coast and Mozambique on the east coast; and the spiced butter, called niter kibbeh, wafts in gently from Ethiopia. The rice and collard greens are pan-global.
Yield serves 4 to 6
Number Of Ingredients 25
Steps:
- To make the spiced butter, place the butter in a small, heavy saucepan and melt it slowly over medium heat. Add the remaining ingredients, increase the heat slightly, and bring slowly to a boil. Decrease the heat to very low and cook, uncovered, until the milk solids on the bottom are golden and the butter fat on the top is clear, about 45 minutes. Remove from the heat and let cool to room temperature. Strain through a fine-mesh sieve lined with a double layer of cheesecloth into a small bowl. Transfer the clear liquid to a small jar and refrigerate until ready to use.
- To make the sausage, place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add salt if needed. Form into 1-inch balls, place on a plate, cover, and set aside in the refrigerator until ready to use, or for up to overnight.
- To make the rice, heat the butter in a small, heavy saucepan over medium-high heat. Add the cashews and cook, stirring, until beginning to turn golden. Add the raisins and rice and stir to coat with the butter. Add the water and bring to a boil. Decrease the heat until the water is barely shuddering. Cover the pot, set the timer for 22 minutes, and let the rice cook without lifting the lid. When the timer sounds, the water will have been absorbed and the rice will be tender. Remove from the heat and set aside to steam dry and finish cooking for 10 to 15 minutes. Fluff up the rice with a fork just before serving.
- To prepare the collards, bring a large pot of salted water to boil over high heat. Add the collards and parboil until wilted and beginning to soften, about 5 minutes. Drain well and set aside.
- To finish the dish, heat the 2 tablespoons spiced butter in a large sauté pan over medium-high heat. Add the meatballs and sauté until browned all around and cooked through, about 15 minutes. Add the collards to the pan and continue cooking until they are tender, 6 to 7 minutes.
- Transfer to a serving dish and serve right away, with the rice on the side.
COLLARD GREENS AND RED BEANS
Another Kwanzaa recipe that needs a home on Zaar. This is very tart, reduce the vinegar if you prefer. Found in Chicago Tribune, I haven't tried this yet.
Provided by Hey Jude
Categories Lunch/Snacks
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large pot over medium heat; add the garlic; cook until fragrant, 1 minute; add the greens, vinegar, water and hot sauce; cook, stirring often, until greens slightly soften, about 5 minutes.
- Cover; cook 5 more minutes.
- Add the beans with 1/2 cup of the beans cooking liquid (if using canned beans, use water), cover; cook until the collards are tender, about 10 minutes.
- Stir in salt, pepper and more hot sauce to taste.
DIRTY-RICE COLLARD GREEN BUNDLES
Provided by Pat Neely
Categories Rice Bake New Year's Eve Dinner Lunch Sausage Collard Greens Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6 to 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- To start the sauce: Sauté the onion and garlic in the oil in a heavy-bottomed saucepan set over medium-high heat, until softened, about 3 minutes. Stir in the tomato sauce, brown sugar, apple-cider vinegar, salt, and pepper. Bring to a boil, then reduce the heat, and let simmer for 15 minutes, so all the flavors can build.
- Set a large pot of water to boil. Lay each collard leaf out on your work surface, and remove the tough large stem and center vein. Don't cut the whole leaf in half; just cut the toughest part of the stem out in a V-shape. Once the water is boiling, slip the collard leaves in and cook until tender, about 15 minutes. Drain into a colander, and rinse with cold water to help stop the cooking.
- While the sauce is simmering, begin the dirty rice filling: Heat the oil in a heavy-bottomed sauté pan set over medium-high heat. Brown the sausage, breaking it up with a wooden spoon. Once the sausage is browned, add the onion, green bell pepper, celery, and garlic, cooking until softened, about 5 minutes more. Stir in the chicken broth, cayenne, cooked rice, and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan. Taste, and season with salt and pepper.
- Lay out each cooked collard leaf and put 1/4 cup of the dirty rice in the center. Fold both the sides into the center, and the top and bottom over the center. Roll up into a cylinder-tightly, like a cigar or a small burrito-and repeat with the remaining leaves. If there happen to be any remaining leaves, you can chop them up and add to the sauce.
- Pour a 1/2-inch layer of the sauce into a 13- by-9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce. Pour the remaining sauce over the stuff ed collards, and cover the pan with foil. Bake in the preheated oven for 40 minutes. Remove from the oven, and serve.
COLLARD GREENS WITH WHITE BEANS AND SAUSAGE
Make and share this Collard Greens With White Beans and Sausage recipe from Food.com.
Provided by Laka
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water. Crumble in the vegetable cube, cover and bring to a boil. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside.
- Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
- Add the collards and cook, tossing, until slightly wilted.
- Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes.
- Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes. Just before serving, stir in the lime zest and juice. Season with pepper.
Nutrition Facts : Calories 696.5, Fat 31.5, SaturatedFat 11.4, Cholesterol 61, Sodium 721.7, Carbohydrate 72, Fiber 18.7, Sugar 6.2, Protein 34.9
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