Collards Recipes

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COLLARDS

This is a classic formula for perfect collard greens. Simmered with bacon, potato and wine vinegar, these greens are sensational.

Provided by GRANNIEGRUMP56

Categories     Side Dish     Vegetables     Greens

Time 1h30m

Yield 6

Number Of Ingredients 5



Collards image

Steps:

  • Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
  • Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 30.7 g, Cholesterol 6.8 mg, Fat 3.2 g, Fiber 6.8 g, Protein 7.8 g, SaturatedFat 0.9 g, Sodium 172.4 mg, Sugar 1.9 g

2 large potatoes, peeled and cubed
3 bunches collard greens - rinsed, stemmed and thinly sliced
4 slices bacon
½ onion, diced
½ cup red wine vinegar

COLLARDS

Provided by Trisha Yearwood

Categories     side-dish

Time 1h15m

Number Of Ingredients 5



Collards image

Steps:

  • Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips
  • Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.

2 large bunches collards, homegrown or from the produce section, rinsed well
1/2 pound cured ham hock or salt pork
1/2 cup salt, for brine (optional, see Cook's Note below)
Buttermilk cornbread, for serving
Hot sauce, for serving

COLLARD GREENS

Provided by Sandra Lee

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8



Collard Greens image

Steps:

  • In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
  • Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
  • To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.

3 strips bacon, diced
1 medium onion, sliced
2 bunches collard greens, washed
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
1 tablespoon brown sugar
2 tablespoons cider vinegar
Salt and freshly ground black pepper

COLLARDS

Provided by Bill Smith

Categories     Leafy Green     Side     Christmas     Thanksgiving     New Year's Day     Bacon     Collard Greens     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4–6 servings

Number Of Ingredients 6



Collards image

Steps:

  • Remove the tougher, woody stalks from the collard leaves. Smaller stems are okay. Wash the leaves and cut them into half-inch-wide strips. You can roll them into cigars to speed this up.
  • Put the bacon in a stock pot on high head to render its grease, 3 or so minutes. Add the onion and cook until translucent but not brown, about 5 minutes more. Add the collards and cover with cool water. Add the red pepper, salt, and the ham bone. Bring to a boil and cook for at least 2 hours. There are many conflicting opinions on this. To my mind, collards were not made for quick cooking. Undercook collards and you are asking to be strangled; they can't be properly chewed. On the other hand, overcook them and they will eventually turn to mush. Two hours seems about right, although this might give nutritionists pause. Taste for salt.
  • Even people who love collards complain about the way they make the house smell while cooking. People have different cures for this: Place four pecans in the pot. Cover the top of the collards with slices of white bread. None of this works.

2 bunches (about 5 pounds) fresh collards
6 strips of bacon, diced
1 large onion, peeled and diced
1 teaspoon dried red pepper flakes
2 teaspoons salt
1 ham bone

COLLARD GREENS - IT'S GOOD FOR YOU!

Collards are among the oldest members of the cabbage family! Vegetarians can skip the bacon and use smoke flavoring and use a veggie broth in place of the chicken broth. I find this is one green that you do have to cook a while. The flavor is between cabbage and kale. They are low in calories. A rich source of fiber, vitamin C and calcium, and protects you against cancer.

Provided by Rita1652

Categories     Collard Greens

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9



Collard Greens - It's Good for You! image

Steps:

  • In a deep pot brown bacon add onion and garlic and optional sugar to fried bacon.
  • Add collards layering with spices to fried bacon add broth and cover pot and cook until tender over medium heat for about 30 minutes.
  • Taste and adjust seasonings.

3 -4 slices cooked bacon, cut into small pieces
1 medium onion (sliced or chopped)
4 garlic cloves, minced
8 cups collard greens, tough stems removed and cleaned well
1 teaspoon crushed red pepper flakes
1 teaspoon seasoning salt
1 teaspoon pepper
1 1/2 cups chicken stock
1/4 cup light brown sugar (optional)

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