COLLARD GREEN CASSEROLE
This is from Recipe Secrets and it was a little vague, so I have adapted it to fit our needs, and the number of people eating...small can of greens and one-half can soup, versus large can greens and entire can of soup. Sorry, you will half to eye it, but it is pretty good. Prep time does not include preparing cornbread as I use leftovers.
Provided by Palmetto Cook
Categories Collard Greens
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bake corn bread (or use leftovers).
- Melt butter in casserole dish in 350 degree oven.
- Crumble layer of cornbread into the butter then a layer of greens (do not drain), layer of onions, and then a layer of soup.
- Repeat the layers, ending with cornbread.
- Bake for 30 to 35 minutes until warm throughout.
Nutrition Facts : Calories 209.8, Fat 15.9, SaturatedFat 8.6, Cholesterol 36.5, Sodium 696.7, Carbohydrate 14.8, Fiber 2.4, Sugar 5.7, Protein 3.2
CREAMY COLLARD CASSEROLE
I created this dish for my "Mason-Dixon" New Years Day. My DH and sons do not care for collards or turnip greens cooked the traditional southern way. So I made them similar to the green been casserole that they do all like. This could also be made with turnip greens, spinach, kale or mustard greens. This goes perfectly with NurseDi's Recipe #26979 and Barb Witherspoon's Recipe #106555 served with mashed potatoes. Add both southern style cornbread or biscuits and some northern buns (as my DH calls them) and you have the perfect meal combining both my Alabama and my husband's Pennsylvania traditions. Fresh cooked greens or frozen thawed greens work well also.
Provided by ColCadsMom
Categories Collard Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan over medium-low heat, mix soup and milk until combined.
- Add Swiss cheese and stir until melted.
- Add 1/2 can of french fried onions.
- Stir in bacon.
- Mix in collard greens, Worcestershire, and salt and pepper until well combined.
- Spread into a 9 inch pie plate that has been coated with nonstick cooking spray.
- Bake at 350°F for 15 minutes.
- Add remaining french fried onions.
- Bake additional 5 minutes or until onions are toasted.
Nutrition Facts : Calories 210.1, Fat 14.6, SaturatedFat 5.8, Cholesterol 24.6, Sodium 711.5, Carbohydrate 12, Fiber 4, Sugar 1.6, Protein 9.7
CREAMED COLLARD GREENS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Fill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside.
- Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes - watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan.
CREAMED COLLARDS
Love collards! This recipe will even tempt those people who say they hate them. This uses a Bechamel sauce to blend with cooked collards. From the November 2008 issue of Southern Living.
Provided by mary winecoff
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Rinse collard greens. Trim and discard thick stems from bottom of greens and coarsely chop.
- Cook bacon, in batches, in a 8 quart stock pot over medium heat, 10 to 12 minutes or until crisp. Remove bacon with a slotted spoon and drain on paper towels, reserving drippings in stock pot. Reserve 1/4 cup bacon.
- Add butter and onions to hot drippings in skillet. Saute onion 8 minutes or until tender. Add collards, in batches, and cook stirring occasionally, 5 minutes or until wilted. Stir in chicken broth, next 3 ingredients and remaining bacon.
- Bring to a boil. Reduce heat to low, and cook, stirring occasionally, 15 minutes or to desired degree of tenderness. Drain collards, reserving 1 cup liquid.
- Stir in Bechamel Sauce. Stir in reserved cooking liquid, 1/4 cup at a time to desired consistency. Sprinkle with reserved bacon.
- Bechamel Sauce: Melt butter in heavy saucepan over low heat, add shallots and garlic and saute l minute. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Increase heat to medium, gradually whisk in milk. Cook over medium heat, whisking constantly, 5 to 7 minutes or until mixture is thickened and bubbly. Stir in salt, pepper and nutmeg.
Nutrition Facts : Calories 636.9, Fat 48.9, SaturatedFat 22.5, Cholesterol 101.4, Sodium 1420.8, Carbohydrate 32.7, Fiber 8.1, Sugar 3, Protein 19.7
CREAMED BRAISING GREENS
Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard. Eating your greens never felt so decadent.
Provided by Julia Moskin
Categories side dish
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes. Add the cream, bring to a simmer and cook until slightly thickened, 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.
- In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes. Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 574 milligrams, Sugar 2 grams, TransFat 0 grams
CREAMED GREENS POTPIE
This one-skillet, vegetarian pot pie trades the traditional chicken filling for creamy, garlicky greens. Hearty greens turn silky in a mixture of heavy cream, garlic, shallot, thyme and Parmesan under a lid of flaky puff pastry. Using store-bought puff pastry in place of homemade pie crust ensures a perfect result every time. It also steers pot pie into the weeknight-possible category. Greens and heavy cream require a good amount of salt to taste like their best selves, so taste and season well when the recipe says to do so.
Provided by Ali Slagle
Categories dinner, lunch, pies and tarts, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees and line a baking sheet with parchment or foil.
- In a medium (10-inch) oven-proof skillet over medium heat, melt the butter. Add the garlic, shallot and thyme and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
- Add a handful of the greens and season lightly with salt and pepper. Using tongs, toss the greens in the butter until wilted. Repeat, making sure to season each batch, until all the greens are added and wilted. (They will eventually all fit.)
- Stir in the flour until it disappears into the greens, then add the cream and hot sauce and stir well to combine. Bring to a simmer, then remove from heat and stir in the Parmesan. Season to taste with salt and pepper.
- On a lightly floured work surface or the bottom of another baking sheet, use a lightly floured rolling pin, roll and trim the puff pastry into a 12-inch circle. If you find the pastry contracts when you roll it, give it a few minutes between each roll to relax a little.
- Transfer the skillet to the lined baking sheet. Drape the puff pastry over the skillet so that there is about 1/2-inch hang over on all sides. (Trim any sides that have more than an inch.) Brush the beaten egg onto the puff pastry, then cut four large slits into the pastry. Bake until the puff pastry is puffed and golden brown, about 10 minutes. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling, 30 to 35 minutes. (If the pastry is getting too dark, cover with foil.) Let sit for a few minutes before diving in.
COLLARD GREEN GRATIN
In place of collards, you can make this with the same amount of curly or Tuscan kale.
Provided by Joseph Lenn
Categories Milk/Cream Leafy Green Side Thanksgiving High Fiber Casserole/Gratin Parmesan Fall Winter Collard Greens Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Place ham on a parchment-lined baking sheet and bake until crisp, 20-25 minutes; let cool and break into pieces.
- Combine breadcrumbs and 2 tablespoons oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10-15 minutes. Remove from heat and add thyme and 1/4 cup Parmesan; season with salt and pepper. Mix in ham and set aside.
- Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
- Heat remaining 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15-20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
- Increase oven temperature to 400°F. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5-8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.
- Transfer collard greens mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15-20 minutes. Let cool slightly before serving.
- Do Ahead
- Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.
More about "creamy collard casserole recipes"
CREAMED COLLARD GREENS RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (26)Author John CurrenceServings 8-10Estimated Reading Time 2 mins
- Blanch greens in a large pot of boiling salted water until bright green and beginning to soften, 3–4 minutes. Transfer to a large bowl of ice water to cool. Squeeze dry.
- Heat oil in a large heavy pot over medium heat. Add bacon and cook until fat is rendered and bacon is crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside.
- Drain all but 3 Tbsp. bacon drippings from pot, adding butter if needed to measure 3 Tbsp. Add shallots; cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add flour and paprika; stir constantly for 2 minutes. Whisk in milk and cream; bring to a boil, whisking often. Stir in greens; reduce heat to low. Simmer, stirring often, until greens are tender and sauce thickens, about 30 minutes. Season to taste with salt and pepper. Transfer creamed greens to a serving dish; garnish with reserved bacon.
HAM AND COLLARDS SAVORY CASSEROLE | PAULA DEEN
From pauladeen.com
CREAMED COLLARD GREENS - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
10 EXTRA-CREAMY CASSEROLE RECIPES | KITCHN
From thekitchn.com
10 BEST COLLARD GREEN CASSEROLE RECIPES | YUMMLY
From yummly.com
COLLARD GREENS AU GRATIN - SOULFULLY MADE
From soulfullymade.com
21 BEST VEGETARIAN CASSEROLE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
THE BEST CREAMED GREENS YOU’LL EVER TASTE - BUTTER FOR ALL
From butterforall.com
60 VINTAGE CASSEROLE DISHES THAT DESERVE TO BE CELEBRATED
From southernliving.com
LEFTOVER HAM CASSEROLE RECIPE WITH BROCCOLI - MEATLOAF AND …
From meatloafandmelodrama.com
BAKED GRITS AND COLLARDS CASSEROLE - TODAY
From today.com
CREAMY CHICKEN AND COLLARD GREEN ENCHILADAS RECIPE
From myrecipes.com
30+ COMFORTING, CREAMY DINNER CASSEROLE RECIPES
From eatingwell.com
10 BEST COLLARD GREEN CASSEROLE RECIPES | YUMMLY
From yummly.com
CREAMY POBLANO RICE CASSEROLE RECIPE: THIS SIDE DISH WILL LEAVE …
From flipboard.com
CREAMY PASTA RECIPES - BUDGET BYTES
From budgetbytes.com
SHAYNA’S KITCHEN ON INSTAGRAM: "MY COLLARD GREEN ENCHILADAS …
From instagram.com
THE BEST CREAMED COLLARD GREENS RECIPE | FOODAL
From foodal.com
You'll also love