PAN-FRIED COLLARD GREENS
Steps:
- Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
- Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.
SMOTHERED COLLARD GREENS AND CABBAGE
This is a wonderful variation of fried (smothered) cabbage.
Provided by TrudyRudy
Categories Side Dish Vegetables Greens
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes.
- Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 11 g, Cholesterol 19.3 mg, Fat 13 g, Fiber 4.7 g, Protein 5.8 g, SaturatedFat 4.3 g, Sodium 320.3 mg, Sugar 5.6 g
SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE
Collard greens don't have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand up to longer cooking, but they don't require it. In this stir-fry, they stood in for more traditional greens like Chinese broccoli or bok choy and cooked up crunchy. As a bonus, collards are a great source of calcium. According to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm's reach from your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.
- Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 433 milligrams, Sugar 2 grams
STIR-FRIED COLLARDS
Recipes sometimes tell a much larger story about migration and place, as traditional ingredients step aside for what may be more readily available. Such is the case with this dish from Yung Chow, published in The Times in 2003 with an article about the history of Chinese American families who settled in the Mississippi Delta. When Ms. Chow couldn't find Chinese broccoli or bok choy in her local markets, she turned to collard greens, which she stir-fried with garlic and flavored with oyster sauce. Amanda Hesser, who included this recipe in "The Essential New York Times Cookbook," said that the wok "really brings out the minerality of collards, and this goes so well with the sweetness of oyster sauce."
Provided by Joan Nathan
Categories vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Have a bowl of ice water ready. Wash and trim the greens, and cut into 2-by-3-inch pieces. Blanch in batches in the boiling water for 1 minute (begin counting after the water returns to a boil), then immediately transfer to the bowl of ice water. Drain well. Lift the greens up by handfuls and squeeze out the excess water, then spread out on a kitchen towel and pat dry.
- Heat a wok over high heat (medium-high if you have a powerful stove), then season with salt and let it brown lightly. Add the oil. When the oil is hot, add the garlic and stir until lightly browned. Add the greens and pepper and stir-fry for about 1 minute. Stir in 2 tablespoons oyster sauce and the sugar, then taste and adjust the seasoning. Serve immediately.
SOUTHERN FRIED CABBAGE
This dish was always a favorite at Mammaw's house. Cabbage is fried with onion and bacon in this simple quick side dish. Terrific with cornbread.
Provided by JNADX3
Categories Side Dish Vegetables
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 13.6 g, Cholesterol 5 mg, Fat 14.2 g, Fiber 5.3 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 527.8 mg, Sugar 7.2 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.
COLLARDS AND CABBAGE (AWESOME)
I have eaten Collards and Cabbage all my life having been raised on a farm. We have a friend who grows wonderful greens and he will sweetly gather and bring them to me. "Thank You Ray Brown !"One of my sisters hates Turnip Greens and didn't think she would like this recipe. However, she took a bite, loved it, and went back for a...
Provided by Jewel Hall
Categories Other Main Dishes
Time 1h
Number Of Ingredients 8
Steps:
- 1. USE A CUTTING BOARD TO CUT ONION, CABBAGE, and COLLARDS. Rough cut onion and set aside. Core Cabbage, rough cut it and set aside. Place collard leaves on the cutting board, wrong side up. With your big chef knife, strip out the stems and discard. Roll the destemed leaves up like a cigar, cut across and into one inch strips. set aside in a big bowl with cabbage.
- 2. Heat the oil in a 6 qt sauce pan (that has a lid) on medium heat. Cut bacon into one inch strips and drop into hot oil. Cook and stir bacon until the fat renders, about 6 minutes. Add onion and cook stirring until soft.
- 3. Add chicken stock over onion and let it come to a boil. Put cabbage and collards in pot with the chicken stock. They will cook down. Sprinkle salt, pepper, and red peppper flakes over cabbage and collards to taste. Don't over do it because the collards and cabbage will cook way down.
- 4. Place lid on pot and turn temperature down to simmer. Use long tongs and lift the cabbage and collards to mix them as they wilt down. Do this several times as they are simmering. After 25 minutes, remove the lid and allow any extra liquid to cook down. ENJOY !!
More about "fried cabbage with collards recipes"
HOW TO MAKE COLLARDS AND CABBAGE | CHEF CARMEN ATL …
From youtube.com
Author Chef Carmen ATLViews 2.6K
SOUTHERN COLLARDS & CABBAGE MIXED GREENS - THE KITCHEN …
From thekitchenismyplayground.com
Estimated Reading Time 7 mins
STIR-FRIED COLLARD GREENS AND CABBAGE - THE VEGAN ATLAS
From theveganatlas.com
4.8/5 (22)Total Time 24 minsCategory Salads & SidesCalories 200 per serving
SOUL FOOD CABBAGE & COLLARD GREENS | I HEART RECIPES - YOUTUBE
From youtube.com
EASY FRIED CABBAGE - DOWNSHIFTOLOGY
From downshiftology.com
SOUTHERN FRIED CABBAGE RECIPE | I HEART RECIPES
From iheartrecipes.com
FRIED CABBAGE COOKED COUNTRY STYLE | PAULA DEEN
From pauladeen.com
FRIED CABBAGE RECIPE - MY FORKING LIFE
From myforkinglife.com
SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE - THE …
From nytimes.com
EASY FRIED CABBAGE RECIPE - MOM ON TIMEOUT
From momontimeout.com
HOW TO MAKE THE BEST FRIED CABBAGE - KITCHN
From thekitchn.com
SOUTHERN FRIED CABBAGE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
FRIED CABBAGE WITH COLLARDS RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
SAUTéED COLLARD GREENS AND CABBAGE RECIPE — …
From eatwell101.com
SAUTéED COLLARDS AND CABBAGE WITH GREMOLATA RECIPE
From foodandwine.com
You'll also love