KICKIN' VEGETARIAN COLLARD GREENS
Corn bread, black eyed peas, and collards are a New Year's Day tradition in the South - the corn bread represents gold, black-eyed peas coins, and collards match the green of US paper currency. Since leaving the South, where I grew up, for the Pacific NW, I've begun a tradition of hosting an open house-style brunch on New Year's day and this is my go-to recipe for this fun occasion.
Provided by EMIAUKEA
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.
- Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.
Nutrition Facts : Calories 237.8 calories, Carbohydrate 35.1 g, Cholesterol 5.1 mg, Fat 7.5 g, Fiber 11.3 g, Protein 10.3 g, SaturatedFat 2 g, Sodium 335.1 mg, Sugar 9.8 g
CHEF SCOTT'S KICKIN' MIXED GREENS
If you like greens, you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.
Provided by chefboy11
Categories Side Dish Vegetables Greens
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
- Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 10 g, Cholesterol 13.2 mg, Fat 11.3 g, Fiber 4.5 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 1423.5 mg, Sugar 1.7 g
KICKN COLLARD GREENS
I HAVE BEEN USING THIS RECIPE FOR YEARS ...GOT IT FROM ALLRECIPES N TWEAKD IT TO OUR LIKING ...WORTH TRYN :)
Provided by Lora DiGs
Categories Vegetables
Time 50m
Number Of Ingredients 10
Steps:
- 1. IN A VERY LARGE DEEP PAN (I USED MY WOK) IN 2TABLESPOONS OF OLIVE OIL SAUTÉ CHOPPD BACON TILL ALMOST COOKED...THEN ADD CHOPPD ONION COOK FOR 5 MINUTES THEN ADD GARLIC UNTIL FRAGRANT... OVER MED HEAT.
- 2. ADD CHOPPD COLLARD GREENS n COOK UNTIL THEY WILT ...I DID HALF OF THE COLLARD GREENS AND THEN ADDED THE REST.
- 3. WHILE COOKN TURN COLLARD GREENS WITH TONGS SO ALL CAN WILT :)
- 4. POUR IN CHICKEN BROTH, RED PEPPER, S n P AND BROWN SUGAR. STIR N COVER THEN COOK FOR 30 MINUTES...ENJOY :)
KICKIN' COLLARDS
As a youngster, I couldn't bear the thought of eating green leafy vegetables, especially collard greens. I would rather have a tooth pulled out. But my daughter in law whipped up a batch that smelled scrumptious, and the first time I tried them I was hooked. She was an incredible cook, and later went on to become a chef at...
Provided by Christine Sanchez
Categories Vegetables
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Rinse collard greens thoroughly in cold water. Remove stalk, tear leaves into large pieces, set aside. Rinse again and drain.
- 2. Cook bacon until crisp. When it's cool to the touch, crumble into chunks. Save drippings
- 3. In a large pot add olive oil over medium heat, add garlic and saute until garlic is light golden color. Add collard leaves and toss until wilted, stirring constantly. Add bacon drippings and you may add garlic powder if you like, and keep tossing until all the leaves are wilted and dark green color.
- 4. Add 2 tablespoons of Knorr's Tomato flavored Chicken broth which you can usually find in the Latin section of most grocery stores.
- 5. Add 3 cups of water, diced onions, and bacon crumbles. Cover pot and bring to a slow boil, then reduce heat and cook until done, the leaves will be a dark olive green in color.
KICKING SOUTHERN STYLE COLLARD GREENS
Make and share this Kicking Southern Style Collard Greens recipe from Food.com.
Provided by lizlewis20
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large pot of medium high heat. Add bacon, cook until crisp and remove from pan. Crumble and return to pan.
- Add onion and cook with bacon until tender, about 5 minutes.
- Add garlic and cook until fragrant.
- Add collard greens, cook until they start to wilt.
- Add chicken broth, salt, and pepper.
- Bring to boil, reduce hit, and simmer for about 45 minutes (until greens are tender).
SOUTHERN AS YOU CAN GET COLLARD GREENS
This is as Southern as you can get.
Provided by SOUTHERNGIRL3
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 2.6 g, Cholesterol 34.7 mg, Fat 11.4 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 502.5 mg, Sugar 0.4 g
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QUICK COLLARD GREENS RECIPE - COOKIE AND KATE
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5/5 (148)Calories 140 per servingCategory Side Dish
- To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the “cigar” as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren’t so long.
- Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
- Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
- Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it’s fragrant, about 30 seconds. Remove the pan from the heat.
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