GINA'S BEST COLLARD GREENS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.
- In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.
- Cover and cook greens for 1 to 1 1/2 hours.
FRESH GREEN CHORIZO
Because it's not stuffed into casings, this vibrant and fiery Mexican fresh pork sausage comes together fairly quickly. The most time-consuming part is roasting the green chiles and garlic, which are then puréed and mixed into ground pork along with spices, parsley and a tangy dose of sherry vinegar. Use the green chorizo as a base for tacos or scrambled eggs, or simmer it with beans into a thick, hearty stew. Wherever you use it though, be prepared for a kick. This is spicy stuff. And here are several more of our delicious chorizo recipes.
Provided by Melissa Clark
Categories dinner, lunch, sausages, main course
Time 30m
Yield 1 1/4 pounds sausage
Number Of Ingredients 13
Steps:
- Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.
- Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.
- In a blender, purée the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.
- Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 257 milligrams, Sugar 1 gram, TransFat 0 grams
COPYCAT PANCHO'S DRESSING RECIPE
This is VERY close to Pancho's "green" dressing they serve with guacamole salad. It's very good on tacos too.
Provided by Stephie Biggs
Categories Salad Dressings
Time 10m
Yield 14 ounzes
Number Of Ingredients 6
Steps:
- Place all ingredients in a blender (or use immersion hand blender) and liquefy.
- Enjoy.
Nutrition Facts : Calories 36.2, Fat 0.4, Sodium 102, Carbohydrate 8, Fiber 0.4, Sugar 7.3, Protein 0.5
COLLARD GREENS AND CHORIZO
Provided by Jacques Pepin
Categories dinner, one pot, main course
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan. Cut the sausage into 2-inch pieces, add them to the pan, and brown over medium heat, covered, for about 5 minutes. Add the onions and carrots to the saucepan, and cook the mixture, covered, for 2 minutes.
- Meanwhile, cut the collard greens into 2-inch pieces, and wash them in a bowl of cold water. Lift the greens from the water, and add them, still wet, to the saucepan. Cook the mixture over medium to high heat for about 10 minutes, stirring occasionally until greens are wilted. Reduce the heat to low, and add the soy sauce and salt. Cover tightly, and cook over very low heat for about 45 minutes, until the greens are tender and most of the liquid is gone.
- Divide sausage and greens among six plates; serve immediately.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 25 grams, Carbohydrate 17 grams, Fat 42 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 1513 milligrams, Sugar 4 grams
GARBANZOS AND GREENS WITH CHORIZO
Provided by David Tanis
Categories dinner, project, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Pick over chickpeas, put them in a large bowl and cover with cold water. Soak for at least 8 hours, preferably overnight.
- Drain chickpeas (they should have swelled considerably) and put them in a soup pot. Cover with 6 cups water, add the onion stuck with clove, the carrot and the bay leaf. Bring to a boil over high heat, then lower heat and let chickpeas simmer gently. Skim any foam that rises to the surface. Cook for 1 to 1 1/2 hours until chickpeas are tender. (If chickpeas seem to be drying out during cooking, add 1/2 cup water to keep them submerged in liquid.) Season generously with salt, and leave chickpeas to cool in the broth (cooking liquid). You should have about 2 1/2 cups cooked chickpeas. (They may be cooked a day in advance, if desired.)
- Put olive oil in a deep, wide skillet over medium-high heat. Add the diced onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the chorizo and let it fry a bit, then turn heat to medium. Add the garlic, pimentón and 1/2 teaspoon of the cumin, and stir to coat. Add the cooked chickpeas and 1/2 cup broth. Bring to a simmer, add the greens and sprinkle with a little salt. Stir to allow the greens to wilt. Put on the lid and cook for 4 to 5 minutes, until greens are completely cooked. Stir well, taste and adjust seasoning if necessary. To serve as a tapa or side dish, transfer to a cazuela or deep serving platter. Sprinkle with the remaining 1/2 teaspoon cumin and the pine nuts, if using. Alternatively, to serve as soup, spoon the garbanzo-and-greens mixture into 4 deep soup bowls. Ladle 1 cup heated broth into each bowl, and sprinkle soup with the remaining cumin.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 382 milligrams, Sugar 3 grams, TransFat 0 grams
PASTA WITH COLLARD GREENS AND ONIONS
Slow cooking sweetens the collards in this satisfying pasta dish.
Provided by Martha Rose Shulman
Categories pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
- Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
- Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
- Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 372 milligrams, Sugar 3 grams
More about "pats chorizo and collard green dressing recipes"
RECIPE: COLLARD GREENS STEW WITH CHORIZO & GARLIC | KITCHN
From thekitchn.com
BEST CHORIZO COLLARD GREENS RECIPE - HOW TO MAKE …
From food52.com
SIMPLE SPREAD: HOW TO MAKE PORTUGUESE CHORIZO PâTé …
From foodrepublic.com
COLLARD GREEN SOUP WITH SPANISH CHORIZO & POTATOES
From quericavida.com
COLLARD GREEN & TURKEY CORNBREAD DRESSING | I HEART RECIPES
From iheartrecipes.com
SPICY CORNBREAD DRESSING WITH CHORIZO - SOUTHERN LIVING
From southernliving.com
PAT'S CHORIZO AND COLLARD GREEN DRESSING - PINTEREST
From pinterest.com
DELICIOUS FRUITS AND VEGGIES THAT ARE RIPE IN THE SPRINGTIME AND THE ...
From foxnews.com
A VERY NEELY'S THANKSGIVING | DOWN HOME WITH THE NEELYS - FOOD …
From foodnetwork.com
THANKSGIVING RECIPE: COLLARD GREENS WITH CHORIZO AND …
From kqed.org
PAT'S CHORIZO AND COLLARD GREEN DRESSING - PINTEREST.CA
From pinterest.ca
PAT'S CHORIZO AND COLLARD GREEN DRESSING - PINTEREST
From pinterest.com
PAT'S CHORIZO AND COLLARD GREEN DRESSING - PINTEREST.CO.UK
From pinterest.co.uk
COLLARD GREENS – TRADITIONAL AND CREATIVE RECIPES
From biscuitsandburlap.com
PIN ON COLLARD GREEN SCENE - PINTEREST
From pinterest.com
PAT’S CHORIZO AND COLLARD GREEN DRESSING – RECIPES NETWORK
From recipenet.org
You'll also love