QUICK SOUTHERN COLLARDS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the bacon in cold 12-inch skillet. Heat the pan over medium heat and cook until the bacon is crispy and the fat is rendered. Once crispy, set aside on a paper-towel-lined plate. To the leftover bacon fat, add the red pepper and cook until softened, 5 to 7 minutes.
- Stack the leaves of collards and roll tightly into a cigar shape. Then chop away.
- Add the collards to the pan along with the apple cider vinegar, red pepper flakes and some salt and pepper and cook until tender, but still bright green, 4 to 5 minutes. Adjust the seasoning if necessary. Toss with the reserved crispy bacon and serve.
TANGY QUICK COLLARDS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the large center stems from the collard greens. Stack the leaves on top of each other and roll them as tightly as possible. Use a sharp chef's knife to slice the leaves as thinly as possible.
- Use a vegetable peeler to remove three 1-by-2-inch strips of peel from the lime. Finely chop the peel.
- Heat the olive oil in a large, wide pot over medium heat. Add the ginger, garlic, mustard, jalapeno and 1/2 teaspoon salt and cook, stirring occasionally, until very fragrant and the garlic is pale golden, about 3 minutes. Add the vinegar and simmer until almost completely reduced. Increase the heat to medium-high and add the collard greens. Cook, tossing with tongs, until just slightly wilted, about 3 minutes. Serve warm.
EASY COLLARD GREENS
Easy southern collards the whole family will enjoy. Seasoning measurements are approximated; adjust to preferred taste.
Provided by tammyhart
Categories Side Dish Vegetables Greens
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 6.3 g, Cholesterol 9.7 mg, Fat 6.7 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 1006 mg, Sugar 2.4 g
BEST EVER COLLARD GREENS
This is my own recipe for collard greens. Once I made them this way my husband won't let me cook them any other way. People who don't typically like greens like these. It is also good with turnips and mustards. I add some of the turnip root if I use turnips.
Provided by Mysterygirl
Categories Collard Greens
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat broth.
- Add remaining ingredients.
- If there is not enough broth to cover greens, add more.
- Bring to a boil, then reduce heat& simmer for about 3 hours.
- Remove bay leaves.
QUICK AND EASY COLLARDS FOR PEOPLE WHO DON'T LIKE COLLARDS
I was never raised to eat collards. I just tried them for the first time a year or so ago and didn't like them. But funny things happen when people give you collards for free. And, I must say, when cooked well, they are pretty good.
Provided by Ransomed by Fire
Categories Collard Greens
Time 15m
Yield 2 , 2 serving(s)
Number Of Ingredients 4
Steps:
- Remove center stems from washed collard leaves.
- Stack leaf halves, aligning the stem sides and roll up, from one tip to the other.
- Cut roll into slices as thin as possible.
- Heat margarine in frying pan.
- Add a handful of collards and cook, stirring, until wilted. Add another handful and repeat until all collards are wilted.
- Add chicken bouillon granules and water.
- Continue cooking until collards are tender and no longer bitter. (The longer you cook them, the less bitter they will be.).
Nutrition Facts : Calories 116.9, Fat 11.6, SaturatedFat 2.4, Sodium 202.2, Carbohydrate 3, Fiber 1.6, Sugar 0.3, Protein 1.4
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 46 servings
Number Of Ingredients 6
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.
FUSILLI WITH COLLARDS, BACON, AND GARLIC
Categories Garlic Onion Pasta Quick & Easy Bacon Winter Collard Greens Gourmet
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a kettle of boiling water boil the collards for 10 minutes, drain them in a colander set over a large bowl, and return the cooking liquid to the kettle. In a large skillet cook the bacon over moderate heat, stirring, until it is just browned and transfer it with a slotted spoon to a small bowl. Pour off the fat from the skillet and in the skillet cook the garlic, the onion, and the red pepper flakes in half the oil over moderately low heat, stirring, until the onion is softened and the garlic is golden brown. Bring the cooking liquid to a boil, in it boil the fusilli until it is al dente, and drain the fusilli well. To the skillet add the collards, the bacon, the fusilli, the remaining oil, and the vinegar and toss the mixture well. Season the fusilli with salt and pepper, divide among 4 bowls, and sprinkle each serving with some of the Parmesan.
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SOUTHERN COLLARD GREENS - A CLASSIC QUICK & EASY …
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5/5 (4)Total Time 2 hrs 10 minsEstimated Reading Time 7 mins
- Combine water, ham hock, bullion cubes, salt, garlic, and onion in a large pot and bring to a boil.
- Carefully add collards allowing them to cook down a minute or two to allow the rest to fit into the pot.
- Cover and cook for 1.5 to 2 hours, stirring every now and then, or until the collards are tender. When ready to serve, stir in the vinegar. If you'd like, remove the ham hock and shred the meat. Return the meat to the greens and serve.
QUICK COLLARD GREENS RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (133)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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