Sauteedcollardgreens Recipes

Steps:

• Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
• Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
• Drizzle collards with lemon juice and toss well.

Steps:

• Collard greens: In a large deep skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 2 minutes. Add the collard greens, beer, and salt and cook, stirring constantly, until wilted and tender, and the beer is slightly reduced, about 15 to 20 minutes. Remove from the heat and serve.

Steps:

• To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
• Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve.

Steps:

• Remove and discard all but 1 inch of the collard stems. Cut the remaining stems out of the leaves, separating the leaves and stems. Cut the leaves into 2-inch squares. Slice the stems into thin slices.
• Wash the leaves in a big basin of water. Leave the water in the basin or sink and use a strainer to dip the leaves out of the water. Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens. Wash the stems separately in the same basin of water, using the same method as the leaves.
• Bring a large pot of water to a boil and add 2 tablespoons salt. Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens.
• Cook the stems for 1 minute. Add the leaves, and once they turn bright green, fish out a small leaf to taste it. The greens are done when they taste tender. You can't really tell whether the greens are done without tasting them.
• Pour the cooked greens into the colander to drain. Once the hot water has drained off, carefully put the hot greens into the ice water. Once the greens feel cool to the touch, drain them in a colander again. Drain for about 10 to 15 minutes so that they are quite dry. (At this point, the greens may be stored in the refrigerator for up to 3 days.)
• Put the olive oil in a large skillet over medium heat. Saute the onions gently in the oil. Raise the heat and add the peppers, and then the garlic. Add the blanched greens and saute until heated through. Season with salt and pepper.

Steps:

• Wash greens thoroughly, making sure all dirt and grit have been removed.
• In a large saucepan, place collards in hot water for 3 minutes, remove and drain.
• In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute.
• Once onions are tender, add collard greens and chicken stock to the pan.
• Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.

Steps:

• Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
• Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

Steps:

• Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside.
• In a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar. Serve sprinkled with toasted almonds.

Steps:

• Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collardgreens and 1 teaspoon salt.
• Reduce heat to medium-low. Add water, and steam,covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.

Steps:

• Stack several collard leaf halves and roll up tightly into a cigar shape. Cut crosswise into very thin slices (no wider than 1/8 inch). Roll and slice remaining leaves in same manner.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté collards, tossing with tongs, just until bright green, about 1 minute. Season with salt and pepper.

Steps:

• Heat oil in large skillet. Add garlic and shallots and cook on low heat until soft and frangrant. (Add a bit of water if vegetables start to stick).
• Add greens and toss with garlic mixture.
• Add wine and bring to boil. When greens start to wilt, turn them. Cover and cook for a few minutes longer. Season with salt and pepper.

Steps:

• Wash greens thoroughly, making sure all dirt and grit have been removed.
• In a large saucepan, place collards in hot water for 3 minutes, remove and drain.
• In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute.
• Once onions are tender, add collard greens and chicken stock to the pan.
• Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.

Steps:

• In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 45 minutes. Add tomatoes and season with salt and freshly ground black pepper. Add a little smoked paprika and cider vinegar to taste if desired. Enjoy!

Steps:

• Working with a few at a time, lay collard leaves in a stack. Roll them up like a cigar, and cut crosswise into thin shreds.
• Heat oil in a large skillet until very hot. Add collards, little by little, stirring in more as each handful wilts. Sprinkle with salt and red-pepper flakes. Saute collards, stirring, until tender, 8 to 10 minutes.