BILLY'S FAVORITE SMOKY COLLARD GREENS
Here's a great way to get a smoky flavor in your greens without using ham hocks. This recipe will work with any type of greens, but you may need to adjust the cooking time.
Provided by shaggy
Categories Side Dish Vegetables Greens
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 16.1 g, Fat 5.2 g, Fiber 6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 33.2 mg, Sugar 6.5 g
SMOKY VEGETARIAN COLLARD GREENS
Smoky, spicy, and delicious for omnivores and herbivores alike.
Provided by dinocakes
Categories Side Dish Vegetables Greens
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until browned and fragrant, 3 to 4 minutes. Add collard greens and red pepper flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes.
- Combine vegetable broth, cider vinegar, brown sugar, liquid smoke flavoring, and paprika in a large pot; add collard greens mixture. Cover pot and simmer until greens are very tender, 40 to 50 minutes. Strain collard greens before serving.
Nutrition Facts : Calories 108 calories, Carbohydrate 8.5 g, Fat 7.7 g, Fiber 3.2 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 245.2 mg, Sugar 3 g
SMOKY COLLARD GREENS
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the onions, paprika, and cayenne and season with salt and pepper, to taste. Cook stirring occasionally, until the onions are softened, about 5 minutes. Add 1/2 cup water to the pot and once the water is simmering, add the greens (you may have to pack them in). Season generously with salt and pepper, cover with a lid and cook for 10 minutes. Remove the lid, toss the greens well with tongs, and continue simmering on low heat, until the greens are completely cooked and nearly all of the liquid has evaporated, about 10 minutes more.
- Taste and adjust seasoning. Transfer to a serving bowl and serve warm.
SMOKY GREENS WITH CRANBERRIES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a high sided skillet over medium high heat. Add the extra-virgin olive oil and bacon and crisp bacon. Strip kale from stems while bacon crisps up. Coarsely chop kale and add to the pan to wilt.. Season greens with salt, pepper and a little nutmeg. Scatter in cranberries and stir in stock. Simmer greens 10 minutes over medium low heat to plump cranberries and sweeten greens.
SMOKY GREENS
Provided by Food Network
Categories side-dish
Yield 6 servings(8 servings in Napol
Number Of Ingredients 4
Steps:
- Blanche the mixture of greens in boiling water until just bright green. Heat the olive oil in a large skillet. Add prepared adobe sauce to skillet (depending on desired heat).
- Add sea salt to taste and quickly saute the greens to desired tenderness
SMOKY BEANS AND GREENS ON TOAST
Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast is an option, I take it. This is dinner food for me, but it also makes a good brunch with a fried egg on each plate.
Provided by David Tamarkin
Categories Epi Recipe Club #cook90 Dinner Bean Bacon Paprika Kale Leafy Green Garlic
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
- Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
- Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
- Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.
SMOKY HAKE, BEANS & GREENS
Grill white fish fillets and serve on top of chorizo, cannellini beans and spinach for a quick dinner that packs in 3 of your 5 a day
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Boil a full kettle of water and heat the grill to high. Heat 1 tsp oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, crushing the meat with a spatula until broken up, golden and surrounded by its juices. The onion will also be soft and golden.
- Meanwhile, put the spinach in a colander, slowly pour over the boiled water to wilt it, then run under the cold tap. Squeeze out the excess water using your hands, then set aside. Line a baking tray with foil, rub with a little oil and place the fish on top. Season, sprinkle over the smoked paprika and drizzle with a little more oil.
- Tip the chilli into the pan with the sausages, fry for 1 min more, then add the beans, spinach, lemon juice and extra virgin olive oil. Let it warm through gently, then season to taste.
- Grill the fish for 5 mins or until flaky but not dry - you won't need to turn it. Spoon the bean mixture onto plates, then carefully top with the fish and any juices from the tray. Serve with a dollop of Quick garlic mayonnaise (see recipe, right), if you like.
Nutrition Facts : Calories 554 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 2.2 milligram of sodium
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SMOKY COLLARD GREENS RECIPE - FOOD & WINE
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- In a large pot, cook the bacon over moderately high heat, turning, until it is golden all over, about 4 minutes. Add 3 1/2 quarts of water and bring to a boil. Add the jalapeño, garlic powder, 2 teaspoons of kosher salt and 1/2 teaspoon of pepper and simmer over low heat until the bacon is fork-tender, about 45 minutes.
- Bring the broth to a vigorous boil. Stir in the butter, seasoned salt and smoked paprika. Add large handfuls of the collards at a time, allowing each batch to wilt slightly before adding more. Return the broth to a boil. Reduce the heat and simmer the collards over moderate heat, stirring occasionally, until they are tender, about 30 minutes.
- Discard the jalapeño. Transfer the bacon to a plate, then cut off and discard the skin and fat. Using 2 forks, shred the meat and return it to the pot. Using tongs, transfer the collards and bacon to bowls. Spoon some of the broth over the greens and serve.
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