Squid With Grilled Polenta And Collard Greens Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-SEARED SQUID WITH LEMONY AIOLI AND GREENS

Provided by Chris Fischer

Categories     Leafy Green     Dinner     Lunch     Squid     Spring     Summer     Pan-Fry     Bon Appétit     Massachusetts     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11



Pan-Seared Squid with Lemony Aioli and Greens image

Steps:

  • Whisk egg yolk, garlic, and lemon juice in a small bowl. Whisking constantly, slowly drizzle in olive oil and 1/4 cup grapeseed oil, drop by drop at first, and whisk until aioli is thickened and smooth. Season with salt and pepper. Cover aioli and chill.
  • Heat 1 tablespoon grapeseed oil in a large skillet, preferably cast iron, over high heat. Add half of squid and season with salt and pepper. Cook, tossing occasionally, until lightly charred and cooked through, about 2 minutes; transfer to a plate. Repeat with remaining squid and 1 tablespoon grapeseed oil. Return reserved squid to skillet, add vinegar and red pepper flakes, and cook, scraping up browned bits, to deglaze pan, about 1 minute.
  • Transfer squid to a large bowl and toss with purslane and lemon zest; season with salt, pepper, and more vinegar, if desired.
  • Serve salad with aioli.
  • DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.

1 large egg yolk
1 garlic clove, finely grated
1 tablespoon fresh lemon juice
1/2 cup olive oil
1/4 cup plus 2 tablespoons grapeseed or vegetable oil
Kosher salt, freshly ground pepper
1 pound cleaned squid, bodies halved lengthwise, tentacles left whole
1 tablespoon Sherry vinegar or red wine vinegar
1/4 teaspoon crushed red pepper flakes
8 cups purslane or watercress with tender stems
1 teaspoon finely grated lemon zest

SQUID WITH GRILLED POLENTA AND COLLARD GREENS

Provided by Moira Hodgson

Categories     main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 11



Squid With Grilled Polenta And Collard Greens image

Steps:

  • Clean the squid. Hold the sac with one hand and with the other reach inside and pull away the head and tentacles. With your fingers, scrape away the dark skin on the outside of the sac under cold running water. It will come away easily. Inside the sac is a transparent cartilage that acts as though it is made of plastic. Pull this out and discard it. Thoroughly rinse inside the sac. Cut the tentacles from the head above the eyes. Reserve the tentacles and discard everything else. Cut the squid in rings a quarter of an inch wide. Cut the tentacles in half. Rinse everything several times under cold running water.
  • Heat two tablespoons olive oil and gently sautee the onion, 1 clove garlic and pepper flakes until the onion is soft but not brown.
  • Add the squid. Add the wine and tomatoes and salt and pepper and cook for 45 minutes, covered, stirring occasionally.
  • Meanwhile, boil six cups water in a saucepan and add the polenta. Cook for three minutes, stirring frequently to get rid of all the lumps. Turn into a square or rectangular tin and cool. Preheat grill or broiler.
  • After the squid has cooked for 45 minutes, check the sauce. If it is very liquid, continue cooking uncovered for a further 15 minutes. If too dry, add a little water and cook covered.
  • Meanwhile, cut the stems from collard greens. Steam leaves five minutes or until wilted. Drain and refresh under cold water. Set aside.
  • Turn the polenta out of the tin, cut into slices about 2 by 4 inches, place on foil and broil on each side until lightly browned. While the polenta is browning, heat the remaining olive oil and lightly sautee the remaining garlic. Add the greens and stir-fry for three minutes. Place the squid in a heated serving dish and garnish with parsley or basil. Arrange the greens around the squid and place the polenta slices on top. Serve immediately.

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 1053 milligrams, Sugar 5 grams

2 pounds squid
3 tablespoons olive oil
1 onion
2 cloves garlic
1/2 teaspoon hot pepper flakes
1 cup dry white wine
2 cups Italian plum tomatoes, with their juice
1 cup polenta
1 large bunch collard greens
Snipped basil or Italian parsley to garnish
Coarse salt and freshly ground pepper to taste

GRILLED COLLARD GREENS

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 4



Grilled Collard Greens image

Steps:

  • Preheat grill to high heat.
  • Bring a large pot of salted water, over medium heat, to a boil.
  • Remove the ribs from the collard greens and discard. Put the leaves into the boiling, water, then add the bacon slices and blanch the collard greens for about 2 minutes. Remove the leaves from the water and place into an ice water bath to stop the cooking process.
  • Remove the collards from the ice water and stack the leaves flat on top of each other, about 7 to 9 at a time. Put the stacked collards on the grill for 4 minutes per side.
  • Transfer the leaves from the grill to a cutting board and roughly chop. Put into a serving bowl and season with salt and pepper, to taste.

Salt
1 bunch collard greens
2 to 3 slices bacon
Salt and freshly ground black pepper

GRILLED VEGETABLES WITH COLLARD GREEN PESTO

I love this clean-out-the-vegetable bin side dish. It's a great way to use up that zucchini or red pepper before it's on the way out, and that collard green pesto? Whew! It's to die-for. I put my Southern spin on the Italian condiment by substituting pecans for pine nuts and adding collard greens in with the basil. Cousins, you've got to try it!

Provided by Kardea Brown

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14



Grilled Vegetables with Collard Green Pesto image

Steps:

  • For the collard green pesto: Bring a pot of salted water to a boil. Add the collard greens and cook until the collards are bright green and tender, about 2 minutes. Drain the collards and plunge in an ice water bath to stop cooking. Drain.
  • With the motor running, drop the garlic through the chute of a food processor and process until minced. Remove the lid and add the collards, cheese, basil, pecans, lemon zest, crushed red pepper and salt. Pulse until finely chopped. Pour the oil through the chute and process until the desired consistency is reached. Add the lemon juice. Add 2 tablespoons water, 1 tablespoon at a time, to thin the pesto if necessary.
  • For the vegetables: Toss the asparagus, pepper, squash and zucchini with half of the pesto. Heat a grill or grill pan to medium-high heat. Grill the vegetables until browned and tender, 5 to 7 minutes. Transfer to a serving platter and drizzle with the remaining pesto. Garnish with the lemon zest, if desired.

1/4 teaspoon kosher salt, plus more for the cooking water
2 cups chopped collard greens
2 cloves garlic
3 tablespoons grated Parmesan
2 tablespoons fresh basil
3 tablespoons pecans (about a handful)
1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice
1/4 teaspoon crushed red pepper
1/2 cup olive oil
1/2 pound asparagus, trimmed
1 red bell pepper, sliced
1 yellow squash (8 ounces), cut into planks
1 large zucchini (12 ounces), cut into planks
Lemon zest, for garnish, optional

GRILLED SQUID WITH CARROTS AND POLENTA

Provided by Amy Pottinger

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 35



Grilled Squid with Carrots and Polenta image

Steps:

  • For the polenta: Bring broth to a low boil. Slowly whisk in polenta until blended. Reduce heat and continue to stir until thickened, 3 to 5 minutes. Add butter, red pepper flakes and 1 teaspoon each salt and pepper. Stir. Add heavy cream and grated Parm. Stir.
  • Finely chop the roasted garlic and stir into the polenta. Season to taste with additional salt, broth and heavy cream. Set aside.
  • For the squid: Combine the olive oil, parsley, salt, pepper, red pepper, garlic, thyme, lemon juice and shallots in a food processor and process. Pour the marinade over the squid and toss well, then let stand at room temperature 10 to 15 minutes.
  • Transfer to a preheated grill pan and cook, turning occasionally, until tender with a slight char, 12 to 15 minutes. Toss with more lemon juice and salt, as desired.
  • For the carrots: Add the duck fat, garlic, shallot and thyme to a cast-iron skillet preheated over medium heat and let it all brown, stirring occasionally, about 7 minutes. Add carrots to the pan and add generous salt, pepper and red pepper flakes. Cook, stirring every few minutes, 8 to 10 minutes.
  • Deglaze the pan, a few teaspoons at a time, with the dry sherry. Continue to cook until tender, an additional 5 to 10 minutes, then add more salt and pepper to taste. Halve carrots lengthwise.
  • For the ghee Marsala sauce: Add the ghee, Marsala, parsley, red pepper, garlic, thyme and shallot to a saucepan and bring to a simmer. Simmer 8 to 10 minutes, then strain through a fine mesh strainer to get all large pieces out.
  • Spoon 1/2 cup polenta into each plate, followed by 6 to 8 pieces of squid each, about 3 pieces of carrot and 1 to 2 tablespoons ghee Marsala sauce.

6 cups beef broth, plus additional if needed
2 1/2 cups polenta
1/2 cup (8 tablespoons) unsalted butter
1 teaspoon red pepper flakes
1 to 2 teaspoons kosher salt
1 to 2 teaspoons ground black pepper
1 1/2 cups heavy whipping cream, plus additional if needed
3/4 cup grated Parmesan
2 heads roasted garlic
1/2 cup extra-virgin olive oil
1/2 cup fresh parsley leaves
1/2 to 1 teaspoon kosher salt
1/2 to 1 teaspoon ground black pepper
1/2 to 1 teaspoon red pepper flakes
5 to 6 cloves garlic, minced
3 to 4 sprigs fresh thyme, leaves stripped from stems
Juice of 3 lemons, or more as desired
1 shallot, minced
2 to 3 pounds squid, whole and rings
1/4 cup duck fat
5 to 6 garlic cloves, minced
1 shallot, minced
5 to 6 sprigs fresh thyme
30 rainbow carrots
Kosher salt and ground black pepper
Red pepper flakes, to taste
1/2 to 3/4 cup sherry
1 1/2 cups ghee
3/4 to 1 cup Marsala wine
1/4 cup fresh parsley leaves
1/2 teaspoon red pepper flakes
4 to 8 cloves garlic
3 to 4 sprigs fresh thyme
1 shallot, diced
Kosher salt and ground black pepper

GRILLED COLLARD GREENS

Who would've thought you could grill collard greens? But Chef Gabriel Claycamp showed us how at Culinary Communion, and they were absolutely delicious!! The outside leaves are crispy, and the inner ones tender and juicy. Posted with permission.

Provided by Julesong

Categories     Collard Greens

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5



Grilled Collard Greens image

Steps:

  • Prepare a large bowl of ice water; preheat your grill.
  • Bring a large pot of water to a rolling boil and add the salt and fat.
  • When salt is dissolved and fat is melted, add the collard greens to the boiling water and simmer for 3 minutes.
  • Remove collards from the water and immediately plunge into the ice water to halt the cooking and preserve the beautiful green color.
  • (When removed from the boiling water, the collards should be coated with the fat - that's what you want).
  • Remove the collards from the ice water a leaf at a time and stack them flat on top of each other, about 7 to 9 leaves high.
  • Oil your grill well and grill the stacked collard leaves until done, turning once, about 5 minutes per side (depending on the temperature of your grill).
  • Cut stacked collards in half or quarters, season with salt and pepper, and serve immediately.

Nutrition Facts : Calories 37, Fat 0.5, SaturatedFat 0.1, Sodium 894.9, Carbohydrate 7, Fiber 4, Sugar 0.6, Protein 3

2 bunches collard greens, trimmed and washed
1 tablespoon salt
2 tablespoons butter (bacon/duck/goose preferred) or 2 tablespoons lard (bacon/duck/goose preferred)
ice water
salt & freshly ground black pepper, to taste

POLENTA WITH GARLICKY GREENS-

This makes a nutritious and delicious vegetarian meal of soft cornmeal with a tasty topping of sautéed Swiss chard, raisins, and pine nuts. This came from the Good Housekeeping magazine, 1999. Directions are given for cooking the polenta in the microwave or for stove top. Enjoy!

Provided by Sharon123

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Polenta With Garlicky Greens- image

Steps:

  • Cut off and discard bottom 3 inches of Swiss-chard stems.
  • Cut remaining stems into 1/2-inch slices; coarsely chop leaves.
  • Rinse and dry stems and leaves separately; place in separate bowls.
  • In nonstick 12-inch skillet, heat oil, garlic, and crushed red pepper over medium heat about 2 minutes or until garlic is lightly golden, stirring constantly.
  • Increase heat to medium-high; add sliced chard stems to skillet and cook 8 minutes, stirring occasionally.
  • Gradually add chard leaves and 1/2 teaspoons.
  • salt, stirring until leaves wilt; stir in 1/3 cup water.
  • Cover skillet and simmer 5 minutes or until stems and leaves are tender; stir in raisins and set aside.
  • Meanwhile, prepare polenta in microwave oven: In 4-quart microwave-safe bowl or casserole, combine cornmeal, 3/4 teaspoons salt, milk, and 4 1/2 ups water.
  • Cover and cook on High 12 to 15 minutes, until thickened, stirring once.
  • To serve, stir Parmesan into polenta.
  • Spoon polenta on a platter; top with Swiss-chard mixture and sprinkle with pine nuts.
  • Serve with additional Parmesan to sprinkle over each serving if you like.
  • Makes 4 main dish servings.
  • Note: If you like, polenta can be prepared on top of stove: In 4-quart saucepan, stir 1 teaspoons salt with 2 cups cold milk.
  • Gradually whisk in cornmeal until blended,then whisk in 4 1/2 cups boiling water.
  • Heat to boiling over high heat, stirring occasionally.
  • Reduce heat to medium-low and cook, partially covered, 20 minutes, stirring frequently.

Nutrition Facts : Calories 365.9, Fat 12.1, SaturatedFat 4.1, Cholesterol 19.3, Sodium 1251.3, Carbohydrate 56.4, Fiber 6.9, Sugar 7.9, Protein 12.9

2 bunches swiss chard (about 3 1/2 pounds) or 2 bunches bok choy
1 tablespoon olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 1/4 teaspoons salt
1/4 cup golden raisin
1 1/2 cups yellow cornmeal
2 cups milk (skim will make this more nutritious)
2 tablespoons grated parmesan cheese or 2 tablespoons romano cheese, plus additional for serving
1 tablespoon pine nuts, toasted and chopped (pignoli)

SQUID WITH CHILIES AND GREENS

Provided by Mark Bittman

Categories     quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7



Squid With Chilies and Greens image

Steps:

  • Separate squids' tentacles from bodies. Slice bodies into rings; cut tentacles in half if large. Rinse, and put in a strainer. Strip greens' leaves from stems; discard thickest stems. Chop, rinse and dry; you want about 4 cups.
  • Put oil in a broad, deep skillet over high heat. Add chili and garlic, and stir until they sizzle. Add greens, and cook, stirring, until wilted, 2 minutes. Add squid and a large pinch of salt, and cook, stirring occasionally, until squid gives up its liquid and becomes opaque, about 2 minutes. Taste, and adjust seasoning, adding soy sauce or nam pla if desired. Serve immediately.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 664 milligrams, Sugar 1 gram

1 1/2 pounds cleaned squid
3/4 pound, approximately, bitter greens like collards, kale, arugula or dandelion
3 tablespoons peanut or corn oil
1 chopped jalapeño or dried hot chili, or to taste
1 tablespoon chopped garlic, or to taste
Salt
Soy sauce or nam pla to taste (optional)

More about "squid with grilled polenta and collard greens recipes"

OUR 11 BEST COLLARD GREENS RECIPES BECAUSE THEY’RE NOT …
Food. Cornmeal thickens the broth in this comforting soup from the state of Minas Gerais in Brazil. Todd Coleman. Collard greens braised with ham hock and doused with vinegar and hot sauce is such ...
From saveur.com
our-11-best-collard-greens-recipes-because-theyre-not image


10 BEST MAIN DISH TO GO WITH COLLARD GREENS RECIPES
collard greens, onion, coconut milk, cauliflower florets, ginger piece and 5 more Stuffed Collard Greens Gapey's Grub pepper, chicken broth, bacon, garlic, cooked brown rice, sweet paprika and 7 more
From yummly.com
10-best-main-dish-to-go-with-collard-greens image


RECIPE: SQUID WITH POLENTA - FINANCIAL TIMES
Check for seasoning. Line a small tray with greaseproof paper, oil it lightly and then pour in the polenta. Spread it out so that it forms an even layer about 1.5cm-thick and smooth out the ...
From ft.com
recipe-squid-with-polenta-financial-times image


RECIPE: COLLARD GREENS WITH POLENTA - FARM FRESH TO YOU
Taste and season with more salt if needed. Transfer the polenta to a serving plate and spoon the collard greens over the top. Using a nonstick pan, melt 1 tablespoon butter over low heat. Crack the eggs into the pan and cook until …
From farmfreshtoyou.com
recipe-collard-greens-with-polenta-farm-fresh-to-you image


RECIPE SLEUTH: KINKEAD’S GRILLED SQUID WITH POLENTA
To serve, warm 6 plates and place ½ cup of polenta in the center of each one. Surround the polenta with the tomato fondue. Remove the skewers and place one skewer’s worth of squid on the polenta on each plate. Garnish each serving of squid with pesto drizzle and a basil sprig. Pesto Drizzle. Makes 1½ cups. 1 bunch basil leaves ¼ cup ...
From washingtonian.com
Estimated Reading Time 5 mins


GRILLED SQUID RINGS WITH VEGETABLES RECIPE - FOOD NEWS
How do you make a marinade for squid? Method 1. To make the marinade, whisk all the ingredients together in a large bowl. Add the squid, cover, and let marinate in the refrigerator for 3 to 4 hours. 2. Prepare a hot fire in a grill. Oil a perforated grill rack or a cast-iron grill griddle and preheat on the grill. 3. Remove the squid from the ...
From foodnewsnews.com


15+ COLLARD GREENS RECIPES — EASY, VERSATILE, AND TASTY
Sesame Soba Noodles with Leafy Greens: An Asian-flavored dish of sesame soba noodles is laced through with collard greens (or lacinato kale) and flavored with a triple dose of sesame — tahini, seeds, and oil. Seitan and Polenta with Fresh Greens: There’s something enticing about the synergy between seitan and polenta.
From theveganatlas.com


WHAT TO SERVE WITH COLLARD GREENS? 7 BEST SIDE DISHES
6 – Bacon Green Beans. Bacon is known for adding a smoky flavor, which makes it an excellent accompaniment to collard greens. The green beans are typically blanched with salt before being sauteed up with some onions and bacon. Bacon has also been known to add a lot of fat, which helps to enhance the distinct taste of both collard greens and ...
From eatdelights.com


GRILLED POLENTA & GREENS | BETTER HOMES & GARDENS
Step 2. Heat a charcoal or gas grill to medium heat. Remove polenta from pan; remove plastic wrap. Pat dry with paper towels. Brush both sides with 1 tablespoon olive oil. Grill on the greased rack of a covered grill for 15 minutes or until charred and heated through, turning once using a flat baking sheet. Step 3.
From bhg.com


COLLARD GREENS - GRILLED FOOD
Difficulty 1/5 Prep time 15 mins Cook time 2.5 hrs Serves 4 - 6 Hardwood Hickory 12 pieces slices smoked bacon, fi...
From grilledfood.blogspot.com


FETTUCCINI WITH COLLARD GREENS PESTO AND GRILLED SHRIMP
To make the pesto, first bring a large pot of salted water to a boil. Add the collards and cook 3-4 minutes until soft. Drain and immediately immerse in a bowl of ice water. Drain the greens after a few minutes. Pulse the pecans and garlic in a food processor until finely ground. Add the drained collards, cheese, lemon juice, olive oil, salt ...
From thefoodiephysician.com


PORK ROAST WITH BRAISED COLLARD GREENS, CREAMY POLENTA, AND …
Step 2. Preheat oven to 350°F. Remove pork from brine; discard brine. Rinse pork, then drain and pat dry. Sprinkle pork generously with pepper. Heat heavy large skillet over medium-high heat. Add ...
From bonappetit.com


BEANS AND GREENS OVER POLENTA - MEDITERRANEAN LIVING
Instructions. For the Beans and Greens. Saute the onion in the olive oil on medium heat in a pot or deep saute pan. When the onion starts to sweat, about 2 minutes, add the parsley and dill. Saute for 2 minutes. Add the swiss chard and cook for 2 minutes. just to slightly wilt it. Add the beans, tomato paste, lemon juice, and seasoning.
From mediterraneanliving.com


CREAMY POLENTA WITH MUSHROOMS & COLLARDS - COUNTRY LIVING
Directions. Bring milk and 3 cups stock to a boil in a large saucepan. Whisk in polenta. Reduce heat to low and cook, whisking occasionally, until polenta is tender, 15 to 20 minutes. Whisk in cheese and butter until melted. Season with salt and pepper. Meanwhile, heat oil in large skillet over medium-high heat.
From countryliving.com


HOW TO COOK THE BEST GRILLED SQUID - EAT LIKE PINOY
Gently rub into the squid while pressing it to absorb completely. Soak it with mixed honey, soy sauce, and oyster sauce, then wrap it and refrigerate overnight. Like any other grilled dish, it is tastier to marinate it 24 hours or overnight to sink in all flavors that the squid needed.
From eatlikepinoy.com


POLENTA WITH COLLARD GREENS AND POACHED EGG - OH, THAT'S GOOD!
Prepare the (polenta) grits according to package directions. While still hot, add the cheese, butter and half and half. Allow to cool until thick. Use a ring mold to form the grits single serving size circles. Remove the polenta from the ring mold and cook in 1 TBS olive oil over medium heat. Turn and cook the other side until golden brown.
From ohthatsgood.com


POLENTA WITH GREENS RECIPE - LEITE'S CULINARIA
Directions. In a medium pot over high heat, bring 6 cups of the water to a boil. Add the polenta and 1 1/2 teaspoons of salt, stirring gently to distribute the grains through the water. Decrease the heat to medium-low and cover the pot. Cook, stirring occasionally, until the polenta loses its graininess, 35 to 40 minutes.
From leitesculinaria.com


GRILLED STUFFED SQUID WITH HERBED POLENTA | RECIPES - LEE KUM KEE
Season the polenta. Mix in chopped vegetables and herbs. Make a small hole in the pointed end of each squid body and stuff the squid with polenta. Then skewer the bottom of each squid. Layout squid on a baking tray and brush with char siu sauce & 1 tbsp vegetable oil. Heat a griddle pan to extremely high heat.
From uk.lkk.com


SQUID WITH GRILLED POLENTA AND COLLARD GREENS - DINING AND COOKING
Ingredients 2 pounds squid 3 tablespoons olive oil 1 onion 2 cloves garlic ½ teaspoon hot pepper flakes 1 cup dry white wine 2 cups Italian plum tomatoes, with their juice 1 cup polenta 1 large bunch collard greens Snipped basil or Italian parsley to garnish Coarse salt and freshly ground pepper to taste Nutritional Information Nutritional analysis per serving (4 servings) 529 …
From diningandcooking.com


GRILLED SQUID – LIFE IN ITALY - SEVEDBBLOG.COM
In this case too, I find it quite fulfilling and it provides relatively low calories. This is one dish that goes under my “good-for-you-food” category. 100 g of Polenta make about 362 calories (85.6% carbohydrates, 6.1% protein, 8.3% fat). While the Squid is about 96 calories each, but it is also full of healthy things (see below).
From sevedbblog.com


CAJUN SHRIMP WITH CREAMY POLENTA & COLLARD GREENS - PS SEASONING
Heat a large skillet over medium heat. Add bacon and sauté until crisp. Add olive oil, butter, and onion to pan, and sauté 2 minutes. Add collard greens and seasonings to pan. Toss greens to coat in rendered bacon fat and onion. Add ¼ cup of stock and cover with lid. Braise greens for 10 minutes, then stir.
From psseasoning.com


GRILLED SQUID WITH CARROTS AND POLENTA – RECIPES NETWORK
Ingredients. 6 cups beef broth, plus additional if needed; 2 1/2 cups polenta; 1/2 cup (8 tablespoons) unsalted butter; 1 teaspoon red pepper flakes; 1 to 2 teaspoons kosher salt
From recipenet.org


FULL CIRCLE - RECIPE: COLLARD GREENS WITH POLENTA
Transfer the polenta to a serving plate and spoon the collard greens over the top. Using a nonstick pan, melt 1 tablespoon butter over low heat. Crack the eggs into the pan and cook until the yolk and white part are set, about 2 minutes. Gently turn the egg over and cook about 30 seconds. Place the fried egg on top of the collard greens.
From fullcircle.com


COLLARD GREENS WITH POLENTA | RECIPE | COLLARD GREENS, COLLARDS, …
If you want a vegetarian version, try our Easy Braised Collard Greens. Feb 27, 2017 - This is a great take on greens and grits. The creamy egg on top is a delicious addition. If you want a vegetarian version, try our Easy Braised Collard Greens. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


SAUTEED COLLARD GREENS WITH EGGS & POLENTA - DAILY HARVEST EXPRESS
Greens. Cook bacon in a skillet till almost done. Pour off most of the fat and then add the onion and cook 8 more minutes to caramelize the onion. Add the collard greens & 1/2 tsp salt. Sauté a few minutes and add chicken broth. Reduce heat, cover pan and simmer for 7 minutes till collard greens are dark green and soft. Season with salt & pepper.
From dailyharvestexpress.com


THE BEST COLLARD GREENS RECIPE | SOUTHERN & FLAVORFUL WITH VIDEO
Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt …
From divascancook.com


GRILLED COLLARD GREENS - LOUISIANA-GRILLS
Phone Number | 480-923-9632 Live Chat. Company. Press; Terms & Conditions; Warranty Information; Return/Cancellation Policy
From louisiana-grills.com


PORK ROAST WITH BRAISED COLLARD GREENS, CREAMY POLENTA, AND PAN
2 bay leaves 1 teaspoon whole black peppercorns 907 grams collard greens, Swiss chard, or broccoli rabe (rapini), thick stems trimmed, leaves coarsely chopped 2 Tbsps (1/4 stick) butter 237 milliliters coarse kosher salt 1 small head garlic, unpeeled, halved crosswise 3 garlic cloves, chopped 118 milliliters (packed) golden brown sugar 1 small ...
From fooddiez.com


SICILIAN-STYLE GREENS OVER POLENTA RECIPE | MYRECIPES
Heat oil in a small skillet over medium heat. Add garlic; cook 1 minute or until lightly browned, stirring constantly. Stir in breadcrumbs; cook 1 minute or until golden brown, stirring frequently. Remove from heat; stir in remaining 1/4 cup cheese. Spoon 1 cup polenta onto each of 4 plates; top each serving with 1 cup greens mixture.
From myrecipes.com


GRILLED SQUID WITH AROMATIC CORIANDER-MINT PESTO - CUISINOVIA
Mix squid with the olive oil in a bowl. Heat griil on high. Put squid on the rack and season with salt and pepper. Close the cover of the grill and cook 10 minutes, turning once. Transfer in a heatproof bowl and let squid cool slightly. To serve: Cover the base of a shallow serving platter with the salad greens. Drizzle with 2 tablespoons pesto.
From cuisinovia.com


APPLE-GARLIC COLLARD GREENS OVER POLENTA
Polenta. 3½ cups vegetable broth; 1 cup finely ground polenta (cornmeal) 2 tablespoons extra virgin coconut oil; salt; For the greens, heat a large skillet or pot with a lid over medium-high heat. Add the oil. Once melted, add the garlic and apples, cook for five minutes. Add the greens, a generous amount of black pepper, and a few dashes of ...
From wheatfreemeatfree.com


SQUID WITH GRILLED POLENTA AND COLLARD GREENS - PLAIN.RECIPES
Turn the polenta out of the tin, cut into slices about 2 by 4 inches, place on foil and broil on each side until lightly browned. While the polenta is browning, heat the remaining olive oil and lightly sautee the remaining garlic. Add the greens and stir-fry for three minutes. Place the squid in a heated serving dish and garnish with parsley or ...
From plain.recipes


BAKED POLENTA WITH COLLARD CHIPS RECIPE | CHATELAINE
Bring to a boil. Slowly whisk in cornmeal. Stir in 1/2 cup cheese, beans and remaining ⅛ tsp salt until cheese melts. Reduce heat to low and cook for …
From chatelaine.com


POLENTA AL FORNO WITH COLLARD GREENS - A BEAUTIFUL PLATE
Fill a large pot with water and bring to a boil. Add all of the collard greens and blanch for two minutes. Drain collards in a large colander and allow to cool completely. Squeeze the collard greens of any excess moisture and chop finely. Meanwhile, preheat the oven to 375°F (190°C) with a rack in the center position.
From abeautifulplate.com


ROASTED COLLARD GREENS WITH BRUSSELS SPROUTS AND POLENTA
Cut each slice into quarters to make little wedges. Add the polenta to the mixing bowl with the Brussels sprouts along with the bell pepper. Drizzle in the oil and transfer to a parchment-lined roasting pan. Roast for 20 minutes, stirring after the first 10 minutes. Then, pile the collards atop everything.
From theveganatlas.com


THIS COLLARDS AND POLENTA DISH MARRIES SOUTHERN CHARM AND ITALIAN ...
Add the sausage and the collard greens; increase the heat once more to high just long enough to return the mixture to a boil, then reduce the heat to …
From washingtonpost.com


SQUIDS IN BLACK INK WITH POLENTA - CANTINA DO SPADE
Recipe: Ingredients for 6 people: 900 gr of middle sized squids 1 chopped celery 1 chopped onion (medium sized) 1 chopped garlic clove 4 tomatoes, cut in small pieces 2 spoons of chopped aromatic herbs [basil, parsley, chives and any other you like] 3.75 dl of dry white wine 1 glass of fish fumet 1 […]
From cantinadospade.com


GRILLED SQUID WITH LEMON CAPER SAUCE RECIPE - FOOD NEWS
Season the squid then toss it in the sesame oil. Step 2 Mix the blitzed and whole capers with the juice from the charred lemon, the charred pepper, garlic, 6 tbsp olive oil, honey, shallot, smoked paprika and parsley in a bowl. Step 3 Grill the squid for about 3 minutes over direct heat, turning until charred but still tender.
From foodnewsnews.com


SMOKY COLLARD GREENS RECIPE | FOOD & WINE
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. Advertisement. Step 2. …
From foodandwine.com


Related Search