COLLARDS
This is a classic formula for perfect collard greens. Simmered with bacon, potato and wine vinegar, these greens are sensational.
Provided by GRANNIEGRUMP56
Categories Side Dish Vegetables Greens
Time 1h30m
Yield 6
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
- Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 30.7 g, Cholesterol 6.8 mg, Fat 3.2 g, Fiber 6.8 g, Protein 7.8 g, SaturatedFat 0.9 g, Sodium 172.4 mg, Sugar 1.9 g
COLLARDS WITH CABBAGE
This will work well for what we have in the garden now - stretching out the collards! Serve with a pot of pinto beans, Recipe#212647 & cornbread - that's good eating! From the Miami herald (oddly enough). Source: Adapted from The Lee Bros. Southern Cookbook by Matt and Ted Lee (Norton, 2006).
Provided by Busters friend
Categories Vegetable
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash the collards well and tear into bite sized pieces. Cut away and discard the cabbage core, then cut cabbage into slices. Keep the collards and cabbage separate.
- Divide the bacon between 2 large pots over medium heat. Cook until fat has rendered but bacon is not crisp. Remove bacon with a slotted spoon and set aside. Turn heat down under 1 pot, add 1 cup chicken broth and about 4 cups of water and bring to a boil. Add the cabbage and about half the bacon, reduce heat, cover and simmer about 30 minutes, until tender.
- Add onion and pepper flakes to the fat in the second pot and cook until the onion has softened. Add 1 cup chicken broth and about 6 cups water. Add collards to the pot with remaining bacon. Bring to a boil, reduce heat and simmer about 1 hour, until tender.
- When the cabbage is tender, remove it from the pot with a slotted spoon, draining the liquid. Place it on a cutting board and chop finely with a large knife. Set aside.
- Remove collards from the second pot with a slotted spoon, saving the cooking liquid. Place them on a cutting board and mince them.
- Mix the minced cabbage and collards and return them to the first pot, adding enough cooking liquid from the second pot to make a mixture that is juicy but not too soupy. Taste and add salt if needed.
- Reheat and serve hot, with hot sauce or peppered vinegar on the side.
Nutrition Facts : Calories 110.3, Fat 7.2, SaturatedFat 2.3, Cholesterol 9.7, Sodium 330.9, Carbohydrate 7.7, Fiber 3.5, Sugar 2.7, Protein 5.3
UPTOWN COLLARDS
Make and share this Uptown Collards recipe from Food.com.
Provided by ratherbeswimmin
Categories Collard Greens
Time 1h40m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Remove stems from collard greens.
- Wash leaves thoroughly (the hardest step).
- Cut leaves into 1-inch strips; set aside.
- Put onion quarters in food processor; process until smooth.
- Combine onion and next 4 ingredients in a large pot; bring to a boil.
- Add collard greens and red pepper; cover and cook on medium for 45 minutes to 1 hour or until greens are tender.
- Add additional water if necessary; season to taste with salt and pepper.
Nutrition Facts : Calories 139.1, Fat 2.7, SaturatedFat 0.7, Cholesterol 1.4, Sodium 61, Carbohydrate 21.1, Fiber 10.2, Sugar 3.9, Protein 7.7
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