COLLARD GREENS
Steps:
- In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
- Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
- To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.
VEGETARIAN SOUTHERN-STYLE COLLARD GREENS
Great greens without the meat! Adapted from Sunny Anderson from the show Cooking for Real,Episode: Carolina On My Mind!
Provided by Sharon123
Categories Collard Greens
Time 55m
Yield 4-6
Number Of Ingredients 11
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!
AWESOME COLLARD GREENS
This is a vegetarian recipe I've come up with, simply because I usually don't have the salt pork or hamhock traditionally included on hand. It's still got plenty of flavor!
Provided by HollyLQuinn
Categories Collard Greens
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash greens in a colander.
- Chop into bite-sized pieces.
- Throw all ingredients into a large pot and cover.
- Bring to a boil, stirring occasionally, the reduce heat and simmer.
- Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
- Serve with its liquid.
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Drain the sink, refill, and repeat as necessary until no more grit is visible in the sink. Pat the leaves dry with a clean cloth or paper towel. Many recipes, especially traditional Southern ones, will call for cooking this veggie in moist heat, such as braising with ham or turkey. You can also sauté, steam, or blanch them.
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WHAT ARE COLLARD GREENS AND HOW DO YOU COOK THEM?
Collard greens are often cooked with smoked and/or salted meats (ham hocks and bacon are popular choices), onions, vinegar, pepper, and salt. They're also used in salads or in wraps with greens substituted for bread. Many people associate collard greens with New Year's Day. According to lore, if you eat them on January 1 — along with black ...
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Other key nutrients in collard greens include vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin E, choline, betaine, iron, magnesium, phosphorus, potassium, zinc, copper, and selenium. The following is a comprehensive collard greens nutrition information chart for one cup, or 190 g, of cooked, boiled, and drained collard ...
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Remove meat from bone and cut into bite-size pieces. Return meat and skin back to the pot. Simmer for 10 minutes. Add collard greens to pot, pushing them down if needed. When greens begin to wilt down, cover and simmer for up to 60 minutes or until your desired texture is reached, stirring occasionally. Add salt and pepper if desired.
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Pasta with Collard Greens and Onions - justroots.org hot justroots.org. Directions: Bring a large pot of water to a boil, salt generously and add the collard greens.Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain.
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WHAT TO SERVE WITH COLLARD GREENS: 12 DELICIOUS OPTIONS
2. Pasta with collard greens. Collard greens will match perfectly with your next pasta dish. Whether you are making lasagna, spaghetti, or some other Italian dish, you can always add the collard to boost flavor. The lemon and garlic taste will make the dish irresistible. 3. Vegetables with collard greens.
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Step 3. In a large cast-iron pan on medium-high heat, add organic butter and mustard seeds. When mustard seeds start to pop, add onion, garlic and ginger. Sauté until onion is translucent. Step 4. Add potatoes, cumin and fennel seeds and stir. Add collard greens. Cook until potatoes are soft on the inside and crispy and browned on the outside ...
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Collard is a group of certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables including cabbage (Capitata group) and broccoli (Italica group).Collard is a member of the Viridis group of Brassica oleracea. American collard cultivars are more correctly placed in the Viridis cultivar group due to a high genetic similarity with cabbage, …
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Add whole collard greens (stems removed) and onion to the bacon grease and cook for several minutes. Add water or broth, along with any seasonings you prefer for flavor. Cover and allow the mixture to simmer for at least 15 minutes. Drain the liquid, and toss the greens with bacon and apple cider vinegar. 3.
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To help collard greens to cook more quickly, evenly slice the leaves into 1/2-inch slices and the stems into 1/4-inch pieces. Let them sit for at least 5 minutes and then steam for 5 minutes Serve with our Mediterranean Dressing. See 5-Minute Collard Greens . Collard Greens, chopped, cooked. 1.00 cup.
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Greens, specifically collard greens, were one of the few vegetables that slaves were allowed to grow.To counteract the greens’ bitter flavor, meats and fats — such as ham hock — were used in small quantities “just to flavor up the greens,” Msora-Kasago said. Over time, as diets changed and foods became more accessible, people began to incorporate more flavors …
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Bring to boiling. Insert a steamer basket and add collard greens. Steam for about 10 minutes or until tender. Slow-Cook: Add collards to soups, stews, and sauces and let simmer for hours in a Crockpot or other slow-cooker. Instant Pot: Pour ½–1 cup water or vegetable broth into Instant Pot. Add chopped and washed greens.
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Collard greens make The. Best. Wraps on the planet. These nourishing wraps have all the elements — lots of crunch from the crisp collard greens, a bit of creaminess from the tofu-based mayo (crisp and creamy pair so well), and plenty of fun flavor from this combination of whole, fresh foods, pickled onions, and sunflower seeds. Enjoy them for ...
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Collard greens fall under the term “soul food,” with the roots of many dishes coming from African cultures. The greens are often slow-cooked, to make them tender, and then eaten with the potlikker juices. Collard greens are fibrous and tough and benefit from slow braising or steaming, which also helps produce a milder taste. They are often ...
From fsi.colostate.edu
From fsi.colostate.edu
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Pour in the 2 cups of water, and turn the heat down to medium. Start adding in the collard greens into the pot. Once all of the greens are in the pot, sprinkle in the seasoning salt and ground black pepper. Add in the sliced jalapeno, and the vinegar and stir the ingredients. Cover the pot, and let simmer for 1 hour and 10 minutes over medium heat.
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To cut collard greens, start by removing the stem in the center by making two vertical cuts on either side of the stem that span the length of the leaf (see above). After that, you’re left with two separate halves. The easiest way to cut the greens from here is to roll them into tubes, and then slice. The slices should be about ¼ inch thick.
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Bring a pot of water to a boil. Add the chopped collards and cook, uncovered, until soft, about 8 minutes. Meanwhile, prepare an ice bath for the greens. Drain the cooked collards and add to an ice bath to cool. Drain again. Warm the oil in a skillet set on …
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Collard greens also called collards is a form of cabbage, of the mustard family (Brassicaceae).. Collard greens are a broad-leafed vegetable of the Brassica oleracea species, which also includes broccoli, Brussels sprouts, cabbage, and kale.. Collard greens date back to prehistoric times, and are one of the oldest members of the cabbage family.. Historians are unsure of the …
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Swap in shredded or chopped leaves in place of other greens, like kale, chard, or spinach. 5. Shredded into a Casserole. Creamy, cheesy casseroles are just the sort of dish to tame the toughness of collard greens. Swap in shredded or chopped leaves in place of other greens, like kale, chard, or spinach. 6.
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Collard greens are a classic side-dish in the South and are sometimes described to as a soul food. Although collard greens are traditionally consumed in southern states, collard greens are becoming a staple side-dish all around the country, and they are fast becoming a tradition on the holiday dinner table. According to the
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