SOUTHERN-STYLE COLLARD GREENS RECIPE | FOOD NETWORK ...
Provided by Food Network Kitchen
Categories side-dish
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4 servings
Steps:
- Brown 4 slices diced bacon in a pot; drain on paper towels. Add 1 cup diced onion to the pot and cook 3 minutes. Add 1 pound thawed frozen collard greens, 1 cup chicken broth and water to cover; simmer 20 minutes. Stir in the bacon, some butter, salt and pepper.
COLLARD GREENS RECIPE | SANDRA LEE | FOOD NETWORK
Provided by Sandra Lee
Categories side-dish
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 8
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.
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COLLARD GREENS RECIPE | SANDRA LEE | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 35 minutes
Category side-dish
Cuisine american
Reviews 4.6
Total Time 35 minutes
Category side-dish
Cuisine american
- 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.
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You don’t need to add liquid to the pot before cooking—the collards will release plenty while they’re in there. You can reduce the braising liquid as much or as little as you want once they’re done. We like to serve the greens a little saucy, but you can simmer until the liquid is slightly reduced if that’s what you prefer.
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