CHOPPED COLLARD GREENS RECIPE RECIPES
EASY COLLARD GREENS RECIPE | ALLRECIPES
Easy southern collards the whole family will enjoy. Seasoning measurements are approximated; adjust to preferred taste.
Provided by tammyhart
Categories Side Dish Vegetables Greens
Total Time 2 hours 5 minutes
Prep Time 5 minutes
Cook Time 2 hours 0 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.
Nutrition Facts : Calories 94.5 calories, CarbohydrateContent 6.3 g, CholesterolContent 9.7 mg, FatContent 6.7 g, FiberContent 2.2 g, ProteinContent 3.3 g, SaturatedFatContent 2.2 g, SodiumContent 1006 mg, SugarContent 2.4 g
TASTY FROZEN COLLARD GREENS RECIPE - FOOD.COM
Was looking for a low fat and healthy way to fix Collard greens that DH would eat as all the low fat version we had tried always left him saying its ok although a bit too spice. This recipe has a very slight sweet under tone which I believe comes from the sweet onion and the Sriracha chili sauce.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot over medium heat oil and butter, sauté the onions and garlic until softened, but not browned just about 2 minutes.
- Add frozen chopped collard greens, water, flavor boost and Sriracha chili sauce. Cover and simmer 6-8 minutes until greens are tender.
- Serve piping hot with addtional Sriracha chili sauce on the side.
Nutrition Facts : Calories 341.7, FatContent 23.8, SaturatedFatContent 7.2, CholesterolContent 92.7, SodiumContent 181.4, CarbohydrateContent 8.4, FiberContent 3.8, SugarContent 1.7, ProteinContent 23.9
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SIMPLE AND FRESH COLLARD GREENS RECIPE - FOOD.COM
A lot of people are averse to trying dark leafy greens, believe me, I was too, as they were always described as "bitter". Now that I have had them though I love them, and only eat them like this (not fully cooked to sogginess or in soups). You get a lot of the flavor of the greens themselves and they make a great side dish to a "meat and potatoes" meal. You can substitute any mix of braising/dark leafy greens for the collards.
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Calories 49.4 per serving
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Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full of briny, smoky flavor. When braised with smoked meat, they’re equally delicious as a side or a light one-pot meal. The longer the greens cook, the better they'll be. Top them with a generous dash or two of hot sauce, and pair with cornbread. What tomato soup is to grilled cheese, potlikker is to cornbread.
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Reviews 4
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Reviews 4
Total Time 2 hours 30 minutes
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- Take the meat out of the pot, transfer to a cutting board, and shred the meat with two forks. Add the shredded meat back to the pot and stir until well combined. Taste and adjust salt, pepper and onion powder as needed. To cut bitterness, add sugar; if you’d like more tang, add more vinegar. Serve hot.
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LOWCOUNTRY COLLARD GREENS RECIPE - NYT COOKING
Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full of briny, smoky flavor. When braised with smoked meat, they’re equally delicious as a side or a light one-pot meal. The longer the greens cook, the better they'll be. Top them with a generous dash or two of hot sauce, and pair with cornbread. What tomato soup is to grilled cheese, potlikker is to cornbread.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
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From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
Cuisine southern
- Take the meat out of the pot, transfer to a cutting board, and shred the meat with two forks. Add the shredded meat back to the pot and stir until well combined. Taste and adjust salt, pepper and onion powder as needed. To cut bitterness, add sugar; if you’d like more tang, add more vinegar. Serve hot.
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