COLLARD RECIPES RECIPES

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GINA'S BEST COLLARD GREENS RECIPE | THE NEELYS | FOOD NET…



Gina's Best Collard Greens Recipe | The Neelys | Food Net… image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

5 bundles collard greens
4 cups salted water
3 large smoked ham hocks
1 cup sugar
Salt
1 teaspoon crushed red pepper flakes

Steps:

  • Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.
  • In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.
  • Cover and cook greens for 1 to 1 1/2 hours.

COCONUT-BRAISED COLLARD GREENS RECIPE - NYT COOKING



Coconut-Braised Collard Greens Recipe - NYT Cooking image

Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to make it vegan. The recipe comes from Von Diaz, a writer who was born in Puerto Rico and raised in Atlanta. She combines ingredients and influences from both places in her home cooking.

Provided by Julia Moskin

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

1 large bunch collard greens (1 1/2 to 2 pounds)
1 tablespoon unsalted butter
1 tablespoon coconut oil
1 bunch (6 to 8) scallions, white and pale green parts only, thinly sliced
1 1/2 cups unsweetened coconut milk
1 tablespoon soy sauce
Kosher salt and freshly ground black pepper

Steps:

  • Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
  • In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
  • Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
  • Season to taste with salt and pepper and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 299, UnsaturatedFatContent 3 grams, CarbohydrateContent 16 grams, FatContent 26 grams, FiberContent 9 grams, ProteinContent 9 grams, SaturatedFatContent 21 grams, SodiumContent 752 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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GINA'S BEST COLLARD GREENS RECIPE | THE NEELYS | FOOD NET…
From foodnetwork.com
Reviews 4.4
Total Time 2 hours 15 minutes
Category side-dish
Cuisine american
  • Cover and cook greens for 1 to 1 1/2 hours.
See details


COCONUT-BRAISED COLLARD GREENS RECIPE - NYT COOKING
Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to make it vegan. The recipe comes from Von Diaz, a writer who was born in Puerto Rico and raised in Atlanta. She combines ingredients and influences from both places in her home cooking.
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See details


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