COLLARD GREEN IN SPANISH RECIPE

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RECIPE: SPANISH-STYLE COLLARD GREENS | WHOLE FOODS MARKET



Recipe: Spanish-Style Collard Greens | Whole Foods Market image

This collard greens salad is dressed with sherry vinaigrette, plumped currants and shaved Manchego cheese. It’s terrific eaten right away or made a day or two in advance and chilled until ready to serve.

Provided by WHOLEFOODSMARKET.COM

Total Time 20 minutes

Yield Serves 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon crushed red chile flakes
1/4 teaspoon fine sea salt
1/3 cup dried currants
1 bunch collard greens (about 1/2 pound), ribs removed, leaves very thinly sliced
2 ounces Manchego cheese, thinly shaved with a vegetable peeler

Steps:

  • In a large bowl, whisk together oil, vinegar, mustard, chile flakes and salt. 
  • Add currants, toss well and set aside to let plump for 10 minutes. 
  • Add collard greens and cheese, and toss to combine.
  • Alternatively, heat the vinaigrette and currants in a large skillet. 
  • Add collards to the skillet and gently wilt. Remove collards from the heat and top with cheese.

Nutrition Facts : Calories 150 calories, FatContent 11 grams, SaturatedFatContent 3 grams, CholesterolContent 10 milligrams, SodiumContent 360 milligrams, CarbohydrateContent 11 grams, ProteinContent 4 grams

COLLARD GREEN SOUP WITH SPANISH CHORIZO & POTATOES RECIPE ...

Collard greens are a popular side dish prepared in many southern states here in the United States. They are very versatile and can be added to many dishes, such as salads, casseroles and soups. When adding the collards to my soup recipes, I like to sauté them separately with onions and lots of garlic to really infuse tasty aromatic flavors. The smoky Spanish chorizo and potatoes pair well with the collard greens and make a hearty soup.

Provided by QUERICAVIDA.COM

Total Time 1 hours 35 minutes

Prep Time 45 minutes

Yield 6

Number Of Ingredients 20

6 tablespoons olive oil
1 cup sweet onions, diced
3 cloves garlic, minced
1 teaspoon crushed red pepper flakes
4 cups russet potatoes, peeled (optional) and diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 small chayote squash, diced (about 1 cup), remove pit
1/2 lb. (about 6 cups) collard greens, washed, stems removed and sliced into thin ribbons
1 teaspoon salt
1 teaspoon pepper
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
8 1/2 cups chicken broth
1 1/2 cups Spanish chorizo, sliced
1 chipotle in adobo, minced
1 teaspoon smoked paprika
2 tablespoons red wine vinegar
Juice of 1 lemon
1/2 lb. smoked ham hock

Steps:

  • To start, you will need a large skillet and a Dutch oven pot. Add 3 tablespoons of olive oil to each one and preheat both to medium heat for 2 minutes.
  • Add the onions, garlic and crushed red pepper flakes to the skillet, and cook for 3 to 5 minutes, stirring often.
  • At the same time, in the large pot, add the potatoes, red bell pepper, green bell pepper and chayotes. Season lightly with salt and pepper and cook for 8 to 10 minutes.
  • To the skillet with onions, add the collard greens, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon brown sugar, 2 tablespoons Worcestershire sauce, and 1/2 cup chicken broth. Use tongs to combine, cover and cook for 20 minutes.
  • To the potatoes, add the chorizo and cook for 2 minutes. Add the 8 cups of chicken broth, chipotle, 1 teaspoon smoked paprika, 2 tablespoons red wine vinegar, juice of 1 lemon and smoked ham hock. Bring to a boil, reduce heat and cook for 10 minutes.
  • Add the collard green mixture to soup pot, stir well to combine and season to taste with remaining salt and pepper. Cover and continue cooking for another 30 to 40 minutes.
  • Let soup rest for 10 minutes before serving. Serve with your favorite toasted bread or cornbread.

Nutrition Facts : ServingSize 1 Serving

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