COLLARD GREENS RECIPE RECIPES

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SOUTHERN COLLARD GREENS RECIPE | GUY FIERI | FOOD NETWORK



Southern Collard Greens Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     side-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 10

2 pounds collard greens, rinsed
1 tablespoon canola oil
1 cup 1/4-inch diced salt pork
1 cup diced onion
1/4 teaspoon crushed red pepper flakes, optional
1/2 teaspoon freshly cracked black pepper
1 cup low-sodium chicken stock
1/2 cup water
1/3 cup white vinegar
1 teaspoon hot pepper sauce, plus more for serving (recommended: Crystal)

Steps:

  • Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
  • In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
  • Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
  • Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.

CREAMED COLLARD GREENS RECIPE | THE NEELYS | FOOD NETWORK



Creamed Collard Greens Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 to 12 servings

Number Of Ingredients 8

4 bunches collard greens, tough stems and ribs removed
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic, minced
3 large shallots, minced
2 cups heavy cream
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Steps:

  • Fill a very large pot three-quarters full with water and bring to a boil. Add the collard greens to the water and make sure they are all well submerged. Return the water to a boil and simmer until the greens are tender and bright green, 10 to 15 minutes. Drain the greens and run under cold water to stop the cooking. Drain the greens well, squeezing out excess water with your hands or by placing in a kitchen towel and squeezing. Chop the greens finely and set aside.
  • Melt the butter in a skillet or Dutch oven large enough to hold all of the greens. Add the garlic and shallots and cook over medium heat until softened but not browned, 4 to 6 minutes. Add the cream and bring to a simmer, stirring occasionally. Cook until reduced by half, about 25 minutes - watch carefully as the cream can quickly boil over! Add the greens and toss until warmed through. Season generously with nutmeg, salt and pepper. Add to a serving dish and sprinkle with the Parmesan.

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INSTANT POT COLLARD GREENS RECIPE | BON APPéTIT
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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My grandmother made the best collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida
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Reviews 5
Total Time 02 hours 30 minutes
Category Side Dishes
Cuisine North America, Southern
Calories 204 calories per serving
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