COLLARD GREENS SOUP RECIPE SOUTHERN RECIPES

Name: Vegetarian "Southern-style" Collard Greens
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1/2 large onion, chopped; 1 teaspoon red pepper flakes; 1 clove garlic, finely chopped; 1 pound collard greens, chopped; 3 cups vegetable stock; 2 tomatoes, seeded and chopped; Salt and freshly ground black pepper

SOUTHERN-STYLE COLLARD GREENS RECIPE | SUNNY ANDERSON ...

Southern-Style Collard Greens Recipe | Sunny Anderson ... image

Provided by Sunny Anderson

Categories side-dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

Steps:

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

Nutrition Facts : Calories 122 calorie, FatContent 7 grams, SaturatedFatContent 2 grams, CholesterolContent 8 milligrams, SodiumContent 859 milligrams, CarbohydrateContent 14 grams, FiberContent 5 grams, ProteinContent 4 grams, SugarContent 5 grams

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

Ingredients

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.

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