COOKING COLLARD GREENS FAST 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
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.
Total Time 13 minutes
Prep Time 10 minutes
Cook Time 3 minutes
Yield 1-3 serving(s)
Number Of Ingredients 4
Steps:
- Chop your greens into 1 inch strips that are no longer than 4 or 5 inches long (or you'll be getting a mouthful of stringy greens!). (I like to cut down the middle of the leaf and then put one half on top of the other and chop into strips).
- Rinse your greens (This is an important step! The water that stays on helps these cook to perfection).
- Heat your skillet to medium and spray or add oil, and garlic if wanted. Then just add your greens (these will shrink down a lot so you can do it in a small pan) and stir just until all greens have just turned bright green, usually not more than 3~ minutes.
- Turn up to medium-hot and fry for 30 more seconds or until greens are just tender.
- Toss with salt and pepper to taste (for this amount I usually use about 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve with your favorite entree :)!
Nutrition Facts : Calories 49.4, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 30.4, CarbohydrateContent 9.3, FiberContent 5.3, SugarContent 0.8, ProteinContent 4
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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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