COOKING WITH COLLARD GREENS RECIPES
SOUL-FOOD STYLE FROZEN COLLARD GREENS - PHILLY JAY COOKING
Juicy, soul-food style collard greens seasoned with Lawry's Seasoned Salt, then cooked in broth. Often served as a side dish, this tastes great with cornbread, ribs, and potato salad.
Provided by PhillyBoyJay
Total Time 20 minutes
Prep Time 3 minutes
Cook Time -457919 hours 31 minutes31S
Yield 4
Number Of Ingredients 1
Steps:
- 1. Place a skillet over high heat (9) and add broth.2. After 3 minutes, or when the broth comes to a boil, reduce the heat to medium-high (7).3. Add the collard greens, butter, vinegar, seasonings, and sugar, then stir well.4. Let the greens cook for 17-18 minutes or until desired tenderness. (Stir periodically)
Nutrition Facts : ServingSize 4
GRANDMA'S COLLARD GREENS RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Side Dishes
Total Time 02 hours 30 minutes
Prep Time 30 minutes
Cook Time 02 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
Nutrition Facts : Calories 204 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 849mg sodium, CarbohydrateContent 13g carbohydrate (3g sugars, FiberContent 7g fiber), ProteinContent 10g protein.
More about "cooking with collard greens recipes"
GRANDMA'S COLLARD GREENS RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 5
Total Time 02 hours 30 minutes
Category Side Dishes
Cuisine North America, Southern
Calories 204 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 30 minutes
Category Side Dishes
Cuisine North America, Southern
Calories 204 calories per serving
- In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
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COLLARD GREENS RECIPE | SANDRA LEE | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 35 minutes
Category side-dish
Cuisine american
Reviews 4.6
Total Time 35 minutes
Category side-dish
Cuisine american
- To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.
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SOUTHERN COLLARD GREENS RECIPE | GUY FIERI | FOOD NETWORK
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Reviews 4.5
Total Time 1 hours 10 minutes
Category side-dish
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Reviews 4.5
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- 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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SAUTéED KALE RECIPE - NYT COOKING
This is a technique that elevates basic sauteed greens into something even more savory and tender.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 155 per serving
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 155 per serving
- Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.
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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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Reviews 4.5
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Reviews 4.5
- Transfer collard greens to a platter. Season with hot sauce as desired.
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COLLARD GREENS RECIPE | SANDRA LEE | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 35 minutes
Category side-dish
Cuisine american
Reviews 4.6
Total Time 35 minutes
Category side-dish
Cuisine american
- To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.
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SAUTéED KALE RECIPE - NYT COOKING
This is a technique that elevates basic sauteed greens into something even more savory and tender.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 155 per serving
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Reviews 5
Total Time 15 minutes
Calories 155 per serving
- Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.
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Feb 19, 2021 · Kale is a great substitute for the collard greens, if you can’t find collards or have an extra bunch of kale. These quick-cooked collard greens are also surprisingly fantastic with Asian flavors. If you’ve ever made my kale fried rice, you might appreciate this idea because kale and collards are similar greens.
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Feb 19, 2021 · Kale is a great substitute for the collard greens, if you can’t find collards or have an extra bunch of kale. These quick-cooked collard greens are also surprisingly fantastic with Asian flavors. If you’ve ever made my kale fried rice, you might appreciate this idea because kale and collards are similar greens.
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There are many delicious ways to cook collard greens, but this is best-known way to do it in the South—low and slow in a stockpot (or slow cooker) with plenty of bold, smoky ingredients to amp up the flavor of the greens.These collard greens may take a few hours to simmer, but they only require a few minutes of hands-on cooking …
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