HOW TO STORE COLLARD GREENS RECIPES
TASTY COLLARD GREENS RECIPE | ALLRECIPES
A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes.
Provided by ANADRI
Categories Greens Side Dishes
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours 0 minutes
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
- Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
- Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.
Nutrition Facts : Calories 141.6 calories, CarbohydrateContent 10.6 g, CholesterolContent 22.7 mg, FatContent 7.9 g, FiberContent 5.4 g, ProteinContent 9.6 g, SaturatedFatContent 1.4 g, SodiumContent 688.7 mg, SugarContent 1.4 g
COLLARD GREENS RECIPE | TIA MOWRY | FOOD NETWORK
Provided by Tia Mowry
Categories side-dish
Total Time 2 hours 45 minutes
Cook Time 45 minutes
Yield 4 to 5 servings
Number Of Ingredients 16
Steps:
- For the seasoning mixture: In a small bowl, combine the paprika, salt, onion powder, black pepper, cayenne, garlic powder, mustard and thyme. Mix to blend. Set aside.
- For the collards: Remove the stems and ribs from the collard greens. Stack the leaves and roll them up like a cigar. Slice into 1-inch strips. Wash in cold water and shake off excess.
- Heat the olive oil in a large stockpot over medium-low heat. Add the bacon, onions and garlic; saute until the onions have softened and are just starting to color, 10 to 12 minutes. Stir in 1 tablespoon of the seasoning mixture and mix well. Add the chicken stock, vinegar and 2 cups water. Stir, then add the collard greens and ham hock to the pot. Bring to a boil, cover and reduce to a simmer. Cook for about 2 hours, or until the collards are tender, stirring every 20 minutes.
- Remove the ham hock and pull all the meat from the bone. Chop into smaller pieces, then return to the pot. Stir to combine. Remove the collard and meat mixture from the pot, shake off excess cooking liquid and transfer to a serving plate.
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COLLARD GREENS RECIPE | BON APPéTIT
On New Year's Day, Julia Sullivan makes these collard greens with a side of black-eyed peas for good luck.
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- Working in batches, add collard greens to pot, letting greens wilt slightly after each handful before adding more. Add broth, bring to a simmer, and cook, stirring often, until greens wilt and lose about half of their original volume, about 4 minutes. Reduce heat to medium-low, partially cover pot, and simmer gently, stirring occasionally, until greens are tender and liquid is almost completely evaporated, 25–30 minutes. Stir in vinegar and sugar and cook another minute to allow sugar to dissolve; season with salt and pepper.
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On New Year's Day, Julia Sullivan makes these collard greens with a side of black-eyed peas for good luck.
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- Working in batches, add collard greens to pot, letting greens wilt slightly after each handful before adding more. Add broth, bring to a simmer, and cook, stirring often, until greens wilt and lose about half of their original volume, about 4 minutes. Reduce heat to medium-low, partially cover pot, and simmer gently, stirring occasionally, until greens are tender and liquid is almost completely evaporated, 25–30 minutes. Stir in vinegar and sugar and cook another minute to allow sugar to dissolve; season with salt and pepper.
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Reviews 5.0
Total Time 1 hours 10 minutes
Calories 234.2 per serving
- Serve with favorite dish as a side.
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