PREPARING COLLARDS RECIPES
HAM & COLLARDS QUICHE RECIPE: HOW TO MAKE IT
I love quiche and wanted to make something that incorporates my Southern roots, so I came up with this version. With eggs, cheese, ham and nutritious collards, it's a meal in one. —Billie Williams-Henderson, Bowie, Maryland
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Unroll crust into a 9-in. pie plate; flute edge. Chill while preparing filling., In a large skillet, heat oil over medium-high heat. Add collard greens and onion; cook and stir until onion is tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in salt and pepper. Cool slightly; stir in cheese and ham. Spoon into crust., In a large bowl, whisk eggs and milk until blended. Pour over top., Bake on lower oven rack until a knife inserted in the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.
Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet. Bake as directed, increasing time to 50-60 minutes.
Nutrition Facts : Calories 457 calories, FatContent 31g fat (15g saturated fat), CholesterolContent 240mg cholesterol, SodiumContent 766mg sodium, CarbohydrateContent 23g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 21g protein.
BLACK EYED PEAS WITH SMOKY COLLARDS AND CHEESY GRITS ...
A quick and easy meal for those busy nights, slow cooking the peas means dinner is ready in under 30 minutes (reflected in the time above)! If preparing the black eyed peas stove top, the recipe comes together in about an hour. This black eyed peas and collard greens recipe is vegetarian or vegan and easily gluten free.
Provided by Traci York | Vanilla And Bean
Categories Dinner
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 25
Steps:
- If using Slow Cooked Black Eyed Peas, skip #2 and move right into cooking the collards.
- In a medium saucepot, add the soaked black eyed peas, vegetable broth, onion, bell pepper, garlic, bayleaf, and optional tabasco. Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. The peas should be tender with just a slight tooth, not mushy. Add the worcestershire, and liquid smoke. Taste for seasoning adjustment.
- For the Collard Greens:
- For the Grits:
- To Assemble:
Nutrition Facts : Calories 530 kcal, CarbohydrateContent 85 g, ProteinContent 25 g, FatContent 11 g, SaturatedFatContent 6 g, CholesterolContent 26 mg, SodiumContent 1133 mg, FiberContent 14 g, SugarContent 9 g, ServingSize 1 serving
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