TENDER GREENS MENU RECIPES

Name: Sweet and Tangy Collard Greens
Yield: 8 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 4 ounces slab bacon, finely chopped (optional); 1 medium onion, finely chopped; 4 garlic cloves, finely chopped; 1 teaspoon crushed red pepper flakes; 3 pounds collard greens (about 3 bunches), ribs and stems removed, leaves sliced crosswise into 1-inch-thick strips; 3 cups low-sodium chicken broth or water; 1/4 cup apple cider vinegar; 2 teaspoons sugar; Kosher salt, freshly ground pepper

SWEET AND TANGY COLLARD GREENS RECIPE | EPICURIOUS

Sweet and Tangy Collard Greens Recipe | Epicurious image

On New Year's Day, Julia Sullivan, chef at Henrietta Red in Nashville, TN, makes black-eyed peas and these collard greens. "It’s something my mom has always done, and I think my grandparents, too. It’s a superstitious thing. The black-eyed peas bring good luck, and the greens symbolize money." Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

Provided by Julia Sullivan

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
4 ounces slab bacon, finely chopped (optional)
1 medium onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon crushed red pepper flakes
3 pounds collard greens (about 3 bunches), ribs and stems removed, leaves sliced crosswise into 1-inch-thick strips
3 cups low-sodium chicken broth or water
1/4 cup apple cider vinegar
2 teaspoons sugar
Kosher salt, freshly ground pepper

Steps:

Heat oil in a large heavy pot over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pot and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and softened, 5–7 minutes. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
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.

GRANDMA'S COLLARD GREENS RECIPE: HOW TO MAKE IT

Grandma's Collard Greens Recipe: How to Make It image

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

Ingredients

3 tablespoons lard or shortening, divided
1 large onion, chopped
6 garlic cloves, minced
1-1/2 pounds smoked ham hocks
6 cups water
2 teaspoons seasoned salt
1 to 3 teaspoons crushed red pepper flakes
1/4 teaspoon sugar
1 large bunch collard greens (about 2 pounds), coarsely chopped
1-1/2 cups white wine

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.

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