WHAT ARE COLLARDS GREENS RECIPES

Name: Collard Greens
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 3 strips bacon, diced; 1 medium onion, sliced; 2 bunches collard greens, washed; 1 tablespoon chopped garlic; 1/2 teaspoon red pepper flakes; 1 tablespoon brown sugar; 2 tablespoons cider vinegar; Salt and freshly ground black pepper

COLLARD GREENS RECIPE | SANDRA LEE | FOOD NETWORK

Collard Greens Recipe | Sandra Lee | Food Network image

Provided by Sandra Lee

Categories side-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 strips bacon, diced
1 medium onion, sliced
2 bunches collard greens, washed
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
1 tablespoon brown sugar
2 tablespoons cider vinegar
Salt and freshly ground black pepper

Steps:

In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
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.

COLLARDS RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Collards Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories side-dish

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Number Of Ingredients 5

Ingredients

2 large bunches collards, homegrown or from the produce section, rinsed well
1/2 pound cured ham hock or salt pork
1/2 cup salt, for brine (optional, see Cook's Note below)
Buttermilk cornbread, for serving
Hot sauce, for serving

Steps:

Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips
Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.

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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

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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