Collards

Collards

2 bunches collards (3/4 lb each) cut out ribs, roll and slice

Boil in a pot of salted water 5 minutes. Drain.

1 Tbs olive oil

3 cloves garlic

1/2 tsp salt

3/4 c chicken stock

1 Tbs cider vinegar

1/4 tsp hot pepper flakes

Sauté then add collards, add chicken stock, cook about 10 min. Add cider vinegar, hot pepper flakes. Serve with pan juices. Can add 1/2 lb diced smoked sausage while sautéing collards.

Creamed Collards
Greg and Mary suggested cooking the collards longer, and make less of the sauce
2 large bunches collard greens (about 1 1/2 pounds), center stems removed and leaves cut into 1/2" strips
Kosher salt
2 teaspoons vegetable oil
1 cup 1/3" pieces (about 6 ounces) thick-cut smoked bacon
Unsalted butter (if needed)
2 large shallots, finely chopped
3 tablespoons all-purpose flour (can thicken instead with coconut flour)
1 1/2 teaspoons sweet paprika
2 cups whole milk
2 cups heavy cream
Freshly ground black pepper
Blanch greens in a large pot of boiling salted water until bright green and beginning to soften, 3-4 minutes. Transfer to a large bowl of ice water to cool. Squeeze dry.
Heat oil in a large heavy pot over medium heat. Add bacon and cook until fat is rendered and bacon is crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside.
Drain all but 3 tablespoons bacon drippings from pot, adding butter if needed to measure 3 tablespoons Add shallots; cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add flour and paprika; stir constantly for 2 minutes. Whisk in milk and cream; bring to a boil, whisking often. Stir in greens; reduce heat to low. Simmer, stirring often, until greens are tender and sauce thickens, about 30 minutes. Season to taste with salt and pepper. Transfer creamed greens to a serving dish; garnish with reserved bacon.  (from epicurious.com)

 

Spicy Collard Greens

1 quart Chicken or Pork Stock

collard greens, stems and ribs removed, leaves cut into 1-inch-wide ribbons

1/4 cup olive oil

1 medium onion, coarsely chopped

1/2 tablespoons minced garlic

1/2 teaspoons crushed red pepper

Salt and freshly ground black pepper

28-ounce can whole peeled tomatoes, drained

Directions

In a large enameled cast-iron casserole, bring the  Stock to a boil. Add the collard greens and cook over moderately high heat until tender, 20 minutes. Drain the greens, reserving the liquid.

Wipe out the casserole. Add the oil and onions and cook over moderate heat until translucent, 5 to 6 minutes. Add the garlic, crushed red pepper and 1/2 teaspoon each of salt and black pepper. Cook, stirring, for 1 minute. Add the tomatoes and 2 cups of the reserved cooking liquid and simmer over moderately low heat until the tomatoes begin to break down, about 15 minutes. Add the collard greens and cook until heated through, about 5 minutes.

Quick Braised Collards

2 bunches collards (3/4 lb each)

1 tbs olive oil

3 garlic cloves, smashed

1/2 tsp salt

3/4 c chicken stock

1 tbs cider vinegar

1/4 tsp hot pepper flakes

cut out the rib, roll and cut crosswise. Cook in large pot of boiling salted water 5 min. drain.

In large skillet, heat the oil, add garlic cook about 4 min, add the collards, salt and stock. Cook about 10 min. Stir in vinegar, hot pepper flakes, serve with pan juices.

Opt: add 1/2 lb diced smoked sausage when sautéing the collards

Omit hot pepper and serve with hot sauce at the table.

Collard Greens

2 lbs of collard greens (torn from their stems and roughly chopped)

1 large onion, chopped

1 cup chicken broth

1 Tbsp apple cider vinegar

1 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp red pepper flakes

8 slices bacon, cooked and chopped

Throw it all in your slow cooker. Stir. Set on low for 10 hours or high for 5 hours. Stir once or twice if you can. Serve.

Spicy Collards

2 lbs collards, ribs removed, coarsely chopped (8 cups)

Boil in 6 cups water for 30 min.

In 12" skillet cook

6 slices bacon, chopped

Remove bacon, leave 1 Tbs grease in pan, add

1/2 c chopped  onion

1 jalapeno chili seeded and chopped

1/2 tsp dried thyme

1/2 tsp seasoned salt and pepper

cook 5 min.

Drain collards, stir greens and bacon into skillet. Cover and cook on low 15 min.

Braised Collards – very good!

from the Bonnie Plant website

1 lb collards

1 tbs olive oil

1 small onion, chopped

1 clove garlic, minced

½ tsp minced fresh ginger

½ tsp salt and pepper or more

pinch allspice or dash of hot pepper sauce

1 tbs vinegar or lemon

Remove the center stem, chopped collards, rinse. In large frying pan, sauté onion, garlic and ginger in oil for about 5 minutes. (Don’t let it scorch). Add the collards, cover and cook on low about 15 minutes, stirring occasionally. Add a little water if necessary to keep it from being too dry. When tender, drain any liquid, add the allspice and lemon (that’s what I used and it was good), probably extra salt. Serve immediately.