Collard Greens recipe suggestions?

[LageNomAi]

I have a lovely bunch of collard greens sitting in my fridge and I'm not sure what to do with them. Any simple suggestions? (I say simple because I'm a kitchen disaster, LOL).

Thanks!

[somethings gotta give]

Re: Collard Greens recipe suggestions?

Pork-Stuffed Collard Greens Recipe #366513 (I copied this from recipezaar)
This is adapted from a recipe by Sunny Anderson of the Food Network. She first tasted a similar dish in Hawai'i, but uses collard leaves for a more southern/African flair. I changed the seasonings to be more Hawaiian/Pacific, and the preparation method to make it easier. You can grind your own semi-frozen boneless pork in a food processor if you can't find it pre-ground at the store. Different and tasty, plus carb-friendly!
by ScrumptiousWY

1¼ hours | 20 min prep

SERVES 4
1 lb ground pork (not sausage)
collard greens (1 large bunch)
1/2 teaspoon sea salt
1 teaspoon tamari soy sauce
2 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons smoked paprika (or regular paprika plus few drops liquid smoke)
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/4 teaspoon blackstrap molasses
1 1/2 cups chicken stock
Mix pork, soy sauce and all spices together in large bowl. Form into 4 oblong patties. Set aside.
Rinse collards well and remove thick bottom part of stems but leave the leaves as intact as possible.
Starting at the side where the stem was removed, place 1 pork patty on a raw collard leaf; roll up and wrap 3 more leaves around each patty.
Tear up remaining collard leaves not used for wrapping meat into bite-size pieces. Place on the bottom of a large heavy pot. Add broth and top with the pork bundles.
Cover pot with lid. Bring to a boil, then reduce heat and simmer on low for 40-60 minutes, or until pork is cooked and collards are tender.
Makes 4 servings: Total Carbohydrate 6.6g Dietary Fiber 1.1g Sugars 2.4g

[somethings gotta give]

Re: Collard Greens recipe suggestions?

Collard green pie........Collard Greens Pie Recipe This one sounds good too..

[not2late]

Re: Collard Greens recipe suggestions?

All I do is this:

Slice the collard greens by rolling the leaves and slicing across the roll. I like the slices thin, about 1/4 inch.

Into a pot, put alittle oil (about a teaspoon), heat it up and then add 2-3 pieces of bacon (sliced into 1/4-1/2 inch pieces). Cook the bacon on medium low heat until it is crispy. Remove the bacon and set aside. If there is alot of bacon fat, remove all but 1-2 tablespoons.

Into the bacon fat, saute some sliced onion and garlic. When the onions are soft, add the collard greens. Toss, then add 1/4 cup of water. Put a lid on the pot, and simmer, stirring every few minutes to prevent it from burning. Cook until the greens are tender. (I'm from the South, so I like my collards soft and very tender, but not mushy. Crunchy collards, like crunch green beans, don't do it for me....0

Serve the collards with a dash of hot pepper sauce and garnish with the reserved, cooked bacon pieces. Don't throw away any of the cooking liquid---that is the "pot-likker", which is equally tasty and full of vitamins and minerals. Either drink it as a broth or reserve it in the freezer for cooking other veggies or use as a vegetable stock.

[Grizzabella]

Re: Collard Greens recipe suggestions?

All I do is this:

Slice the collard greens by rolling the leaves and slicing across the roll. I like the slices thin, about 1/4 inch.

Into a pot, put alittle oil (about a teaspoon), heat it up and then add 2-3 pieces of bacon (sliced into 1/4-1/2 inch pieces). Cook the bacon on medium low heat until it is crispy. Remove the bacon and set aside. If there is alot of bacon fat, remove all but 1-2 tablespoons.

Into the bacon fat, saute some sliced onion and garlic. When the onions are soft, add the collard greens. Toss, then add 1/4 cup of water. Put a lid on the pot, and simmer, stirring every few minutes to prevent it from burning. Cook until the greens are tender. (I'm from the South, so I like my collards soft and very tender, but not mushy. Crunchy collards, like crunch green beans, don't do it for me....0

Serve the collards with a dash of hot pepper sauce and garnish with the reserved, cooked bacon pieces. Don't throw away any of the cooking liquid---that is the "pot-likker", which is equally tasty and full of vitamins and minerals. Either drink it as a broth or reserve it in the freezer for cooking other veggies or use as a vegetable stock.

This is basically how I cook collards and sometimes other greens. I cut the center rib out of the collards before roughly chopping them. I like to use salt pork instead of regular strips of bacon. I also add chicken stock instead of water for the simmering, and I add about 1/2 cup for one bunch of greens. I cook them with the lid on over low heat for about 20 minutes or less. Try squeezing a little lemon juice on before you eat them.

[not2late]

Re: Collard Greens recipe suggestions?

I use the bacon because I like the smokiness---a ham bone is good too! Salt pork in my local markets have been a hit-or-miss lately. Sometimes the salt pork tastes "old", so I've been avoiding it lately.

[LageNomAi]

Re: Collard Greens recipe suggestions?

All I do is this:

Slice the collard greens by rolling the leaves and slicing across the roll. I like the slices thin, about 1/4 inch.

Into a pot, put alittle oil (about a teaspoon), heat it up and then add 2-3 pieces of bacon (sliced into 1/4-1/2 inch pieces). Cook the bacon on medium low heat until it is crispy. Remove the bacon and set aside. If there is alot of bacon fat, remove all but 1-2 tablespoons.

Into the bacon fat, saute some sliced onion and garlic. When the onions are soft, add the collard greens. Toss, then add 1/4 cup of water. Put a lid on the pot, and simmer, stirring every few minutes to prevent it from burning. Cook until the greens are tender. (I'm from the South, so I like my collards soft and very tender, but not mushy. Crunchy collards, like crunch green beans, don't do it for me....0

Serve the collards with a dash of hot pepper sauce and garnish with the reserved, cooked bacon pieces. Don't throw away any of the cooking liquid---that is the "pot-likker", which is equally tasty and full of vitamins and minerals. Either drink it as a broth or reserve it in the freezer for cooking other veggies or use as a vegetable stock.

Thanks for this! As I was reading your post, I was thinking, this sounds so Southern (my dad is from the South and growing up, we had collard greens, black-eyed peas, and cornbread every New Year's day). So I'm not surprised that are from the South as well.