Braised Collard Greens Mustard Greens And Red Swiss Chard Recipes

BRAISED COLLARD GREENS

Braised Collard Greens image

My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.

Provided by THYME4MA

Categories Side Dish Vegetables Greens

Time 1h20m

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds collard greens - rinsed, stemmed and thinly sliced
2 pounds fresh ham hocks
½ pound salt pork
3 quarts chicken stock
1 cup chopped onion
2 bay leaves
¼ teaspoon red pepper flakes
2 tablespoons white sugar
salt and freshly ground black pepper to taste
2 teaspoons red wine vinegar

Steps:

Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.

Nutrition Facts : Calories 581.6 calories, Carbohydrate 13.3 g, Cholesterol 102.6 mg, Fat 48.1 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 17 g, Sodium 1657.3 mg, Sugar 5.3 g

BRAISED COLLARD GREENS

Braised Collard Greens image

Bacon gives these nutrient-rich greens an extra punch of flavor, from "Mad Hungry," by Lucinda Scala Quinn.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 7

Ingredients

1 pound collard greens, trimmed and washed, water still clinging to the leaves
1 tablespoon vegetable oil
1 medium onion, chopped
3 slices bacon, cut in half lengthwise and sliced crosswise in 1/2-inch pieces
Pinch of crushed red pepper flakes
1 tablespoon red-wine vinegar
Coarse salt

Steps:

Remove the tough stems from the collardleaves. Finely slice the stems crosswise.Stack a few leaves on top of each other andcut into 1 1/2- to 2-inch pieces. Repeat with allleaves. You'll have 8 packed cups.
Heat a 10-inch saute pan over high heat.Swirl in the oil and add the onion, bacon,and red pepper flakes. Fry until the onion issoft and the bacon is beginning to renderits fat and crisp up, about 13 minutes.
Add the greens, 2 cups at a time. Stir into theonion mixture as you add. They will collapseand shrink in the heat.
When all the greens are in the pan and theheat has returned to sizzling high, pour inthe vinegar. Stir to evaporate. Cover andlet the greens cook over low heat until justtender, 10 to 15 minutes. Add a bit of wateras needed to keep the greens from burning.Add salt to taste and serve.

COLLARD AND MUSTARD GREENS

Collard and Mustard Greens image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 23m

Yield 8 servings

Number Of Ingredients 12

Ingredients

Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper
1 large bunch collard greens, soaked in cold water, rinsed, and drained
1/2 cup olive oil
4 tablespoons chopped garlic
1/4 cup vinegar
3 tablespoons sugar
Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper
1 large bunch collard greens, soaked in cold water, rinsed, and drained
1/2 cup olive oil
4 tablespoons chopped garlic
1/4 cup vinegar
3 tablespoons sugar

Steps:

Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.

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