Collard Greens In Tomato Sauce Recipes

EASY COLLARD GREENS

Steps:

• Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.

BRAISED COLLARDS WITH TOMATOES

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium. Add onion and garlic and cook until onion softens, about 4 minutes. Add greens, cover, and cook until mostly wilted, about 4 minutes. Uncover and cook, stirring, until completely wilted, 2 minutes. Season with salt and pepper.
• Add tomatoes, breaking them apart as you go. Add ham hock and 3 cups water and bring to a boil; reduce to a medium simmer. Partially cover and cook, stirring occasionally, until greens are tender and ham separates from bone, about 2 1/2 hours, adding more water if needed.
• Remove ham from pot and let rest until cool enough to handle. Discard skin and bone; dice meat. Return ham to pot; stir in beans. Season with salt and pepper. Serve collards with rice.

COLLARD GREENS WITH TOMATOES AND GARLIC

Steps:

• In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes.
• Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes.
• Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
• This dish can be prepared a day in advance and reheated.

AUSTRIAN STUFFED COLLARD GREENS WITH SWEET AND SOUR SAUCE (VEGAN)

Steps:

• Remove thick stems from the collard greens, leaving a v-shaped cut at the bottom of each leaf. Reserve 12 of the largest leaves. Shred the remaining greens.
• Heat oil in a saucepan over medium-high heat. Saute rice and 1/2 the onion, stirring constantly, until fragrant but not browned, about 5 minutes. Add pine nuts and garlic; cook until fragrant, about 1 minute. Add 3 cups water, ground beef substitute, 1 teaspoon salt, 1/4 teaspoon pepper, and dill. Reduce heat to medium; simmer until water is absorbed, 15 to 20 minutes. Cover with a lid and reduce heat to the lowest setting. Cook until filling is tender, 10 to 15 minutes. Stir shredded collard greens and lemon juice into the filling. Remove from heat and let cool, uncovered.
• Combine remaining 1/2 onion, ketchup, 1 cup water, tomatoes, red bell pepper, prunes, raisins, ginger, lemon zest, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and mustard seeds in a small saucepan over medium-low heat. Simmer until sauce is thick and coats a spoon evenly, 20 to 25 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place 1/3 to 1/2 cup of filling in the center of each leaf; fold sides over filling and roll. Arrange rolls seam-side down in a 9x13-inch casserole dish. Pour sauce on top.
• Bake uncovered in the preheated oven until rolls are tender, 20 to 25 minutes.

COLLARD GREENS IN TOMATO SAUCE

Steps:

• Cook bacon until crisp; drain and crumble.
• In 1 tbsp of bacon drippings, cook onion until tender.
• Add garlic, salt, pepper, and diced tomatoes, stirring to mix.
• Place greens and tomato mixture in crockpot and mix well.
• Cover and cook on low for 6 hours or on high for 3 hours or until greens are tender.
• Serve greens with Tabasco or vinegar, if desired.

CHEESY, SAUCY COLLARD GREENS CASSEROLE

Steps:

• Layer collard greens onto oiled baking dish. Follow with layers of tomato sauce, shredded mozzarella cheese, more tomato sauce, and top with grated parmesan cheese.
• Bake in a 350 degree oven for 20 minutes. Cheeses should be melted and sauce and cheese should have bubbled a bit.

BRAISED COLLARD GREENS WITH TOMATOES

Steps:

• Heat olive oil in a large skillet; add diced onions, minced garlic and undrained tomatoes. Simmer for 5 minutes or until the onions are translucent.
• Add collards, broth, dried oregano, salt and pepper. Simmer over medium to medium high heat, stirring from time to time until the collards wilt down and are tender.
• Taste, and add more salt and pepper if needed.

VEGETABLE-AND RICOTTA- STUFFED COLLARD ROLLS WITH TOMATO SAUCE

Steps:

• Make the sauce:
• In a saucepan cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened, add the wine, and simmer the mixture for 2 minutes. Add the tomatoes, the sugar, the rosemary, the orégano, the red pepper flakes, and salt to taste, simmer the sauce, stirring occasionally, until it is very thick and the liquid is almost evaporated, and spread it in the bottom of a large shallow casserole or baking dish.
• Make the rolls:
• In a kettle of boiling water boil the collards for 10 minutes, or until they are crisp-tender, drain them, and refresh them in a large bowl of cold water. In another large bowl combine well the ricotta, the mozzarella, the egg, the bell peppers, the corn, the scallion, and salt and pepper to taste. Cut out the tough center rib and stem one third of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner.
• Arrange the rolls in one layer on the sauce in the casserole and bake the rolls, covered, in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until the sauce is bubbling and the rolls are cooked through. Transfer the rolls carefully with tongs to a platter and keep them warm, covered. Transfer the sauce to a saucepan and boil it until it is thickened. Stir in the parsley and pour the sauce over the rolls.

KARDEA'S COLLARD GREENS WITH TOMATO

Steps:

• Melt the butter and oil in a large deep pot over medium heat. Add the onions and saute until slightly softened, 2 to 3 minutes, then add the garlic and cook for 2 minutes more. Add 1 1/2 cups vegetable stock to the pot along with the ginger and bring to a simmer. Add the collard greens in batches, stirring and adding more as they wilt down. Stir in the honey and season the pot with salt and pepper. Stir in the tomatoes, then cover and cook, adding more stock if necessary, until the greens are tender, about 20 minutes. Taste the greens and add salt and pepper if you like.

THE ULTIMATE SPANISH COD RECIPE WITH TOMATO SAUCE

Steps:

• Thinly slice 3 cloves of garlic, finely dice 1 small onion, finely dice 1/2 of a red bell pepper and 1/2 of a green bell pepper, pat down a 14 oz/400 gram fillet of cod with paper towels, cut it into 4 evenly sized pieces, then season them with sea salt and freshly cracked black pepper
• Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the fillets of cod into the pan skin side up, 2 minutes later flip the fillets, after a total cooking time of 4 minutes remove the cod fillets from the pan and transfer them into a dish and cover it with seran wrap
• Using the same pan with the same heat add the sliced garlic and diced onions into the pan and mix them with the oil, scrapping up anything that was left over from the cod, after about 1 minute add the diced bell bell peppers into the pan and cook for about 5 minutes, then season everything with sea salt, freshly cracked black pepper and a generous 1/4 teaspoon of smoked paprika and mix everything together, then add one 14 ounce/400 gram can of tomato puree, season again with sea salt, freshly cracked black pepper and a kiss of white sugar, mix it all together until well combined and lower the fire to a LOW heat
• After leaving the sauce to simmer for 5 minutes add the fillets of cod back into the pan and place a lid on top, 2 minutes later remove the lid and transfer the pan to a flat surface, serve directly from the pan, garnish with some freshly chopped parsley and a couple slices of lemon, enjoy!

GRITS AND GREENS

Steps:

• Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
• Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
• Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
• Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.