Collards With Sun Dried Tomatoes Recipes

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SUNNY'S SWEET 'N SOUR GARDEN COLLARDS



Sunny's Sweet 'n Sour Garden Collards image

Provided by Sunny Anderson

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 tablespoon olive oil
4 slices bacon, cut into small pieces
1 medium onion, chopped
1 bunch collards, trimmed, ribs discarded and thinly sliced
4 sun-dried tomatoes, chopped
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper

Steps:

  • In a saute pan on medium heat, add the oil, bacon and onions and cook until the fat has rendered, the bacon is crisp and the onions are tender. Add the collards and sun-dried tomatoes to the pan and continue to cook until the greens wilt, about 2 minutes. Add in the balsamic vinegar and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

KARDEA'S COLLARD GREENS WITH TOMATO



Kardea's Collard Greens with Tomato image

Provided by Kardea Brown

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 large onion, chopped
2 cloves garlic, finely chopped
1 1/2 to 2 cups vegetable stock
2 teaspoons peeled, grated ginger root
1 pound (2 bunches) collard greens, chopped
2 teaspoons honey
Kosher salt and freshly cracked black pepper
2 large beefsteak tomatoes, cored and chopped

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.

COLLARDS WITH SUN DRIED TOMATOES



Collards With Sun Dried Tomatoes image

This is adapted from a recipe in "Wild About Greens" by Nava Atlas, changed to make it more in keeping with a Nutritarian eating style. This is a delicious way to prepare collards. The sun dried tomatoes add a little zip to the dish. You can reduce prep time by using jarred garlic and pre-chopped or frozen collards.

Provided by Anne Sainz

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

20 ounces collard greens, de-stemmed and chopped
1/2 cup sun-dried tomato, chopped (I use Valued Naturals)
1 (15 ounce) can low-sodium chickpeas, drained and rinsed
5 garlic cloves, minced
8 ounces baby bella mushrooms, halved and sliced
1/2 cup walnuts, chopped
1/2 teaspoon oil (to coat pan)
2 tablespoons dry sherry

Steps:

  • Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
  • Chop sun-dried tomatoes. Add tomatoes and chickpeas to collards and set aside.
  • Chop garlic and mushrooms. Combine and add chopped walnuts and set aside.
  • Coat a large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add garlic mushrooms, walnuts and sherry. Sauté until soft, stirring frequently to prevent sticking.
  • Add collard mixture and cook covered over medium heat, stirring frequently until greens are wilted and tender but still nice and green. Add more sherry if needed to prevent sticking.

Nutrition Facts : Calories 355.1, Fat 13.8, SaturatedFat 1.4, Sodium 178.2, Carbohydrate 45.8, Fiber 14.8, Sugar 10.2, Protein 17.1

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