Fried Collard Greens Recipes

BUTTERMILK FRIED TOFU WITH SMOKY COLLARD GREENS

Steps:

• Heat 1 tablespoon oil in a large pot over medium heat. Add collards and water; cover and cook, stirring occasionally, until soft and wilted, about 8 minutes. Remove from heat and stir in vinegar, paprika and 1/2 teaspoon salt. Cover to keep warm.
• Meanwhile, cut tofu crosswise into 8 equal pieces. Blot with paper towels to remove excess water. Whisk buttermilk, garlic powder, onion powder and cayenne in a 7-by-11-inch baking dish. Add the tofu and turn to coat. Let stand, turning once, for 5 minutes.
• Place panko on a plate. Dredge the tofu in the panko, coating both sides.
• Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until brown and crispy on one side, 4 to 5 minutes. Turn the tofu over and drizzle in the remaining 2 tablespoons oil. Cook until browned on the other side, about 4 minutes more.
• Sprinkle the tofu with the remaining 1/4 teaspoon salt and serve with the collards and hot honey, if desired.

FRIED COLLARD GREENS

Steps:

• 1. clean collard greens roll and cut all the green leafs off like a carrot in half inch sections.(dispose of stems) Peel turnips cut in 4;s, same with onion. set aside.
• 2. Fry bacon until done set bacon to side,leaving bacon oil in pan and adding all other ingredients and start frying on med.(add a little water if sticking starts)keep covered to simmer until done than add bacon that u saved in broken pieces to dish.

STIR-FRIED ASIAN COLLARD GREENS

Steps:

• Heat oil in a large pan over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add collards and toss to lightly coat with oil. Pour in broth and soy sauce. Cover, reduce heat, and steam until tender, turning every few minutes, 7 to 8 minutes total. Remove from heat, drizzle with sesame oil, and serve.

FRIED CABBAGE WITH COLLARDS

Steps:

• In a large cast-iron skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Remove from the pan. Sauté the bell pepper and onions in the same pan until tender and browned in spots, for 2 minutes. Add the shredded collard greens and cook on low heat until softened, for 4 minutes. Add the cabbage, chicken bouillon, salt, Creole seasoning, garlic paste and black pepper and cook on medium heat for an additional 10 to 15 minutes or until the cabbage and greens are tender. Add some water if the mixture is too dry. Put the bacon back into the pan, stirring it in for even distribution. Cover until ready to serve. Serve with chow-chow on the side, if desired.

PAN-FRIED COLLARD GREENS

Steps:

• Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
• Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

FRIED GREENS

Steps:

• Wash the greens, leaving droplets of water on the leaves. Remove any tough stems and tear leaves into bite-sized pieces. In a 12 inch nonstick skillet, cook the bacon over medium heat for 5 minutes or until crisp; transfer to paper towels. Pour off all but 1 Tblsp. of the drippings. Add the red bell pepper and onion to the drippings and saute for 5 minutes or until soft. Stir in the greens and black pepper. Saute 10 minutes longer or until the greens are tender. Top with the bacon.