Main Challenge Spicy Southern Collard Greens With Sweet Maple Cornbread Recipes

SUNNY'S SWEET 'N SOUR GARDEN COLLARDS

Sunny's Sweet 'n Sour Garden Collards image

Provided by Sunny Anderson

Time 35m

Yield 6 servings

Number Of Ingredients 7

Ingredients

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.

SWEET AND SPICY CORNBREAD

Sweet and Spicy Cornbread image

Provided by Sandra Lee

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
1 medium onion, chopped
1 cup baking mix
2 cups cornmeal
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 large eggs
2 cups milk
1 jalapeno, finely chopped

Steps:

Heat the oven to 375 degrees F.
Put a 10-inch cast iron skillet over medium-high heat and add the oil. When the oil is hot, add the onions and cook until they are soft and beginning to brown, about 5 minutes. Remove the onions from the pan onto a plate. Leave the remaining oil in the pan.
In a large bowl, whisk together the baking mix, cornmeal, sugar, baking soda, salt, and cayenne. In another bowl, whisk together the eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the reserved onions and the jalapeno. Pour the batter into the skillet the onions were cooked in and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. (Reserve 2 pieces cornbread for the Online Round 2 Recipe Pork and Cornbread Bites.)

SPICY SWEET COLLARDS

Spicy Sweet Collards image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 cup diced onions
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
1 large bunch collard greens, stemmed and sliced very thin
1 tablespoon sugar
1/2 cup chicken broth
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Steps:

Add the oil to a large saute pan over medium-high heat. Add onions, garlic and the red pepper flakes. Cook until slightly caramelized for about 2 to 3 minutes. Stir in the greens and toss well to wilt. Add the sugar and broth and toss together. Turn the heat down and cover. Cook until liquid is evaporated and greens become glazed, tossing occasionally, about 6 to 8 minutes. Season with salt and pepper and transfer to a serving bowl. Serve.

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