Maple Collard Greens Recipes

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MAIN CHALLENGE: SPICY SOUTHERN COLLARD GREENS WITH SWEET MAPLE CORNBREAD



Main Challenge: Spicy Southern Collard Greens with Sweet Maple Cornbread image

Provided by Jamika Pessoa

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 21

2 tablespoons olive oil
1 to 2-pound smoked salt pork (thickly sliced) or turkey wings
1 onion, halved
1 quart chicken broth
1 teaspoon red chili flakes
1 teaspoon salt
2 tablespoons white vinegar
1/2 teaspoon garlic powder
2 pounds fresh collard greens, washed, stems removed and roughly chopped
6 cloves garlic
Sweet Maple Cornbread, recipe follows
Cooking spray
1 cup cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
4 tablespoons maple syrup
2 teaspoons salt
1/4 cup oil
2 eggs
1 cup milk
2 tablespoons butter, softened

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the pork pieces and brown on both sides, about 6 to 8 minutes. Add the onion, cut sides down, and brown, about 5 to 6 minutes. Stir in the chicken broth. Season with chili flakes, salt, vinegar and garlic powder. Bring to a boil, then turn down the heat to a simmer. Adjust seasoning, if desired. Add the collard greens and garlic cloves, stir to combine and cover. Cook until greens are tender, approximately 35 to 45 minutes. Remove the onion halves, garlic cloves, pork pieces, for better presentation. Transfer the greens to a serving bowl.
  • Heat the oven to 375 degrees F. Coat an 8 by 8-inch baking pan with cooking spray.
  • In a large bowl, whisk together all the ingredients except the butter and pour into the pan. Bake for 18 to 20 minutes, until the cornbread is lightly golden brown.
  • Once baked, remove from the oven and brush with butter. Serve immediately.

SOUTHERN COLLARD GREENS RECIPE



Southern Collard Greens Recipe image

This Southern Collard Greens recipe is a classic easy side dish! Flavored with smoky bacon and sweet onion, the greens are a crowd-pleasing option for your next Sunday supper or holiday meal.

Provided by Blair Lonergan

Categories     Side Dish

Time 2h

Number Of Ingredients 10

8 ounces hickory smoked bacon, chopped
1 medium sweet onion, diced
1 ½ tablespoons minced garlic
48 ounces chicken broth
2 lbs. fresh collard greens, trimmed and washed
2 tablespoons apple cider vinegar
1 ½ teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Optional garnish: crushed red pepper flakes or hot sauce

Steps:

  • Cook bacon in a large stockpot or Dutch oven over medium heat for 10-12 minutes, or until almost crisp. Add onion, and sauté until translucent, about 7-8 minutes.
  • Stir in garlic and sauté 1 more minute. Add broth, collard greens, vinegar, sugar, salt, and pepper. Use a wooden spoon to stir, scraping up any browned bits from the bottom of the pot.
  • Simmer (uncovered) over low heat for about 1 ½ hours, stirring occasionally (or until collards reach desired level of tenderness).
  • Taste and season with additional salt and pepper, if necessary. Garnish with crushed red pepper flakes or hot sauce.

Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 174 kcal, Carbohydrate 9 g, Protein 7 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 975 mg, Fiber 4 g, Sugar 1 g

SHORT-CUT COLLARD GREENS



Short-Cut Collard Greens image

Provided by Ellie Krieger

Categories     side-dish

Time 55m

Yield 4 (1/2 cup) servings

Number Of Ingredients 10

1 1/4 pounds collard greens
1 tablespoon water
2 slices Canadian bacon
1 tablespoon olive oil
1 small onion, chopped
1 tablespoon cider vinegar
1 tablespoon maple syrup
1/8 teaspoon hot red pepper flakes
3/4 cup low-sodium chicken broth
Salt

Steps:

  • Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Place the greens into a large, microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes.
  • In the meantime, preheat a large skillet and cook the bacon for 2 minutes on each side. Remove the bacon from the pan, chop, and set aside. Add the oil and onion to the pan and cook until onions have softened, about 2 minutes. Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes. Add the chopped bacon to the pan, and season with salt.

Nutrition Facts : Calories 138 calorie, Fat 6 grams, SaturatedFat 1.2 grams, Sodium 327 milligrams, Carbohydrate 15 grams, Fiber 5.3 grams, Protein 9 grams

COLLARD GREENS WITH GARLIC AND SIPPETS



Collard Greens with Garlic and Sippets image

If collard greens typically grace your Thanksgiving table in the form of a boiled, pulpy glob of greens, this recipe will be a breath of fresh air. When it comes to holiday traditions, change can feel frightening and, at times, even blasphemous-and for good reason. After all, is it really Thanksgiving without Grandma's sweet potato casserole? Tradition is one of the elements of the holiday season that we hold dear, and most of these sacred traditions tend to revolve around food. One whiff of that cornbread dressing is sure to flood our hearts with nostalgia and memories of Grandma's kitchen. But as much as we cherish holiday traditions, there is one tradition that we're ready to change: mistreating our collard greens. In the past, we've done collard greens a serious disservice, boiling them to a near paste and leaning on chunks of ham hocks to add real flavor. It's time for collard greens to get a much-needed makeover that allows their true inner beauty to shine. Welcome change to your family's holiday routine with this modern collards recipe. All it takes is a whole lot of garlic, torn sippets of sourdough bread, and a quick boil to bring new life to the classic Southern vegetable. A splash of red wine vinegar adds acid to the leafy greens, which are drizzled with warm garlic-infused olive oil to make a lean, fresh side dish. Trust us-once your family tastes this simple vegetable side, nobody will miss Grandma's stewed collards.

Provided by Nancie McDermott

Categories     Collard Greens

Time 30m

Yield Serves 6

Number Of Ingredients 7

1 tablespoon plus 1 tsp. kosher salt, divided
1 (1-lb.) pkg. chopped fresh collard greens (about 8 cups)
2/3 cup pure olive oil
1/3 cup sliced garlic (from 1 large garlic head)
2 cups torn sourdough bread pieces (about 1 inch each; from 4 oz. bread)
1 tablespoon red wine vinegar
1 teaspoon black pepper

Steps:

  • Place 3 quarts water in a large stockpot; bring to a rolling boil over high, and add 1 tablespoon of the salt. Add collard greens. Cook, stirring occasionally, until greens are tender but still have a fresh green color, 10 to 12 minutes. Drain; return greens to stockpot.
  • While greens cook, heat oil in a medium-size heavy skillet over medium. Add 1 garlic slice to oil. Once it sizzles, add remaining garlic slices. Cook, stirring occasionally, until garlic is lightly and evenly browned and aromatic, 2 to 3 minutes. Remove from heat. Transfer garlic to a plate using a slotted spoon, and set aside; reserve garlic-infused oil in skillet.
  • Heat garlic-infused oil over medium-high. Add 1 bread piece to oil; once bread sizzles, add remaining bread in a single layer. (If needed, work in batches to avoid overcrowding the skillet.) Cook, undisturbed, until golden and crisp on 1 side, about 2 minutes. Turn bread pieces. Cook, undisturbed, until just golden brown on other side, about 1 minute. Using a slotted spoon, transfer bread to a plate lined with paper towels. Repeat process with remaining bread.
  • To serve, pour warm garlic-infused oil over greens in stockpot; toss to coat. Add vinegar, pepper, half of the reserved garlic slices (reserve the remaining slices for another use), bread pieces, and remaining 1 teaspoon salt; toss gently. Transfer to a serving platter; serve warm.

COLLARD WAFFLES WITH BRINED TROUT AND MAPLE HOT SAUCE



Collard Waffles With Brined Trout and Maple Hot Sauce image

In this brunch recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.

Provided by Todd Richards

Categories     Collard Greens     Waffle     Trout     Cornmeal     Breakfast     Brunch

Yield Serves 4

Number Of Ingredients 29

For the maple hot sauce:
½ cup (4 ounces) pure maple syrup
2 tablespoons hot sauce
For the trout:
4 cups (32 ounces) cold water
2 tablespoons light brown sugar
2 tablespoons smoked salt
2 tablespoons soy sauce
1 lemon
16 ounces skin-on sea trout fillets
½ cup (about 2 ⅛ ounces) all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
For the collard waffles:
2 ounces (¼ cup) unsalted butter, at room temperature
1 ½ cups (12 ounces) whole buttermilk
½ cup collard green potlikker
2 large eggs
1 cup (about 4 ¼ ounces) all-purpose flour
1 cup (about 4 ¼ ounces) stone-ground yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup cooked collard greens, cut into ¼-inch pieces
½ cup (4 ounces) pure maple syrup
2 tablespoons hot sauce
½ cup packed micro greens, for serving

Steps:

  • For the maple hot sauce:
  • Stir together the maple syrup and hot sauce in a small bowl.
  • For the trout:
  • Combine 4 cups cold water, brown sugar, smoked salt, and soy sauce in a 2-quart saucepan. Cut the lemon in half, squeeze the juice, and stir into the mixture. Add the lemon halves. Bring the mixture to a simmer over medium, and simmer until the salt and sugar are completely dissolved. Remove from the heat, and let stand 30 minutes. Add the trout fillets, and let stand in the brine 45 minutes at room temperature or 4 hours in the refrigerator.
  • Remove the fish from the brine; discard brine. Pat fillets dry with paper towels. Stir together the flour, kosher salt, and pepper in a medium bowl. Dredge fish in the flour mixture, shaking off any excess flour.
  • Heat the oil in a 10- to 12-inch nonstick skillet over medium-high. Add the fish fillets, skin side down, and cook until the skin is crispy, 3 to 4 minutes. Turn the fish, and cook until the fish is flaky, 2 to 3 minutes. Drain the fish on a plate lined with paper towels.
  • For the collard waffles:
  • Microwave the butter in a small microwave-safe bowl on HIGH until melted, about 30 seconds. Stir together the buttermilk, potlikker, melted butter, and eggs in a medium bowl. Whisk together the flour, cornmeal, baking powder, baking soda, kosher salt, and pepper in a separate bowl. Add the buttermilk mixture to the flour mixture, and stir until well incorporated and no lumps remain. Fold in the collard greens.
  • Lightly coat a preheated waffle iron with cooking spray. Pour 1⁄2 cup batter into hot waffle iron. Cook according to a standard waffle maker's manufacturer's instructions until waffles are cooked through. (Don't let the collards burn.) Makes about 8 (7-inch) round waffles.
  • Divide the waffles evenly among 4 plates. Top evenly with trout, and drizzle each with 2 tablespoons of the maple syrup mixture. Sprinkle with micro greens, and serve immediately.

MAPLE COLLARD GREENS



Maple Collard Greens image

This is my own recipe. This is what I think all collard greens should taste like. The fresher the collards used the more tender and quick cooking they'll be. If they are "elderly" as my great-grandmother would say, you will have to cook them longer as they will be tougher. Wonderful with BBQ tempeh, mac & cheese and corn bread.

Provided by Suzy_Q

Categories     Collard Greens

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 bunch collard greens, chopped
1 small onion, chopped
1 tablespoon real maple syrup
1 teaspoon barbecue sauce
2 tablespoons butter, margarine or 2 tablespoons oil
salt & pepper

Steps:

  • Heat butter or oil in a large skillet over medium-high. Add onions. While onions are cooking wash collards leaving them damp. After about 5 minutes when onions are lightly browned add collards and cover pan with a lid. After about 5 minutes add maple syrup, BBW sauce, a pinch of salt and a few dashes of pepper. Mix together and cook covered over medium for about 10-15 minutes or until greens are tender.

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