Ndole Steak And Collard Greens Recipes

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STEWED COLLARD GREENS



Stewed Collard Greens image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h10m

Number Of Ingredients 0

Steps:

  • Cook 4 slices chopped bacon in a large pot until crisp; drain on paper towels. Add 1 diced onion and 2 teaspoons Cajun seasoning to the pot with the drippings; cook, stirring, 5 minutes. Stir in 2 bunches chopped collard greens in batches. Add 4 cups each chicken broth and water and bring to a boil. Reduce the heat and simmer until the greens are tender, about 2 hours. Stir in the bacon. Add cider vinegar, hot sauce, salt and pepper to taste.

CHIPOTLE STEAK WITH COLLARD GREENS



Chipotle Steak with Collard Greens image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon chipotle chile powder
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
1 1/4 to 1 1/2 pounds beef tri-tip steak, fat trimmed
1 small onion, diced
2 cloves garlic, thinly sliced
1 pound frozen chopped collard greens, thawed and drained
1/4 cup apple cider vinegar
1/4 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard

Steps:

  • Preheat the oven to 400 degrees F. Mix the chile powder, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub on the steak. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil, then add the steak; sear 3 minutes per side. Transfer the skillet to the oven and cook until a meat thermometer inserted sideways into the steak registers 135 degrees F for medium rare, 15 to 20 minutes. Transfer the steak to a cutting board.
  • Meanwhile, heat the remaining 2 tablespoons vegetable oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, 5 minutes. Add the collard greens and 1/2 cup water and cook, stirring occasionally, until warmed through, 10 minutes. Add 1 tablespoon vinegar, and salt and pepper to taste.
  • Whisk the ketchup, the remaining 3 tablespoons vinegar, the honey, Worcestershire sauce, mustard and 1/2 cup water in a bowl. Return the cast-iron skillet to medium-high heat; add the ketchup mixture and cook until thickened, 3 to 5 minutes. Slice the steak against the grain. Serve with the sauce and collard greens.

Nutrition Facts : Calories 407 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 99 milligrams, Sodium 642 milligrams, Carbohydrate 27 grams, Fiber 4 grams, Protein 33 grams

COLLARD GREENS WITH HAM HOCKS



Collard Greens with Ham Hocks image

There are a lot of dimensions to these collard greens: smoky pork, a little bit of acidic vinegar, and sweet cane syrup. That's real, true Southern greens.

Provided by Justin Devillier

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
2 ham hocks, cured and smoked
2 bunches collard greens
1 yellow onion, diced
5 cloves garlic, minced
4 cups chicken stock, plus more as necessary, precise amount will depend on dimensions of your pot
2 tablespoons cane vinegar, can be found at most Asian markets
2 tablespoons cane syrup

Steps:

  • In a heavy-bottomed pot, heat the vegetable oil. Add the ham hocks and sear on all sides. Meanwhile, prepare the collards by ripping the leaf away from the spine. Pile the greens on top of each other and cut into long strips; then cut the strips to make squares. Set aside.
  • When the ham hocks are lightly browned, add the onions and garlic to the pot; stir and sweat them until the onions are translucent and tender, 2 minutes. Add half of the greens and a cup of stock so the greens begin to wilt. Season with a pinch of salt (which will also help the wilting process) and stir to combine. Then, add the remaining greens and another cup of stock and cover to steam, about 2 minutes. Add 1-2 cups more stock, to just cover the greens and ham hocks. Season with more salt and pepper, reduce heat to a simmer, and cover. Cook, 1-1½ hours.
  • After 1-1½ hours, use tongs to remove the ham hocks to cool (they'll be falling off the bone). Add another ½ cup of stock, the cane vinegar, and the cane syrup to the greens. Stir, taste, and adjust seasoning if necessary. When the ham hocks have cooled, pull the meat off the bones, chop finely, and add back into the greens. Serve in a bowl with bits of ham hock and plenty of the "potlikker."

N'DOLE (STEAK AND COLLARD GREENS)



N'dole (Steak and Collard Greens) image

This is served in West Africa, mostly Cameroon. Not usre about cooking time. Found online and posted for ZWT.

Provided by Chef Jean

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 bunch collard greens
1/2 lb stewing beef, chopped
1/2 cup peanuts, shelled and roasted
1/2 onion, sliced in thin wedges
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/4 tablespoon chopped celery
1/4 tablespoon parsley
1/2 bouillon cube
black pepper, to taste
vegetable oil

Steps:

  • Chop collard greens in small pieces and blanch in boiling, salted water for 2 minutes maximum. It shouldn't be too soft.
  • In one pot, boil chopped beef with beef bouillon, onion, salt, celery and parsley. Use the stock from pot to add to the peanut powder (see below).
  • Grind peanuts in blender until peanuts are like a powder. In a large dutch oven, fry peanut powder in a little oil until there is a roasted smell. Stir often, so the peanuts don't stick to the pot.
  • Add the cooked beef, beef broth to the peanut powder to make a thin sauce. Add ginger and garlic to sauce.
  • Stir and add collard greens to sauce and let the mixture simmer for 2 to 3 minutes.
  • Chop onions and fry in oil until opaque. Sprinkle onions over dish just before serving.

Nutrition Facts : Calories 147, Fat 8.1, SaturatedFat 1.6, Cholesterol 24.2, Sodium 99.3, Carbohydrate 7.7, Fiber 3.9, Sugar 1.3, Protein 13.5

SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE



Spicy Stir-Fried Collard Greens With Red or Green Cabbage image

Collard greens don't have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand up to longer cooking, but they don't require it. In this stir-fry, they stood in for more traditional greens like Chinese broccoli or bok choy and cooked up crunchy. As a bonus, collards are a great source of calcium. According to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk.

Provided by Martha Rose Shulman

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons chicken broth, vegetable broth or water
1 tablespoon soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
2 teaspoons minced ginger
2 garlic cloves, minced
1/4 teaspoon ground toasted Sichuan pepper or red pepper flakes
2 cups shredded red or green cabbage
1 pound collard greens, stemmed and roughly chopped
salt to taste

Steps:

  • In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm's reach from your pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.
  • Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 433 milligrams, Sugar 2 grams

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