Not Just Paulas Best Braised Southerngreens Recipes

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SOUTHERN BRAISED GREENS



Southern Braised Greens image

New Orleans - home to beignets, gumbo and jambalaya - is not exactly a mecca of healthy eating. Lifelong resident Courtney Clark grew up in the Lower Ninth Ward watching friends and family cook dishes that were loaded with salt and fat, and then tragedy struck: By age 35, she had lost her mom and her husband to heart disease. She was desperate to save others from a similar fate. Enter Backyard Gardeners Network, a nonprofit that maintains community gardens and teaches locals how to think differently about their diets. Courtney joined the team five years ago, and now she runs a 10-week course called Food as Medicine. In the class she teaches participants how to read nutrition labels, eat more plant-based foods and adjust their cooking (like making their own low-sodium Creole seasoning). Many of her students have lost weight, lessened or stopped medications and shifted their way of eating entirely. "It's hard trying to change the minds of people who have been cooking one way for all of their lives," she admits. "But to hear a lady in her late 60s say, 'This is the first time I'm tasting an avocado, and I love it,'...that's what I live for. We're gathering people around good, fresh food that's not going to give them a heart attack," she says. Here's Courtney's healthy take on a classic Southern side.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds collard greens
2 pounds mustard greens
2 pounds dinosaur kale
1 tablespoon coconut oil
2 yellow onions, chopped
1 red onion, chopped
3 cloves garlic, minced
1 cup vegetable stock (or use water)
1 tablespoon no-salt Creole seasoning
2 teaspoons curry powder
1/2 teaspoon smoked paprika
Kosher salt

Steps:

  • Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces.
  • Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
  • Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired.

SOUTHERN-BRAISED GREENS WITH BACON



Southern-Braised Greens with Bacon image

Provided by Food Network

Categories     side-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 11

3/4 pound sliced bacon
3 cups sliced onions
8 cloves garlic, mashed
3 teaspoons salt
3/4 teaspoon cayenne
3/4 teaspoon black pepper
1 quart water
1 (12-ounce) can beer
1/4 cup distilled white vinegar
2 tablespoons molasses or cane syrup
5 pounds fresh greens, such as mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed

Steps:

  • In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.

NOT JUST PAULA'S BEST BRAISED SOUTHERNGREENS



Not Just Paula's Best Braised SouthernGreens image

I found this recipe in Paul Deen's Southern Southern Cooking Bible, I made it and and it was delicious. I decided to put my own spin on it and it is a big hit at my home! Enjoy!

Provided by Sharron Steward @Sharron28

Categories     Vegetables

Number Of Ingredients 8

8 slice(s) bacon, cut crosswise into 1/2 pieces
1 medium vidalia or other sweet onion, thinly sliced
8 tablespoon(s) butter (no margarine)
2 pound(s) collard greens (or other greens), stems removed and leaves cut into 1/2 in strips
2-3 small ham hock, smoked
- seasoning salt (to taste)
- black pepper (to taste)
- garlic powder

Steps:

  • Rinse hocks,put in large saucepan and fill with water making sure to cover hocks completely. Bring to boil, reduce heat to medium low and cover. Simmer for about 2-3 hrs or until completely done. Remove from stove and put in strainer running water over to rinse off some of the grease. Let drain and sit aside. (Helpful Hint) I usually take out as many bones as I can.
  • In a large saucepan, cook the bacon over medium-high heat until crisp, about 5 minutes. Add the onion and butter and cook until the onion is tender, about 5-10 minutes longer. (Helpful Hint) Make sure you cook bacon in saucepan not skillet.
  • Add 2 cups of water and bring to boil. Reduce the heat to medium-low and simmer for 10 minutes. Add the ham hocks and collard greens and cook, uncovered until very soft, stirring occassionally about 20 minutes.
  • Reduce heat to low, cover and continue to let cook about 2-3 hrs (longer if needed). Season with seasoned salt (I reecommend Lowery's), garlic powder and black pepper. Continue cooking (stirring occassionally) adding water as needed until desired consistency is reached. (Helpful Hint) I usually sprinkle some crushed red peppers for a spicier version.

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