Ruby Daviss Collard Greens Recipes
GRANDMA'S COLLARD GREENS
These are without a doubt, the best collard greens I have ever eaten (and I have had my share). My grandma used to make this recipe in the summer when her collards in the garden were ready. If you don't like these, you don't like collard greens ... guaranteed!! Add more red pepper flakes if you like it spicy.
Provided by Marviboy
Categories Side Dish Vegetables Onion
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
- Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 32.7 g, Cholesterol 4.1 mg, Fat 3.3 g, Fiber 14.2 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 363 mg, Sugar 10 g
RUBY DAVIS'S COLLARD GREENS
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h45m
Yield 10 servings
Number Of Ingredients 7
Steps:
- In a large pot, heat the salt pork on medium-high heat until most of the fat is rendered and it is lightly browned, about 10 minutes. Remove from the heat and let cool for 5 minutes.
- Return the pot to medium heat, add greens, 6 cups of water, sugar, salt and baking soda. Simmer covered for 45 minutes.
- Place the potatoes on top of the greens, cover and continue to simmer until the potatoes are tender, about 45 minutes. Discard the salt pork. Sprinkle the potatoes and greens with cider vinegar to taste. Transfer to a platter and serve with a few spoonfuls of the broth.
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- Stuff collards into egg rolls. Egg roll wrappers stuffed with soul food components have been popping up on the menus of food trucks and restaurants in recent years, but to residents of the Deep South, they're not all that new.
- Green up a quesadilla. As delicious as your collard greens recipe might be, sometimes you might tire of them before you finish off the whole pot. A brilliant use for leftover collard greens is to repurpose them as a filling for a quesadilla.
- Use collard leaves as wraps. Gluten-free advocates, dieters, and vegans all rejoice over flourless and low-carb alternatives to bread products, but there are even more reasons to embrace collard green leaves as wraps.
- Mix up a creamy dip. No one can resist a creamy party dip, but fans of Southern cuisine should find it even harder to resist their favorite spinach dip recipe if it's made with collard greens instead.
- Bring color to a stir fry or curry. Most every stir fry can benefit from a little greenery for contrast, but so many of them seem to lean on the same old staples of broccoli and snow peas.
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