Slow Cooked Collard Greens In Olive Oil Recipes

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QUICK COLLARD GREENS



Quick Collard Greens image

These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. You're going to love these healthy, vegetarian collards! Recipe yields 2 side servings. To make multiples, simply repeat the ingredients and instructions below (cook each batch separately for best results).

Provided by Cookie and Kate

Categories     Side dish

Time 15m

Number Of Ingredients 6

1 large bunch (about 10 ounces) collard greens
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt
2 medium cloves garlic, pressed or minced
Pinch of red pepper flakes (optional, scale back or omit if sensitive to spice)
A couple lemon wedges, for serving

Steps:

  • To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the "cigar" as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren't so long.
  • Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
  • Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
  • Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it's fragrant, about 30 seconds. Remove the pan from the heat.
  • Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.

Nutrition Facts : ServingSize 1 side serving, Calories 140 calories, Sugar 0.7 g, Sodium 304.6 mg, Fat 11.4 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 5.7 g, Protein 4.5 g, Cholesterol 0 mg

SLOW-COOKED COLLARD GREENS



Slow-Cooked Collard Greens image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

2 large bunches collard greens
3 tablespoons olive oil
1 onion, sliced
2 garlic cloves, smashed
2 bay leaves
1 smoked ham hock
2 quarts chicken broth, warm
2 tablespoons cider vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper

Steps:

  • To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Tear the leaves into large pieces.
  • Place a large pot over medium heat and add the olive oil. Add the onion, garlic, bay leaves, and ham hock. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, and sugar. Bring up to a boil turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes. Taste the "pot liquor" (broth) and check the seasoning, add salt and pepper. Cover and let cook for 15 more minutes. Remove the bay leaves and serve.

SLOW-COOKED GARLICKY GREENS



Slow-Cooked Garlicky Greens image

When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.

Provided by Andrew Tarlow

Categories     Bon Appétit     Side     Mustard Greens     Chard     Collard Greens     Kale     Garlic     Chile Pepper     Vegan     Vegetarian     Wheat/Gluten-Free     Fall

Yield Serves 8

Number Of Ingredients 7

4 pounds mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or collard greens; about 6 bunches), ribs and stems removed
Kosher salt
4 garlic cloves, lightly crushed
1/2 cup olive oil, plus more for drizzling
2 chiles de árbol or 1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
Freshly ground black pepper

Steps:

  • Working in batches, cook greens in a large pot of boiling heavily salted water until just barely wilted, about 2 minutes. Drain; let cool, then squeeze out excess water with your hands. Coarsely chop; set aside.
  • Heat a clean large pot over medium. Cook garlic and 1/2 cup oil, smashing down on garlic with a wooden spoon, until golden and soft, about 4 minutes. Add chiles de árbol and cook 30 seconds to infuse the oil with chile. Reduce heat to medium-low; add reserved greens. Cook, tossing and stirring occasionally, until greens are deep green and tender, 20-30 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper. Transfer greens to a platter and drizzle with more oil.

SAUTEED COLLARDS WITH ANCHOVIES



Sauteed Collards with Anchovies image

Categories     Fish     Leafy Green     Side     Sauté     Picnic     Thanksgiving     Quick & Easy     Fall     Family Reunion     Boil     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 lb collard greens (2 to 3 bunches), stems and center ribs discarded
3 tablespoons olive oil
2 teaspoons finely chopped garlic
3 to 5 flat anchovy fillets (to taste), drained, rinsed, and patted dry
1/4 teaspoon black pepper

Steps:

  • Cook collards in a large pot of boiling salted water, uncovered, until barely tender, 6 to 8 minutes, then drain well in a colander and coarsely chop.
  • Heat oil, garlic, anchovies, and pepper in a 12-inch heavy skillet over moderately low heat, stirring frequently, until anchovies are dissolved and garlic is fragrant but not browned, about 3 minutes. Add collards and increase heat to moderate. Cook, stirring frequently, until collards are just tender and flavors are blended, 5 to 10 minutes.

SLOW COOKER COLLARD GREENS



Slow Cooker Collard Greens image

Got this from a coworker who made these for the office holiday potluck. Collard greens are cooked all day with ham shanks and pickled jalapeno. Yum!

Provided by TROMTEZ

Categories     Side Dish     Vegetables     Greens

Time 8h30m

Yield 16

Number Of Ingredients 7

4 bunches collard greens - rinsed, trimmed and chopped
1 pound ham shanks
4 pickled jalapeno peppers, chopped
½ teaspoon baking soda
1 teaspoon olive oil
ground black pepper to taste
garlic powder to taste

Steps:

  • Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil.
  • As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.

Nutrition Facts : Calories 98.9 calories, Carbohydrate 4.2 g, Cholesterol 19.3 mg, Fat 6.6 g, Fiber 2.6 g, Protein 6.6 g, SaturatedFat 2.1 g, Sodium 81.9 mg, Sugar 0.3 g

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