Southern Creole Cajun Collard Greens Recipes
CREOLE COLLARD GREENS
Make and share this Creole Collard Greens recipe from Food.com.
Provided by Chef Jean
Categories Collard Greens
Time 20m
Yield 6 2 oz portions, 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Blanch the collards, then shock them in ice water. Sqeeze out the excess water.
- Melt the butter in a saute pan and add the greens. Season with salt and pepper and heat through. Serve with a sqeeze of lemon.
SOUTHERN-STYLE COLLARD GREENS
There are many delicious ways to cook collard greens, but this is the way we do it in the South.
Provided by Southern Living Test Kitchen
Time 2h20m
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Cook bacon over medium heat in a 10-qt. stockpot for 10 to 12 minutes or until almost crisp.
- Add onion to stockpot, and sauté 8 minutes. Add garlic and ham, and sauté 1 minute. Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Reduce heat to medium-low, and cook 2 hours or until desired degree of tenderness.
COLLARD GREEN CREOLE DIRTY RICE RECIPE
Chef, cookbook author, and recipe developer Virginia Willis is a big proponent of collard greens and wonders why they haven't received the celebrity treatment that kale has enjoyed for the last few years. "Down South," Virginia writes, "we know that collard greens are good and good for you. Georgia Southern and Alabama Blue certainly don't sound exotic, but these heirloom varieties are the stars of country cooking." In the rest of the country, collards are often misunderstood and thought to be the food of the poor. In the past, the only way collards were prepared was simmered, sometimes boiled in water, along with strips of bacon, ham hocks, or fatback. This method is still very popular and incredibly delicious, but Virginia believes it is time to freshen the look of this Southern staple. In this recipe, she pairs collard greens with rice, another favorite Southern ingredient, to create a savory and flavorful dish hearty enough to be served as a main entrée. This dirty rice gets its flavoring from chicken sausage, paprika, cayenne pepper, and even a poblano chile. Just add a serving of hot cornbread.
Provided by Virginia Willis
Categories Collard Greens
Time 40m
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium. Add onion, celery, and poblano, and cook, stirring often, until onion is translucent, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add sausage; cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes. Add rice, thyme, paprika, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Stir in stock, collard greens, salt, and black pepper. Bring to a boil; cover and reduce heat to low. Simmer until rice is tender, about 18 minutes.
- Remove from heat, and let stand, covered, 5 minutes. Add scallions, and fluff with a fork to combine. Serve warm with hot sauce.
CAJUN COLLARDS
This is an adaptation of a Justin Wilson recipe which I have been making for more than 20 years. The hot sauce can be adjusted to suit your taste. I use the pre-washed, chopped collards sold in bags. This is the only way my family will eat collards since I started making them with this recipe. Hope ya'll like it too! :)
Provided by Okitsme
Categories Collard Greens
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon in a Dutch oven until almost done.
- Add onions and garlic and saute until the onions are clear.
- Cover the bacon, onions and garlic with 4 cups water, heat to boiling.
- Add wine, soy sauce, salt, hot sauce and collards.
- Return to a boil and simmer for 1 hour.
SOUTHERN CREOLE CAJUN COLLARD GREENS
Steps:
- In a large pot, cook bacon until rendered.
- Mix in everything else. Bring to a boil, reduce heat and simmer until tender (30 min.-1+ hour).
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- Start by boiling the ham hocks in pot fully covered in water , bring to a boil then lower heat and boil for approximately 11/2 - 2 hours or until meat falls off the bone . The best and easy way to do this is to use a pressure cooker . It's faster and takes me only about 12 minutes or less once it starts cooking . Let it cool then cut the meat into bite size pieces .
- Remove collard green leaves from the stem. Then wash, rinse and chop. Repeat until all the collard greens have been removed from it’s stem. Discard stem and reserve chopped leaves.
- Heat up a medium or large dutch oven . Then add chopped bacon, cook for about 6-7 minutes or until brown.
SOUTHERN-STYLE COLLARD GREENS - THE MCCALLUM'S SHAMROCK PATCH
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5/5 (12)Total Time 1 hr 20 minsCategory Side DishCalories 252 per serving
- Place 3 cups of low sodium chicken broth and 3 cups of water in a large stockpot and bring to a rolling boil.
- Add the smoked ham hock and thick sliced smoked bacon; simmer for about 15-20 minutes on medium heat.
- Meanwhile, wash the collard greens cleaning each leaf under cold running water until free of any unwanted debris.
BRAISED GREENS WITH ANDOUILLE RECIPE - LEITE'S CULINARIA
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5/5 (1)Total Time 50 minsCategory SidesCalories 250 per serving
- In a 3-gallon (11-l) pot set over medium heat, warm the oil. Add the andouille and onion and cook, stirring occasionally, until the fat is rendered from the sausage and it’s nicely browned, about 15 minutes.
- Pack the greens into the pot. If they don’t all fit, no worries, you can continue adding them as they begin to cook down. Add the water, sugar, and salt and bring to a boil. Cover, reduce the heat to low, and simmer until the greens are tender, about 30 minutes. Taste and, if desired, add more salt.
CAJUN COLLARD GREENS WITH BACON ...
From melissassouthernstylekitchen.com
Cuisine AmericanTotal Time 2 hrs 30 minsCategory Side DishCalories 183 per serving
- Slice the bacon into 1-inch pieces. Place into a large deep pot, and cook, rendering the fat. Cook until crisp. Remove with a slotted spoon and set aside. Reserve the drippings in the pot.
- Clean and rinse the collards well removing any grit or dirt. Fold the collard leaves over and tear or use a sharp knife to cut and remove the tough stems. Stack and slice into approximately 1-inch ribbons.
- Add the collard greens to the drippings in the pot, along with the diced onion, Creole seasoning, garlic salt, sugar, pepper and red pepper flakes. Add chicken stock PLUS enough water to cover the greens.
- Bring to a boil, then lower the heat, cover and simmer for 1- 1½ hours, or until tender. Taste and adjust the seasonings, if needed.
CAJUN SHRIMP WITH CHEESY GRITS AND BACON BRAISED COLLARD ...
From cookingwithcocktailrings.com
Reviews 16Servings 4Cuisine American, SouthernCategory Main Course
- Heat a medium saucepan over medium heat, add the chicken broth and bring to a boil. Slowly whisk in the grits and reduce the heat to medium-low.
- Heat a medium sauté pan over low heat and add the bacon. Turn the heat up to medium and cook until the fat renders and the bacon is crispy. Remove to a paper towel lined plate using a slotted spoon.
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt. In a small bowl stir together the paprika, garlic powder, onion powder, oregano, thyme, cayenne and pepper. Season the shrimp on both sides with the Cajun seasoning mix.
- Ladle the grits into warmed bowls then top with collard greens, sliced heirloom tomatoes and the Cajun shrimp. Garnish with parsley.
8 FAVORITE RECIPES FOR SOUTHERN GREENS - THE SPRUCE EATS
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- Southern Turnip Greens with Ham Shanks Nothing could be more Southern than ham cooked with turnip greens. For this recipe, you can use ham shanks or leftover smoked ham if you happen to have some in the fridge.
- Swiss Chard With Bacon. As we all know, everything is better with bacon—and Swiss chard is no exception. If you are a fan of spinach, you will love Swiss chard as these greens are very similar.
- Dandelion Greens With Garlic. We all know dandelions are weeds, but did you also know they are a tasty and nutritious green? Sauteed with onion, garlic, and hot chili peppers, the dandelion greens will bring a punch of flavor to any meal.
- Crock Pot Black Eyed Peas and Collard Greens. Black-eyed peas and collard greens—can't think of a combination that sounds more Southern. After cooking the bacon, onion, and greens in a skillet, all of the ingredients are placed in a slow cooker and left to become a tender and flavorful dish that can be a main meal when served with a side of cornbread and tomato salad.
- Collard Greens With Okra (2 Ways) The beauty of this recipe is it can be cooked in two different ways—ideal when you either are in a rush or have a bit of time to put dinner together.
- Mixed Greens With Ham Hocks. Ham hocks are an essential ingredient in Southern cooking. The ham hock (also called pork knuckle) is the shank end of the pig's leg bone and requires a long cooking time to tenderize the meat.
- Spicy Kale and Mustard Greens With Cajun Sausage. If you're looking for a way to spice up dinnertime, this greens and sausage recipe is sure to do the trick.
- Southern-Style Turnip Greens With Salt Pork. In traditional Southern recipes, turnip greens are usually cooked with ham or pork. This recipe uses salt pork, which can be one of three cuts—pork side, pork belly, or fatback—that is cured in salt.
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