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Spicy Collard Greens

Spicy Collard Greens


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4

1 rating

December 6, 2013

By

Emily Jacobs

Trust us, you'll want to serve these tender, spicy braised greens with cornbread on the side so that you can crumble it into the bowl to soak up the "pot likker".

6

Servings

87

Calories Per Serving

Related Recipes

Ingredients

  • 4 slices bacon
  • 6 Cups water
  • 2 bunches collard greens, stemmed and roughly chopped
  • 1 jalapeños, thinly sliced
  • 1/3 Cup apple cider vinegar
  • sea salt and ground black pepper

Directions

Nutritional Facts

Servings6

Calories Per Serving87

Total Fat8g12%

Sugar0.4gN/A

Saturated3g13%

Cholesterol12mg4%

Protein3g6%

Carbs2g1%

Vitamin A34µg4%

Vitamin C7mg12%

Vitamin E0.4mg2.2%

Vitamin K54µg68%

Calcium41mg4%

Fiber0.8g3%

Folate (food)16µgN/A

Folate equivalent (total)16µg4%

Iron0.3mg1.4%

Magnesium10mg3%

Monounsaturated3gN/A

Niacin (B3)0.9mg4.4%

Phosphorus33mg5%

Polyunsaturated1gN/A

Potassium89mg3%

Sodium661mg28%

Zinc0.3mg1.9%

Have a question about the nutrition data? Let us know.

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The Home of Collard Greens

Chef Greg focuses on using only ingredients that support our community. They say it’s a philosophy that stems from a Mediterranean way of living to cook with simple ingredients that are in-season, available, and affordable.

Their goal is to take food the shortest distance from the farm to the table.

Miki shared a deeper goal of helping provide a stable market for our local farmers to sell their harvest, that is , all of their harvest.

She brought up the point that pesticide-free, vine-ripened produce doesn’t necessarily mean “pretty.”


Preparation

Wash and stack several fully opened collard leaves on a large cutting board. Cut off and discard the thick end stems and any discolored leaves. Cut the leaves crosswise into 2-inch wide strips (or squares for bite size pieces.)

In a large, heavy stock pot (about 7-quarts) fill half full of water and stir in the chicken base to dissolve. Add the meat, onions, peppers and all of the other ingredients except the greens. Cover and cook over medium heat until the meat is just tender.

Taste the resulting broth to ensure it is to your liking (add additional bouillon paste, salt or black pepper to desired taste).

Add the collard greens and cover. Stir every few minutes, or until greens have wilted down, then slow boil for 90 minutes.

Remove the lid and increase the heat to medium-high to bring to a slow boil for a few minutes to reduce the cooking liquid (be careful not to let the liquid evaporate completely). Remove the cayenne peppers and discard, Adjust the seasoning, if needed, and serve.


Spicy Parmesan Collard Chips

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Spicy Parmesan Collard Chips recipe

Jodi Pudge

Nutritional Bonus: Yes you should eat more chips… as long as they’re Clean Eating’s Collard Chips! Collard greens have a multitude of nutritional benefits, including rich stores of vitamin C, essential for the growth and repair of tissues in the body as well as the maintenance of cartilage and bones. One cup of our Collard Chips offers 35% of your daily requirement of the well-known immune-boosting vitamin.

SIMPLE SWAP:
Substitute fresh kale for the collard greens. Decrease cooking time by about 4 to 6 minutes.


Spicy Braised Collard Stems with Chile Tops

Scraps used: Collard green stems, chile tops and bacon fat.

Why: Most collard recipes call to discard the stems because they’re so fibrous, but if you chop them small, they will cook just like the leafy greens. The finished dish is just as delicious and a lot thriftier than traditional collard greens, and the pleasantly-supple stems give these greens a distinctive bite. The chili tops take the place of any hot pepper in your recipe—and reserving bacon fat means there’s no need to purchase smoked meat for these greens.

The salt: Adding the right salt to the poaching liquid for vegetables helps to season them thoroughly. In this recipe, I choose Morton ® Coarse Kosher Salt because it is coarse enough to pick up and pinch, which makes snatching a handful effortless. There’s no need to salt at the end as you’re going to use the cooking liquid (pot liqueur) to finish the greens.

Ingredients

  • 2 bunches collard greens with long stems
  • Small handful (about 2 tablespoons) Morton ® Coarse Kosher Salt
  • 2 tablespoons olive oil
  • 2 tablespoons bacon fat (or you can substitute more olive oil)
  • 1 medium onion, chopped fine
  • 4 garlic cloves, chopped fine
  • Stems and tops from 3 to 6 serrano peppers or jalapeños (or 1 to 2 whole chile peppers), chopped fine
  • ¼ cup apple cider vinegar
  • 2 teaspoons sugar
  • Pot liqueur *

MORTON ® COARSE KOSHER SALT

Prepare the greens: Strip the stems from the collard leaves by cutting along the stems on both sides. Cut the stems in thin slices and the leaves in thin strips.

Boil the greens: Throw the salt in a big heavy pot (Dutch oven works great) of boiling water. Toss in the collard greens. Boil until the pieces of stem are tender, about 30 minutes. Drain, but keep the pot liquor.

Flavor and finish the greens: Return the pot to medium heat. Add the olive oil and bacon fat and wait a few seconds. Toss in the onion and stir to coat with hot fat. Cook until the onion loses its raw look and becomes translucent. Add the garlic and chile tops and stir for a minute until the mix smells strong. Add the greens and mix everything up. Begin adding pot liquor, a cup at a time, cooking until the liquor boils away, stirring most of the time. Keep adding more liquor until the greens are very tender and flavorful, about 10 minutes total cooking time. Stir in the vinegar and sugar, and boil another minute.

*Scraps TV Tip: Considered a delicacy in the South, the liquid left behind after cooking greens is called “pot liquor” or “potlikker.” This iron- and Vitamin-D rich broth is an excellent alternative to stock in making pan sauces and gravies.


Soulful Cabbage & Collard Greens

So you’ve read the title, and some of you maybe confused, but others are screaming ” IT’S ABOUT DARN TIME ROSIE. ”. This recipe has been requested for almost two years, and I apologize for not doing it sooner, but it’s better late than never.

So to get started for this recipe I used regular smoked bacon. I know, usually when I make greens, or cabbage I use ham hocks, smoked turkey, or even neck bones. However I wanted to show y’all that bacon can certainly be used, AND it cooks a lot faster!

Speaking of FASTER – to cut down on the prep time, I like to buy the greens in a bag. You know the kind that are already cleaned and cut? Yup, Those! However, I still give them a good rinse before cooking!

Now for all of my non pork eaters, Don’t worry! You can use turkey bacon. I suggest adding 2 tbsp of vegetable oil while frying the turkey bacon, so that


Spicy Southern Greens

Carla Hall's famous Southern greens, seasoned with crushed red pepper, make the perfect BBQ side.

  1. Remove tough stems from greens and kale. Roll leaves up tightly into cigar shape and thinly slice.
  2. In 12-quart saucepot, heat olive oil on medium. Add onion cook 6 to 8 minutes or until golden brown, stirring occasionally.
  3. To pot, add greens, red pepper, garlic, vinegar, sugar and 1/2 cup water. Cook 20 to 25 minutes or until greens are tender, stirring occasionally. If greens seem dry, add additional 1/4 cups water.
  4. Stir in relish, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Nutritional information (per serving): About 190 cals, 9 g protein, 25 g carbs, 9 g fat (1 g sat), 9 g fiber, 485 mg sodium.


Related Video

i only had frozen kale and collard greens, but this recipe worked great with them. love the addition of cumin seeds, i use the powder a lot, but this was much better. i also forgot the balsamic vinegar, but didn't even notice!

Finally, a recipe that can tame our super spicy mustard greens! I often get an assortment of greens from our CSA. I've tried many different recipes to tame them. They can be bitter and very spicy, so much so that a sautee' leaves them inedible. I followed the recipe, except I was out of balsamic so I used sherry vinegar instead. A keeper!

I enjoyed the leftovers the next morning along with simple scrambled eggs with goat cheese. I think allowing the greens to sit overnight in the fridge enhanced the flavors significantly. I'll make these greens in advance in the future.

This is one of the best mustard green recipes ever. I grew a batch of red mustards this year and have made this 4 times already. Brought it to a Mardi Gras party and had several requests for the recipe. The last time I had no onions, but a huge batch of green onions, and it worked almost as well.

The Spicy Mustard Greens with Cumin were great. I put too much cumin in them the first time I cooked them but the second time I reduced the cumin, and they were delicious. My husband asked me why I didn't cook more.

Pretty good for an impromptu use of mustard greens. I used the thicker parts of the greens, and it was pretty tasty with this concoction. I do agree that I probably put too much cumin seeds I would dial down on that. But overall, pretty easy and tasty.

Delicious. Though I din't have cumin and balsamic vinegar I substituted using white wine vinegar and ginger poweder. Onions are delcious with Mustard Greens!

The recipe follows my standard way of cooking greens except for the addition of cumin and balsamic vinegar. I thought the cumin overpowered the flavor of the greens and preferred the greens without the cumin. Balsamic vinegar addition was ok.

Excellent! Tasty, easy, and not at all fussy. We used somewhat more greens, and they were all gone well ahead of the rest of the meal. I don't cook greens very often, so I can't really compare, but these left nothing to be desired.

Greens have a tendency to cook down to what seems to be nothing and not be terribly attractive, but these are packed with flavor. The heat and cumin really come out. This is easy to make and a nice accompaniment to the green apple and celery salad, cornbread casserole with mole, and purchased pumpkin pie.


Braised Collard Greens

Melt butter with vegetable oil in heavy large pot over medium-high heat. Add onion and garlic and sauté until tender, about 6 minutes. Add greens and sauté until beginning to wilt. Stir in broth bring to boil. Reduce heat, cover, and simmer until greens are very tender, stirring occasionally, about 45 minutes. Stir in vinegar. Season with salt and pepper.

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