This is a fast and simple way to cook collards that results in a bright, lively flavour. Recipe is from Gourmet Magazine (Sept. 2007) and works with mustard greens too.
Recipe From food.com
Provided by blucoat
Categories Collard Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
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Heat your skillet to medium and spray or add oil, and garlic if wanted. Then just add your greens (these will shrink down a lot so you can do …
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Heat your skillet to medium and spray or add oil, and garlic if wanted. Then just add your greens (these will shrink down a lot so you can do …
5/5 (4)
Total Time 13 mins
Category Collard Greens
Calories 49 per serving
- Chop your greens into 1 inch strips that are no longer than 4 or 5 inches long (or you'll be getting a mouthful of stringy greens!). (I like to cut down the middle of the leaf and then put one half on top of the other and chop into strips).
- Rinse your greens (This is an important step! The water that stays on helps these cook to perfection).
- Heat your skillet to medium and spray or add oil, and garlic if wanted. Then just add your greens (these will shrink down a lot so you can do it in a small pan) and stir just until all greens have just turned bright green, usually not more than 3~ minutes.
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From foodnetwork.com
Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips. To the skillet with the bacon and …
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Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips. To the skillet with the bacon and …
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In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper …
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Melt the lard in a large pot (such as a Dutch oven) over medium heat. Add the collard greens and crushed red pepper flakes (if using). Stir vigorously to coat the greens evenly. They will fry slightly and begin to wilt. …
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Melt the lard in a large pot (such as a Dutch oven) over medium heat. Add the collard greens and crushed red pepper flakes (if using). Stir vigorously to coat the greens evenly. They will fry slightly and begin to wilt. …
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From cookieandkate.com
Here’s how to do it: Cut the thick central ribs out of the collard greens, and stack the leaves on top of one another. Starting at one end, roll them up into a cigar-liked shape, then slice across the roll to make skinny rolls of collard strips. …
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Here’s how to do it: Cut the thick central ribs out of the collard greens, and stack the leaves on top of one another. Starting at one end, roll them up into a cigar-liked shape, then slice across the roll to make skinny rolls of collard strips. …
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Cut rolled up leaves into 1" slices widthwise. Repeat until all the greens are done, and add to a large pot. Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until …
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Cut rolled up leaves into 1" slices widthwise. Repeat until all the greens are done, and add to a large pot. Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until …
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1 (14 ounce) bag collard greens, 3 (15 ounce) cans Swanson chicken broth, 1 (12 ounce) package bacon, 2 teaspoons salt, 1 teaspoon red pepper flakes, directions, Cut the …
4/5 (1)
Total Time 1 hr 10 mins
Category Collard Greens
Calories 516 per serving
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From aspicyperspective.com
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