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Collard Greens in a Spicy Tomato Sauce

Collard Greens in a Spicy Tomato Sauce


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Toss these greens with pasta for an easy vegetarian meal

Collard Greens in a Spicy Tomato Sauce

Normally, collard greens require long cooking times to soften. Make them in a pressure cooker and they’ll be ready in about 10 minutes. You can serve the greens as a side dish for hearty mains like pork chops, or toss this dish with pasta for a vegetarian meal. Recipe courtesy of The Great Big Pressure Cooker Book.

Notes

Here’s a Southern favorite as a spicy side dish— but not too spicy. If you’re hankering for heat, up the red pepper flakes to 1 teaspoon (or even more).

The tough stem on larger collard greens can extend up into the leaf itself. You want to get rid of any fibrous bits that won’t soften with this quick-cooking method.

The collards will be soft, but with a little chew. If you like really soft collards, use a natural release after cooking, not the suggested quick-release method.

Make the prep easier by buying bagged chopped collard greens, available in the produce section of many supermarkets.

To make a main course out of this side dish, serve it over cooked and drained ziti and top with shaved pecorino Romano.

Ingredients

  • 2 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • ½ Teaspoon red pepper flakes
  • 1 ½ Pound collard greens, tough stems removed, the leaves chopped (about 8 packed cups)
  • ½ Cup canned tomato puree
  • ½ Cup vegetable or chicken broth
  • ½ Cup moderately sweet white wine, such as a dry riesling
  • ½ Teaspoon salt

Servings6

Calories Per Serving89

Folate equivalent (total)65µg16%


  • 1 pound collard greens, (about 12 cups), stripped from thick stems, washed, dried and coarsely chopped (1/2-inch pieces)
  • 2 ounces sliced pancetta, or bacon, finely diced (3/4 cup)
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • ⅛ teaspoon crushed red pepper
  • 1 28-ounce can diced tomatoes, (not drained)
  • ¼ cup water
  • 8 ounces medium pasta shells, (3 cups)
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ½ cup freshly grated Parmigiano-Reggiano cheese

Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside.

Put a large pot of lightly salted water on to boil for cooking pasta.

Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain discard fat.

Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper cook, stirring, for 30 to 60 seconds. Add the pancetta (or bacon), tomatoes and water bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes.

About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta.

Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve.


Sweet and Spicy Collard Greens

3 tablespoons extra-virgin olive oil
1 yellow onion, diced
3 tablespoons minced garlic
1 jalapeño pepper, minced
2 smoked ham hocks
1 cup apple cider vinegar
1/2 cup brown sugar, lightly packed
2 heads collard greens, stripped from stems and chopped
6 cups chicken stock
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper

In a large stock pot or Dutch oven, heat the oil over medium heat. When the oil is shimmering, add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and jalapeño and cook, stirring constantly, until aromatic, about 1 minute.

Add the ham hocks, vinegar and brown sugar, and cook, stirring, until the sugar dissolves, about 2 minutes. Add the collard greens and toss to thoroughly coat the greens with the vinegar mixture. Add the chicken stock and hot sauce, and season with salt and pepper to taste.

Bring the cooking liquid to a simmer, reduce the heat to low, and cook until the collards have softened and turned very dark green, about 2 hours. Remove the ham hocks. Separate the meat from the bones and skin, and shred the meat into bite-sized pieces. Discard the bones and skin and stir the meat back into the collards. Season to taste with salt and pepper and serve.


Recipe Summary

  • 8 cups Smoked Pork Stock
  • 3 pounds collard greens, stems and ribs removed
  • 1/2 cup extra-virgin olive oil
  • 3 medium onions, coarsely chopped (about 2 cups)
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon crushed red pepper flakes
  • Coarse salt and freshly ground black pepper
  • 1 (28-ounce) can whole peeled tomatoes, drained

In a large pot, bring pork stock to a boil over medium-high heat. Add greens and cook until tender, 15 to 40 minutes drain, reserving stock.

Heat oil in a large Dutch oven over medium heat. Add onions and season with salt and pepper cook, stirring, until soft and translucent, 5 to 6 minutes. Add garlic and red pepper flakes cook, stirring, 2 to 3 minutes.

Add tomatoes and cook, breaking up with the back of a spoon, for 10 minutes. Add cooked greens and 2 cups of reserved stock simmer until heated through, about 5 minutes. Season with salt and pepper serve.


How do you prepare collard greens?

If you want to take a more rustic route, then you can just tear the leaves by hand into bite-sized pieces. I, on the other hand, like to stack a few leaves on top of each other, roll them up into a log, and cut the collard greens into strips to your desired width. (Aka “chiffonade” for those familiar with culinary terms.)


16 Mouth-Watering Collard Greens Recipes That Will Blow Your Mind

This recipe comes from Atlanta chef and restaurant owner, Linton Hopkins and it’s the traditional ideal side dish with a bit of a twist. Including garlic confit – a silky, spreadable condiment – the sweet and fulfilling spread gives your greens an improvement to die for.

Everyone loves a good soup and what better way to make the best use of your leftover greens then to put them in one? Mixing in some croutons, white beans and chicken sausage, this weekend wind down meal will calm even the busiest person out there.

It’s southern style and vegetarian? Sign us up! This recipe, courtesy of Food Network’s Sunny Anderson, is a healthy alternative to the traditional recipe while maintaining all the flavory-savory goodness.

Good for the nights when you’re looking for something warm and spicy, this line-up of spices and veggies is sure to knock the cold right out of you.

Who would have thought putting collard greens on a biscuit would be a thing?! We certainly didn’t, but now we have Alvin Cailan of Los Angeles’ Eggslut’s recipe, we’re starting to wonder why we never tried to make it happen ourselves.

Reserved for the lover of greens with a little more “bite” to them, these satisfying sautéed collard greens serve as a modern day healthy twist on the traditional tender version of the green leaf.

A top-rated recipe on epicurious.com, these collard greens with red onions and bacon have a mix of sugar, spice, and everything nice to bring excitement to your dinner table.

Healthy and tasty, these greens with fruit is the prefect mid-day meal to get you feeling refreshed!

Collard greens ARE the south, so with a name like “Southern as You Can Get,” you really can’t go wrong with this delicious version of our favorite greens.

Who said collard greens had to be bland? Dress them up in something red with this tasty recipe for stuffed collard greens including white beans, red-pepper flakes, and tomato sauce!

At first thought, having raw collards may not be appealing, but this recipe is one you don’t want to miss out on. Adding in some dried tomatoes and oils to make greens more palatable, this recipe gives you a leafy substitution for your regular salad base.

If the healthier options are not what your taste buds are craving this week, making these drunk collard greens is sure to be your call to action. Simmered in smoked pork (yes, that means bacon for your over-indulgers out there!) and beer, there’s no denying that these greens are the picture-perfect side dish for your upcoming barbeque.

We all love a good sandwich, but It’s 2016, so that means it’s time to ditch the bread ladies! Help get that tummy tight and right with this fun way to use collard greens in your daily meal prep. Although this calls for tofu, we’re sure you can think of plenty of other tasty options to insert inside!

Everyone loves a burrito, but not everyone loves the bread that comes with it. If you’re on the health tip nowadays, using collard greens for this delicious snack or meal is the right way to go.

If having just greens isn’t enough to fill you, try adding in some pasta – whatever shape you’d like – to create this fulfilling and deliciously tasting meal for a quick go-to dinner.


Recipe Summary

  • 1 tablespoon olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups chicken broth
  • 1 pinch red pepper flakes
  • 1 pound fresh collard greens, cut into 2-inch pieces

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.

Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.


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Bludso's BBQ on Diners, Drive-Ins, and Dives

Uh oh. Hopefully, the Diners Drive-Ins and Dives curse doesn't hit my favorite BBQ spot in Southern California (aside from Phil's BBQ in San Diego). This past Monday, the long-time Food Network show visited Bludso's BBQ in Compton, CA. The bleached, spikey-haired host did his usual horrible job of trying to be funny with owner Kevin Bludso. When Kevin was taking out the ribs from the smoker, he said "wanna try some of this?"

To which Fieri sarcastically replied, "No I thought I'd just sit here and watch you bring them out." Okaaay. Make no mistake, the show is all about the restaurants, the people behind them, and their food. It is the only reason I've been watching the show since the beginning and has given me lots of ideas for my own home cooking recipes. The host thinks he's the star of the show, but we all know the truth and how everyone feels.

The usual shtick with the red convertible. You know you're in Compton, right?

Kevin is probably thinking, get too close or annoying and I will cut you

Among the highlights of the show, Kevin shares his recipe (I'm sure he left out a few secret ingredients) for his spicy BBQ sauce and rub, that he smokes with red oak and pecan wood at 250 degrees F for his ribs, what the "Compton trim" is (vs. the St. Louis trim), and his mom's collard greens recipe.

A couple of years ago when I started my low and slow BBQ journey, the spot that changed it all for me was Bludso's. Southern California obviously isn't known for good BBQ and is over-run with chained restaurants advertising "fall-off-the-bone" BBQ. Of course, Bludso's is different. I drove to Compton, demolished most of the BBQ in minutes, and was so excited that I wrote the blog post as soon as I washed my hands from that spicy BBQ sauce. It was my first introduction to Texas-style BBQ and I was hooked.

They do have its quirks, however. They slice their brisket with the grain, but it's still reasonably tender because it's sliced real thin. Usually brisket is sliced against the grain to prevent chewiness and it's how most people like to do it. By default, they like to slather the meat with their BBQ sauce, so if you're someone like me, be sure to ask for their sauce on the side. Although Bludso's is known for their brisket, it was their smoky black bark on their spare ribs that had me drooling for more.

I haven't returned to Bludso's since, as I've enjoyed my own backyard BBQ over the last couple of years. Earlier in the year, Bludso's Bar & Que opened up in West Hollywood, CA at the corner of Melrose and La Brea. I have yet to visit, but it's more of an "upscale" and larger version of the original location with much higher prices ($20/lb for brisket?!), indoor seating, and a bar. I've got bookmarks of LA-based BBQ restaurants to check out, so I'll be sure to add them to my list.

Bludso's Spicy BBQ Sauce Recipe - Ingredients

- Water, chopped onions, chopped garlic, tomato paste, chili powder, mustard powder, salt, granulated garlic, sage, dark brown sugar, crushed red pepper, black pepper, cayenne, cider vinegar, liquid smoke, worcestershire, soy sauce, molasses.

- Cook down for about 3 hours, let it sit overnight, then strain.

Bludso's BBQ Rub for Ribs - Ingredients

- Brown sugar, white sugar, seasoning salt, chili powder, granulated garlic, black pepper, cumin, cayenne, oregano, granulated onion.

Bludso's Collard Greens (Mom's Recipe) - Ingredients

- Water, chicken base, chopped garlic, chopped onions, chopped yellow peppers, smoked turkey necks
- Cook down for hour and a half, then add collard greens.
- Add crushed red pepper, onion powder, seasoning salt.
- Cook for about another hour until nice and tender.


Watch the video: How to make Chilli Sauce! Jamie Oliver (June 2022).