Best Collard Greens Emeril Lagasse Recipes

Southern Cooked Greens image

Provided by Emeril Lagasse

Yield 8 servings

Number Of Ingredients 11

1/2 pound chopped bacon
3 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar
6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed

Steps:

In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.

Mustard and Collard Greens image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

8 slices bacon, chopped
1 tablespoon extra-virgin olive oil
8 cups mustard and collard greens, tough stems discarded, rinsed and chopped
Salt and freshly ground black pepper
1 to 2 cups chicken broth

Steps:

In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary.
Re-season, to taste. Serve immediately.

Collard Greens - Emeril Lagasse Recipe - (4.4/5) image

Provided by ranmcm

Number Of Ingredients 10

2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, crushed
1 bunch collard greens (I use 2 bunches to double the recipe since they
cook down), stems removed, cut crosswise and julienned
Salt, to taste
Crushed red pepper, to taste
1 cup chicken stock or water
1 piece salt pork or several pieces of bacon (I add this to the recipe
for flavor)

Steps:

1. Heat the 2 tablespoons of olive oil in a medium saucepan. 2. Add the salt pork or bacon. 3. Cook for several minutes. 4. Add the onions and crushed garlic. 5. When the onions are tender and the garlic is fragrant and slightly caramelized remove and discard the salt pork or remove the bacon, chop it and return to the pan. 6. Add the collard greens. 7. Season with salt and crushed red pepper. 8. Toss the greens to lightly wilt them. 9. Once all of the greens are wilted, add the chicken stock or water. 10. Cover the greens and allow them to steam for 8 to 10 minutes. 11. Remove the greens from the pan using a slotted spoon.

Ham Hock and Wild Green Gumbo image

Provided by Emeril Lagasse

Categories side-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 26

4 ham hocks (about 2 pounds, total)
Pinch of cayenne
5 bay leaves
8 1/2 cups water
4 pounds of assorted greens, such as collard, mustard, turnips, frisee, arugula, and spinach, washed, stemmed, and trimmed
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1/2 cup finely chopped parsley
File powder
Salt and pepper
3 cups cooked white rice, warm
1 tablespoon chopped green onions
Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

In a large pot, combine the ham hocks, bay leaf, and water together. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the ham hocks for 30 minutes. With a slotted spoon remove the hocks, remove the meat and chop. Reduce the heat to medium and add the greens, a handful at a time and blanch until they are wilted. Drain and reserve the liquid. Chop the greens. Set aside. In the same pot, heat the oil. When the oil is hot, saute the vegetables until they are wilted, about 10 minutes. Add the ham hock, greens, reserved liquid, and herbs. Bring to a boil and reduce to a simmer. Cook for 1 1/2 hours. Add the file powder right before serving. Season with salt and pepper. Ladle the gumbo in a shallow bowl and place a spoonful of the rice in the center. Garnish with green onions and Essence.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.