Best Collard Greens With Sweet Potato Fries Recipes
COLLARD GREENS & POTATOES
I created this recipe in an effort to have enough for dinner. My husband bought these baby collards @ the farmers market, & not knowing how many to purchase, he called me. I thought they were large mature leaves, but they were small & not very many to make a meal even with 3 bunches. He is not a Southerner, so he is very new to...
Provided by Rose Mary Mogan
Categories Vegetables
Time 1h40m
Number Of Ingredients 9
Steps:
- 1. This dish was a first for me, adding potatoes to a pot of Collard Greens, was something I had never done before, but turned out to be very tasty and delicious. Pick the collard leaves individually and remove all the tough fiberous stems. Then wash thoroughly to remove dirt and grit. May need to wash 3-4 times.Southerners typically like to add in smoked meats, or Bacon or smoked turkey to their greens or beans, but I made these without the addition of additional meat.
- 2. Now add the greens to a large pot, cover with water or may use chicken broth if desired for a bit of extra added flavor. Add in all of the spices, & chopped onions. Cook over medium high heat until greens are tender as desired. May need more or less time as mentioned in this recipe according to your personal preference. Picture was taken after the greens had already cooked, and potatoes were added.
- 3. During the last 20 minutes or so of cooking time add in the cubed potatoes & continue cooking until potatoes are tender. Add in 2 tablespoons of butter or margarine if desired. Serve & enjoy.
MISO ROASTED SWEET POTATO WITH BENNE SEED BUTTER AND COLLARD GREEN FURIKAKE
Whenever I put a menu together, I always make sure to include sweet potatoes on it in some way, shape or form. Historically, sweet potatoes served as a reminder of home for many Southerns who moved north after the Civil War. They're rich in nutrients and pair beautifully with ingredients from other cultures. For this roasted sweet potato dish I use homemade furikake and yellow miso paste to bring an earthy umami to balance the potatoes' sweetness. Japanese furikake is usually made with seaweed, but in this version I use collard greens. Benne seeds, the West African name for sesame seeds, were brought from the Caribbean in the 1700s and used by enslaved Africans to enrich dishes when meat was scarce. The seeds eventually became a Southern staple whose flavor and richness elevated sweet and savory dishes alike. Here the seeds are blended into a tahini-like butter that's drizzled over the potatoes.
Provided by Food Network
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Line 2 sheet pans with parchment paper.
- Rinse the collard greens and thoroughly dry them in a salad spinner or by patting them with a paper towel. Toss the greens with 1 1/2 teaspoons avocado oil and 1/2 teaspoon of salt. Lay them in a single layer on one of the prepared sheet pans. Bake until lightly browned and crispy, 15 to 18 minutes. Cool the collards on the sheet pan. Raise the oven temperature to 425 degrees F.
- Heat 1/4 cup avocado oil in a small skillet over medium-high heat. Add shallot and ginger and cook until they begin to brown, 3 to 5 minutes. Remove the fried shallots and ginger with a slotted spoon and place on a paper towel to drain. Add the miso to the skillet and mix it into the infused oil. Remove from the heat.
- Use a pastry brush to coat all sides of the sweet potatoes with the miso-oil mixture. Sprinkle the potatoes with salt and pepper to taste and place on the second prepared sheet pan. Roast until the potatoes are fork-tender, 30 to 40 minutes.
- Put the benne seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Combine 1 tablespoon of the toasted benne seeds, the red pepper flakes and the fried shallot and ginger in a small bowl. Gently crumble the crispy collard greens into the mixture.
- Blend the remaining toasted benne seeds in a food processor until smooth and runny. Season with salt to taste.
- Transfer the hot roasted sweet potatoes to a serving plate. Drizzle with some of the benne seed butter (store any leftover butter in an airtight glass container). Garnish with the collard green furikake and serve hot. Enjoy!
COLLARD GREENS WITH SWEET POTATO FRIES
I love greens, and I love sweet potato fries, so I thought I'd combine them. You can omit the bacon bits to be vegetarian, and you can use coconut oil to be vegan.
Provided by Marion Wilting
Categories Other Main Dishes
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400°F or 200°C.
- 2. Cut the sweet potato into 1/2 inch sticks, the size of french fries.
- 3. Put the fries into a bowl, add 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon cinnamon and 2 tablespoons olive oil. Mix well.
- 4. Spread the fries onto a baking tray with baking parchment paper and put into the oven. bake for about 20-30 minutes, depending on your oven.
- 5. While the fries are baking, chop up the greens, heat the butter in a skillet large enough to hold all the greens.
- 6. Add bacon bits to the butter, fry until they start to become crisp, then add the greens. Stir fry for some minutes, then add 1 teaspoon smoked paprika and 1/2 teaspoon cumin seeds, stir well again and add broth.
- 7. Cook until greens are done, add salt if necessary, and serve with the sweet potato fries.
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