Best Fried Collard Greens Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-FRIED COLLARD GREENS



Pan-Fried Collard Greens image

Provided by Kardea Brown

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 thick bacon slices, chopped into large pieces
1 large onion, diced
3 cloves garlic, minced
2 pounds collard greens (about to 2 large bunches), stems discarded, leaves washed and chopped
1 tablespoon honey
A few dashes of hot sauce
Kosher salt and freshly cracked black pepper

Steps:

  • Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
  • Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE



Spicy Stir-Fried Collard Greens With Red or Green Cabbage image

Collard greens don't have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand up to longer cooking, but they don't require it. In this stir-fry, they stood in for more traditional greens like Chinese broccoli or bok choy and cooked up crunchy. As a bonus, collards are a great source of calcium. According to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk.

Provided by Martha Rose Shulman

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons chicken broth, vegetable broth or water
1 tablespoon soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
2 teaspoons minced ginger
2 garlic cloves, minced
1/4 teaspoon ground toasted Sichuan pepper or red pepper flakes
2 cups shredded red or green cabbage
1 pound collard greens, stemmed and roughly chopped
salt to taste

Steps:

  • In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm's reach from your pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.
  • Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 433 milligrams, Sugar 2 grams

STIR-FRIED ASIAN COLLARD GREENS



Stir-Fried Asian Collard Greens image

This stir-fried, Asian-inspired, fast and easy way to prepare collard greens doesn't have the 'slimy' factor in long-cooked versions, making it a hit with my picky family!

Provided by runnerk

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
2 cloves garlic, minced
1 bunch collard greens - rinsed, trimmed, and chopped
½ cup vegetable broth
1 tablespoon soy sauce
¼ teaspoon sesame oil

Steps:

  • Heat oil in a large pan over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add collards and toss to lightly coat with oil. Pour in broth and soy sauce. Cover, reduce heat, and steam until tender, turning every few minutes, 7 to 8 minutes total. Remove from heat, drizzle with sesame oil, and serve.

Nutrition Facts : Calories 61.6 calories, Carbohydrate 5.4 g, Fat 4 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 297.3 mg, Sugar 0.8 g

COLLARD GREENS, FAST OR SLOW SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE



COLLARD GREENS, FAST OR SLOW SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE image

Categories     Vegetable     Sauté     Healthy

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons chicken broth, vegetable broth or water
1 tablespoon soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
2 teaspoons minced ginger
2 garlic cloves, minced
1/4 teaspoon ground toasted Sichuan pepper or red pepper flakes
2 cups shredded red or green cabbage
1 pound collard greens, stemmed and roughly chopped
Salt to taste

Steps:

  • 1. In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm's reach from your pan. 2. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds. 3. Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.

PAN-FRIED COLLARD GREENS



Pan-Fried Collard Greens image

Collard greens are a mainstay of Liberian cuisine, brought to the country from the United States by formerly enslaved Africans. Here is a classic Liberian preparation that's spicy with habaneros (Liberia is known for being the "Pepper Coast" of Africa), and rich with the flavors of ham, turkey and chicken. Each meat brings a distinct taste, creating the base for a gravy that you'll want to spoon over rice. This is one of those vegetable dishes that's hearty enough to be a main, whether it's for Thanksgiving - which is celebrated in Liberia with foods like this one - or any other gathering.

Provided by Priya Krishna

Categories     vegetables, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 pounds collard greens, stems removed
1 tablespoon distilled white vinegar
1 tablespoon kosher salt (Diamond Crystal)
1 pound smoked Cajun or regular turkey, preferably neck or wings, cut up
1 pound ham hock, sliced (see Tip)
2 large yellow onions, coarsely chopped
1 to 2 habanero peppers, stemmed and halved
6 cups unsalted chicken broth, store-bought or homemade
1 tablespoon chicken seasoning base, such as Knorr or Better Than Bouillon
1 tablespoon seasoned salt
1 chicken-flavored bouillon seasoning cube, such as Maggi (optional)
4 ounces dried barracuda or other fish (optional), rinsed, skin removed and broken into chunks
1/2 cup olive oil
Cooked rice, for serving

Steps:

  • Wash collard greens in a bowl full of water with vinegar and salt. Drain and repeat if needed, until the water is clear. Roll the leaves up into tight bunches and cut into thin strips. Set aside.
  • Bring a large pot of water to a boil over high, and add turkey and ham hock. Boil for 10 minutes, and then rinse and dry the meat. Clean out the pot.
  • In a blender or food processor, purée onions and peppers. Return the pot to high heat, and add turkey, ham hock, about three-quarters of the onion and pepper purée, along with broth, chicken seasoning, seasoned salt and Maggi cube if using. Bring to a boil, and cook until the liquid is reduced to 1 cup, about 40 minutes. Add the dried fish, if using.
  • Meanwhile, in a large pan, heat oil over medium. Add remaining onion and pepper purée, along with collard greens. Cover and cook, stirring frequently, until greens are wilted and tender, about 30 minutes.
  • Once stock is reduced, lower heat to medium, add cooked greens and cook, stirring well, for 5 to 10 minutes to incorporate flavors and thicken the broth. Serve with rice.

STIR-FRIED COLLARD GREENS



Stir-fried Collard Greens image

..

Provided by Kathleen Riemer

Categories     Vegetables

Number Of Ingredients 7

2 1/2 to 3 pounds collard greens
2 tablespoons peanut or vegetable oil
3 to 4 cloves garlic, minced
2 tablespoons oyster sauce, mixed with 2 tablespoons water
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (optional)
salt and pepper to taste

Steps:

  • 1. .Wash the collard greens and trim the hard ends off. Cut the leaves into small pieces, approximately 2 inches by 2 inches. 2.Prepare a large bowl of ice water and set aside. 3.Bring a pot of water to boil. Working in 2 or 3 batches, blanch the greens for 1 minute (begin counting after the water returns to a boil.) Immediately transfer the greens to the ice water to cool. Drain well, then squeeze out the excess water with your hands. Spread the greens on kitchen towels and pat them dry, as the excess water will cause the oil in the wok to spit. Repeat with the remaining batch(es). 4.Heat a wok over medium-high heat until a drop of water evaporates on contact. Add the oil and swirl to coat the bottom. Add the garlic and stir-fry until aromatic, about 30 seconds. Add the greens and stir-fry for 1 minute. Stir in the oyster sauce mixture, sugar, and optional red pepper flakes. Lower the heat to medium-low and allow the greens to cook for another 3 to 4minutes, stirring occasionally. Season to taste with salt and pepper. Transfer the greens to a plate and serve.

ASIAN STIR-FRIED COLLARD GREENS



Asian Stir-Fried Collard Greens image

This is my Asian twist on my country collard greens. These collards are quick and easy and very tasty! Cooking with Love & Passion sw:)

Provided by Sherri Williams

Categories     Vegetables

Time 30m

Number Of Ingredients 11

1/3 lb bacon, sliced in pieces or favorite smoked pork
1 onion, sliced
4-5 garlic cloves, minced
1/4 c uncle gary's gourmet peppers or favorite
1 Tbsp ginger, grated
1 Tbsp crushed red pepper flakes
32 oz fresh shredded collard greens
1 Tbsp sesame oil
1/4 c soy sauce
2 Tbsp fish sauce
1 Tbsp sugar or sugar substitute

Steps:

  • 1. In a large heated skillet, fry bacon until crispy.
  • 2. Add onion, garlic, gourmet peppers, ginger and crushed red pepper to the skillet. Stir fry until onion ares translucent.
  • 3. Add collard greens. Stir-fry for about 10-12 minutes on medium-high heat. Add remaining ingredients and a little water if needed. Cook for an additional minute or so.

FRIED CHICKEN WITH "CREAMED" CORN AND QUICK COLLARD GREENS



Fried Chicken with

Provided by Food Network

Categories     main-dish

Time 8h

Yield 4 servings

Number Of Ingredients 28

1 cup plus 2 tablespoons kosher salt
1/4 cup black peppercorns
2 tablespoons sugar
2 fresh bay leaves
2 cloves garlic
1/2 yellow onion, sliced thin
4 skin-on, boneless chicken breasts with drummettes (lower part of the wing) attached
8 cups canola oil
3 cups all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon celery seeds
1 tablespoon paprika
1 tablespoon freshly ground black pepper
3 cups buttermilk
6 ears fresh corn
2 tablespoons olive oil
1/2 yellow onion, diced
2 cups chicken stock
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 yellow onion, diced
1 tablespoon sherry vinegar
1 teaspoon sugar
2 cups chicken stock
2 bunches collard greens, stemmed and coarsely chopped
Kosher salt
Freshly ground black pepper

Steps:

  • For the fried chicken: Bring 8 cups water, 1 cup of the salt, the peppercorns, sugar, bay leaves, garlic and onions to a low boil in a large pot. Remove from the heat, add 8 cups crushed ice and stir until cool. Taste to check if it is too salty, adding more water if necessary. Add the chicken to the brine and refrigerate for 6 hours.
  • For the "creamed" corn: Allow yourself a large working surface. Cut the corn kernels off the cobs, moving slowly as they have a tendency to fly everywhere. Using the back of your knife, scrape the cobs to extract the "milk" into a bowl.
  • In medium saute pan, heat the olive oil until almost smoking. Add the onions and cook until lightly caramelized. Add the corn kernels and "milk" and cook until tender, 5 to 7 minutes. Remove from the heat.
  • In a blender, pulse half of the corn with the stock to achieve a coarse consistency. Return the mixture to the pan with the remaining corn and heat through, reducing until desired thickness. Season with salt and pepper.
  • In a 5-quart Dutch oven (or similar pot), heat the canola oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
  • In a medium mixing bowl, combine the flour, the remaining 2 tablespoons salt, the cayenne, celery seeds, paprika and ground black pepper. Pour the buttermilk into another medium mixing bowl.
  • Remove the chicken from the brine and pat dry. Designate one hand the wet hand and one hand the dry hand. Working one at a time, dredge each breast in the flour mix (dry hand), then in the buttermilk (wet hand) and then back in the flour mix (dry hand). Shake off the excess flour and put the chicken on a plate to dry. Repeat with the remaining breasts.
  • Carefully place the chicken breasts, one by one, into the oil in the Dutch oven and cook for about 5 minutes, moving the pieces occasionally to avoid sticking. Turn over and cook until golden brown and an internal temperature of 180 degrees F, about 10 minutes. Transfer to paper towels to rest for 5 minutes.
  • For the quick collard greens: Heat the olive oil in a medium saute pan over medium-high heat. Add the onions and cook until caramelized. Add the sherry vinegar and sugar and cook for 1 minute. Deglaze with half of the stock, reducing for 2 minutes. Add the collards in two batches and saute for 3 minutes, stirring occasionally. Add the remaining stock and season with salt and pepper.
  • Serve the chicken with the collard greens and corn.

FRIED COLLARD GREENS



fried collard greens image

My family loves greens,but these fried greens are the best.I just started messing with them to try something new, we have been eating them that way ever since I can remember. Now everyone who tries them are very impressed. They are always a hit wherever I cook them. (And all good greens must have cornbread)!

Provided by mary curtaindoll

Categories     Vegetables

Time 1h25m

Number Of Ingredients 10

2 bunch collard greens
3 medium smoked neck bone turkey
1 large onion
5 small turnips
1 pkg beef or pork bacon
1/2 tsp dried red pepper
1/2 tsp salt and pepper
1 Tbsp garlic powder
1 tsp onion powder
1 Tbsp white vingar

Steps:

  • 1. clean collard greens roll and cut all the green leafs off like a carrot in half inch sections.(dispose of stems) Peel turnips cut in 4;s, same with onion. set aside.
  • 2. Fry bacon until done set bacon to side,leaving bacon oil in pan and adding all other ingredients and start frying on med.(add a little water if sticking starts)keep covered to simmer until done than add bacon that u saved in broken pieces to dish.

STIR FRIED COLLARD GREENS



Stir Fried Collard Greens image

Provided by Food Network

Categories     side-dish

Time 20m

Number Of Ingredients 4

2 pounds fresh collard greens
3 tablespoons pure olive oil
1 medium-size onion, minced
2 cloves garlic, minced

Steps:

  • Wash the collards thoroughly and bunch it together. Take each bunch, roll it tightly, and cut in crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat, then cook the onion and garlic, stirring them until they are lightly browned. Add the kale strips and cook, stirring for 5 minutes so that the greens are soft, but retain their bright green color. Serve hot.

BACON-FRIED COLLARD GREENS



Bacon-Fried Collard Greens image

Mix up your typical lettuce salad and indulge in this classic Southern side! The bacon gives it a little extra flavor while still keeping it leafy and green.

Provided by @MakeItYours

Number Of Ingredients 5

-2 bunches collard greens
-1 package bacon, cut small
-1 onion, diced
-1 red bell pepper, diced
-2 tsp. garlic powder

Steps:

  • Tear the leaves off each stalk and wash thoroughly. Roll several leaves together and chop into desired size. Repeat with all greens and set aside. in a large skillet, begin cooking bacon. Add onion, pepper, and garlic powder and cook until bacon is crisp. Start adding collard greens and cook until they wilt. Continue adding greens until all are in and cook until you reach your desired tenderness.

Related Topics