Best Sherlas Southern Greens Recipes

Sherla's Southern Greens image

Provided by Michael Symon : Food Network

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound bacon, diced
2 Spanish onions, sliced
4 cloves garlic, sliced thin
1 pound collard greens
1 pound kale
1 pound mustard greens
1 pound Swiss chard
1 teaspoon red chile flakes
1 large pinch salt
1/4 cup red wine vinegar
1 teaspoon sugar
Your favorite hot sauce (I love Sriracha)

Steps:

In a large Dutch oven, add the bacon to the pan over medium heat and cook until the fat begins to render. When the bacon is almost crisp, add the onions and sweat for 3 minutes. Add the garlic and sweat for an additional minute.
Remove the tough stems of the greens and discard. Roughly chop the greens and tender stems and add them to the pan with the chile flakes and a large pinch of salt. Cover and cook over low heat for 10 minutes.
Remove the lid and add the vinegar and sugar. Put the lid back on and cook for an additional 30 minutes.
Remove from the heat and check your seasoning; if it's not spicy enough for you, add your favorite hot sauce to taste.

Southern Collard Greens image

Provided by Guy Fieri

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

2 pounds collard greens, rinsed
1 tablespoon canola oil
1 cup 1/4-inch diced salt pork
1 cup diced onion
1/4 teaspoon crushed red pepper flakes, optional
1/2 teaspoon freshly cracked black pepper
1 cup low-sodium chicken stock
1/2 cup water
1/3 cup white vinegar
1 teaspoon hot pepper sauce, plus more for serving (recommended: Crystal)

Steps:

Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
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 towel lined plate and let cool.
Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.

Southern Greens image

Provided by Food Network

Categories side-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 13

5 tablespoons margarine
1 turnip bulb, chopped
1 medium yellow onion, chopped
1 (8 to 12-ounce) ham hock, chopped
Pinch salt
1 tablespoon sugar
2 pounds turnip greens, washed, stemmed and chopped
1 teaspoon red pepper flakes
Pinch freshly ground black pepper
1 tablespoon horseradish
Pinch wasabi powder
1 tablespoon ham base
2 cups water

Steps:

In a large, heavy pot over medium heat, add the margarine, onion and ham hock. Saute until onions seem translucent, about 5 to 6 minutes. Add the remaining ingredients, except the turnip greens, and mix together. Add the turnip greens and cook on medium heat, partially covered until tender, stirring occasionally, about 1 1/2 to 2 hours. When the greens and turnips are tender it's time to eat.