Best Southern Creole Cajun Collard Greens Recipes

SOUTHERN-STYLE COLLARD GREENS RECIPE

Southern-Style Collard Greens Recipe image

These Southern-style collard greens are guaranteed to bring some comforting home cooking to your dinner table.

Provided by The Hungry Hutch

Time 2h30m

Number Of Ingredients 8

Ingredients

1 pound smoked pork neck bones (or other meat)
1 onion, diced
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
2 pounds collard greens, stems removed (if desired), washed, and cut into strips
2 tablespoons apple cider or Sherry vinegar

Steps:

Add the pork, onion, salt, garlic powder, black pepper, and red pepper flakes to a large pot with 1 quart (4 cups) water. Cover, bring to a boil, reduce to a simmer, and cook for 30 minutes to create the pork broth. (You should be able to wash and prepare the collard greens while you make the broth.)
Add the cut collard greens to the pork broth, cover, and continue to simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).
Remove the smoked pork neck bones, pick the meat off the bones into small pieces, and return the meat to the collard greens, discarding the bones. Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.

SOUTHERN STYLE COLLARD GREENS

Southern Style Collard Greens image

Southern-style greens like my mama use to make.

Provided by tybright31

Categories Side Dish Vegetables Greens

Time 4h15m

Yield 10

Number Of Ingredients 9

Ingredients

2 sweet onions, finely chopped
2 smoked ham hocks
4 cloves garlic, finely chopped
3 (32 ounce) containers chicken broth
3 (1 pound) packages collard greens, trimmed
⅓ cup apple cider vinegar
2 tablespoons white sugar
1 ½ teaspoons salt, or to taste
¾ teaspoon ground black pepper, or to taste

Steps:

Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 14.2 g, Cholesterol 33.9 mg, Fat 9.7 g, Fiber 5.3 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 1686.5 mg, Sugar 5.4 g

VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS

Vegetarian

Provided by Sunny Anderson

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

Steps:

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

SOUTHERN BRAISED GREENS

Southern Braised Greens image

New Orleans - home to beignets, gumbo and jambalaya - is not exactly a mecca of healthy eating. Lifelong resident Courtney Clark grew up in the Lower Ninth Ward watching friends and family cook dishes that were loaded with salt and fat, and then tragedy struck: By age 35, she had lost her mom and her husband to heart disease. She was desperate to save others from a similar fate. Enter Backyard Gardeners Network, a nonprofit that maintains community gardens and teaches locals how to think differently about their diets. Courtney joined the team five years ago, and now she runs a 10-week course called Food as Medicine. In the class she teaches participants how to read nutrition labels, eat more plant-based foods and adjust their cooking (like making their own low-sodium Creole seasoning). Many of her students have lost weight, lessened or stopped medications and shifted their way of eating entirely. "It's hard trying to change the minds of people who have been cooking one way for all of their lives," she admits. "But to hear a lady in her late 60s say, 'This is the first time I'm tasting an avocado, and I love it,'...that's what I live for. We're gathering people around good, fresh food that's not going to give them a heart attack," she says. Here's Courtney's healthy take on a classic Southern side.

Provided by Food Network

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 pounds collard greens
2 pounds mustard greens
2 pounds dinosaur kale
1 tablespoon coconut oil
2 yellow onions, chopped
1 red onion, chopped
3 cloves garlic, minced
1 cup vegetable stock (or use water)
1 tablespoon no-salt Creole seasoning
2 teaspoons curry powder
1/2 teaspoon smoked paprika
Kosher salt

Steps:

Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces.
Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired.