Best Stir Fried Collard Greens Recipes
SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE
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
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
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
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
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.
STIR-FRIED COLLARD GREENS
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
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
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.
STIR FRIED COLLARD GREENS
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.
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