Hot under the collards
August 7, 2024 11:06 AM Subscribe
Got any good collard greens recipes?
I have some nice, fresh collards that I'd like to cook for dinner tonight, ideally in a main-ish course. I don't want to do the standard ham-hocks-and-blackeyed-peas dish, though I do love it. I've just made it too often; anyway, I don't have any pork in the house at the moment.
If you have a good, non-standard collards recipe, please share it! It could certainly also be a recipe for kale or chard or other such greens; I can adapt.
Vegetarian preferred but not required. Main dish preferred but not required - I can make a salad or side to go with it.
Assume a reasonably well-stocked kitchen and decent-to-good cooking skills on my part.
Thank you!
I have some nice, fresh collards that I'd like to cook for dinner tonight, ideally in a main-ish course. I don't want to do the standard ham-hocks-and-blackeyed-peas dish, though I do love it. I've just made it too often; anyway, I don't have any pork in the house at the moment.
If you have a good, non-standard collards recipe, please share it! It could certainly also be a recipe for kale or chard or other such greens; I can adapt.
Vegetarian preferred but not required. Main dish preferred but not required - I can make a salad or side to go with it.
Assume a reasonably well-stocked kitchen and decent-to-good cooking skills on my part.
Thank you!
I think the main thing is long cooking, and if you don't want a pork braise olive oil is just fine. If you have schmaltz that's even better. Saute some garlic, add the greens, chopped pretty small, and simmer with water or stock. Season with salt and pepper.
If you have chicken (thighs, breasts, whole chicken in pieces,) you could sear it, deglaze the pan with white wine, add the garlic and collards, cook for a bit, then add the chicken back in and cover and simmer until everything is tender. Finish with vinegar, maybe.
Serve with mashed potatoes or egg noodles?
posted by Lawn Beaver at 11:38 AM on August 7
If you have chicken (thighs, breasts, whole chicken in pieces,) you could sear it, deglaze the pan with white wine, add the garlic and collards, cook for a bit, then add the chicken back in and cover and simmer until everything is tender. Finish with vinegar, maybe.
Serve with mashed potatoes or egg noodles?
posted by Lawn Beaver at 11:38 AM on August 7
Deborah Madison has this one in Vegetable Literacy that's really different. It works for kale too.
Tangled Collard Greens with Sesame
2 bunches collard greens (about 10 leaves)
1 tbsp light sesame oil (not toasted)
1/3 cup finely minced onion or shallot
1 or 2 tsp toasted sesame oil
2 teaspoons sesame seeds, toasted in a dry skillet until golden
Tamari or soy sauce
Rice vinegar
Tear or slice the collard leaves off the stems and discard the stems. Plunge them into cold water and agitate to clean. Working in batches, stack the leaves, roll them up, and thinly slice crosswise, keeping them less than 1/4 inch wide.
Heat the light sesame oil in a skillet over medium-high heat. Add onion and sauté for 1 minute, followed by collard greens. Season with a scant 1/2 tsp salt. Cook, occasionally turning, until they are wilted and tender, about five minutes.
Toss greens with 1 tsp of the toasted sesame oil and the sesame seeds. Taste for salt, then drizzle a few drops of tamari and a little more toasted sesame oil. Finally add a few drops of vinegar and serve.
posted by graphweaver at 2:02 PM on August 7 [1 favorite]
Tangled Collard Greens with Sesame
2 bunches collard greens (about 10 leaves)
1 tbsp light sesame oil (not toasted)
1/3 cup finely minced onion or shallot
1 or 2 tsp toasted sesame oil
2 teaspoons sesame seeds, toasted in a dry skillet until golden
Tamari or soy sauce
Rice vinegar
Tear or slice the collard leaves off the stems and discard the stems. Plunge them into cold water and agitate to clean. Working in batches, stack the leaves, roll them up, and thinly slice crosswise, keeping them less than 1/4 inch wide.
Heat the light sesame oil in a skillet over medium-high heat. Add onion and sauté for 1 minute, followed by collard greens. Season with a scant 1/2 tsp salt. Cook, occasionally turning, until they are wilted and tender, about five minutes.
Toss greens with 1 tsp of the toasted sesame oil and the sesame seeds. Taste for salt, then drizzle a few drops of tamari and a little more toasted sesame oil. Finally add a few drops of vinegar and serve.
posted by graphweaver at 2:02 PM on August 7 [1 favorite]
I regularly make this recipe from Homesick Texan and I love it. It's vegetarian and super delicious. It tastes rich and hearty but not at all like peanut butter even though that is an ingredient. I think you will like it!
posted by Kangaroo at 3:48 PM on August 7
posted by Kangaroo at 3:48 PM on August 7
Peanut butter stew! I like the Budget Bytes recipe and the slightly fancier version from Rainbow Plant Life.
posted by dreamyshade at 4:52 PM on August 7
posted by dreamyshade at 4:52 PM on August 7
Spinach curry recipes will work with collards; cook longer if needed. I start with sauteed onions, and use plenty of oil. Saute chicken thighs, simmer in broth and greens, add my preferred curry spices. A splash of vinegar at the end brightens it. Yogurt or sour cream is nice but not required. If you don't use meat, try chickpeas or add some other element.
posted by theora55 at 8:36 PM on August 7
posted by theora55 at 8:36 PM on August 7
Response by poster: Thanks, everyone. I made mskyle's coconut collards, and they were very good! I've bookmarked a few of these other recipes to try them out when the next collards arrive!
posted by Dr. Wu at 8:39 PM on August 7
posted by Dr. Wu at 8:39 PM on August 7
WRT "standard" collard recipes - most of those have ham hocks or bacon which gives a smokey flavor and some body. You can get the effect and make it vegan/vegetarian by adding liquid smoke and some olive oil and maybe extra tomatoes for the glutamates.
posted by plinth at 7:25 AM on August 8
posted by plinth at 7:25 AM on August 8
My collard greens recipe tries to replicate the greens from the much-loved and much-missed Midtown Chicken Shack in Minneapolis and relies on a broth made from smoked turkey necks. It was never completely successful but I do recommend smoked turkey necks if you can find them as a fine alternative to pork products with greens. It is a bit fussy finding all the little bones, though. Here’s the recipe for what it is worth… Probably not helpful because it calls for meat you’d have to go out for.
3 bunches collard greens
1 bunch mustard greens
1 package (2 lb) smoked turkey necks, nice and meaty
3 lb. chicken backs
2 med onion
2 bell pepper
12 cups water
1/2 t red pepper flakes
1 t dried basil
1/2 t dehydrated minced garlic
1/2 t Penzey's lamb seasoning or just dried thyme
4T cider vinegar
ground pepper to taste
salt to taste
Chop one onion and one pepper. Add to water, turkey necks, and
chicken backs and bring to a boil. Simmer for at three hours.
Strain broth, reserving necks and discarding other items.
Strip meat from turkey necks and reserve.
Clean and chop greens, folding four or five leaves in half and
rolling widthwise, then cut down the roll and three times or so
across (this gives pieces around 1 x 3 inches).
Put broth back in pot. Chop remaining onion and pepper. Add to
broth along with spices and 2T of vinegar. Bring to a boil and
add greens, stirring down until the broth covers. Reduce to
simmer, cover, and cook, stirring occasionally for 45 minutes.
Salt and pepper to taste. Add remaining 2T vinegar and turkey
meat. Heat briefly to blend flavors. If possible, allow to
stand several hours before serving so flavors can meld.
posted by Gilgamesh's Chauffeur at 8:19 AM on August 8 [1 favorite]
3 bunches collard greens
1 bunch mustard greens
1 package (2 lb) smoked turkey necks, nice and meaty
3 lb. chicken backs
2 med onion
2 bell pepper
12 cups water
1/2 t red pepper flakes
1 t dried basil
1/2 t dehydrated minced garlic
1/2 t Penzey's lamb seasoning or just dried thyme
4T cider vinegar
ground pepper to taste
salt to taste
Chop one onion and one pepper. Add to water, turkey necks, and
chicken backs and bring to a boil. Simmer for at three hours.
Strain broth, reserving necks and discarding other items.
Strip meat from turkey necks and reserve.
Clean and chop greens, folding four or five leaves in half and
rolling widthwise, then cut down the roll and three times or so
across (this gives pieces around 1 x 3 inches).
Put broth back in pot. Chop remaining onion and pepper. Add to
broth along with spices and 2T of vinegar. Bring to a boil and
add greens, stirring down until the broth covers. Reduce to
simmer, cover, and cook, stirring occasionally for 45 minutes.
Salt and pepper to taste. Add remaining 2T vinegar and turkey
meat. Heat briefly to blend flavors. If possible, allow to
stand several hours before serving so flavors can meld.
posted by Gilgamesh's Chauffeur at 8:19 AM on August 8 [1 favorite]
Oops. Should have read further, I see I missed your deadline. Sorry.
posted by Gilgamesh's Chauffeur at 8:20 AM on August 8
posted by Gilgamesh's Chauffeur at 8:20 AM on August 8
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posted by mskyle at 11:10 AM on August 7