Fill the sink with water and salt, the salt helps to remove any impurities. Add the collard leaves to the pan and toss to coat leaves with the hot oil mixture. Remove and discard stems and center ribs of collard greens. Stir in the chicken broth and cook until the liquid evaporates, another 2 minutes. Fry up some chopped bacon, use a tablespoon of bacon grease instead of the sesame oil, and then add the chopped bacon into the finished dish. Slice in half lengthwise. Percent Daily Values are based on a 2,000 calorie diet. Feel free to substitute turnip greens. Looks like a healthy alternative to traditional Southern collards! 6 thick bacon slices, chopped into large pieces. 22.7 g Remember a plate of greens isn’t complete without a bottle of hot pepper vinegar or hot sauce on the table. This recipe has been posted to accompany my Recipe #373109 and Recipe #373203...they complement each other so well! Wash greens thoroughly, making sure all dirt and grit have been removed. Add the garlic and saute for 2 minutes to soften. 7. Southern Recipes German Recipes ... package fresh collard greens, washed, trimmed, and coarsely chopped 1 tablespoon sugar 1 tablespoon rice vinegar ... Sautéed Greens With Pork: Stir in 1/2 lb. Advertisement. 4 garlic cloves, whole. Sauteing the leaves with garlic first balances the vegetable's … These sautéed collard greens come together much quicker for an easy vegetarian side dish. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. To blanch greens, add greens to a pot of boiling water for 30 seconds. Sautéed Collard Greens Preparation. This collard green recipe is nothing like the traditional boiled collard greens you see across much of the Southern United States. Add the chopped pepper, minced garlic and mustard seeds to the oil. package fresh collard greens, washed, trimmed, and coarsely chopped. Collard greens soak up the flavors they are cooked in and respond well to a low and slow method of preparation. 4. Season with salt and pepper. Learn how to season this Southern kitchen staple in five easy steps. Everybody understands the stuggle of getting dinner on the table after a long day. Think again. Mixed with sauteed onion and a kick of cayenne pepper, this dish will become an essential part of your next meal. Feel free to substitute turnip greens. chopped smoked pork with greens. You won’t have a hard time getting a Southerner to eat their vegetables when you’re serving mustard or collard greens. Repeat until all the leaves are shredded. Let’s start by getting one thing out of the way about this dish. Please let me know if you try my Sautéed Collard Greens by leaving a rating and comment. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another … Think greens need to be boiled into a mush before serving? Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Cook according to your taste! Add the collard greens, and saute until bright green, about 4 minutes. Play around with the flavor profile. You can also make this holiday favorite a week or two ahead and freeze in air-tight bags, or make Collard Greens a day or two in advance and refrigerate in the slow cooker insert (if you have room!). ... With the fact that we were used to have collard greens ALL the time in the southern … Also, please tag @restandrelish on Instagram or Facebook if you make this recipe. Your email address will not be published. Sauté onion and next 3 ingredients in hot oil in a large skillet or wok 1 minute. In a large pot over medium heat, heat oil and butter. Save Pin Print. Thanks for pushing my taste buds to new places. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Recipe by Southern Living November 2009 Preparation. Add greens; sauté 2 minutes. 1 tablespoon vinegar Let cool and strain. 1 (1-lb.) If you’re truly pressed for time, prep the greens earlier in the day and store loose until ready to cook. Warning: It burns! Sneak Peek: What’s Really Behind Harvey Weinstein’s Latest COVID-19 Scare? Diversity in Medicine Scholarship Contest, 5 Tips for Healthy Eating When Working From Home, 8 cups collard greens, chopped and blanched. Season with salt and pepper and serve. Set greens aside. Filed Under: Side Dishes, Vegan Dishes, Vegetarian Dishes Tagged With: collard greens, healthy side dish, sauteed collard greens. Use two large or three small cloves for this recipe. 2 quarts chicken broth. Try This Twist! If you. Sauté mixture for approximately two minutes or until garlic is golden. Collard greens soak up the flavors they are cooked in and respond well to a low and slow method of preparation. Best collards recipe, hands down. ‘Tis the season to ditch your all-white palette in favor of something a little bolder and brighter. Once onions are tender, add collard greens and chicken stock to the pan. I don't eat collards any other way anymore. Remove and discard serrano pepper before serving. The inclusion of a red chili pepper adds the right amount of heat to cut the bitter greens and the addition of cider vinegar will neutralize the spice. This simple recipe is ready in under 15 minutes! Add sugar and vinegar; cover and cook 3 minutes or until wilted. Cook on high heat, stirring occasionally for 5 to 7 minutes. Meal Idea: These sautéed collard greens are delicious alongside Southern Skillet Cornbread and a lean protein. But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat. Maybe it’s your writing skills OR maybe you are assisting me to get outside my food-comfort zone…regardless we’ll be trying this recipe. Next, heat the oil in a wok or large skillet over medium heat. Leafy collard greens, served warm with a tangy honey, ginger and balsamic vinegar dressing, make a delicious and nutritious vegetarian side dish or salad. Of course, serving the collard greens with some beans and cornbread would make for a nice and relatively well balanced, healthy Southern inspired platter. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. If you like your greens … Always use fresh greens, never frozen. Add vinegar if desired and stir. Add onions and garlic, cook until slightly browned, about 4-6 minutes. 6. To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. 2 bunches collard or kale greens, about 2 pounds. Cooking this classic Southern side in a slow cooker not only frees you up to prepare other dishes, it frees up valuable stovetop space, as well. Kitchen Tool Tip:  Tongs work well for this step! Fancy a spicier dish? Sautéed Collard Greens A favorite side dish to many Southern meals. Remove sautéed collard greens from heat and serve!