collard greens

Course: 
  • 2 bunches collard greens, thoroughly washed
  • 3 tablespoons unsalted butter
  • 3 shallots, finely minced
  • 3 cloves garlic, peeled and smashed with flat blade of knife
  • sprig of thyme
  • 1 bay leaf
  • 1 cup heavy cream
  • 1/2 teaspoon freshly graged nutmeg
  • slat and freshly ground black pepper
  • 1 teaspoon dried pepper flakes (optional)

Creamed Collards Greens

Creamed Collards Greens

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Course: 
  • 1 small ham bone
  • 1(32-ounce) container unsalted chicken broth
  • water
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped 
  • 1 red bell pepper, finely chopped
  • 3 cloves garlic, minced 
  • 2 cups chopped smoked ham
  • 2 pounds fresh collard greens,washed and trimmed 
  • 2 tablespoons apple cider vinegar 
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot sauce

Smothered Collard Greens with Ham

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Course: 
  • 1 smoked ham hock
  • 12 cups chicken broth (salt free since ham is salty)
  • 1¼ lbs collard greens
  • 1 tablespoon vegetable oil
  • 1/4 cup salt pork, minced
  • 1¼ cup onion, minced
  • 1/2 cup celery, minced
  • 1/2 cup all-purpose flour
  • sachet: 6 peppercorns, 4 parsley stems, 1 fresh thyme sprig tied together in cheesecloth pouch or teaball
  • 1/2 cup heavy cream
  • 4 teaspoons malt vinegar or as needed
  • Tabasco sauce as needed

Ham Bone and Collard Greens Soup

Ham Bone and Collard Greens Soup 

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Course: 
  • 2 lbs baby collard greens, stemmed, leaves cut into 1/2-inch-wide strips
  • ​2 tablespoons soy sauce
  • ​1/2 teaspoon toasted sesame oil
  • ​2 tablespoons vegetable oil
  • ​2 tablespoons very thinly julienned fresh ginger
  • ​2 dried red chiles, crumbled into small pieces
  • ​Kosher salt to taste
  • 2/3 cup chicken stock, homemade is best

Note: The ideal size for the collards is 9 inches long. If substituting longer leaves, blanch them longer and continue to sauté them until tender adding more stock if necessary.

Wilted Baby Collards

Baby Collard Greens 

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