Collard Greens Recipe – Another traditional and healthy green vegetable that is healthy is collard greens, which are consumed by most families throughout the world. Being very tasty and full-grained, collard greens with bacon are usually cooked slowly to extract the maximum taste. The recipe is aimed at preparing fresh greens into a warm and tasty side dish with the help of only a few ingredients, such as onions, garlic, and seasonings.
Collard greens are not only tasty but also contain the necessary vitamins, fibers, and minerals,s and should be taken with any meal. Collard greens recipe no meat are roasted with or without rice, cornbread, or protein foods, and provide comfort, nutrients, and a home-style flavor.
Collard Greens Recipe
Collard Greens Recipe
Equipment
- Large pot or Dutch oven
- Cutting board & knife
- Tongs or spoon
- Measuring cups & spoons
Ingredients
- 2 lbs collard greens (washed, stems removed, and chopped)
- 1 smoked turkey leg or 1 ham hock
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 1 tbsp olive oil or butter
- 1 tbsp apple cider vinegar
- 1 tsp sugar (optional)
- ½ tsp crushed red pepper flakes
- Salt and black pepper to taste
Instructions
- Heat olive oil or butter in a large pot on medium heat. Add onion and cook for about 5 minutes, soft.
- Stir in a bunch of garlic and red chili; Cook for 1 minute until aromatic.
- Add smoked turkey leg or haem hawk and pour into the chicken broth. Bring a boil.
- Add chopped collard greens to a handful of fist at a time, until they will wilt.
- Stir in vinegar, sugar (if using), and weather with salt and pepper.
- Cover and boil on low for about 1 hour, until the greens are tender and delicious.
- Remove the meat, cut it, and shake it back in the greens.
- Allow to rest for 5 minutes before serving. Enjoy hot!
Notes
Flavour Profile of Collard Greens Recipe
Earthy:
- The collard greens themselves have a strong, earthy bitterness, very much like that of the kale but somewhat deeper and more pronounced.
- This bitterness is tempered when the greens are simmered gently and slowly for a long time.
Smoky:
- Meats smoked along the lines of ham hocks, bacon, or smoked turkey imbue the greens with a very pleasant, savory, smoky aroma.
- This creates a very deep flavor, rich in umami.
Savory/Umami:
- The long process of cooking in a broth commonly formed of meat drippings and stock creates a full-bodied meat umami.
- Onion and garlic then provide more savory notes to the base.
Slightly Bitter:
- Since collard greens keep their bitterness even after cooking, it lends character and balance to the dish.
- Towards the end of cooking, a splash of vinegar or lemon helps cut this bitterness and make it lighter.
Tangy (optional):
- An application of apple cider vinegar or hot sauce is usually dropped in near the end to provide a tangy lift with a rich-lip finish.
- This is an interesting contrast to acidity and zest.
Salty:
- The salt is from the meat and additional seasoning, which brings out natural flavors and makes it taste more savory.
- Patience and care are taken not to burn the salt, especially when working with cured meat.
Mellow Sweetness:
- Slow-cooked onions and garlic release their natural sugars, len
Collard Greens Recipe Nutrition & Calories
| Nutrient | Amount |
|---|---|
| Calories | 90–110 kcal |
| Protein | 4–6 g |
| Total Fat | 4–7 g |
| – Saturated Fat | 1–2 g |
| Cholesterol | 5–10 mg |
| Carbohydrates | 8–10 g |
| – Sugars | 1–2 g |
| – Fiber | 4–5 g |
| Sodium | 400–550 mg |
| Calcium | ~200 mg (15–20% DV) |
| Iron | ~1 mg (5–8% DV) |
| Vitamin A | ~80–100% DV |
| Vitamin C | ~40–50% DV |
| Potassium | ~250–300 mg |
Final Thought
Easy Collard Greens Recipe is a healthy and multifaceted side that is fitting for most of the meals. When they are cooked slowly using spicy dishes such as garlic, onions, and smoked meat, their natural taste is enhanced, and they are tender and delicious. They are hearty and cozy, besides being rich in vitamins and mineralss,s and therefore are healthy options for the entire family. Learning how to cook the best collard greens vegetarian enables you to have a nutritious and good meal that is both complete and nutritious.
FAQs
1. What ingredients go in collard greens?
A. Fresh collard greens, onions, garlic, oil or butter, salt, and black pepper are the ingredients of basic collard greens. It is also a common ingredient in many recipes with smoked meat,t such as ham hock, bacon, or smoked turkey, key added as additional flavor. Others include vinegar, chili flakes, or broth to have a taste. The ingredients may be modified depending on whether you want a vegetarian-style dish or traditional style of dish.
2. What are collard greens?
A. Collard greens are green vegetables that have large, dark green leaves and stems which are thims. They are members of the cabbage family, and their flavor and textureares slightly bitter and rough when not cooked. Collard greens are tender, delicious, and warm when cooked at a low temperature. They are common in Southern cuisine and are consumed in numerous dishes across the globe.
3. What is the best way to eat collard greens?
A. Collard greens can be cooked at a low pace; this is how they should be eaten. Sautéing or simmering them will make the leaves soft and minimize the bitter taste. They are usually served as a side meal with rice, cornbread, or meat meals. Others also relish them grilled in batches,s which are light sautéed to produce a fresher taste, te or cooked in soup and stews as an addition to ensure extra nutrition.
4. Do I soak collard greens before cooking?
A. Collard greens- Yes, it is advisable to soak the greens before cooking. Fresh collard greens are likely to have dirt or sand attached to the leaves. Wet them in the bowl of cold water for a few minutes and rinse under a lot of water. Do the same until the water is clean. This measure makes the greens clean and grit-free before cooking.
5. What is collard sickness?
A. Collard sickness is not a widespread illness. It can also be referred to casually when explaining stomach upset, bloating, or gas following consumption of collard greens. This is possible since collard greens contain much fiber and are not easily digested by eveveryone particularly when consumed in large quantities or when theyare undercookedd. This problem is normally avoided by cooking them thoroughly.
Megan Sheley is the passionate voice and creative force behind Clean Meal Recipes. With over 7 years of experience as a Food Blogger and Recipe Developer, Megan blends her love for wholesome food with her educational background in Public Health to create nutritious, delicious, and approachable recipes.