Sidedish - Collard and mustard greens recipe
Author: Jaclyn Sebastian
Get Collard and Mustard Greens Recipe from Food Network Get Mustard and Collard Greens Recipe from Food Network Ingredients Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper 1 large bunch collard greens, soaked in cold water, rinsed, and drained 1/2 cup olive oil 4 tablespoons chopped garlic 1/4 cup vinegar 3 tablespoons sugar Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper 1 large bunch collard greens, soaked in cold water, rinsed, and drained 1/2 cup olive oil 4 tablespoons chopped garlic 1/4 cup vinegar 3 tablespoons sugar Method Step 1 Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Step 2 Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper.
- Collard and Mustard Greens
- Mustard and Collard Greens
- Collard and Mustard Greens
- Collard & Mustard Greens with Bacon Recipe
- Can you cook collard greens and mustard greens together?
- What is the best way to cook bacon and collard greens?
- How long to cook collard greens for?
- How do you cook mustard greens with water?
Collard and Mustard Greens
Get Collard and Mustard Greens Recipe from Food Network
Provided by: Robert Irvine : Food Network
Total time: 23 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 12
Provided by: Robert Irvine : Food Network
Total time: 23 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 12
Ingredients:
- Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper
- 1 large bunch collard greens, soaked in cold water, rinsed, and drained
- 1/2 cup olive oil
- 4 tablespoons chopped garlic
- 1/4 cup vinegar
- 3 tablespoons sugar
- Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper
- 1 large bunch collard greens, soaked in cold water, rinsed, and drained
- 1/2 cup olive oil
- 4 tablespoons chopped garlic
- 1/4 cup vinegar
- 3 tablespoons sugar
How to cook:
- Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
- Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
Mustard and Collard Greens
Get Mustard and Collard Greens Recipe from Food Network
Provided by: Food Network
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: american
Number of ingredients: 5
Provided by: Food Network
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: american
Number of ingredients: 5
Ingredients:
- 8 slices bacon, chopped
- 1 tablespoon extra-virgin olive oil
- 8 cups mustard and collard greens, tough stems discarded, rinsed and chopped
- Salt and freshly ground black pepper
- 1 to 2 cups chicken broth
How to cook:
- In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary.
- Re-season, to taste. Serve immediately.
Collard and Mustard Greens
Ingredients Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper 1 large bunch collard greens, soaked in cold water, rinsed, and drained 1/2 cup olive oil 4 tablespoons chopped garlic 1/4 cup vinegar 3 tablespoons sugar Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper 1 large bunch collard greens, soaked in cold water, rinsed, and drained 1/2 cup olive oil 4 tablespoons chopped garlic 1/4 cup vinegar 3 tablespoons sugar Method Step 1 Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper. Step 2 Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.Â
Provided by: admin
Total time: 10 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 12
Provided by: admin
Total time: 10 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 12
Ingredients:
- Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper
- 1 large bunch collard greens, soaked in cold water, rinsed, and drained
- 1/2 cup olive oil
- 4 tablespoons chopped garlic
- 1/4 cup vinegar
- 3 tablespoons sugar
- Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper
- 1 large bunch collard greens, soaked in cold water, rinsed, and drained
- 1/2 cup olive oil
- 4 tablespoons chopped garlic
- 1/4 cup vinegar
- 3 tablespoons sugar
How to cook:
- Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.Â
- Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.Â
Collard & Mustard Greens with Bacon Recipe
Delicious mustard and collard greens made even better with the addition of bacon, onions, and a hint of Tabasco sauce. This recipe feeds about 8 people and makes a...
Provided by: LRay
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 7
Provided by: LRay
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 7
Ingredients:
- 4-ounces slab bacon, about 8 or 9 slices, cut into 1/4-inch pieces
- 1 small onion, minced
- 2 large bunches collard greens, stemmed
- 1 bunch mustard greens, stemmed
- 1/2 cup chicken stock or canned broth
- salt and freshly ground pepper to taste
- Tabasco or hot pepper sauce, optional to taste
How to cook:
- Cook bacon in heavy large skillet over medium heat until fat is rendered. Reduce heat to low. Add onion and cook until softened, stirring occasionally, about 10 minutes.
- Add all greens and stock. Cover and cook until greens are just tender, stirring occasionally, about 25 minutes. Season with salt and pepper to taste. Sprinkle greens with hot pepper sauce to taste if desired. Transfer to bowl and serve.
- This recipe can be prepared up to 4 1/2 hours ahead of service. Prepare, cook, and let stand at room temperature, then refrigerate. Rewarm over medium heat. Transfer to bowl and serve.
