Dinner - Collard green lasagna chef jj recipes

Author: Michael Sanchez  

Get Collard Green Lasagna Recipe from Food Network Collard greens are so big and flat that they fill in for a layer of noodles in this easy, satisfying lasagna. Collards have a natural bitterness, and the elements of this recipe balance those strong flavors with sweetness and spice: sweetness in the coconut milk, spice in the smoked chipotle.

Collard Green Lasagna

Get Collard Green Lasagna Recipe from Food Network
Provided by: Food Network
Total time: 275 minutes
Cook time: 65 minutes
Yields: 8 servings
Number of ingredients: 31
  • 1 pound ground turkey
  • 1/2 cup diced onions
  • 2 teaspoons minced garlic
  • 1/4 cup olive oil
  • 3 cups crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons sugar
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups ricotta cheese
  • 3/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • One 9-ounce box dried no-boil lasagna pasta sheets
  • 2 cups Southern-Style Collard Greens, recipe follows
  • About 3 cups mozzarella cheese
  • Fresh herbs, to garnish
  • 1/4 cup chicken bouillon
  • 3 pounds smoked turkey, wings or tails
  • 8 bunches collard greens, cleaned and trimmed
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 2 tablespoons of your favorite Cajun seasoning
  • 1/2 cup sugar
  • 3/4 cup vegetable oil
  • 1 tablespoon red pepper flakes
How to cook:
  1. For the sauce: Heat a heavy-bottomed skillet over medium heat and saute the turkey, onions and garlic in the olive oil until the turkey has just about cooked through. Then, add the crushed tomatoes, tomato paste, sugar, Italian herbs, garlic powder, onion powder, salt and pepper. Cook until thickened, 10 to 15 minutes.
  2. For the lasagna: Preheat the oven to 400 degrees F.
  3. Mix together the ricotta cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
  4. Spoon some of the sauce in the bottom of a casserole dish. Then, add a layer of pasta sheets, collard greens, the tomato sauce mixture and ricotta cheese mixture. Repeat two more times and then top with the mozzarella cheese. Bake until the lasagna is heated through and the cheese is melted and browned, about 45 minutes. Serve by garnishing with fresh chopped herbs.
  5. Start by bringing the bouillon and 16 cups water to a boil. Then, add in the turkey and collard greens. Allow to cook for about 2 hours over medium heat. When the collard greens are tender, add in the garlic powder, onion powder, salt, pepper, Cajun seasoning, sugar, oil and red pepper flakes and cook for 1 hour more. Serve while still warm.
Notes: Lasagna With Collard Greens, Explore Lasagna With Collard Greens with all the useful information below including suggestions, reviews, top brands, and related recipes, Easy Chef. …

J.J. Johnson's Famous Collard Greens Recipe

14/08/2013 · J.J . Johnson of Tedeschi Trucks Band shares his recipe for collard greens . These greens fueled TTB during the recording of their new album, MADE …

Lasagna With Collard Greens

Lasagna With Collard Greens
Collard greens are so big and flat that they fill in for a layer of noodles in this easy, satisfying lasagna. When you make lasagna, be careful not to use up your ingredients on the first layers. You should have enough for three layers here.
Provided by: Martha Rose Shulman
Total time: 80 minutes
Yields: 6 servings
Cuisine: italian
Number of ingredients: 7
  • 1/2 pound collard greens, preferably large leaves, stemmed and washed, leaves left intact
  • Salt to taste
  • Extra virgin olive oil for the pan
  • 2 cups marinara sauce, preferably homemade from fresh or canned tomatoes
  • 1/2 pound no-boil lasagna noodles
  • 1/2 pound ricotta
  • 4 ounces freshly grated Parmesan
  • Calories: 331 calories
  • Unsaturated Fat: 6 grams
  • Carbohydrate: 35 grams
  • Fat: 14 grams
  • Fiber: 4 grams
  • Protein: 18 grams
  • Saturated Fat: 7 grams
  • Sodium: 500 milligrams
  • Sugar: 3 grams
How to cook:
  1. Steam the collard greens for 5 minutes above an inch of boiling water, or blanch in boiling salted water for 2 minutes. Transfer to a bowl of cold water, drain and pat dry with paper towels.
  2. Preheat the oven to 350 degrees. Oil a 2- or 3-quart rectangular baking dish with olive oil. Spread a small amount of tomato sauce over the bottom and top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Lay collard green leaves over the ricotta in a single layer. Top the leaves with a layer of tomato sauce, followed by a thin layer of Parmesan.
  3. Set aside enough tomato sauce and Parmesan to top the lasagna and repeat the layers until all of the ingredients are used up. Spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan. Make sure the noodles are covered, and cover the baking dish tightly with foil.
  4. Place in the oven and bake 30 minutes. Remove from the oven and uncover. Check to be sure that the noodles are soft and the mixture is bubbly. Return to the oven for another 5 to 10 minutes if desired, to brown the top. Allow to sit for 10 minutes before serving.
Notes: JJ Johnson’s Braised Collard Greens Take Only 45, In fact, in his Coconut Milk Braised Collard Greens class, JJ proves you can make creamy, flavorful greens in just 20 minutes. While shallots and …

JJ’s Collard Green Salad With Coconut Dressing

JJ’s Collard Green Salad With Coconut Dressing
JJ Johnson, Harlem chef and subject of our recent video series New Chefs Rising, has a cookbook out that you’re going to love. Dive into his unique style of fusion fine cuisine, with Latin, Southern and island influences that are a sight to behold and a wonder to savor. This collard green salad is a masterpiece of flavor and textural balance. Here's to your health! Every few months, some food magazine or blog pops up the same tired headline: “Are Collard Greens the New Kale?” No. Collards have worked harder than kale ever will. Collards are out there digging ditches and roofing houses while kale goes to spin class and leaves early for brunch. Collards are natural antioxidants, rich in vitamins A, C, and K, full of fiber and low in calories. But—and this is a big one: collards have a long history of being a vegetable that people only cook the crap out of. It’s braised and simmered within an inch of being edible and, well, that’s got to stop. Our friends always eat this dish and say, “Isn’t this a kale salad?” The goal is to serve the greens raw so that we think of them as a something healthy and delicious rather than something you combine with bacon fat and cook down. Collards have a natural bitterness, and the elements of this recipe balance those strong flavors with sweetness and spice: sweetness in the coconut milk, spice in the smoked chipotle. There’s a brightness to the dressing that perfectly balances the bitterness of the collards and will give your guests the benefit of enjoying everything collards have to offer. To me, this dish is simplicity done well. Reprinted with permission from Between Harlem and Heaven
Total time: 13 minutes
Yields: 6 servings
Number of ingredients: 15
  • 3 cups shredded collard greens
  • 1 red onion, diced
  • 1 English cucumber, unpeeled and sliced into half-moon shapes
  • About 1/4 cup Coconut Dressing
  • 1/4 cup Adzuki red beans
  • Candied cashews
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon cumin seeds
  • 1 teaspoon minced fresh ginger
  • 2 shallots, chopped
  • 1/4 cup canned chipotles in adobo
  • 1 cup coconut milk
  • 1/4 cup fresh lime juice
  • 1/4 cup Dijon mustard
  • 3 tablespoons champagne vinegar
How to cook:
  1. Put the cumin seeds in a small dry 8-inch sauté pan. Toast over medium heat until fragrant, 3 to 5 minutes.
  2. Combine the toasted cumin seeds with the remaining ingredients in a blender and blend until smooth. Store in a covered non-reactive container. Refrigerate for up to three weeks.
  3. In a large bowl, toss the greens with the onion and cucumber with just enough dressing to coat and season to taste with salt and pepper.
  4. Top the salad with the beans and candied cashews.
Notes: Welcome to Chef JJ's, You will receive a 20% discount on Grill and Swill tickets during your membership. Join the club or purchase a gift membership by going online, calling or visiting …

Lazy Lasagna

Lazy Lasagna
This scrumptious dairy-free, gluten-free lasagna recipe is a breeze to make, with readymade marinara and no-boil noodles. Try it vegetarian or with grass-fed beef.
Provided by: JJ Virgin
Total time: 75 minutes
Prep time: 20 minutes
Yields: 0 servings
Number of ingredients: 10
  • 16 oz. grass-fed ground beef
  • 1 tsp organic Italian seasoning herb blend
  • 1/2 tsp sea salt
  • 1 tsp crushed red pepper flakes (or to taste)
  • 2 tbsp avocado oil
  • 2 cups sliced baby bellas or crimini mushrooms
  • 6 oz. organic fresh baby spinach, rinsed and dried
  • 12 oz. gluten-free lasagna noodles (I use Cappellou2019s fresh noodles)
  • 16 oz. almond ricotta cheese (I love Kite Hill)
  • 36 oz. organic marinara sauce (no sugar added)
How to cook:
  1. 1 Preheat oven to 350u00b0F.n
  2. 2 For the meat filling, crumble and saute the grass-fed beef over medium heat until brown and cooked through. Drain and set aside.n
  3. 3 In a saute pan, cook the sliced mushrooms in the avocado oil over medium heat until tender and glistening. n
  4. 4 Add the cooked beef back to the pan with the mushrooms, along with the Italian seasoning, sea salt, crushed red pepper, and 24 ounces of the marinara. Stir well to combine. n
  5. 5 To assemble the lasagna, spread 6 ounces of marinara across the bottom of a 9u201dx13u201d pan.n nLayer 3 lasagna sheet noodles across lengthwise. (They will overlap.)n nLayer on half of the meat filling, 6 ounces of the almond ricotta cheese dropped in small bits, and 3 ounces of the spinach.n nRepeat with 3 more noodle sheets, the remaining half of the meat filling, 6 more ounces of ricotta, and the remaining spinach.n nTop with a final layer of noodles, 6 ounces of marinara, and the remaining almond ricotta cheese.nnn
  6. 6 Tent with aluminum foil and bake for 25 minutes. Remove the foil and bake 5 minutes more, then serve. (Note: this cook time applies to fresh pasta. If you're using dry no-cook noodles, you will need to cook your lasagna longer. Please consult the package for the recommended cook time for your noodles.)n
  7. 7 For vegetarian lasagna, replace the ground beef with one chopped onion and 2 chopped red bell peppers. Saute veggies along with mushrooms until tender and assemble as directed above.n
Notes: Lasagna With Collard Greens Recipe, Steam the collard greens for 5 minutes above an inch of boiling water, or blanch in boiling salted water for 2 minutes. Transfer to a bowl of cold water, drain and pat …
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