Sidedish - Fried cabbage and collard greens recipes

Author: Nancy Klopfenstein

Sidedish Greens side dishes Salads amp Easy Quick

I always top off my cabbage or greens with chow-chow, which is a mixture of tomatoes, diced onions, bell peppers, hot sauce and vinegar. Collard greens don’t have the cachet of popular greens like black kale and rainbow chard.

Fried Cabbage with Collards
Smothered Collard Greens and Cabbage
Stir-Fried Collard Greens with Cabbage and Carrots
Spicy Stir-Fried Collard Greens With Red or Green Cabbage
Is collard greens like cabbage?
Why do you put vinegar in collard greens?
How do you cook cabbage so it's not soggy?
How do you make Patti Labelle collard greens?

Fried Cabbage with Collards

This recipe started off as “Oops I don’t have enough cabbage,” so I added some collard greens that I had to stretch the portions. It ended up with everyone really loving the combination of the two greens with the smoky bacon, spices, sweet peppers and fragrant garlic. It’s two Southern gems wrapped up in one dish. I always top off my cabbage or greens with chow-chow, which is a mixture of tomatoes, diced onions, bell peppers, hot sauce and vinegar. It gives it an extra zing of pickled flavor.
Provided by: Food Network
Total time: 35 minutes
Cook time: 20 minutes
Yields: 6 servings
Number of ingredients: 11

Ingredients:

4 slices thick-cut bacon, cut into bite-size pieces
1/4 cup diced red bell pepper
1/4 cup diced white onions (I like Vidalia)
2 cups shredded collard greens
1 medium head cabbage, sliced into 1/2-inch-long pieces
1 teaspoon chicken bouillon
1/4 teaspoon kosher salt
1/4 teaspoon Creole seasoning
1/4 teaspoon garlic paste
1/4 teaspoon black pepper
Chow-chow, for serving, optional

How to cook:

In a large cast-iron skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Remove from the pan. Sauté the bell pepper and onions in the same pan until tender and browned in spots, for 2 minutes. Add the shredded collard greens and cook on low heat until softened, for 4 minutes. Add the cabbage, chicken bouillon, salt, Creole seasoning, garlic paste and black pepper and cook on medium heat for an additional 10 to 15 minutes or until the cabbage and greens are tender. Add some water if the mixture is too dry. Put the bacon back into the pan, stirring it in for even distribution. Cover until ready to serve. Serve with chow-chow on the side, if desired.

Notes: Sautéed Collards and Cabbage with Gremolata Recipe, Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper.

Tags:

fried cabbage and collard greens stir-fried collard greens with cabbage and carrots smothered collard greens and cabbage spicy stir-fried collard greens with red or green stir-fried collard greens with red or green cabbage collard greens with cabbage and carrots

Soul Food Cabbage & Collard Greens

Fry it up and then add in chopped red bell pepper and onion. Cook until the onions are Duration: 4:09

Cabbage and Collard Greens | Soul Food and Southern Recipe

add bacon (if using turkey bacon, add oil) and fry until brown about 6 Then add in the
Duration: 8:01

FRIED CABBAGE, COLLARD GREENS & BRUSSEL SPROUTS

FRIED CABBAGE, COLLARD GREENS & BRUSSEL SPROUTS (NEW!) 6,350 views Jan 3
Duration: 12:51

Smothered Collard Greens and Cabbage

This is a wonderful variation of fried (smothered) cabbage.
Provided by: TrudyRudy
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 6 items
Number of ingredients: 7

Ingredients:

½ pound bacon, chopped
½ large onion, chopped
5 leaves collard greens - rinsed, trimmed and chopped
salt and ground black pepper to taste
1 teaspoon greens seasoning, divided
1 head cabbage, chopped
1 pinch white sugar

Nutrition:

How to cook:

Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes.
Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.

Notes: Southern Collards & Cabbage Mixed Greens, Prepare & cook the cabbage: While the collards cook, rinse the cabbage and chop it into shreds. After the collards have cooked for 1 1/2 hours, add shredded

Stir-Fried Collard Greens with Cabbage and Carrots

If you’ve never tried stir-fried collard greens, you’re in for a treat! Combined with cabbage and carrots, it's a tasty and easy side dish.
Provided by: Nava Atlas
Total time: 24 minutes
Cook time: 9 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Plant-based
Number of ingredients: 9

Ingredients:

8- to 10-ounce bunch collard greens
1 1/2 tablespoons olive oil
2 to 3 cloves garlic, minced
1 cup pre-grated carrots or thin baby carrots
2 cups thinly sliced green or napa cabbage (see note)
2 scallions, thinly sliced
1 tablespoon lemon juice
Salt and freshly ground pepper to taste
Pinch of dried hot red pepper flakes, optional

Nutrition:

Calories: 200 calories

How to cook:

Cut the collard green leaves away from their stems with a sharp knife or kitchen shears. Stack 6 to 8 similar-sized leaf halves atop one another at a time. Roll up snugly from one of the narrow ends, then slice thinly crosswise. Chop the slices in a few places to shorten the ribbons. Place in a colander and rinse well.
Heat about half of the oil in a wide skillet or stir-fry pan. Add the garlic and sauté for a minute or so over low heat.
Add the collard greens, and layer the carrots, cabbage, and scallions over them in that order. Turn the heat up to medium and add about 1/4 cup water. Cover and steam for about 3 to 4 minutes.
Drain off the water and drizzle in the remaining oil. Turn the heat up to medium-high and stir-fry for 3 to 4 minutes longer, or until all the vegetables are tender-crisp to your liking.
Drizzle in the lemon juice and season with salt and pepper. Add some red pepper flakes for some heat, if you’d like. Serve at once.

Notes: Soul Food Cabbage & Collard Greens, Fry it up and then add in chopped red bell pepper and onion. Cook until the onions are Duration: 4:09

Spicy Stir-Fried Collard Greens With Red or Green Cabbage

Collard greens don’t have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand up to longer cooking, but they don’t require it. In this stir-fry, they stood in for more traditional greens like Chinese broccoli or bok choy and cooked up crunchy. As a bonus, collards are a great source of calcium. According to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk.
Provided by: Martha Rose Shulman
Total time: 20 minutes
Yields: 4 servings
Cuisine: asian
Number of ingredients: 10

Ingredients:

2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons chicken broth, vegetable broth or water
1 tablespoon soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
2 teaspoons minced ginger
2 garlic cloves, minced
1/4 teaspoon ground toasted Sichuan pepper or red pepper flakes
2 cups shredded red or green cabbage
1 pound collard greens, stemmed and roughly chopped
salt to taste

Nutrition:

How to cook:

In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm’s reach from your pan.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.
Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.

Notes: How to make Collard Greens and Cabbage mix, intro0:24-Fullvideo16:00-Outro How to make Collard Greens and Cabbage mix Welcome Duration: 16:24