Sidedish - Kardea brown recipes collard greens

Author: James Cordero

You know I've got to have a bowl of rice on the table and the addition of tender greens makes this rice pilaf even better. Get Pan-Roasted Turnips with Greens Recipe from Food Network

Collard Green Rice
Penne with Sausage and Greens
Grilled Vegetables with Collard Green Pesto
Pan-Roasted Turnips with Greens
How do you get the bitterness out of collard greens?
What does baking soda do to collard greens?
Why do you put vinegar in collards?

Collard Green Rice

It doesn't get more Gullah-Geechie than this dish! You know I've got to have a bowl of rice on the table and the addition of tender greens makes this rice pilaf even better. I like to serve it in my West African Stew or on the side of my Grilled Stuffed Whole Snapper.
Provided by: Kardea Brown
Total time: 50 minutes
Cook time: 35 minutes
Yields: 8 servings
Number of ingredients: 14

Ingredients:

3 tablespoons vegetable oil
2 cups long-grain white rice, rinsed
3 cups low-sodium chicken stock
Miss Brown’s House Seasoning, recipe follows
1 tablespoon unsalted butter
1 large sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 cup finely chopped collard greens
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

How to cook:

Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Notes: Kardea's Collard Greens with Tomato Recipe, Ingredients · Deselect All · 1 tablespoon unsalted butter · 1 tablespoon olive oil · 1/2 large onion, chopped · 2 cloves garlic, finely chopped · 1 1/2 to 2 cups

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vegetables with collard green pesto grilled vegetables with collard green pesto pan-roasted turnips with greens kardea brown recipes collard greens penne with sausage and greens

Kardea Brown's Southern Collard Greens

Add 2 cups of water, leaving the collards fully submerged. Cover and cook until the liquid has Duration: 17:17

Penne with Sausage and Greens

Get Penne with Sausage and Greens Recipe from Food Network
Provided by: Kardea Brown
Total time: 25 minutes
Cook time: 15 minutes
Yields: 2 servings
Number of ingredients: 9

Ingredients:

Kosher salt
8 ounces penne
1 tablespoon olive oil
6 ounces sweet Italian sausage, casings removed (about 2 links)
1 1/2 cups collard greens cut into 1/4-inch ribbons (tough stems removed)
2 cloves garlic, minced
Pinch of red pepper flakes
1 teaspoon lemon zest
Freshly grated Parmesan, for serving

How to cook:

Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.

Notes: Pan-Fried Collard Greens, Get Pan-Fried Collard Greens Recipe from Food Network. Pan-Fried Collard Greens Recipe | Kardea Brown | Food Network Fried Collard Greens

Grilled Vegetables with Collard Green Pesto

I love this clean-out-the-vegetable bin side dish. It's a great way to use up that zucchini or red pepper before it's on the way out, and that collard green pesto? Whew! It's to die-for. I put my Southern spin on the Italian condiment by substituting pecans for pine nuts and adding collard greens in with the basil. Cousins, you've got to try it!
Provided by: Kardea Brown
Total time: 35 minutes
Cook time: 30 minutes
Yields: 8 servings
Number of ingredients: 14

Ingredients:

1/4 teaspoon kosher salt, plus more for the cooking water
2 cups chopped collard greens
2 cloves garlic
3 tablespoons grated Parmesan
2 tablespoons fresh basil
3 tablespoons pecans (about a handful)
1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice
1/4 teaspoon crushed red pepper
1/2 cup olive oil
1/2 pound asparagus, trimmed
1 red bell pepper, sliced
1 yellow squash (8 ounces), cut into planks
1 large zucchini (12 ounces), cut into planks
Lemon zest, for garnish, optional

How to cook:

For the collard green pesto: Bring a pot of salted water to a boil. Add the collard greens and cook until the collards are bright green and tender, about 2 minutes. Drain the collards and plunge in an ice water bath to stop cooking. Drain.
With the motor running, drop the garlic through the chute of a food processor and process until minced. Remove the lid and add the collards, cheese, basil, pecans, lemon zest, crushed red pepper and salt. Pulse until finely chopped. Pour the oil through the chute and process until the desired consistency is reached. Add the lemon juice. Add 2 tablespoons water, 1 tablespoon at a time, to thin the pesto if necessary.
For the vegetables: Toss the asparagus, pepper, squash and zucchini with half of the pesto. Heat a grill or grill pan to medium-high heat. Grill the vegetables until browned and tender, 5 to 7 minutes. Transfer to a serving platter and drizzle with the remaining pesto. Garnish with the lemon zest, if desired.

Notes: Penne with Sausage and Greens Recipe, Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic

Pan-Roasted Turnips with Greens

Get Pan-Roasted Turnips with Greens Recipe from Food Network
Provided by: Kardea Brown
Total time: 30 minutes
Cook time: 30 minutes
Yields: 4 servings
Number of ingredients: 7

Ingredients:

2 bunches small turnips with greens attached
4 tablespoons unsalted butter
2 tablespoons vegetable oil
Kosher salt and freshly cracked black pepper
1/2 cup honey
1/4 cup apple cider vinegar
1/4 cup pomegranate seeds

How to cook:

Remove the greens from the turnips and reserve. Peel and cut the bulbs into 1/4-inch wedges. Remove and wash the tender leaves from the stems of the turnip greens. Chop the leaves and set aside.
Heat the butter and oil in a large cast-iron or other heavy-bottomed large skillet over medium heat. Add the turnip wedges and sprinkle with salt and pepper, stirring to coat with the butter and oil. Cook, stirring and flipping occasionally, until they are caramelized and tender, about 5 minutes per side. Add the honey, vinegar and pomegranate seeds, then cook until the mixture is combined and syrupy, 2 to 3 minutes. Add the turnip leaves and saute until they are wilted and darken in color, another 2 to 3 minutes. Transfer to a serving dish and serve immediately.

Notes: Low Country Veggie Rolls Recipe, Add the collard greens, cabbage, carrots, onion, salt and pepper and saute until wilted and beginning to soften, 4 to 5 minutes.