Side dish - Rodney Scott’s BBQ Collard Greens Recipe

Author: Mary Sartain  

Get Southern Collard Greens Recipe from Food Network There are many delicious ways to cook collard greens, but this is the way we do it in the South. Collard greens are a common side in South Carolina barbecue joints.

Braised Collard Greens

A classic slow-cooked side dish from the South, these braised collard greens include diced pancetta for added meatiness.
Provided by: Victoria
Total time: 115 minutes
Cook time: 90 minutes
Prep time: 25 minutes
Yields: 2 servings
Cuisine: American,Southern
Number of ingredients: 10

Ingredients:

• 1 teaspoon extra-virgin olive oil
• 1 ounce finely diced pancetta
• 1 small red onion (peeled, halved and thinly sliced)
• 3 cloves garlic (minced)
• Pinch of red chili flakes
• 1 (14.5 ounce) can chicken broth
• 1 bunch collard greens (washed, trimmed, and sliced into 1-inch crosswise strips (my bunch weighed about 11 ounces))
• 1 tablespoon red wine vinegar
• 1 teaspoon granulated sugar
• Kosher salt and freshly ground black pepper

Nutrition:

• Calories: 183 kcal
• Carbohydrate: 15 g
• Protein: 12 g
• Fat: 6 g
• Cholesterol: 10 mg
• Sodium: 618 mg
• Fiber: 8 g
• Sugar: 3 g
• Unsaturated Fat: 2 g
• Serving Size: 1 serving

How to cook:

1. Heat the olive oil in a large saucepan over medium-high heat. Add the pancetta and cook for a few minutes until the fat begins to render and the meat starts to crisp. Add the onion and continue to cook until softened, a few more minutes.
2. Add the garlic and chili flakes and cook for another minute, being careful not to burn the garlic (lower the heat a bit if necessary). Deglaze the pan with a splash or two of the broth, scrapping the bottom to make sure any browned up bits of pancetta and onion are released.
3. Add the greens to the pot along with the remaining chicken broth, red wine vinegar, and sugar, stirring to make sure everything is well-coated. The greens will begin to wilt. Season with salt and pepper (you can season more throughout the cooking process as needed–be careful not to oversalt, as the greens can get salty as the mixture reduces).
4. When the liquid comes to a boil, lower the heat to maintain a simmer and cover the pot. Continue to cook, covered, for about 1 hour and 20 minutes, or until the greens are tender (test the center stalky part). Adjust seasoning as needed. Serve hot.

Notes: Kickin' Collard Greens Recipe, Step 2. Add onion to the pan and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add …

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scotts bbq collard greens recipe rodney scotts bbq collard greens recipe

Rodney Scott’s BBQ Collard Greens Recipe

Collard greens are a common side in South Carolina barbecue joints. Rodney Scott's BBQ serves among the best I've tried. Enjoy.
Provided by: James Roller
Total time: 70 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 15 servings
Cuisine: Barbecue
Number of ingredients: 8

Ingredients:

• 1/2 cup lard
• 8 ounces yellow onion, diced
• 2 teaspoons garlic, minced
• 2 pounds collard greens, washed well and stemmed, leaves cut into 1- to 2-inch squares
• 10 ounces smoked pulled pork, or cooked ham cut into 1/2-inch pieces
• 4 teaspoons kosher salt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Rodney's BBQ sauce, or your favorite vinegar-based barbecue sauce

Nutrition:

• Calories: 139 calories
• Carbohydrate: 10 grams carbohydrates
• Cholesterol: 19 milligrams cholesterol
• Fat: 9 grams fat
• Fiber: 3 grams fiber
• Protein: 6 grams protein
• Saturated Fat: 3 grams saturated fat
• Serving Size: 1 cup
• Sodium: 822 milligrams sodium
• Sugar: 5 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 5 grams unsaturated fat

How to cook:

1. Heat the lard in a large, heavy-bottomed pot over medium heat.
2. Add the onions and garlic; saute until translucent, 5 to 7 minutes.
3. Add the collard greens, pulled pork, and 4 cups water.
4. Cover and simmer until the greens are completely tender, about 45 minutes.
5. Stir in the salt, cider vinegar, and BBQ sauce.

Notes: Southern Collard Greens Recipe | Guy Fieri, In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel …

Southern Collard Greens

Get Southern Collard Greens Recipe from Food Network
Provided by: Guy Fieri
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: american
Number of ingredients: 10

Ingredients:

• 2 pounds collard greens, rinsed
• 1 tablespoon canola oil
• 1 cup 1/4-inch diced salt pork
• 1 cup diced onion
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/2 teaspoon freshly cracked black pepper
• 1 cup low-sodium chicken stock
• 1/2 cup water
• 1/3 cup white vinegar
• 1 teaspoon hot pepper sauce, plus more for serving (recommended: Crystal)

How to cook:

1. Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
2. In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
3. Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
4. Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.

Notes: Home - MISSION BBQ, Our Mission. After traveling our great country in search of the nation’s best BBQ, we felt inspired to bring this great food home. Especially for those who protect …

Southern-Style Collard Greens

There are many delicious ways to cook collard greens, but this is the way we do it in the South.
Provided by: Nancy Terrell
Total time: 140 minutes
Cook time: 120 minutes
Yields: 12 servings
Number of ingredients: 10

Ingredients:

• 12 hickory-smoked bacon slices, finely chopped
• 2 medium-size sweet onions, finely chopped
• ¾ pound smoked ham, chopped
• 6 garlic cloves, finely chopped
• 3 (32-oz.) containers chicken broth
• 3 (1-lb.) packages fresh collard greens, washed and trimmed
• ⅓ cup apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon table salt
• ¾ teaspoon pepper

How to cook:

1. Cook bacon over medium heat in a 10-qt. stockpot for 10 to 12 minutes or until almost crisp.
2. Add onion to stockpot, and sauté 8 minutes. Add garlic and ham, and sauté 1 minute. Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Reduce heat to medium-low, and cook 2 hours or until desired degree of tenderness.

Notes: “Barbecue” Chicken and Collard Greens, When the chicken has marinated, add all Level 1 ingredients to pot and stir to combine. Step 3. Place the bottom layer of the Deluxe Reversible Rack in the …