| Collard Green Recipes |
- Awesome Collard Greens
- Collard Green Olive Pesto
- Collard Greens & Potatoes - Italian Style!
- Collard Potato Salad with Mustard Dressing
Awesome Collard Greens
1 lb collard greens (or 1/2 collards, 1/2 kale)
1 onion, chopped
1/2 cup prepared salsa or 1 chopped tomato
2-4 cloves garlic, chopped
1 1/2 cups water
1/2 cup cider vinegar
1 tablespoon salt, to taste
hot sauce, to taste
Wash greens in a colander. Chop into bite-sized pieces. Throw all ingredients into a large pot and cover. Bring to a
boil, stirring occasionally, the reduce heat and simmer. Greens are done when they have shrunk down and are
cooked through, usually about a half hour, but you can let it simmer much longer. Serve with its liquid.
Collard Green Olive Pesto
1 3/4 lb collard greens
7 large brine-cured green olives (2 1/4 oz), pitted
2 garlic cloves, chopped
1/3 cup water
1/2 teaspoon balsamic vinegar
Scant 1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and
discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15
minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If
making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and
pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese
and pulse to combine.
Collard Greens and Potatoes - Italian Style
1 lb. Collard Greens, fresh (chopped)
2 lbs. Potatoes, white
1 Onion, large
1 Carrot, large
1-28 oz. can Tomatoes, whole in puree
1 tbsp. Garlic, crushed
1 tbsp. Oregano
1/4 tsp. Fennel Seeds
1/4 tsp. Cayenne Pepper, ground (optional)
2 tbsp. Porcini Mushrooms, fresh or dried, chopped (optional)
Begin by opening the can of tomatoes and pouring the juice into the baking dish (hold the tomatoes until
later).Clean and wash the fresh collards and chop or cut into one inch (or smaller) pieces, placing them in the baking
dish. Peel and chop the onion, and add to the baking dish. Peel and crush the garlic, and add to the baking dish.
Wash, peel, and thinly slice the carrot, and add to the baking dish. Add the oregano, fennel seeds, cayenne pepper,
and washed and chopped porcini mushrooms. Mix the ingredients well.Wash and peel the potatoes and cut into 1/2
inch cubes and add to the baking dish. Mix well. Place the baking dish in a preheated conventional oven (set at
350º F.) for about 40 minutes. Mix every 10 to 15 minutes to insure uniform cooking. After about 30 minutes of the
40 minute cooking time, cut the whole tomatoes into bite size pieces. After 40 minutes of cooking, remove the
baking dish from the oven, add the tomatoes to the baking dish and mix well. Place the baking dish back into the
oven and bake for another 10 to 15 minutes. When the potatoes are soft, the collard greens and potatoes are
ready to eat.
Collard Potato Salad with Mustard Dressing
2 pounds small red potatoes, scrubbed
1 pound collards, coarse stems discarded and the leaves washed well and cut into 1-inch pieces
2 tablespoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil
6 slices of lean bacon, cooked until crisp, drained, and crumbled
3 tablespoons thinly sliced scallion
In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and
simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a
colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10
minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a
bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and
whisk the dressing until it emulsified. Quarter the potatoes and add them to the dressing. Add the collards, pulling
them apart to separate the leaves, the bacon, and the scallion and toss the salad well.
1 lb collard greens (or 1/2 collards, 1/2 kale)
1 onion, chopped
1/2 cup prepared salsa or 1 chopped tomato
2-4 cloves garlic, chopped
1 1/2 cups water
1/2 cup cider vinegar
1 tablespoon salt, to taste
hot sauce, to taste
Wash greens in a colander. Chop into bite-sized pieces. Throw all ingredients into a large pot and cover. Bring to a
boil, stirring occasionally, the reduce heat and simmer. Greens are done when they have shrunk down and are
cooked through, usually about a half hour, but you can let it simmer much longer. Serve with its liquid.
Collard Green Olive Pesto
1 3/4 lb collard greens
7 large brine-cured green olives (2 1/4 oz), pitted
2 garlic cloves, chopped
1/3 cup water
1/2 teaspoon balsamic vinegar
Scant 1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and
discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15
minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If
making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and
pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese
and pulse to combine.
Collard Greens and Potatoes - Italian Style
1 lb. Collard Greens, fresh (chopped)
2 lbs. Potatoes, white
1 Onion, large
1 Carrot, large
1-28 oz. can Tomatoes, whole in puree
1 tbsp. Garlic, crushed
1 tbsp. Oregano
1/4 tsp. Fennel Seeds
1/4 tsp. Cayenne Pepper, ground (optional)
2 tbsp. Porcini Mushrooms, fresh or dried, chopped (optional)
Begin by opening the can of tomatoes and pouring the juice into the baking dish (hold the tomatoes until
later).Clean and wash the fresh collards and chop or cut into one inch (or smaller) pieces, placing them in the baking
dish. Peel and chop the onion, and add to the baking dish. Peel and crush the garlic, and add to the baking dish.
Wash, peel, and thinly slice the carrot, and add to the baking dish. Add the oregano, fennel seeds, cayenne pepper,
and washed and chopped porcini mushrooms. Mix the ingredients well.Wash and peel the potatoes and cut into 1/2
inch cubes and add to the baking dish. Mix well. Place the baking dish in a preheated conventional oven (set at
350º F.) for about 40 minutes. Mix every 10 to 15 minutes to insure uniform cooking. After about 30 minutes of the
40 minute cooking time, cut the whole tomatoes into bite size pieces. After 40 minutes of cooking, remove the
baking dish from the oven, add the tomatoes to the baking dish and mix well. Place the baking dish back into the
oven and bake for another 10 to 15 minutes. When the potatoes are soft, the collard greens and potatoes are
ready to eat.
Collard Potato Salad with Mustard Dressing
2 pounds small red potatoes, scrubbed
1 pound collards, coarse stems discarded and the leaves washed well and cut into 1-inch pieces
2 tablespoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil
6 slices of lean bacon, cooked until crisp, drained, and crumbled
3 tablespoons thinly sliced scallion
In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and
simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a
colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10
minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a
bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and
whisk the dressing until it emulsified. Quarter the potatoes and add them to the dressing. Add the collards, pulling
them apart to separate the leaves, the bacon, and the scallion and toss the salad well.
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