Recipezaar: Greens,Collards recipes

Foogath

Mon, 15 Jan 2007 16:30:10 -0500

This recipe is for using up left over vegetables. I use cabbage, cauliflower or greens mostly. I also serve this as a side dish when having a curry. Very good way to spice up the left overs without too much to do.Cooks in 10 mins dead easy. -- posted by Brian H

Spiced Cabbage With Coconut

Sun, 28 Jan 2007 16:39:02 -0500

Simple to cook, good side dish for your curry. A good way to use up cabbage. -- posted by Brian H

Ribs 'n' Greens With Wheat Berries

Sat, 10 Feb 2007 15:29:46 -0500

From Judith Finlayson's "The Healthy Slow Cooker." This may be prepared though step 2, then covered and refrigerated for up to 2 days. -- posted by MrsDoty

Rumbledethumps - Celtic Potato, Cabbage & Cheese Gratin

Fri, 16 Feb 2007 22:37:34 -0500

A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives - baked OR grilled to give a crispy cheesy topping. This is one of my very favourite family recipes - my Mum used to make it, as did her Mum before her! This is a Scottish recipe, similar to Irish Colcannon, which is also a potato & cabbage dish. You can serve this as a vegetable accompaniment or as a light luncheon dish with crusty bread & extra vegetables. P.S. My daughter calls this baked Bubble and Squeak & always asks for it when she comes home from university! -- posted by French Tart

African Yam Stew

Tue, 20 Feb 2007 23:05:05 -0500

I made this last night and it was great! Very simple and very good for you. I tasted it before adding the lemon juice and I think that I liked it better without, but the recipe (from a nutrition book - Becoming Vegetarian) called for it, so I've included it below. I added some cooked tomatoes at the same time as the yams. I used 2 very rounded teaspoons of some Chinese Chili Garlic sauce I had in the fridge. I ate it with a dolop of yogurt. Nothing else needed, it's a complete meal. My boyfriend ate it with Pita though. I can't wait for the leftovers tonight :-) -- posted by Sandy in California

White Bean and Collard Greens Soup

Thu, 01 Mar 2007 16:58:57 -0500

From Cooking Light, March 2007 -- posted by Vino Girl

Easy Vegetarian Collard Greens

Thu, 08 Mar 2007 22:24:12 -0500

This is a wonderful way to make delicious, tender, vegan collard greens. The smoked sweet paprika in these greens imparts a wonderful smoky flavor without the traditional but decidedly non-kosher and non-vegetarian smoked ham hock. Make sure the paprika you buy is smoked, as the regular kind won't give you that smoky flavor. Whatever you do, don't discard the pot liquor! It is full of the nutrients and flavor that have leached out of the greens during cooking, and makes a very full-bodied and rich broth you can use as a replacement for water when making rice (my favorite), as the base for soups or stews, or in any other savory dish that requires broth or water. -- posted by What's Cooking?

Grammie Bea's Greens and New Potatoes

Thu, 22 Mar 2007 21:21:25 -0400

My gram used to cook all her greens this way, and it is just plain delicious! -- posted by Linda's Busy Kitchen

Pinto Beans With Greens

Tue, 03 Apr 2007 21:51:10 -0400

This is a healthy, tasty recipe. I prefer kale over collard greens. -- posted by PdxBarb

Spicy Southern Collard Greens

Mon, 09 Apr 2007 21:28:12 -0400

savory, flavorful collard greens. They go perfect with chicken fried steak and sweet tea. -- posted by tornadoes three

Stir Fry Collard Green

Fri, 13 Apr 2007 11:27:56 -0400

Simple and tasty! -- posted by Kharah

Radish Coleslaw Salad

Mon, 23 Apr 2007 21:57:30 -0400

This is from my Mom's recipe cards. I have not tried this. -- posted by Creation in Hope

Linda's Collard Greens With a Twist

Tue, 01 May 2007 23:08:50 -0400

I've been in the south for almost 4 years, after living all my life in the north. My gram used to make collard greens with salt pork, but down here in the south they use ham hocks, necks, and fatback, soooooooo I decided I was going to try the southern thing with a little twist of my own. They came out better then any I have EVER had, and I have had them quite a few times in restaurants around here. GREAT flavor, and just the right amount of everything makes this one dish you will be making more than once. Try em, you will be coming back for more for sure :) -- posted by Linda's Busy Kitchen

True Southern Collard Greens

Thu, 03 May 2007 18:02:34 -0400

My father is from North Carolina, and this is the true TRADITIONAL way to cook some greens, You may substitute the PORK for SMOKED TURKEY. -- posted by ShoeDiva

Scottish Clapshot

Thu, 24 May 2007 16:49:58 -0400

Great sidedish to serve with any good Scottish meal. I found this tasty recipe in a cookbook by Sue Lawrence. -- posted by Happy Hippie

Collards Supreme

Mon, 09 Jul 2007 23:54:24 -0400

A simple way to dress up collard greens without going to a lot of fuss. I chose golden balsamic vinegar because its flavor is milder, and I think it best suits this dish. Make sure your olive oil is extra virgin and fresh (not stale). I created this recipe one day when I had just bought an especially lovely bunch of collards -- and it has quickly become my favorite way to eat collard greens! -- posted by Lianna Banana

Collard Green, Squash, Fennel and Turnip Soup

Mon, 16 Jul 2007 16:16:58 -0400

A light soup -- posted by Computer Chef

Italian Sausage and Greens Soup

Wed, 05 Sep 2007 20:28:06 -0400

This is a recipe from my father who was from Louisiana and loved his greens with bacon! He ended up being a Navy cook during the war and served a version of this soup on his ship. I add other vegetables such as corn, green beans, squash, etc. This soup is better the second day!! -- posted by Lakme

Black Eyed Peas and Collards

Mon, 10 Sep 2007 21:58:21 -0400

From Simply Vegan. Happy New Year! Serve with rice. -- posted by dicentra

Bacon Cider Sautéed Collard Greens/Honey Mustard Drizzle

Tue, 11 Sep 2007 20:43:17 -0400

This recipe was part of a cooking lesson done on the demonstration stage at the Taste of Chicago last July. It's the creation of Chef David Blackmon of Blu 47 restaurant, in Chicago of course! -- posted by Hey Jude

Fettuccini With Greens and Caramelized Onions

Sat, 15 Sep 2007 21:35:02 -0400

From 1001 Low Fat Vegetarian Recipes. Serve with some fried/baked tofu on the side. -- posted by dicentra

Bubble and Squeak - Traditional British Fried Leftovers!

Mon, 01 Oct 2007 18:43:07 -0400

I make this so often, that I thought it was about time I posted the recipe! This amusingly named dish is basically traditional British fried leftovers, and probably enjoyed more than the original vegetables were I think! In fact, I have been known to cook the vegetables in order to make the Bubble and Squeak! The name is thought to originate from the noise it makes whilst cooking in the frying pan - bubbling and squeaking, whatver the reason, this simple dish is delicious and a wonderful way to "fry up" your leftover spuds and greens! I like to season mine with lots of freshly ground black pepper. This is a traditional post-Christmas breakfast dish - but don't wait until then to make this. Excellent if served as part of an English breakfast with bacon and eggs, or as a light supper dish. -- posted by French Tart

Collard Greens

Sun, 07 Oct 2007 18:56:40 -0400

Southern cooking at it's best. -- posted by Zaphro

Kale and Chickpea Soup

Mon, 08 Oct 2007 20:10:03 -0400

Serve with whole grain rolls or baguette. -- posted by kelly in TO

Day 1 Crock Pot Collard Greens

Sat, 27 Oct 2007 20:41:45 -0400

This is for a diversified rotary diet. -- posted by babyparentingguide

Maple Collard Greens

Wed, 07 Nov 2007 02:59:46 -0500

This is my own recipe. This is what I think all collard greens should taste like. The fresher the collards used the more tender and quick cooking they'll be. If they are "elderly" as my great-grandmother would say, you will have to cook them longer as they will be tougher. Wonderful with BBQ tempeh, mac & cheese and corn bread. -- posted by Suzy_Q

Patti's Screamin' Mean Greens

Tue, 20 Nov 2007 18:30:40 -0500

With a few tweaks to the recipe of the infamous and incomparable Ms. Patti Labelle, I can now make greens my young children love to eat! -- posted by Snootyvixen

Caldo Verde

Sun, 25 Nov 2007 01:49:17 -0500

My husband's favourite soup. -- posted by raposok

Burn Your Mouth Collard Greens

Thu, 29 Nov 2007 02:36:08 -0500

The name comes from the fact that these collards are so good, you won't want to let them cool off before digging in. Collards are insanely nutritious, and although this recipe calls for bacon, any smoked pork or turkey products you happen to have available will do nicely. I get the best results with regular old bacon though. Many folks who say they didn't care for collard greens have been converted by this recipe, including my own 14-yr old. -- posted by Brian Damage

Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad

Thu, 29 Nov 2007 16:48:41 -0500

A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!) -- posted by French Tart

Tilapia With Collards

Thu, 29 Nov 2007 19:40:53 -0500

A weeknight type of meal -- posted by Chef #591444

Bacon and Brown Sugar-Braised Collard Greens

Tue, 11 Dec 2007 16:26:50 -0500

So my boyfriend is from the south. They say a way to his heart is thru his stomach...he likes this "lighter" version of greens, so they must be good right? We both enjoy them and hope you will too. Comes from Cooking Light. -- posted by loveleesmile

Gould's Seafood Gumbo

Fri, 14 Dec 2007 16:52:54 -0500

Easy to make, restaurant size to feed a lot of people! -- posted by halloweencat01

Lemon Infused Buttered Brussels Sprouts W/ Crisp Peppered Bacon

Thu, 20 Dec 2007 00:24:45 -0500

A wonderful way to cook and serve Brussels sprouts, the much-maligned vegetable of the Christmas table! Just steam or boil them until slightly tender and then toss them in lemon infused butter and top with peppered crispy bacon - that should cure most "sprout haters"!!! The lemon cuts through the butter and bacon to give a clean and fresh flavour, which is great if these are being served with lots of rich food. Get ahead by juicing and zesting your lemon; you can also pre-cook your sprouts and then plunge them into boiling water for a minute or two before serving. The lemon butter can be heated up gently in the microwave. -- posted by French Tart

Potato, Celeriac and Cabbage Bake

Wed, 02 Jan 2008 00:40:42 -0500

Good with chops, meatloaf or sausages -- posted by Tinyclanger

New Years Collard Greens

Thu, 03 Jan 2008 01:14:35 -0500

made this from a combination of recipes I found. It was my first attempt at making these for our annual "good luck" New Years Day meal. It was a complete thumbs up. Serve with hot or sweet "chow-chow" and you will be in Heaven, Southern Style!! -- posted by Shabby Sign Shoppe

Melt in Your Mouth Collards

Sat, 12 Jan 2008 02:34:07 -0500

My mother has always cooked her collards this way. It was UNHEARD of to boil collards at our house! She passed this down to me and it is too good to share! -- posted by jwilhunt

Tangy 'n' Spicy Vegetarian Collard Greens

Tue, 22 Jan 2008 23:09:34 -0500

These greens definitely have a kick. They're a perfect mixture of spice, veggies, herbs, and smoke, without the meat. They've got an edgy spice to them that authentic Caribbean and Mexican-cuisine lovers will enjoy. Even better, they're good for you - without the meat, without the fat, and without all the salt. For this recipe, use a regular eating spoon as your "teaspoon," and make all of your tablespoons slightly heaping (and slightly overflowing, for your tablespooned liquids). Enjoy! -- posted by KezCaL

Healthy Mexican Stew

Tue, 29 Jan 2008 18:12:49 -0500

From the World's Healthiest Foods website: I recently started a healthy (almost vegetarian) diet. This is one of the few recipes I've found that has plenty of flavor and is vitamin packed. Don't overcook this soup or the beans and veggies will get mushy!Note: Make sure to finely chop the collard greens or the soup will be quite bitter. I found 1/4" pieces were perfect for my taste. -- posted by Mattiehunter

Vegan Fried Spring Rolls (Wheat-Free and Soy-Free)

Tue, 29 Jan 2008 19:21:39 -0500

While wonton wrappers contain egg, spring rolls are perfectly vegan! Although these contain protein, veggies, and carbs (a complete meal in themselves), I eat them with brown jasmine rice to prevent myself from eating too much fried food. -- posted by Azuki!

Low(Er) Fat Collard Greens

Tue, 29 Jan 2008 20:19:23 -0500

Collard greens are very high in fiber, thiamin, niacin, Vitamins A, C, E, and K, folate, potassium, calcium and manganese. Unfortunately, when they're cooked with salt pork, lard, or other fats the nutritional content just flies out the window. This is my lower fat version. -- posted by Heirloom

Simple and Fresh Collard Greens

Sat, 09 Feb 2008 01:28:28 -0500

A lot of people are averse to trying dark leafy greens, believe me, I was too, as they were always described as "bitter". Now that I have had them though I love them, and only eat them like this (not fully cooked to sogginess or in soups). You get a lot of the flavor of the greens themselves and they make a great side dish to a "meat and potatoes" meal. You can substitute any mix of braising/dark leafy greens for the collards. -- posted by The Easy Vegan

Ethiopian Alecha Wats

Tue, 12 Feb 2008 00:25:47 -0500

This is a lovely vegetarian version of an Ethiopian classic. Posted on request... I can recommend this: Recipe#117588 if you don't have any berbere. -- posted by Um Safia

Best Collard Greens Ever!

Thu, 21 Feb 2008 01:34:31 -0500

I wrote down this recipe from a Chef on television. I made my own slight changes. I have made this dozens of times and we lick the plate! I never liked collards until I discovered this recipe. I hope you enjoy it as much as we do :-) -- posted by Cook-E Monster

Braised Collard Greens

Fri, 29 Feb 2008 22:04:16 -0500

Tasty greens from "The Float Away Cafe" in Atlanta. -- posted by John 11-44

Frances's Old Fashioned Collard Greens

Mon, 03 Mar 2008 23:32:40 -0500

The man I love grew up eating Collard Greens and this was my first attempt! Now many recipes will call for bacon but this is the tried and true old fashioned way and you just feel so good making it for your family on a Sunday. This recipe is a pleaser and it came from Sylvia's Family Soul Food Cookbook. Sometimes I add red pepper flakes for heat. If you can't eat pork, but don't want to miss out, use smoked turkey! -- posted by Melvin'sWifey

Collard Green Dish

Wed, 12 Mar 2008 00:54:11 -0400

One of the delicious vegetable dishes of Ethiopian Cooking. -- posted by yewoinfamilycooking

Ethiopian Collard Green and Meat Stew

Tue, 25 Mar 2008 23:11:22 -0400

This is one of the delicious side-dishes of Ethiopia. -- posted by yewoinfamilycooking

Smoky Collard Greens

Thu, 27 Mar 2008 19:47:59 -0400

From 10/1/07 First Magazine. Traditional collard greens are cooked with ham hocks. This recipe uses bacon to add smoky flavor in just minutes. -- posted by JackieOhNo!

Gratin of Collard Greens

Thu, 03 Apr 2008 02:17:42 -0400

This is a unique way to prepare a staple in Southern cooking. From Good Food Magazine May 1988. -- posted by JackieOhNo!

Walnut Tacos

Thu, 03 Apr 2008 16:45:10 -0400

This is a recipe I learned at a vegetarian cooking class. It was presented to us as what a person who is on a Raw diet would eat. It's very good and not what I had expected. Recipe courtesy of the instructor Rob McLean. Serving size is dependant on how much filling you use. -- posted by Lori Mama

Righteous Vegetable Soup

Sat, 12 Apr 2008 18:00:34 -0400

Simply no other way to describe this soup. Light, brothy, and fresh; with outstanding flavor. Buy all of your vegetables fresh and cut them yourself. Each vegetable should be diced roughly about the same size so the soup looks more homogenous. For the parsley, pick each leaf off the stem then gather them in a bunch and shred very finely....we're talking filament-thin. But the most important thing to remember is to save all of your vegetable scraps(except for the rutabaga, it's usually covered in wax). Sweat them and simmer in 3 qts of water for about 15 min, to make a great vegetable stock. Just remember to strain. -- posted by Chef Aaron Pilkington

Collard Green and Artichoke Dip

Mon, 14 Apr 2008 18:43:32 -0400

I watched Gina make this on the show Down Home with the Neelys- I can't wait to try this one myself! -- posted by cookiedog

Grandma's Minestra

Thu, 08 May 2008 18:27:43 -0400

I loved this soup growing up- such a heartwarming, nourishing soup. Now, there were some things about this soup that I didn't like when my grandmother made it, so I've tweaked the recipe (what I can remember from childhood), and it comes pretty close. This is very much a 'dump everything into the pot' soup, but it works. -- posted by KVasanth

Southern-Style Crock Pot Greens

Sun, 18 May 2008 02:42:30 -0400

You can vary the greens in this- mustard greens or kale are good choices as well. -- posted by Sue L

Spicy Okra and Turnip Greens

Tue, 27 May 2008 23:55:49 -0400

This quick and easy recipe is hot! You may also substitute collard greens for the turnip greens. The okra, once cut, will thicken the sauce as it cooks. Posted for ZWT 4. -- posted by mary winecoff

Vegan Southern Collard Greens

Fri, 30 May 2008 20:22:41 -0400

My friends love the ham hock collards I make and there's two recipes close my version (Recipe #221708 and Recipe #41320), but I always feel bad leaving out my vegetarian and vegan friends. This is what the vegan version I came up with for them and for myself when I was vegetarian. It still has a lot of the body the meaty version has, but less fat, and no pork. I brought this to a party recently and some people liked this more than my ham hock ones! Other types of greens can be substituted such as turnip or mustard greens. The prep time is for prepared collards (already chopped, stemmed and washed). In my grocery store I've found that the prepared ones are cheaper than the bunches of collards if you consider the yield after the stems are removed. Also it's a lot less trouble. If you need to prepare them yourself just take the hard rib out, up most of the back of the leaf, chop into pieces and then wash for a few minutes in cold water and drain. -- posted by MC Baker

Indonesian Beef Curry

Tue, 03 Jun 2008 01:53:31 -0400

This simple curry is full of flavour, and is served with noodles and fried rice. The cabbage and coconut go so well together, you'll be amazed. We have this dish often, never any left. -- posted by Brian H

Mushroom Barley and Collards Soup

Tue, 22 Jul 2008 19:14:42 -0400

This is a recipe I found when DH kept hounding me for a mushroom soup one winter! It is a great way to get some greens and whole grains in, even in the winter if you use frozen greens. I'm sure any could sub for the collards, and you could vary the taste (ie make it zippier with mustard greens, etc.). I hope you enjoy it! -- posted by smellyvegetarian

Collard Greens

Fri, 08 Aug 2008 13:40:04 -0400

A healthy alternative to the delicious southern greens. -- posted by princessmommie

Spicy Eggplant

Fri, 15 Aug 2008 02:42:07 -0400

Wok'd Chinese-style spicy eggplant -- posted by Tina Deliciousness

Big B's Collard Greens

Mon, 22 Sep 2008 00:36:57 -0400

Never had a complaint. The broth comes out like soup and I here it is an old remedy for what ever ails you. -- posted by Big "B"

Tortellini and Broccoli Rabe Soup

Thu, 06 Nov 2008 22:31:17 -0500

Collard or mustard greens are good substitutions. Serve with grated parmesan cheese if desired. -- posted by TattooedMamaof2

Healthy Collard Greens Soup

Thu, 04 Dec 2008 18:32:24 -0500

This is a healthy AND flavorful soup I love to make every winter. Hot, buttered cornbread make this a delicious meal enjoyed by my entire family (including my two year old!). This recipe courtesy of Wal-Mart. -- posted by MessyChef

Collard Greens Surprise

Fri, 05 Dec 2008 18:39:51 -0500

The surprise in this dish is that there is no meat in it unlike traditional recipes for collard greens. Make sure you do not substitute regular salt for smoked. This recipe is from the kitchen of a Southern family friend. -- posted by Celticevergreen

Simple Collards With Yogurt and Old Bay

Sat, 20 Dec 2008 03:05:22 -0500

Just a really easy experimental dish that turned out well. -- posted by Myra

Collard Greens - Pressure Cooker Method

Tue, 23 Dec 2008 01:22:04 -0500

I found this recipe on the Atlanta Journal-Constituition website. However, the original recipe did not include amounts of the ingreedients. That tells me that the recipe is forgiving - feel free to adjust it to your own tast. Pressure cooking makes the collards velvety without bitterness and takes only 20 minutes. -- posted by Marsha Mazz

Collard Dip

Mon, 29 Dec 2008 22:43:00 -0500

I found this recipe on dining.discoversouthcarolina.com. I had to keep it in my files for reference. -- posted by Mulligan

Cajun Collards

Tue, 06 Jan 2009 18:51:58 -0500

This is an adaptation of a Justin Wilson recipe which I have been making for more than 20 years. The hot sauce can be adjusted to suit your taste. I use the pre-washed, chopped collards sold in bags. This is the only way my family will eat collards since I started making them with this recipe. Hope ya'll like it too! :) -- posted by Okitsme

Southern-Style Collard Greens

Sun, 11 Jan 2009 22:41:53 -0500

An old family favorite from our time in the south. Even my husband, who is picky about his greens, enjoyed this recipe! -- posted by jd_2077

Sauteed Greens With Garlic

Tue, 13 Jan 2009 23:32:56 -0500

Knowing how to quickly prepare nutrient-dense greens in a way that most people will enjoy is a valuable skill. Being from the South where we eat a lot of greens, they are many times over-cooked and flavored with unwanted fat. This recipe adds another dimension to a Southern favorite that's healthy and flavorful. -- posted by FloridaNative

Coconut Milk Braised Greens

Fri, 23 Jan 2009 16:29:42 -0500

Recipe from Whole Foods. States, "Creamy coconut milk combined with fresh lemon juice adds just the right flavor to brighten up vitamin-rich, dark leafy greens. Substitute kale or mustard greens for the collard greens, if you like." -- posted by JanuaryBride

Collard Green Casserole

Fri, 30 Jan 2009 11:46:03 -0500

This is from Recipe Secrets and it was a little vague, so I have adapted it to fit our needs, and the number of people eating...small can of greens and one-half can soup, versus large can greens and entire can of soup. Sorry, you will half to eye it, but it is pretty good. Prep time does not include preparing cornbread as I use leftovers. -- posted by Palmetto Cook

Easy Brazilian Collard Greens

Tue, 03 Mar 2009 01:02:27 -0500

This is a fast and simple way to cook collards that results in a bright, lively flavour. Recipe is from Gourmet Magazine (Sept. 2007) and works with mustard greens too. -- posted by blucoat

Just About Jamba's Strawberries Wild

Wed, 01 Apr 2009 10:53:07 -0400

You can make these into popcicles or smoothies! By the way, the smoothie is green instead of pink. From http://www.therawdivas.com/HHH/v02i020.html -- posted by ThatSouthernBelle

Collard Greens With Pecans (Vegan)

Sun, 05 Apr 2009 22:08:06 -0400

No pork fat here! Very flavorful vegan side dish, perfect for a holiday meal. -- posted by Prose

Pork-Stuffed Collard Greens

Fri, 17 Apr 2009 17:10:51 -0400

This is adapted from a recipe by Sunny Anderson of the Food Network. She first tasted a similar dish in Hawai'i, but uses collard leaves for a more southern/African flair. I changed the seasonings to be more Hawaiian/Pacific, and the preparation method to make it easier. You can grind your own semi-frozen boneless pork in a food processor if you can't find it pre-ground at the store. Different and tasty, plus carb-friendly! -- posted by ScrumptiousWY

Sauteed Collard Greens

Wed, 20 May 2009 02:27:59 -0400

Feel free to substitute turnip greens. This recipe has been posted to accompany my Recipe #373109 and Recipe #373203...they complement each other so well! But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat. -- posted by breezermom

Caribbean Rice and Peas

Wed, 20 May 2009 14:52:59 -0400

This makes a one dish meal, and is very versatile. You can use turkey kielbasa to lower the fat content, or any smoked sausage. For the greens, you can substitute your favorite...use spinach, collard, or turnip greens. This recipe is from the food network magazine. -- posted by breezermom

Vegetarian Southern-Style Collard Greens

Sat, 23 May 2009 17:49:37 -0400

Great greens without the meat! Adapted from Sunny Anderson from the show Cooking for Real,Episode: Carolina On My Mind! -- posted by Sharon123

African Potato Stew

Sun, 31 May 2009 19:26:53 -0400

This recipe, with origins in Kenya & other areas of East Africa, was found in the 1997 cookbook, Vegetarian Planet. -- posted by Sydney Mike

Miso Mustard Greens

Tue, 16 Jun 2009 01:39:39 -0400

From the Just Bento forums. -- posted by dicentra

Grits and Greens

Sun, 28 Jun 2009 17:43:34 -0400

This recipe calls for stone ground grits...I usually get them at the farmers market or at the seafood festival. You can substitute regular grits. Another option to reduce the fat and calorie count is to substitute turkey bacon or turkey ham to sprinkle on top of the dish. This dish is equally at home as a breakfast dish or as a side dish. Cooking time does not include the time to cook the bacon. -- posted by breezermom

Pot Liquor (Likker) Soup

Mon, 29 Jun 2009 02:03:43 -0400

This is as Southern as it gets. But the recipe is made quicker by using canned products and prepackaged greens. For New Years, substitute black-eyed peas, and you'll have your green and peas tradition! Serve with nice thick slices of cornbread. -- posted by breezermom

Shrimp Bites Wrapped in Greens

Tue, 07 Jul 2009 11:07:02 -0400

Isabel Cruz's Spicy "Shoestring" Party Menu for a Sultry Late-Summer Night - CBS Morning Show, 09/01/2007. The San Diego-based chef likes to marry the tastes of Latin American cooking she grew up with to the Pacific Rim tastes she's come to know as a Californian. But most of all, Cruz likes to keep her cooking clean, fresh, flavorful and healthy - she likes to go for flavors that pop and offer contrast to one another. She has 5 restaurants on the West Coast, from Portland, Ore. down to San Diego, Ca:). She has also published a cookbook "Isabel's Cantina."Growing-up, Isabel's friends were Puerto Rican, Cuban, Peruvian, and she also spent time with her Asian friends learning Japanese, Chinese and Korean cuisine. Thus, was born her fusion of different flavors. "This is a Thai appetizer of shrimp wrapped with coconut, peanuts, and chiles in a leaf. She likes to use raw collard greens as wrappers for these spicy little snacks, which she drizzles with a little guava sauce to complete the hot-sweet Thai flavors while also bringing these bites further into the Latin realm. Prepare these ingredients in advance, and then assemble these at the last minute." She was given a $60 budget to create a dinner menu for 6 people - thus: Chef on a Shoesting. -- posted by Manami

Grandma G's Collard Greens

Mon, 27 Jul 2009 18:15:20 -0400

I got the recipe a week ago from my Grandma Geri before she went back home to NJ. This recipe is so delicious and easy. As I write this on here I am making them on my stove right now. You can use several different types of meat in this dish. The best to use is smoked turkey neck. You can buy it in the store. I am using Turkey bacon but regular bacon is just as good! And you MUST MUST MUST use Lawry's seasoned salt. If you don't have coarse salt that is ok. Let me know what you think of this recipe! -- posted by *~*Elizabeth*~*

Black-Eyed Pea Posole With Pork and Collard Greens

Mon, 24 Aug 2009 01:23:45 -0400

Southern comfort food from Cooking Light magazine. -- posted by Sweet Jezebel

Alabama Collard Green Pizza

Tue, 01 Sep 2009 12:20:09 -0400

One of the strangest recipes I have found yet. I haven't tried this but wanted to share. -- posted by Shawn C

Good Luck Collard Greens

Wed, 14 Oct 2009 14:19:19 -0400

Tradtionally collard greens are served on New years for Luck. I serve them then but my family enjoys them year round -- posted by GingerlyJ

Easy Collard Greens

Mon, 09 Nov 2009 14:34:40 -0500

This recipe is adapted from many other recipes and friends who taught me how to make collard greens. -- posted by Shaped By Hand

Sneaky Chef Green Juice

Wed, 11 Nov 2009 23:48:00 -0500

This can be used to boost nutritional value for lots of recipes! Use in chocolate pudding, milk shakes, green icings, casseroles, etc. Green juice is an extremely nutrient dense food. One tablespoon is equivalent to eating 1/4 cup of spinach leaves. It contains iron, calcium, and enzymes for digestion, as well as chlorophyll and carotens for disease fighting power. And just think, your kids, husband, guests, etc. won't even know! :) This recipe was gleaned from The Sneaky Chef cookbook by Missy Chase Lapine. -- posted by Sharon123

Spicy Collard Greens

Fri, 13 Nov 2009 12:54:31 -0500

Healthy vegetable side dish -- posted by Chef #901913

Southern Vegetable Saute

Sat, 21 Nov 2009 19:36:16 -0500

This is a great recipe to serve for New Year's Day. I think it's from Country Living. -- posted by Melissa Spangler

Caldo Verde

Mon, 30 Nov 2009 01:49:09 -0500

(Portuguese Kale Soup) by John Villa Pico, NYC Recipe adapted by Irene Sax Considered by many to be Portugal's national dish, caldo verde is found everywhere in the dining rooms of Lisbon's most luxurious hotels to the humblest of country homes. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive character. -- posted by Dave & Sue Cook for U

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola

Mon, 30 Nov 2009 01:59:21 -0500

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay. -- posted by French Tart

Down-Home Collard Greens

Wed, 09 Dec 2009 02:17:56 -0500

From my collection of handwritten recipes. -- posted by CJAY

Southern New Year's Day Soup

Sat, 02 Jan 2010 10:30:47 -0500

This wonderfully healthy collards and black-eyed pea soup by Sarah Cooper is a natural for New Year's Day. It started as a Cuban-style collards soup that included bacon fat, short ribs, Cuban sausage and ham hocks. Eventually Ms. Cooper decided to "de-fat" and change some of the ingredients to typical southern ones. The results are both aromatic and hearty, perfect on a cold day. To shorten prep and cooking time, you can use canned black-eyed peas, drained, rinsed and added towards the end of cooking time. Note: the recipe does not include soaking time for the dried peas. From the Atlanta Journal Constitution. -- posted by ninja

Salsa & Mustard Greens

Sat, 02 Jan 2010 10:35:59 -0500

The only way my Georgia-Born husband will eat greens. It works with collard, mustard and turnip greens. -- posted by EdraAnn

Collard Greens

Wed, 06 Jan 2010 18:06:11 -0500

I have been experimenting with collard greens for several years and found that this is the best way to make them. I hope you enjoy them as much as we do. They are a little time consuming but well worth the time they take to prepare. -- posted by Mz.Jones

Stewed Lentils With Cabbage

Tue, 02 Feb 2010 10:08:10 -0500

This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum and a very good source of dietary fiber, protein and manganese. Any type of lentil will work in this recipe. (NYTimes Recipes for Health) -- posted by scientist_by_day