**Emeril Lagasse's Collard Greens: A Southern Classic with a Twist**
Collard greens, a Southern staple, are transformed into a culinary masterpiece in Emeril Lagasse's hands. His unique recipe, featured in this article, combines traditional flavors with a touch of Creole flair, resulting in a dish that is both comforting and exciting. The collard greens are braised in a flavorful broth infused with smoked turkey, ham hocks, and spices, creating a rich and complex base. The addition of bacon, onions, garlic, and bell peppers adds depth and smokiness, while a hint of cayenne pepper brings a subtle kick. This recipe is a true testament to Emeril's culinary expertise, showcasing his ability to elevate classic dishes to new heights.
This article provides a step-by-step guide to recreating Emeril's collard greens, along with variations and additional recipes that explore the versatility of this Southern delicacy. From a traditional collard greens recipe with smoked turkey to a modern take featuring roasted butternut squash and goat cheese, these recipes offer a range of flavors and textures to suit every palate. Whether you're a fan of classic Southern cooking or looking for innovative ways to enjoy collard greens, this article has something for everyone. So gather your ingredients, put on your apron, and get ready to embark on a culinary journey that will leave your taste buds dancing.
MUSTARD AND COLLARD GREENS
Steps:
- In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary.
- Re-season, to taste. Serve immediately.
COLLARD GREENS - EMERIL LAGASSE RECIPE - (4.4/5)
Provided by ranmcm
Number Of Ingredients 10
Steps:
- 1. Heat the 2 tablespoons of olive oil in a medium saucepan. 2. Add the salt pork or bacon. 3. Cook for several minutes. 4. Add the onions and crushed garlic. 5. When the onions are tender and the garlic is fragrant and slightly caramelized remove and discard the salt pork or remove the bacon, chop it and return to the pan. 6. Add the collard greens. 7. Season with salt and crushed red pepper. 8. Toss the greens to lightly wilt them. 9. Once all of the greens are wilted, add the chicken stock or water. 10. Cover the greens and allow them to steam for 8 to 10 minutes. 11. Remove the greens from the pan using a slotted spoon.
VEAL GRILLADES AND GRITS WITH SMOTHERED GREENS
Provided by Emeril Lagasse
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 45
Steps:
- In a mixing bowl, add the veal. Season with Creole seasoning. Add the flour and toss the meat, coating completely. Turn the meat out onto a floured surface and lightly pound with a meat mallet. Turn the meat over and lightly pound again.
- In a large, cast iron pot, heat the oil. When the oil is hot, add the veal. Cook until the meat is browned on both sides, 5 to 6 minutes. Add the onions, bell peppers and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot, for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, beef broth and wine. Season with salt, cayenne pepper and black pepper. Bring the liquid to a simmer, and cook for about 1 1/2 hours or until the meat is very tender, stirring occasionally and keeping the pot partially covered. Remove the bay leaves.
- For the grits:
- Preheat the oven to 350 degrees F.
- In a saucepan, over medium heat, add the milk, salt, cayenne and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then add 1 cup of the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, stirring constantly, until the grits are tender and creamy. Pour the grits into a greased square glass pan. Sprinkle the remaining cheese over the grits. Place in the oven and bake for 10 to 15 minutes or until the cheese is melted and slightly golden.
- To serve, spoon the grits in the center of each plate. Spoon the greens around the grits. Spoon the veal mixture over the grits. Garnish with green onions and parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- Fry the bacon in a large, heavy pot over medium heat until slightly crisp. Add the onions and season with salt, black pepper, and cayenne. Cook, stirring, until the onions are wilted and golden, 6 to 7 minutes. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook, stirring, for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, about a third at a time, pressing the greens down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender, about 1 hour and 15 minutes. Serve hot.
Tips:
- Use fresh collard greens. Fresh greens have a more vibrant flavor and retain more nutrients. Look for leaves that are dark green and free of blemishes.
- Wash the collard greens thoroughly. Collard greens can be gritty, so rinse them well under cold water before cooking.
- Remove the tough stems. The stems of collard greens are tough and fibrous. Remove them before cooking to improve the texture of the dish.
- Cook the collard greens low and slow. Low and slow cooking helps to break down the tough fibers in the collard greens and make them tender.
- Add a little bit of acid. A little bit of acid, such as vinegar or lemon juice, can help to brighten the flavor of the collard greens.
- Season the collard greens to taste. Collard greens are a versatile dish that can be seasoned with a variety of herbs and spices. Some popular options include salt, pepper, garlic, onion, and red pepper flakes.
Conclusion:
Collard greens are a delicious and nutritious dish that can be enjoyed by people of all ages. They are a good source of vitamins, minerals, and fiber. Collard greens are also a versatile dish that can be cooked in a variety of ways. Whether you are looking for a simple side dish or a hearty main course, collard greens are a great option.
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