Best 2 Collard Greens Potatoes Recipes

**Discover Southern Comfort with Our Collard Greens and Potatoes Recipes: A Culinary Journey of Flavor and Tradition**

Embark on a culinary adventure to the heart of Southern cuisine with our delectable collection of collard greens and potatoes recipes. These classic dishes, passed down through generations, capture the essence of comfort food, blending the earthy flavors of collard greens with the hearty goodness of potatoes. Whether you're a seasoned cook or just starting your culinary journey, our recipes offer a range of options to suit every skill level and taste preference. From traditional Southern-style smothered collard greens and potatoes to creative modern interpretations, we've got you covered. Get ready to savor every bite of these comforting and flavorful dishes that are sure to become family favorites.

Check out the recipes below so you can choose the best recipe for yourself!

COLLARD GREENS ROASTED WITH GARLIC, PEANUTS, TURNIPS AND SWEET POTATOES

Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes image

Provided by Food Network

Categories side-dish

Time 2h

Yield to 8 servings

Number Of Ingredients 17

Ingredients

2 ounces olive oil
6 ounces butter
2 onions, peeled and sliced
2 large bunches collards, washed, stemmed and chopped
2 bunches baby turnips
1 cup Virginia peanuts, roasted and crushed
2 tablespoons minced Fresno chiles
1 tablespoon pureed roasted garlic
Japanese Sweet Potatoes, recipe follows
8 small Japanese sweet potatoes, cut in half lengthwise
2 ounces butter, melted
Sea salt
4 baby cucumbers, cut in half, seeded and minced
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne pepper

Steps:

Add the olive oil and half of the butter to a heavy saucepot over medium heat. Add the onions and cook, about 5 minutes. Add the collards and 1 cup water and stir to combine, then cook for about 30 minutes.
Add the turnips and simmer for about 20 minutes.
Stir in peanuts, chiles, garlic and remaining 3 ounces butter. Season to taste.
Stir in Japanese Sweet Potatoes. Serve hot, warm or at room temperature.
Preheat a wood-burning pizza oven or regular oven to 375 degrees F.
Brush the potatoes with butter and sprinkle with sea salt. Roast until tender, about 25 minutes.
Transfer potatoes to a covered bowl.
Mix the cucumbers with the vinegar, maple syrup, ginger, cayenne and some sea salt. Dice the potatoes while they are still warm. Add the potatoes to the cucumber mixture and mix well.
Serve warm.

COLLARD GREENS & POTATOES

COLLARD GREENS & POTATOES image

I created this recipe in an effort to have enough for dinner. My husband bought these baby collards @ the farmers market, & not knowing how many to purchase, he called me. I thought they were large mature leaves, but they were small & not very many to make a meal even with 3 bunches. He is not a Southerner, so he is very new to...

Provided by Rose Mary Mogan

Categories Vegetables

Time 1h40m

Number Of Ingredients 9

Ingredients

3 bunch baby collard greens, picked & stems removed
1 large onion, chopped
1/4 tsp red pepper flakes,optional
3 Tbsp apple cider vinegar
1 tsp black pepper
2 tsp granulated garlic
1 tsp kosher salt, or to taste as desired
2 large russet potatoes peeled & cubed
1 Tbsp sugar

Steps:

1. This dish was a first for me, adding potatoes to a pot of Collard Greens, was something I had never done before, but turned out to be very tasty and delicious. Pick the collard leaves individually and remove all the tough fiberous stems. Then wash thoroughly to remove dirt and grit. May need to wash 3-4 times.Southerners typically like to add in smoked meats, or Bacon or smoked turkey to their greens or beans, but I made these without the addition of additional meat.
2. Now add the greens to a large pot, cover with water or may use chicken broth if desired for a bit of extra added flavor. Add in all of the spices, & chopped onions. Cook over medium high heat until greens are tender as desired. May need more or less time as mentioned in this recipe according to your personal preference. Picture was taken after the greens had already cooked, and potatoes were added.
3. During the last 20 minutes or so of cooking time add in the cubed potatoes & continue cooking until potatoes are tender. Add in 2 tablespoons of butter or margarine if desired. Serve & enjoy.

Tips:

Choose the right collard greens: Look for collard greens that are deep green in color and have firm, crisp leaves. Avoid greens that are wilted or have yellow or brown spots.
Wash the collard greens thoroughly: Collard greens can be gritty, so it's important to wash them thoroughly before cooking. Rinse the greens under cold water and then swish them around in a bowl of cold water to remove any dirt or debris.
Remove the tough stems: The tough stems of collard greens can be difficult to chew, so it's best to remove them before cooking. To do this, simply hold the leaf by the stem and run a knife along the stem to remove it.
Cook the collard greens until they are tender: Collard greens can take a while to cook, so be patient. Cook them over low heat until they are tender, but still have a little bit of bite to them.
Season the collard greens to taste: Collard greens can be seasoned with a variety of different spices and herbs. Some popular options include salt, pepper, garlic powder, onion powder, and red pepper flakes.

Conclusion:

Collard greens and potatoes are a delicious and nutritious combination that can be enjoyed as a side dish or main course. They are also a great way to use up leftover collard greens. With a little planning and effort, you can easily make a delicious pot of collard greens and potatoes that your family and friends will love.