Indulge in the Southern comfort food classic: Collard Greens with Tomatoes and Garlic. This traditional dish, often served alongside smoked meats, is a staple in soul food cuisine. Our recipe features fresh collard greens simmered in a flavorful broth of tomatoes, garlic, onions, and spices, resulting in a tender and savory side dish. Whether you're a collard greens aficionado or a culinary adventurer seeking new flavors, this recipe is sure to delight your taste buds. Additionally, we've included variations to cater to different dietary preferences, including a vegan option and a keto-friendly version. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to savor the goodness of collard greens with tomatoes and garlic!
Check out the recipes below so you can choose the best recipe for yourself!
BRAISED COLLARD GREENS WITH TOMATOES
Braised Collard Greens with Tomatoes is a simple new spin on collard greens. This Italian-inspired recipe might be the first step to getting your family to eat their greens.
Provided by Barbara
Categories Side Dish
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet; add diced onions, minced garlic and undrained tomatoes. Simmer for 5 minutes or until the onions are translucent.
- Add collards, broth, dried oregano, salt and pepper. Simmer over medium to medium high heat, stirring from time to time until the collards wilt down and are tender.
- Taste, and add more salt and pepper if needed.
Nutrition Facts : Calories 90 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 328 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
SPICY COLLARD GREENS WITH TOMATO, GARLIC, AND ONIONS
Cooking collard greens in a smoky pork broth adds richness and depth. This recipe, a favorite of Alice Waters, comes from Atlanta chef Scott Peacock.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- In a large pot, bring pork stock to a boil over medium-high heat. Add greens and cook until tender, 15 to 40 minutes; drain, reserving stock.
- Heat oil in a large Dutch oven over medium heat. Add onions and season with salt and pepper; cook, stirring, until soft and translucent, 5 to 6 minutes. Add garlic and red pepper flakes; cook, stirring, 2 to 3 minutes.
- Add tomatoes and cook, breaking up with the back of a spoon, for 10 minutes. Add cooked greens and 2 cups of reserved stock; simmer until heated through, about 5 minutes. Season with salt and pepper; serve.
SAUTEED COLLARD GREENS WITH GARLIC
Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull or cut out the thick stems, and wash the leaves well before using.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collardgreens and 1 teaspoon salt.
- Reduce heat to medium-low. Add water, and steam,covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.
KARDEA'S COLLARD GREENS WITH TOMATO
Steps:
- Melt the butter and oil in a large deep pot over medium heat. Add the onions and saute until slightly softened, 2 to 3 minutes, then add the garlic and cook for 2 minutes more. Add 1 1/2 cups vegetable stock to the pot along with the ginger and bring to a simmer. Add the collard greens in batches, stirring and adding more as they wilt down. Stir in the honey and season the pot with salt and pepper. Stir in the tomatoes, then cover and cook, adding more stock if necessary, until the greens are tender, about 20 minutes. Taste the greens and add salt and pepper if you like.
SAUTEED COLLARD GREENS WITH GARLIC, PEPPERS AND ONIONS
Steps:
- Remove and discard all but 1 inch of the collard stems. Cut the remaining stems out of the leaves, separating the leaves and stems. Cut the leaves into 2-inch squares. Slice the stems into thin slices.
- Wash the leaves in a big basin of water. Leave the water in the basin or sink and use a strainer to dip the leaves out of the water. Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens. Wash the stems separately in the same basin of water, using the same method as the leaves.
- Bring a large pot of water to a boil and add 2 tablespoons salt. Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens.
- Cook the stems for 1 minute. Add the leaves, and once they turn bright green, fish out a small leaf to taste it. The greens are done when they taste tender. You can't really tell whether the greens are done without tasting them.
- Pour the cooked greens into the colander to drain. Once the hot water has drained off, carefully put the hot greens into the ice water. Once the greens feel cool to the touch, drain them in a colander again. Drain for about 10 to 15 minutes so that they are quite dry. (At this point, the greens may be stored in the refrigerator for up to 3 days.)
- Put the olive oil in a large skillet over medium heat. Saute the onions gently in the oil. Raise the heat and add the peppers, and then the garlic. Add the blanched greens and saute until heated through. Season with salt and pepper.
Tips:
- Choose collard greens that are dark green and have no signs of wilting or yellowing.
- Wash the collard greens thoroughly to remove any dirt or debris.
- Remove the tough stems from the collard greens before cooking.
- Soaking the collard greens in salted water for 30 minutes before cooking can help to reduce their bitterness.
- Add a ham hock or smoked turkey neck to the pot of collard greens for extra flavor.
- Serve the collard greens with hot sauce, vinegar, or a dollop of sour cream.
Conclusion:
Collard greens with tomatoes and garlic is a delicious and nutritious side dish that can be enjoyed all year round. This recipe is simple to follow and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful side dish, give this recipe a try!
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