Best 4 Fish And Collard Greens Recipes

FISH STEAMED ON GREENS

Steps:

• In a deep frying pan, sauté pan, or wide pot over medium-high heat, melt 2 tablespoons of the butter or heat the oil. Add the garlic and red pepper flakes, if using. Cook, stirring, until just barely turning golden, about 2 minutes. Add the greens, with whatever water is still clinging to their leaves, and sprinkle them with half of the salt. Stir or toss the greens until they start to wilt, about 1 minute.
• Add the broth, wine, or water, cover, and cook until the greens are tender, about 10 minutes.
• Remove the lid and stir the greens. There should be just a bit of liquid in the bottom of the pan; if not, add 2 tablespoons of water.
• Set the fish on the greens. Sprinkle the fish with the remaining salt, as well as black pepper to taste. Dot the tops of the fillets with the remaining butter or drizzle with the remaining oil. Cover and cook until the fish is cooked through; 10 minutes per inch of thickness should do it.
• Transfer to plates or shallow bowls and serve with wedges of lemon for spritzing.

SOUTHERN-STYLE COLLARD GREENS

Steps:

• Cook bacon over medium heat in a 10-qt. stockpot for 10 to 12 minutes or until almost crisp.
• Add onion to stockpot, and sauté 8 minutes. Add garlic and ham, and sauté 1 minute. Stir in broth, collard greens, apple cider vinegar, sugar, salt, and pepper. Reduce heat to medium-low, and cook 2 hours or until desired degree of tenderness.

STIR-FRIED COLLARDS

Steps:

• Bring a large pot of water to a boil. Have a bowl of ice water ready. Wash and trim the greens, and cut into 2-by-3-inch pieces. Blanch in batches in the boiling water for 1 minute (begin counting after the water returns to a boil), then immediately transfer to the bowl of ice water. Drain well. Lift the greens up by handfuls and squeeze out the excess water, then spread out on a kitchen towel and pat dry.
• Heat a wok over high heat (medium-high if you have a powerful stove), then season with salt and let it brown lightly. Add the oil. When the oil is hot, add the garlic and stir until lightly browned. Add the greens and pepper and stir-fry for about 1 minute. Stir in 2 tablespoons oyster sauce and the sugar, then taste and adjust the seasoning. Serve immediately.

PAN-FRIED COLLARD GREENS

Steps:

• Wash collard greens in a bowl full of water with vinegar and salt. Drain and repeat if needed, until the water is clear. Roll the leaves up into tight bunches and cut into thin strips. Set aside.
• Bring a large pot of water to a boil over high, and add turkey and ham hock. Boil for 10 minutes, and then rinse and dry the meat. Clean out the pot.
• In a blender or food processor, purée onions and peppers. Return the pot to high heat, and add turkey, ham hock, about three-quarters of the onion and pepper purée, along with broth, chicken seasoning, seasoned salt and Maggi cube if using. Bring to a boil, and cook until the liquid is reduced to 1 cup, about 40 minutes. Add the dried fish, if using.
• Meanwhile, in a large pan, heat oil over medium. Add remaining onion and pepper purée, along with collard greens. Cover and cook, stirring frequently, until greens are wilted and tender, about 30 minutes.
• Once stock is reduced, lower heat to medium, add cooked greens and cook, stirring well, for 5 to 10 minutes to incorporate flavors and thicken the broth. Serve with rice.