Best 2 Grilled Collard Greens Recipes
**Grilled Collard Greens: A Southern Delicacy with a Modern Twist**
Collard greens, a staple of Southern cuisine, have been enjoyed for generations. Traditionally braised or stewed, grilled collard greens offer a unique and flavorful twist on this classic dish. This article presents a collection of grilled collard greens recipes that cater to various dietary preferences and taste buds. From the smoky and charred flavors of the classic grilled collard greens to the tangy and spicy kick of the grilled collard greens with gochujang, these recipes are sure to tantalize your taste buds. Additionally, a vegan grilled collard greens recipe is included for those seeking a plant-based option. Each recipe is detailed with step-by-step instructions, ingredient lists, and cooking times, making it easy for home cooks to recreate these delicious dishes in their own kitchens. Whether you're a seasoned grill master or a beginner looking to explore new culinary horizons, this article has something for everyone. So, fire up your grill and get ready to experience the smoky, savory goodness of grilled collard greens!
SQUID WITH GRILLED POLENTA AND COLLARD GREENS
Provided by Moira Hodgson
Categories main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Clean the squid. Hold the sac with one hand and with the other reach inside and pull away the head and tentacles. With your fingers, scrape away the dark skin on the outside of the sac under cold running water. It will come away easily. Inside the sac is a transparent cartilage that acts as though it is made of plastic. Pull this out and discard it. Thoroughly rinse inside the sac. Cut the tentacles from the head above the eyes. Reserve the tentacles and discard everything else. Cut the squid in rings a quarter of an inch wide. Cut the tentacles in half. Rinse everything several times under cold running water.
- Heat two tablespoons olive oil and gently sautee the onion, 1 clove garlic and pepper flakes until the onion is soft but not brown.
- Add the squid. Add the wine and tomatoes and salt and pepper and cook for 45 minutes, covered, stirring occasionally.
- Meanwhile, boil six cups water in a saucepan and add the polenta. Cook for three minutes, stirring frequently to get rid of all the lumps. Turn into a square or rectangular tin and cool. Preheat grill or broiler.
- After the squid has cooked for 45 minutes, check the sauce. If it is very liquid, continue cooking uncovered for a further 15 minutes. If too dry, add a little water and cook covered.
- Meanwhile, cut the stems from collard greens. Steam leaves five minutes or until wilted. Drain and refresh under cold water. Set aside.
- Turn the polenta out of the tin, cut into slices about 2 by 4 inches, place on foil and broil on each side until lightly browned. While the polenta is browning, heat the remaining olive oil and lightly sautee the remaining garlic. Add the greens and stir-fry for three minutes. Place the squid in a heated serving dish and garnish with parsley or basil. Arrange the greens around the squid and place the polenta slices on top. Serve immediately.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 1053 milligrams, Sugar 5 grams
GRILLED COLLARD GREENS
It doesn't get more southern than collard greens. Well maybe if you smothered them in cream gravy...I digress. This recipe is a twist on the southern favorite that makes it to our dinner table at least once a month...hold the gravy, of course.
Provided by Patrick Johnson
Categories Vegetables
Time 20m
Number Of Ingredients 4
Steps:
- 1. Preheat grill to high.
- 2. Bring large pot of salted water to rapid boil and add slices of bacon.
- 3. Remove the thick portion of the ribs from the collard greens and discard.
- 4. Add leaves to the boiling water and blanch for about 2 minutes.
- 5. Remove the greens from the water and run cool water over all the greens to stop the cooking process.
- 6. Stack the leaves on top of one another, 8-9 at a time.
- 7. Grill each stack of collard greens for about 4 minutes per side.
- 8. Transfer leaves to cutting board, roughly chop, and season with salt, pepper and hot sauce to taste.
Tips:
- Choose fresh, young collard greens with deep green leaves and no signs of wilting or yellowing.
- Trim the collard greens by removing the tough stems and ribs.
- Wash the collard greens thoroughly to remove any dirt or debris.
- Blanch the collard greens in boiling water for a few minutes to help them soften and become more pliable.
- Season the collard greens with olive oil, salt, pepper, and any other desired seasonings before grilling.
- Grill the collard greens over medium heat until they are tender and slightly charred.
- Serve the grilled collard greens immediately with your favorite dipping sauce or topping.
Conclusion:
Grilled collard greens are a delicious and healthy side dish that can be enjoyed all year round. They are a good source of vitamins, minerals, and fiber. Grilling collard greens is a great way to add a smoky flavor to this nutritious vegetable. With a few simple tips, you can easily grill collard greens that are tender, flavorful, and sure to impress your family and friends.
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