**Mixed Cabbage and Collard Greens: A Southern Cuisine Staple**
In the realm of Southern cuisine, mixed cabbage and collard greens reign supreme as a quintessential side dish. This delectable duo boasts a harmonious blend of flavors and textures, making it an indispensable accompaniment to various main courses. The tender, slightly sweet cabbage perfectly complements the robust, earthy notes of collard greens, resulting in a symphony of flavors that tantalize the taste buds. This versatile dish can be prepared in a myriad of ways, each offering a unique culinary experience. From traditional Southern-style braised greens to innovative Asian-inspired stir-fries, the possibilities are endless. Unleash your inner chef and embark on a culinary adventure with our comprehensive collection of mixed cabbage and collard greens recipes. Discover the secrets to crafting this beloved dish, and elevate your meals to new heights of flavor and satisfaction.
SMOTHERED COLLARD GREENS AND CABBAGE
This is a wonderful variation of fried (smothered) cabbage.
Provided by TrudyRudy
Categories Side Dish Vegetables Greens
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes.
- Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 11 g, Cholesterol 19.3 mg, Fat 13 g, Fiber 4.7 g, Protein 5.8 g, SaturatedFat 4.3 g, Sodium 320.3 mg, Sugar 5.6 g
COLLARDS AND CABBAGE (AWESOME)
I have eaten Collards and Cabbage all my life having been raised on a farm. We have a friend who grows wonderful greens and he will sweetly gather and bring them to me. "Thank You Ray Brown !"One of my sisters hates Turnip Greens and didn't think she would like this recipe. However, she took a bite, loved it, and went back for a...
Provided by Jewel Hall
Categories Other Main Dishes
Time 1h
Number Of Ingredients 8
Steps:
- 1. USE A CUTTING BOARD TO CUT ONION, CABBAGE, and COLLARDS. Rough cut onion and set aside. Core Cabbage, rough cut it and set aside. Place collard leaves on the cutting board, wrong side up. With your big chef knife, strip out the stems and discard. Roll the destemed leaves up like a cigar, cut across and into one inch strips. set aside in a big bowl with cabbage.
- 2. Heat the oil in a 6 qt sauce pan (that has a lid) on medium heat. Cut bacon into one inch strips and drop into hot oil. Cook and stir bacon until the fat renders, about 6 minutes. Add onion and cook stirring until soft.
- 3. Add chicken stock over onion and let it come to a boil. Put cabbage and collards in pot with the chicken stock. They will cook down. Sprinkle salt, pepper, and red peppper flakes over cabbage and collards to taste. Don't over do it because the collards and cabbage will cook way down.
- 4. Place lid on pot and turn temperature down to simmer. Use long tongs and lift the cabbage and collards to mix them as they wilt down. Do this several times as they are simmering. After 25 minutes, remove the lid and allow any extra liquid to cook down. ENJOY !!
COLLARD GREENS AND CABBAGE
I got this recipe off of a soul food site called Chitterlings. I made this Friday night and these are the best collard greens I've ever eaten. I served with a big skillet of cornbread. Prep time is lengthy due to the cleaning and cutting of the greens. Cook time approximate. This makes a lot of greens!
Provided by keen5
Categories Collard Greens
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Add the bacon fat to a large stock pot.
- If you don't save your bacon fat, fry up a few slices of bacon in the pot you are going to cook your greens in; leave the bacon and fat.
- Add your ham hocks to the pot, cover with water, onion and spices.
- Boil for about an hour.
- Add cleaned and cut collards to the pot, cover and cook until tender (45 minutes to an hour, less if you like them less cooked).
- Add the cabbage at the very end and cook until wilted or to your desired taste.
- Remove bones and fat of the ham hocks.
FRIED CABBAGE WITH COLLARDS
This recipe started off as "Oops I don't have enough cabbage," so I added some collard greens that I had to stretch the portions. It ended up with everyone really loving the combination of the two greens with the smoky bacon, spices, sweet peppers and fragrant garlic. It's two Southern gems wrapped up in one dish. I always top off my cabbage or greens with chow-chow, which is a mixture of tomatoes, diced onions, bell peppers, hot sauce and vinegar. It gives it an extra zing of pickled flavor.
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large cast-iron skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Remove from the pan. Sauté the bell pepper and onions in the same pan until tender and browned in spots, for 2 minutes. Add the shredded collard greens and cook on low heat until softened, for 4 minutes. Add the cabbage, chicken bouillon, salt, Creole seasoning, garlic paste and black pepper and cook on medium heat for an additional 10 to 15 minutes or until the cabbage and greens are tender. Add some water if the mixture is too dry. Put the bacon back into the pan, stirring it in for even distribution. Cover until ready to serve. Serve with chow-chow on the side, if desired.
SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE
Collard greens don't have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand up to longer cooking, but they don't require it. In this stir-fry, they stood in for more traditional greens like Chinese broccoli or bok choy and cooked up crunchy. As a bonus, collards are a great source of calcium. According to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm's reach from your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.
- Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 433 milligrams, Sugar 2 grams
Tips:
- Choose the right greens: For this recipe, you can use a combination of cabbage and collard greens, or you can use just one type of green. If using collard greens, remove the tough stems before cooking.
- Wash the greens thoroughly: Greens can be gritty, so it's important to wash them thoroughly before cooking. Rinse them under cold water and shake them dry.
- Chop the greens coarsely: For this recipe, you want to chop the greens coarsely, so that they retain some of their texture when they're cooked.
- Cook the greens with aromatics: To add flavor to the greens, cook them with aromatics such as onions, garlic, and celery. You can also add spices such as red pepper flakes or cumin.
- Use chicken broth or water: You can cook the greens in chicken broth or water. If using water, you may want to add a little bit of salt to the cooking liquid.
- Cook the greens until tender: The greens should be cooked until they are tender, but still retain some of their bite. This usually takes about 15-20 minutes.
- Season to taste: Once the greens are cooked, season them to taste with salt, pepper, and any other desired seasonings.
Conclusion:
Mixed cabbage and collard greens is a delicious and healthy side dish that can be enjoyed with a variety of meals. It's a great way to get your daily dose of vitamins and minerals, and it's also a good source of fiber. With just a few simple ingredients and a little bit of time, you can make this delicious dish at home.
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