Collard Green Soup
Ingredients:
1 lb locally sourced smoked sausage, cut in 1/4 inch slices
1 onion, finely chopped
1 green pepper, seeded and chopped
1 tablespoon vegetable oil
2 (32 ounce) containers chicken broth (homemade is best)
8 ounces fresh collard greens, chopped
1 (15 ounce) can black-eyed peas, rinsed and drained
1/4 teaspoon ground pepper
1 dash hot sauce
Directions:
1. Saute the smoked sausage, onion, and green pepper in hot oil in dutch oven over medium-high heat 5 minute or until lightly browned.
2. Add chicken broth, collard greens, black-eyed peas, pepper, and hot sauce; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.
*Modified: http://soul.food.com/recipe/healthy-collard-greens-soup-341739#ixzz1yCVjMG8l
1 lb locally sourced smoked sausage, cut in 1/4 inch slices
1 onion, finely chopped
1 green pepper, seeded and chopped
1 tablespoon vegetable oil
2 (32 ounce) containers chicken broth (homemade is best)
8 ounces fresh collard greens, chopped
1 (15 ounce) can black-eyed peas, rinsed and drained
1/4 teaspoon ground pepper
1 dash hot sauce
Directions:
1. Saute the smoked sausage, onion, and green pepper in hot oil in dutch oven over medium-high heat 5 minute or until lightly browned.
2. Add chicken broth, collard greens, black-eyed peas, pepper, and hot sauce; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.
*Modified: http://soul.food.com/recipe/healthy-collard-greens-soup-341739#ixzz1yCVjMG8l
Vegetarian Collards
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper
Directions1. In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. 2. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. 4. Add tomatoes and season with salt and freshly ground black pepper
*Modified from http://www.foodnetwork.com/recipes/cooking-for-real/vegetarian-southern-style-collard-greens-recipe/index.html
1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper
Directions1. In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. 2. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. 4. Add tomatoes and season with salt and freshly ground black pepper
*Modified from http://www.foodnetwork.com/recipes/cooking-for-real/vegetarian-southern-style-collard-greens-recipe/index.html
Alton Brown's Pot O'Greens
Ingredients
1 quart water
1 1/2 pounds smoked turkey legs (or other smoked meats like ham hocks or neck bones)
2 pounds stemmed collard or turnip greens
1 teaspoon salt, plus extra if desired
1 teaspoon sugar
Directions
1. Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes.
2. In the meantime, remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
3. Once the turkey legs have simmered for 10 minutes, add the greens, salt and sugar, reduce the heat to low, cover, and allow to simmer gently for 45 minutes or until the greens are tender. Move the greens around every 10 to 15 minutes. Taste and season with additional salt, if desired. Serve immediately.
*Modified from http://www.foodnetwork.com/recipes/alton-brown/pot-ogreens-recipe/index.html
1 quart water
1 1/2 pounds smoked turkey legs (or other smoked meats like ham hocks or neck bones)
2 pounds stemmed collard or turnip greens
1 teaspoon salt, plus extra if desired
1 teaspoon sugar
Directions
1. Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes.
2. In the meantime, remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
3. Once the turkey legs have simmered for 10 minutes, add the greens, salt and sugar, reduce the heat to low, cover, and allow to simmer gently for 45 minutes or until the greens are tender. Move the greens around every 10 to 15 minutes. Taste and season with additional salt, if desired. Serve immediately.
*Modified from http://www.foodnetwork.com/recipes/alton-brown/pot-ogreens-recipe/index.html
Collards with BBQ Beans and Sausage
Ingredients
1/2 cup prepared barbecue sauce, (choose a low sodium, low sugar BBQ sauce)
1/2 cup water
2 tablespoons tomato paste
1 tablespoon molasses
1/8 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon canola oil
1 medium onion, chopped
4 cups chopped collard greens, (about 10 ounces), tough stems removed
9 ounces cooked chicken sausage links, (about 3 links), halved lengthwise and sliced
2 15-ounce cans great northern or navy beans, rinsed (see Note)
Directions
1. Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
2. Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
3. Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.
*Modified from http://www.eatingwell.com/recipes/bbq_baked_beans_sausage.html
1/2 cup prepared barbecue sauce, (choose a low sodium, low sugar BBQ sauce)
1/2 cup water
2 tablespoons tomato paste
1 tablespoon molasses
1/8 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon canola oil
1 medium onion, chopped
4 cups chopped collard greens, (about 10 ounces), tough stems removed
9 ounces cooked chicken sausage links, (about 3 links), halved lengthwise and sliced
2 15-ounce cans great northern or navy beans, rinsed (see Note)
Directions
1. Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
2. Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
3. Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.
*Modified from http://www.eatingwell.com/recipes/bbq_baked_beans_sausage.html
