Collards
"I work in food service and one of our cooks made this one night. I loved it and asked for the recipe. It's exceptional."
- Ready In:
- 2hrs 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons tomatoes
- 2 tablespoons red onions
- 2 tablespoons garlic
- 3 tablespoons vegetable oil
- 2 cups collard greens
- 1 teaspoon honey
- 1 teaspoon Tabasco sauce
- 1 teaspoon red pepper flakes
- 3⁄4 cup chicken stock
directions
- Sautee tomato, red onion, and garlic in vegetable oil on med- high heat Add collards.
- As the collards sweat, add honey, tobasco, red pepper flake, and chicken stock After everything is in the pan, reduce heat to just over low heat and cook about 2 hr.
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Reviews
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So good! I used a whole bunch of collards, vs 2 cups; hubbie said "not bad" which is praise coming from this "seaweed hater". I ate the entire pot myself. Went great with skillet browned ham & pineapple, steamed new potatoes with parsley. chopped a whole small tomato also vs 2 TBS. -
We got collards in today's CSA box and this New England girl had no idea what to do with them. I was pleasantly surprised at this recipe... have already shared with my friends who also didn't know how to cook them!<br/><br/>Edited to add: I just found the tag that came on the greens. They were CHARD! (I TOLD you I had no idea!) Tasted good, anyway! -
This was fantastic! I used 2 bunches of collards and ketchup in place of the tomatoes (which I was *not* happy about, but the tomato paste I thought I had had gone off). I think the ketchup made it sweeter than it should have been, but there was still enough spice to give it some serious zing. I only cooked them for an hour or so because I started cooking late and they were the perfect texture for us. Thanks for adding another great collards recipe to my life! -
Next to kale, collards are my second favorite cooked greens and this recipe is the best! After step 1, I put everything in my crock pot and cook it on high, 2.5 to 3 hours, adding broth as needed. Thanks for posting this recipe Matt! -
This was my first attempt at collard greens. I thought they were pretty good, but my boyfriend didn't really care for them. I think the sweet/spicy is an interesting flavor combination.
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Tweaks
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This was fantastic! I used 2 bunches of collards and ketchup in place of the tomatoes (which I was *not* happy about, but the tomato paste I thought I had had gone off). I think the ketchup made it sweeter than it should have been, but there was still enough spice to give it some serious zing. I only cooked them for an hour or so because I started cooking late and they were the perfect texture for us. Thanks for adding another great collards recipe to my life!
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Substituting vegetable broth for chicken broth in this recipe gives me by far the best vegetarian collard greens I've ever made. If you're making a vegetarian version of this recipe, I would highly suggest adding more tomatoes, or even throwing in some tomato paste. This is also helpful if you don't have any stock on hand and need to use water (which I've done, and it comes out fine). This is an awesome recipe that I'll definitely use often.
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I'm always on the lookout for a new greens recipe, and this is a great way to make collards. I omitted the tabasco and used vegetable broth instead of chicken, and it came out great. Not too spicy, just a little kick. Thanks for posting this.
RECIPE SUBMITTED BY
Matt Booth
Atlanta, Georgia
