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Top Rated Braised Greens Recipes
I grew up spending my summers in Westport, Mass., where there is a wonderful brand of locally-milled cornmeal called Gray's. My dad would always use the cornmeal when making pancakes or waffles, to cut the flour and add some heft (and nutritive value) to the batter. Naturally, my love of Gray’s cornmeal led me to experiment with their product for making one of my favorite comfort foods: Polenta.While I typically make polenta with chicken stock for added flavor, I’ve started to experiment with using plain water and instead adding a variety of seasonings to jazz up the cornmeal — that is where this recipe has its roots. Next up on my polenta experiment agenda? Creating a baked version of the addictive polenta fries Chef Matt serves up at Providence’s La Laiterie.Click here to see 8 Easy Vegetarian Dishes.
Greens with Braised Pancetta and Garlic
This recipe is one of our favorites from Almonds, Anchovies, and Pancetta, our November 2018 Cookbook Club pick. If you can’t find pancetta, slab bacon can be used in its place but will add a smoky flavor to the finished dish.
Almonds, Anchovies, and Pancetta by Cal Peternell with Permission from William Morrow Cookbooks, 2018
JJ Johnson’s Braised Collard Greens Take Only 45 Minutes
Call your grandma and tell her there’s no need for 4-hour stews.
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To get stewed, or braised, collard greens to that beloved tenderness, many swear by putting it on the stove for several hours. After all, it takes time to soften the hardy leaves of the fan-like vegetable, and infuse them with meaty, fiery flavor. It might be what your grandmother always does – and the aroma of the simmering pot is the happy, familiar sign that dinner is going to be good tonight.
However, despite any childhood memories – or what any of your grandmas or aunties may say – JJ Johnson wants to change the way you think about this comfort food. “Don’t go and cook your greens for four hours.” Instead, “You’re gonna cook your greens for no more than 45 minutes.”
All the takes on collard greens JJ tasted throughout his childhood were “all stewed for a long period of time. I don’t know where that came from. I don’t know why we stewed them for so long. The collard green has so much nutrition and value and vitamins in it – that’s the reason why I don’t want you to cook them for so long.”
In fact, in his Coconut Milk Braised Collard Greens class, JJ proves you can make creamy, flavorful greens in just 20 minutes. While shallots and garlic cook in the pot, JJ rolls the greens and slices them into 1- to 2-inch thick ribbons. And, he insists: Leave your stems intact. Packed with so much crunch and flavor, the stems are “a beautiful thing.”
Once the garlic is golden and the shallots are translucent, JJ adds the collards, coconut milk, 5-spice powder and salt into the pot. And in just 10 minutes, the greens come out silky and “magical” thanks to the sweetness of the coconut milk meshed with the bitterness of the collards.
To see this sorcery for yourself, cook along with JJ on the Food Network Kitchen app!
Ever wonder what to do with all the beautiful greens you walk by in the produce section? These Braised Greens are deliciously easy and epitomize how great fresh greens can taste! Toasted seeds, just a little tang from the lemon juice and the natural richness of olive oil bring out the best in this trio of collard greens, mustard greens and Swiss chard
- 1 bunch collard greens, stems discarded
- 1 bunch mustard greens, stems discarded
- 1 bunch Swiss chard, stems discarded
- ¼ cup extra virgin olive oil
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 1½ tablespoons brown mustard seeds
- ½ cup shallots (about two), sliced
- Zest of 1 lemon
- 1½ tablespoons lemon juice
- Kosher or sea salt to taste
- Cracked black pepper to taste
Cut greens into 1-inch strips. Rinse thoroughly in cold water shake excess water loose.
In an 8-quart stock pot, heat olive oil over medium-high flame. When oil is hot, add seeds and toast for 30-45 seconds (they will begin to pop). Quickly add shallots and sauté for an additional minute.
Drop greens and lemon zest in all at once use tongs to toss together with seeds and shallots. Reduce heat to medium and cook for 6-8 minutes. Greens will be wilted but will have retained their bright color.
Remove promptly from heat, toss in lemon juice, then season with salt and pepper. Serve while hot.
- 6 small turnips with greens
- 1 tablespoon olive oil
- 1 cup unsalted vegetable stock
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons cold butter
- 1 teaspoon honey
- Calories 136
- Fat 5.9g
- Satfat 1.7g
- Monofat 3g
- Polyfat 0.5g
- Protein 3g
- Carbohydrate 19g
- Fiber 4g
- Cholesterol 5mg
- Iron 1mg
- Sodium 244mg
- Calcium 95mg
- Sugars 7g
- Est. added sugars 1g
Learn how to cook the best mustard greens with this braised mustard greens with bacon recipe! This simple southern side is a go-to recipe you’ll make again and again!
This post was sponsored by Nature’s Greens. All thoughts and opinions are my own. Thanks for supporting the brands that make this blog possible!
Through my work over the past couple years with WP Rawl, I’ve shared some pretty fun and creative ways to cook my personal favorite green leafy vegetable, mustard greens. I’ve turned it into a pesto for barbecue chicken pizza, cooked it with sweet Italian sausage to make one of the BEST pasta dishes, and used mustards as a salad green, perfect for a meal prep friendly Greek salad. But it dawned on me that most of the time, you’re probably enjoying them as a simple side dish, so I should probably teach you how to cook the best mustard greens that I make all the time, with this simple recipe for braised mustard greens with bacon.
And because WP Rawl is really cool about supporting positive health messaging, they also asked for me to share some non-diet cooking advice. Essentially, how to cook healthfully without cooking so “healthfully” that food is no longer enjoyable. This braised mustard greens with bacon recipe perfectly encapsulates my favorite bit of non-diet cooking advice: taste first, nutrition second. This way of cooking mustard greens is super flavorful, from smoky bacon, plus a bit of sugar and vinegar to cut the bitterness, but is also a great way to serve nutrient-dense dark green leafies at dinner.
Non–Diet Healthy Cooking Tips
Here’s some more non-diet cooking tips:
Don’t skimp too much on fat. Fat adds vital flavor, as well as satisfaction factor, by keeping food in your stomach longer and helping you feel comfortable until the next time you eat. It also helps your body absorb the nutrients in food. There’s no right or wrong amount of fat to use, especially because different dishes require different amounts. Think about how much might be needed to appropriately cook and flavor what you’re making. You don’t need to go overboard (I’m looking at you butter coffee drinkers), but you also don’t need to be so afraid that food gets stuck in your pan.
Use garlic, onions, spices, and fresh herbs, all of which add flavor and tons of nutrients. One nutrition fact I love to share is that the components that give these foods their strong tastes are actually phytonutrients, plant compounds that may have health promoting benefits. For example, allicin in garlic, piperine in black pepper, and gingerol in ginger.
Use salt! Limiting salt used to be a common nutrition recommendation, but more recent research suggests that unless you are salt sensitive or have high blood pressure, only very high amounts are associated with health concerns. Salt brings out the natural flavors in foods, and when cooking with fresh ingredients that have very little natural salt content, it’s an essential ingredient.
Instead of steaming or boiling vegetables, roast, grill, sauté or braise them. Braising might be new to you. It’s the method I use to teach in this recipe for how to cook the best mustard greens, which involves briefly pan-frying a food, then finishing off cooking in a small amount of a flavorful liquid.
My last, but most important non-diet healthy cooking tip is to think about healthy cooking from a positive nutrition standpoint. This means adding in nutrient-rich foods, versus eliminating or reducing ingredients. When you take a dish and try to force it into fitting arbitrary nutrition rules, taste suffers. With positive nutrition, you can make sure your ingredients add flavor and nutrition, rather than trying to mess with the essential components of a recipe.
A buttery braise sweetens radishes and melts their greens
Heat mellows the bite of radishes, turning them a little sweeter. This dish combines them with their own greens plus grains and a balsamic drizzle.
Make Ahead: The farro can be cooked and refrigerated for up to 1 week or frozen for up to 3 months before use.
Storage: The finished dish can be refrigerated for up to 1 week or frozen for up to 3 months. Defrost and rewarm on the stove top or microwave, or serve at room temperature.
- 1 cup (about 7 ounces) farro, rinsed
- 1 pound radishes with greens
- 2 tablespoons unsalted butter (may substitute vegan butter, such as Miyoko’s or Earth Balance)
- 1/2 cup vegetable broth or water
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup balsamic vinegar
- 1/2 cup crumbled feta cheese
- 1 to 2 tablespoons chopped fresh parsley leaves
Bring a large saucepan of salted water to the boil. Add the farro, reduce the heat to a simmer and cook until the farro is tender but still pleasantly chewy, about 30 minutes. Drain the farro, cover, and keep warm over low heat.
While the farro is simmering, trim the greens from the radishes. Rinse the radishes, and wash and dry the greens. Coarsely chop the greens and cut the radishes in half.
In a large saute pan over medium-high heat, melt the butter. Add the radishes in a single layer, cut sides down, and cook, undisturbed, until the bottoms start to brown, 4 to 5 minutes. Stir, then add the broth, salt and pepper, and bring to a boil. Reduce the heat so the liquid is at a simmer, cover, and cook until the radishes are tender, 12 to 15 minutes.
Uncover, return the heat to medium-high, and stir in the radish greens. Cook until they wilt and the liquid reduces slightly, 2 to 3 minutes. Turn off the heat, add the farro and toss to combine.
- 1 1/2 pounds (680g) meaty smoked ham hocks (see note)
- 2 medium yellow onions (about 1 pound 450g), sliced into 2-inch lengths
- 4 medium cloves garlic, crushed
- 2 quarts (1.9L) homemade chicken stock, low-sodium store-bought chicken broth, or water
- 3 pounds (1.3kg) collard greens, woody stems trimmed and leaves cut into thick ribbons
- Kosher salt and freshly ground black pepper
- Apple cider vinegar, to taste (optional)
In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer. Cover and cook at a bare simmer until hocks are very tender, 2 to 3 hours.
Remove ham hocks from liquid, transfer to a cutting board, and pull bones from meaty and fatty parts. Discard bones. Chop up meat into chunks and return it to pot.
Add collard greens, pressing down to submerge in liquid. Return to a simmer and cook, uncovered, until collards are very tender, about 30 minutes. Season with salt and pepper. Add vinegar to taste, if desired, then serve. (You can add vinegar to the pot, or let individual diners season their greens with it at the table.)
Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally once, resulting in medium-size pieces.
Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
Next, add the turkey to a large pot along with enough water to fully submerge the turkey, then cover with a lid. Cook over medium-high heat for about 45 minutes, or until turkey is almost tender.
Once turkey is almost tender, add greens then add about 4 or 5 additional cups of water, or enough to just barely cover greens to the pot. This will become your pot liquor.
Add all ingredients to the pot and cook while covered for about an hour, or until completely tender and excess water has cooked down level with the greens. Most of the water should be gone.
- 4 pounds Collards, raw
- 1 pound slice Pork, cured, bacon, raw
- 1 large Onions, raw
- 1 large onion, diced
- 2 ½ teaspoons kosher salt, divided
- 3 cups chicken stock or vegetable stock
- 1/2 cup apple cider vinegar
- 1 teaspoon black pepper
Remove rib from collards and tear them into 2 -inch pieces.
In a large dutch oven, on medium-high heat, cook bacon until fat is rendered. Remove bacon to a towel lined plate. Can omit bacon and use oil instead.
Add onion and one teaspoon salt to bacon fat, sauté for five-to-seven minutes, until onions are tender.
Toss in collard greens and sauté until wilted. Pour in stock and apple cider vinegar. Sprinkle with remaining salt and pepper.
Toss until fully coated. Cover pan, reduce heat to low and let cook for 40-to-45 minutes. Stir occasionally. Serve.
How to make Delicious braised southern, soul food style kale greens seasoned with smoked turkey, peppers, onions, and more!
Usually when I’m requested to share a southern greens recipe, It’s for collards , turnips, or mustard greens. However, lately a lot of my readers have been asking me if I had a southern style kale recipe. I actually have several southern style kale recipes, however in this post, I’m going to share my braised southern style kale recipe!
This braised kale is as pretty as it is delicious. I used a lot of colorful ingredients to please the eyes as well as the taste buds. There’s plenty of sweet red bell peppers, flavorful onions, and spicy jalapeños peppers.
Try serving these greens with my traditional southern fried chicken, and southern potato salad. If you want dessert, follow up with my soul food style peach cobbler!