Kareni Posted January 28, 2016 Posted January 28, 2016 Hello there, I'd appreciate it if you would share any favorite main course recipes that contain collard greens. Regards, Kareni Quote
Katy Posted January 28, 2016 Posted January 28, 2016 You'll have more luck finding recipes for a main dish that call for Kale as it's trendier at the moment. There's no reason you can't use collard greens in those recipes. Traditionally it's a side dish, boiled in salty water with ham hock and a little hot sauce for three hours or more. 1 Quote
Sandragood1 Posted January 28, 2016 Posted January 28, 2016 I've never used it as a main dish. However you could add cooked beans to the broth from the traditional Southern recipe and make a meal if it. Black-eyed peas are traditional but I think white kidney beans would be good, too. Serve with cornbread. Paula Dean's collard recipe is the only one I like. 1 Quote
Kareni Posted January 28, 2016 Author Posted January 28, 2016 You'll have more luck finding recipes for a main dish that call for Kale as it's trendier at the moment. There's no reason you can't use collard greens in those recipes. We have a number of favorite recipes that use kale, Katy, so it's good to know we can substitute the collard greens. Thanks! I've never used it as a main dish. However you could add cooked beans to the broth from the traditional Southern recipe and make a meal if it. Black-eyed peas are traditional but I think white kidney beans would be good, too. Serve with cornbread. Paula Dean's collard recipe is the only one I like. I looked up the recipe you mentioned and found it here ~ Collard Greens. Thanks for the suggestion. I'd welcome more ideas. Regards, Kareni Quote
LucyStoner Posted January 28, 2016 Posted January 28, 2016 I love collards and am neutral on kale. I usually serve them as a side but I do made a couple of meals with them. Baked beans with collards and bacon all served in one bowl. And my favorite: veggie hash served over a bed of collards topped with a couple of over easy eggs. 2 Quote
GailV Posted January 28, 2016 Posted January 28, 2016 Our favorite way to eat collard greens is as a side -- caramelize onion, then stir in chopped fresh greens. Cover with pan lid to let them steam a bit in the water that was left on them from washing. So much better than kale, trust me. Serve any leftovers with eggs the next morning, as LucyStoner reminded me. 1 Quote
Kareni Posted January 28, 2016 Author Posted January 28, 2016 Baked beans with collards and bacon all served in one bowl. Ooh, this sounds good. Of course, anything with bacon automatically sounds good! And my favorite: veggie hash served over a bed of collards topped with a couple of over easy eggs. This sounds appealing also. If you have a recipe you could recommend for veggie hash, I'd appreciate it. Our favorite way to eat collard greens is as a side -- caramelize onion, then stir in chopped fresh greens. Cover with pan lid to let them steam a bit in the water that was left on them from washing. So much better than kale, trust me. And this sounds delicious, too! Many thanks to you both. More suggestions are still welcome ~ Regards, Kareni Quote
MrsWeasley Posted January 28, 2016 Posted January 28, 2016 I like blanched collard greens to wrap burgers or as a substitute for a tortilla. http://fromthelandweliveon.com/sweet-shiitake-peanut-noodles-with-collard-greens/I really liked this. My kids think shiitake mushrooms are poison I have not made this, but I want to: https://www.pinterest.com/pin/539095017871631137/ 1 Quote
SebastianCat Posted January 28, 2016 Posted January 28, 2016 http://www.myrecipes.com/m/recipe/ham-and-greens-pot-pie-with-cornbread-crust This recipe was in the Southern Living magazine that just came out. I made it earlier this week and my family loved it. We're eating the leftovers tonight. 1 Quote
Kareni Posted January 28, 2016 Author Posted January 28, 2016 MrsWeasley and SebastianCat, thank you both for those recipes. They all sound delicious, and I'm drooling! Regards, Kareni Quote
monstermama Posted January 28, 2016 Posted January 28, 2016 I've made African Peanut Stew a few times. I usually add about twice the amount of collard greens the recipe calls for. 2 Quote
Kareni Posted January 29, 2016 Author Posted January 29, 2016 I've made African Peanut Stew a few times. This sounds appealing, too! Thank you, monstermama. Regards, Kareni Quote
Seasider Posted January 29, 2016 Posted January 29, 2016 http://www.myrecipes.com/m/recipe/ham-and-greens-pot-pie-with-cornbread-crust This recipe was in the Southern Living magazine that just came out. I made it earlier this week and my family loved it. We're eating the leftovers tonight. That looks delicious! I always cook collards when I make Hoppin John, this recipe tosses the whole meal in one dish. Yum. I like the idea of eggs over greens - an Eggs Sardou with collards instead of spinach. You could make any cabbage roll recipe with collards, I would think. 1 Quote
LucyStoner Posted January 29, 2016 Posted January 29, 2016 This sounds appealing also. If you have a recipe you could recommend for veggie hash, I'd appreciate it. I just cook diced potatoes and whatever veggies I want in a cast iron skillet and season to taste. I have put a lot of different things in but pretty consistent is onions, bell peppers, mushrooms and garlic. I did all that + asparagus tips recently and that was yummy. I often, but not always, include sausage or a little bit of bacon. 1 Quote
marbel Posted January 29, 2016 Posted January 29, 2016 (edited) Chicken and Collards Pilau is one of my favorite dishes, but the collards are part of a main dish, not the star of the main dish, and it includes meat. So I'm not sure it's what you are looking for, but... ETA: Whoops, I didn't see that someone already posted this. White Bean and Collard Green Soup is also fabulous. I have some in my freezer right now; maybe I'll have it for lunch today. One more: Kenyans Braised Collard Greens with Ground Beef. I adore collards. Edited January 29, 2016 by marbel 1 Quote
Zinnia Posted January 29, 2016 Posted January 29, 2016 We eat tacos with collards, roasted sweet potatoes (cubed), shredded chicken, a little monterey jack (can leave off easily), cilantro, and onions, on a flour tortilla. Corn is fine, but we like flour better for this. Squeeze lime over the top, maybe some Mexican hot sauce. This is one of my favorite taco combinations. 1 Quote
Jane in NC Posted January 29, 2016 Posted January 29, 2016 Just keep in mind, Kareni, that the quantity of collards you are cooking is called "a mess". Not a bunch or a pot full but a mess. Carry on, y'all. Jane P.S. I like my collards with a citrus sauce on them. A little sweet with the bitter.. 2 Quote
Kareni Posted January 29, 2016 Author Posted January 29, 2016 Katie, Margaret, and Zinnia, Thanks for all the recipes. It's dangerous to read all of these suggestions before lunch as I'm now drooling! Jane, I had heard the term mess of collards. (And as I'm very good at making messes, perhaps I have some collards in my genetic make up!) Citrus sauce does sound good. We've had sauted collards several times and the messes have differed in bitterness. I can well imagine that a little sweetness would be tasty. Regards, Kareni Quote
Jane in NC Posted January 29, 2016 Posted January 29, 2016 I had the good fortune to attend a cooking demo given by cookbook author Bryant Terry, a vegan chef. He blanched chopped collards first. Then he sauteed garlic in olive oil for a minute or so before adding the collards and a handful of raisins. Salt too. The finishing touch was orange juice. He suggested serving this on tortillas with guacamole but the collards were quite tasty on their own. 2 Quote
wonderfilled Posted January 29, 2016 Posted January 29, 2016 (edited) I've made African Peanut Stew a few times. I usually add about twice the amount of collard greens the recipe calls for. We ate this a lot in Africa. We usually served it over rice and used any kind of greens available. I really should make it more often here. The boys really liked it. This thread has a lot of great ideas. ETA: I didn't even know that people ate this in America until I saw it in a Better Homes magazine. Edited January 29, 2016 by wonderfilled 2 Quote
EKS Posted January 29, 2016 Posted January 29, 2016 You can chop them up in little bits (I take out the stems) and saute them with onions and garlic and olive oil. Then mix it all together with pasta and it is quite yummy. You can also use chard and/or kale in addition to or in place of the collards. 1 Quote
KungFuPanda Posted January 29, 2016 Posted January 29, 2016 (edited) I just saw a recipe on FB this morning, but can't find it to share. I know what they did Brown sliced keilbasa in skillet, remove Add pat of butter to skillet, caramelized some onions Add chicken broth and some sliced red potatoes, simmer Add kale (collards should do) and cook. At some point towards the end they add the keilbasa back. It looked like the broth was mostly absorbed and it's all served as a one-dish casserole. I definitely want to try it. If I can FIND the video I'll share it. I LOVE those quick recipe videos. It was something like this, but simpler . . . no wine or garlic http://www.blue-kitchen.com/2012/04/04/quick-comfort-meat-and-potatoes-and-kale/ Edited January 29, 2016 by KungFuPanda 1 Quote
Kareni Posted January 30, 2016 Author Posted January 30, 2016 Jane, wonderfilled, Kai, and KungFuPanda, Thank you for the further discussion and recipes; I appreciate having all of these options to consider! Regards, Kareni 1 Quote
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