5 pounds collard greens
2 medium onions, chopped
1/4 cup vegetable oil
2 jalapenos, seeded and minced, optional
1 smoked turkey leg, about 1 1/2 pounds
seasoned salt and ground black pepper
Tear the greens into large pieces. Wash the greens well in a sink full of cold water. Lift the greens out of the sink and transfer to a large bowl, leaving the grit to fall to the bottom the sink. Be sure get all the grit out of the greens. If necessary, wash again. Do not use a colander to drain greens as this will only allow the grit to settle back on the greens. use a deep sink full of cold water and after stirring and soaking for a few minutes, lift the raw greens from the cold water, drain the sink and repeat. Greens like to hang onto the garden dirt. So plan on this plunge washing technique at least 3 times. In a large pot, combine the onions, 2 cups water, oil and jalapenos, if using. Bring to a boil over high heat. Gradually stir in the greens, allowing each batch to wilt before adding more greens. Bury the turkey wing in the simmering greens. Season with salt and pepper to taste. Cover and reduce the heat to medium low. Cook, stirring occasionally, just until the greens are tender, about 30 minutes. Do not over cook the greens or they will lose their color and fresh flavor. Remove the turkey wing. Discard the skin and bones, chop the meat and return to the pot. Using a slotted spoon, transfer the greens to a serving dish, Serve hot with corn bread on the side.
Greens Casserole with Mozzarella
1 1/2 pounds collard greens, washed and trimmed
salt and freshly ground black pepper
1 cup chicken or vegetable broth
1 cup half and half
4 tablespoons butter
1/4 cup flour
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese, whole milk or part skim
3 tablespoons dry bread crumbs
2 ounces Mozzarella cheese, shredded
Butter a 1 1/2 quart baking dish or casserole; preheat the oven to 375F or 350F for oven proof glass. Cut out and discard the tough stems; cut out thick center ribs. Rinse all the greens and shake off any excess water, chop them into 1/2 pieces. In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt. Add 1/2 cup of water if the greens seem dry, then cover the skillet and braise for 10 to 15 minutes, or until tender. Pour off any liquid left in the skillet, then season the greens with salt and pepper. Transfer to a bowl and set aside. Heat the broth and half and half in a saucepan, just until bubbles form around the edge of the pan. In the large skillet, melt the butter over low heat. Add the flour and cook, stirring, for one minute. Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened. Whisk in the grated Parmesan and ricotta. Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish. Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top; bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned. Serve immediately. Serves 6.
Garlic Greens
1 1/2 to 2 pounds collard greens, boiled or steamed until tender
4 tablespoons vegetable oil
2 to 3 tablespoons minced garlic
salt and black pepper, to taste
hot pepper sauce
Drain greens well. In a large skillet or Dutch oven over medium heat, cook garlic in the vegetable oil until it just begins to brown. Add the drained greens; season to taste with salt and pepper then add a few dashes of your favorite hot sauce. Serves 4 to 6.
Shrimp and Collard Greens Gumbo
4 tablespoons oil, divided
2 tablespoons flour
1 1/2 pounds uncooked shrimp, peeled and deveined
1 bunch collard greens, washed, stemmed and torn
1 pound okra, trimmed and cut into 1/2 inch pieces or 1 pound frozen cut okra
2 onions, chopped
1 green bell pepper, chopped
4 ribs celery, chopped
16 ounces whole canned tomatoes, undrained
1 1/4 quarts shrimp stock
3 cloves garlic, crushed
1 bay leaf
1 to 2 teaspoons Creole seasoning blend
Tabasco or hot sauce, to taste
salt and freshly ground black pepper to taste
In small skillet make a medium roux of 2 tablespoons oil and flour. Add onions, bell pepper and celery and cook until onions are translucent, about 5 minutes. Remove from heat. In 4 quart stockpot, cook okra over medium heat in remaining 2 tablespoons of oil, for about 10 minutes. Add collards and stock, bring to a boil, reduce heat to medium and cook for 15 minutes. Add roux and vegetable mixture, tomatoes, garlic, red pepper sauce, bay leaf, Creole seasoning, salt and pepper. Stir to combine. Continue to simmer for about 20 minutes. Add shrimp, cover and cook slowly for 10 minutes.
Collard Greens with Tomatoes
2 pounds collard greens, washed and cut or torn in bite size pieces
2 tablespoons Italian seasoning, or a combination of basil, oregano and rosemary
1 can, 14 to 16 ounces tomatoes, chopped and drained, reserve liquid
Rinse torn leaves well; do not dry them. Put in a large pan and let wilt over medium low heat. Add Italian seasoning, chopped tomatoes and continue to heat for about 5 minutes. Add as much of the liquid from the tomatoes as you want. Heat for about 4 more minutes, or until hot. Serves 4.
Mess o� Greens Salad with Warm Pecan Dressing
6 cups fresh collard greens, about 1 pound
6 cups fresh mustard or turnip greens, about 1 pound
2 tablespoons balsamic vinegar
2 teaspoons honey
1 tablespoons Dijon mustard
2 teaspoons vegetable oil
1/2 cup pecans, roughly chopped or broken
Wash greens well, dry thoroughly, then remove and discard the long stems. Tear the greens into salad size pieces and place in a large bowl. In a small bowl, combine the vinegar, honey and mustard. Set aside. Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once.
Jumbled Greens
2 tablespoons peanut oil
1 1/2 cups onions, chopped
1 bunch collard greens, washed, stemmed and torn into 3 to 4 inch pieces
1 tablespoon + 1 teaspoon "Vegetable Magic"
1 bunch mustard greens, washed, stemmed and torn into 3 to 4 inch pieces
1/2 cup fresh cilantro, chopped
1 cup vegetable stock
1 10 ounce bag fresh spinach, washed, stemmed and torn into 3 to 4 inch pieces
1 teaspoon sugar
Preheat a heavy; preferably cast iron, 4 quart pot over high heat to 350F about 4 minutes. Add the oil and when it begins to smoke, about 4 minutes, add the onions. Cook, stirring occasionally, until the onions begin to turn golden brown, about 6 minutes, then add the collard greens and Vegetable Magic. Scrape the bottom of the pot and cook, stirring occasionally, until the greens are sticking to the bottom and about to burn, about 3 to 4 minutes. Add the mustard greens and cilantro and stir and cook 1 minute. Add 1/2 cup of vegetable stock and scrape the bottom of the pot. The greens will cook down and the onions will turn dark brown. Cook until all the liquid evaporates, about 10 to 12 minutes, then add the remaining stock. Scrape the bottom of the pot and add the spinach. Stir and cook for 3 minutes. Add the sugar and cook for 1 minute longer. Remove from heat and serve.
Greens with Andouille
1 onion, chopped
many cloves of garlic, chopped
1 carrot, chopped fine
2 long andouille sausages, sliced or chopped
1 large can chicken broth
1 cup canned tomato chunks
2 bunches kale, spines removed, coarsely chopped
olive oil
pepper
hot peppers, fresh, chopped, or dried flakes
Saute first three ingredients in olive oil until onion is transparent. Add andouille and cook for a few minutes. Add the broth and tomato and bring to a boil. Add kale and peppers. Turn heat to very low and simmer until done.
Gomen
1 pound collard greens
4 tablespoons olive oil
1 cup red onion
1/2 teaspoon garlic, peeled and chopped
1/2 teaspoon grated fresh ginger
4 medium green hot peppers, fresh, sliced in strips
2/3 cup vegetable stock or water
1 red bell pepper, seeded and sliced
salt and pepper to taste
Wash greens, strip leaves from stalks, and steam over boiling water for 5 minutes until slightly wilted. Cool and press out excess water and slice the greens thinly. Heat oil and fry onions until browned. Add garlic and ginger and stir fry for a few minutes. Add chilies and some of the stock and cook for 2 minutes. Add greens, red pepper and remaining stock, season with salt and pepper, mix well, and cook covered over low heat for 15 minutes. Serves 6.
Wilted Greens with Lemon
1 teaspoon extra virgin olive oil
2 or 3 cloves of garlic, minced
grated zest of 1 lemon
juice of 1 lemon
1 bunch collards, cleaned well and sliced into bite sized pieces
Heat oil in a skillet over medium heat. Add garlic and cook 1 minute. Add greens and cook until they are tender and begin to wilt, about 5 minutes. Stir in the lemon zest and cook 1 to 2 minutes. Remove from heat and toss greens with lemon juice. Serve immediately. 4 servings.
Collard Greens with Smoked Turkey
1 bunch collard greens
1 carrot, medium, diced
2 stalks celery, medium, diced
1 leek, white part only, diced
1 tablespoon vegetable oil
8 cups chicken stock
6 ounces smoked turkey thigh
2 tablespoons brown sugar
chili flakes, to taste
salt to taste
Remove thick center stem of each collard green leaf. Cut the leaves into 3/4 inch strips. Blanch leaves in salted, boiling water for about 5 minutes. Sweat the diced carrot, celery and leek in vegetable oil until tender. Add the rest of the ingredients. Simmer for about 1 1/2 hours or until the meat falls apart and the liquid is reduced to a glaze. Extra liquid may need to be added. Water can be used if you do not have any more stock.
Collard and Mustard Greens with Bacon
4 ounces slab bacon, cut into 1/4 inch pieces
1 small onion, minced
2 large bunches collard greens, stemmed
1 bunch mustard greens, stemmed
1/2 cup chicken stock or canned broth
salt and freshly ground pepper
hot pepper sauce, optional
Cook bacon in heavy large skillet over medium heat until fat is rendered. Reduce heat to low. Add onion and cook until softened, stirring occasionally, about 10 minutes. Add all greens and stock. Cover and cook until greens are just tender, stirring occasionally, about 25 minutes. Season with salt and pepper. Sprinkle greens with hot pepper sauce if desired. Transfer to bowl and serve. 8 servings.
Salsa Stuffed Collard Greens
12 large, fresh collard green leaves
1 pound lean ground beef
1 cup finely chopped celery
3/4 cup chopped onion
2 cups hot cooked rice
4 cups of salsa, mild, medium or hot, according to taste
4 tablespoons taco seasoning mix
1 cup shredded Monterey Jack cheese with jalapeno peppers
1 teaspoon salt, optional
Preheat oven to 350F. Thoroughly wash collard leaves and gently shake off excess water. Lay leaves flat to cut out bottom portion of center vein, do not cut leaves in half, keep leaves whole. Place leaves, 4 at a time in boiling water and cook until soft, about 5 minutes per batch. Repeat until all leaves are cooked. In a large skillet, cook the ground beef, onion and celery together until beef is done and the onions are soft. Drain fat and then stir in the rice, taco seasoning and 2 cups of the salsa. Add salt to taste. Mix well. Spread one cooked collard leaf flat and place approximately 1/2 half cup of filling on the leaf, spreading evenly. Fold left and right sides of the leaf in about 1 inch. Starting at the unfolded end of the leaf, roll up the leaf, enclosing the beef mixture. Repeat until leaves are all filled. Place stuffed leaves in a buttered 3 quart baking dish and cover with remaining two cups of salsa. Bake uncovered for 20 minutes. Top with Monterey Jack cheese and bake 5 more minutes. Serve hot. 6 servings.
Carolina Shrimp and Collard Greens Gumbo
4 tablespoons oil
2 tablespoons flour
1 1/2 pounds uncooked shrimp, peeled and deveined
1 pound washed collard greens
1 pound frozen cut okra, not breaded
2 medium onions, chopped
1 green bell pepper, chopped
4 stalks of celery, chopped
1 16 ounce can whole tomatoes
5 cups of shrimp stock*
3 cloves of garlic, crushed
1 bay leaf
2 teaspoons Creole seasoning
Tabasco to taste
salt and black pepper to taste
Place 2 tablespoons oil in a small saute pan. Heat oil over medium heat. Add two tablespoons flour and stir until flour is toasted a light brown. Add onions, bell pepper and celery. Cook until onions are translucent, about 5 minutes. Remove from heat. In a 4 quart stock pot, cook okra over medium heat in remaining 2 tablespoons of oil for about 10 minutes, stirring and turning to cook evenly. Add collards and stock, bring to a boil, then reduce heat to medium and cook for 15 minutes. Add the vegetable mixture, tomatoes, garlic, Tabasco, bay leaf, Creole seasoning, salt and pepper. Stir to combine. Continue to simmer for about 20 minutes. Add shrimp, cover and cook slowly for 10 more minutes. Serve hot. Serves 10 to 15.
*Shrimp Stock
shells from the shrimp
8 cups of water
1 medium onion, cut in large pieces
2 ribs of celery, cut in half
1 tablespoon Creole seasoning
Place all ingredients together in a stock pot and cook uncovered over medium heat until liquid is reduced by half. This takes approximately 30 to 40 minutes. After stock is reduced, allow it to cool slightly, then pour the liquid through a strainer. Discard shrimp shells, onion and celery. Reserve liquid for above recipe.
Creamy Pasta and Greens
1 pound washed collard greens
6 or 8 slices of bacon, diced
1 large onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 cups whipping cream
1 5 ounce package shredded Parmesan cheese, divided
12 ounces angel hair pasta, cooked and drained
Cook greens in water, may season to taste, for 10 to 15 minutes. Drain and set aside. Cook bacon in large skillet or large saucepan until crisp. Remove and drain on paper towels. Reserve 2 tablespoons drippings in skillet. Saute red bell peppers, onions and garlic in drippings until tender. Add greens, salt, pepper and crushed red pepper. Cook over medium heat, stirring occasionally, for 15 to 20 minutes or until greens reach desired tenderness. In small saucepan, warm cream over medium heat. Add all but 2 tablespoons of the parmesan cheese and stir until melted. Toss cream and Parmesan mixture with the pasta.
African Collard Greens
2 pounds collard greens
1 medium yellow onion
5 green onions
1 fresh habanero chile pepper, whole
1/2 cup olive oil
3 cloves fresh garlic
1/2 teaspoon sugar
1/2 teaspoon cayenne
1 teaspoon cumin
1/2 teaspoon coriander
sea salt to taste
Wash collard greens thoroughly and slice finely into strings. Prepare oil by adding minced onions, garlic and a little salt. Allow to saute in a 4 to 6 quart stock pot until onion is caramelized about 3 to 5 minutes. Add sliced collard greens into the stockpot, over the caramelized onion and garlic. Mix well. Add all of the spices and the green onions. Cook greens until bright green and tender. While cooking add the habanero pepper. Season to taste.
Pork and Red Beans with Greens
1 cup chopped red onion
4 garlic cloves, minced
1/2 cup chicken broth, canned or homemade
3/4 pound collard greens, sliced, tough stems removed
3/4 pound mustard greens, sliced, tough stems removed
1/2 teaspoon salt
1/4 teaspoon savory, marjoram, or sage
1/8 teaspoon nutmeg
2 cups chopped fresh tomatoes
1 cup low sodium mixed vegetable juice
1 8 ounce can no salt added tomato sauce
2 1/2 cups cooked red kidney beans, rinsed and drained
1 tablespoons red wine vinegar
2 teaspoons extra virgin olive oil
3/4 pound well trimmed pork tenderloin, cut into 1/2 inch thick slices
1 tablespoon flour
In large skillet, combine onion, garlic and chicken broth and cook over medium heat until onion has softened, about 5 minutes. Stir in collard and mustard greens, salt, savory and nutmeg and cook, stirring frequently, until greens have wilted. Stir in fresh tomatoes, mixed vegetable juice and tomato sauce and cook until tomatoes have softened, about 5 minutes. Stir in beans and cook until juices have reduced and are lightly thickened, about 8 minutes. Stir in vinegar. Meanwhile, in large nonstick skillet, heat oil over medium heat. Dust pork with flour, add to skillet and saute until no longer pink, about 3 minutes. Stir pork into greens and cook until pork is cooked through and greens are tender, about 1 minute.
Collard Greens with Coconut Milk
1 pound collard greens
1/2 cup water
1/2 cup chopped onion
1 cup light coconut milk or coconut milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 large tomato, seeded and chopped
Wash collard greens well. Remove and discard stems; cut up leaves, should have about 14 cups. Bring water to boiling in a large pan or Dutch oven. Add collard greens and onion. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Drain well and return to pan. Stir in coconut milk, salt and pepper. Cool, uncovered, over medium low heat for 10 minutes more or until slightly thickened. Stir in tomatoes; heat through. Serve immediately. 6 to 8 servings.
Collard Greens and Tofu
6 large collard greens
1 15 ounce packages, extra firm tofu, drained and pressed*
1/4 cup fresh lemon juice
1 tablespoon chickpea miso
1 tablespoon olive oil
2 teaspoons minced garlic
1/4 cup chopped fresh flat leaf parsley
Preheat over to 350F. Grease a shallow 2 quart baking dish. Bring large pot of water to a boil. Fill large bowl with ice water and set aside. When water boils, black collard leaves for 5 seconds. Remove leaves with slotted spoon and submerge in ice water. Drain and set aside. Place tofu in large bowl and mash with wooden spoon until it breaks into small pieces. Add lemon juice and miso and mix well. In food processor, combine half of the tofu mixture, oil, garlic, salt and pepper to taste. Process until smooth and creamy. Add pureed tofu to reserved crumbled tofu in bowl and stir gently until blended. Stir in parsley. Remove thick bottom stems from collard greens. Cut at least an inch into leaves to remove thicker part of stem. Place 1/2 cup tofu mixture in center of each leaf. Roll up leaves, folding in sides as you go. Arrange in prepared dish, cover and bake 25 minutes. Serve hot.
Collard Oyster Stew
2 large all purpose potatoes, peeled and diced
2 tablespoons butter
1 medium onion, chopped
2 cups chopped fresh or frozen collard greens
2 teaspoons dried thyme leaves
2 large potatoes, cooked and mashed
1 pint fresh oysters, shucked and liquid reserved
4 cups reserved oyster liquid or clam juice
salt and freshly ground black pepper, to taste
Boil the diced potatoes until tender. Set aside. In a large saucepan over the medium heat, melt the butter. Saute the onion in the butter until tender. Add the collard greens and thyme. Cook over low heat 20 to 25 minutes. In a blender or food processor, blend the greens mixture and mashed potatoes. Transfer to a large pot and add the oyster liquid. Bring to a boil and reduce the heat. Add the oysters, diced potatoes, salt and pepper. Simmer about 2 minutes. Serve immediately.
Basic Soul Food Collard Greens
4 to 6 bunches of collard greens, cleaned and steamed
5 slices of bacon
1 smoked ham hock
1 large chopped onion
seasoning salt to taste
1 bunch of green onions, optional
black pepper to taste
7 cups of water
Lay collard greens on top of each other, no more then 4 at a time, roll and then cut in half with a knife. Cut even smaller if you have large leaves. Line the bottom of a large stock pot with the bacon. Cook on medium heat until done, obtaining as much bacon grease as possible. Add the water to the stock pot and the grease and bring to a boil. Now add 1/2 of the chopped onion, ham hock, pepper and salt to taste. Let mixture boil for 10 minutes. Add the collard greens, other half of the onions and more salt and pepper to taste if desired to the stock pot. Rapidly boil for 45 minutes. Reduce heat and let simmer for 4 to 6 hours. Serve with green onions.
Collard Greens with Smoked Turkey Wing
2 white onions, diced
6 cloves garlic, minced
1 1/2 tablespoons vegetable oil
1 smoked turkey wing
2 cups chicken stock
5 pounds collard greens, cleaned and stems removed
salt and pepper
1 teaspoon crushed red pepper
1/4 cider vinegar
Saute onions and garlic in oil until soft and add turkey wing. Add chicken stock and chopped or torn greens. As greens cook down, add water as needed and season with salt, pepper and crushed red pepper. Cook until tender, about 45 minutes. Serve with vinegar on the side.
Spicy Rice Bake with Black Eyed Peas, Collard Greens and Sweet Potato
2 tablespoons olive oil
1 medium onion, diced
1/2 teaspoon sea salt
1 medium sweet potato, peeled and cut into half inch dice
6 large collard green leaves, large ribs removed, leaves torn in half lengthwise and cut into half inch strips
1 1/2 cups short grain brown rice, rinsed well and drained
1 cup black eyed peas, sorted, rinsed well and drained
1/2 teaspoon cayenne pepper
1/4 cup tamari
1 tablespoon balsamic vinegar
Preheat oven to 350F. Heat the oil in a large skillet over medium high heat. Add the onion and salt and saute, stirring occasionally, until the onion begins to soften, about 2 minutes. Add the garlic and continue to saute until the onion is almost translucent, about 3 to 4 minutes more. Stir in the sweet potato and collard greens and saute, stirring occasionally, until the collard greens are bright green and wilted, about 5 minutes. Place the rice and black eyed peas in a 9x13 inch baking dish. Add the sweet potato mixture and cayenne pepper and mix well. Pour 6 cups of boiling water, the tamari and the balsamic vinegar into the baking dish and mix carefully. Cover tightly with foil and bake for 1 1/2 hours, or until the rice and black eyed peas are tender. Stir gently and serve hot.
Collard Green Risotto and Pot Liquor
1 tablespoon olive oil
3 slices bacon, cut into 1/2 inch pieces
1 large onion, chopped
2 cloves garlic, chopped
1 pound fresh collard greens, cut into 2 inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
1/4 cup molasses
2 tablespoons butter or margarine
Risotto see below
Risotto:
1/2 cup butter or margarine
1 medium onion, chopped
2 1/4 cups uncooked Arborio rice
2 cloves garlic, chopped
2 cups dry white wine
2 bay leaves
5 1/2 cups hot chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce
Melt butter in a Dutch oven over medium high heat; add onion and saute 5 to 7 minutes or until tender. Stir in rice and garlic; saute 2 minutes. Reduce heat to medium; add wine and bay leaves. Cook 5 minutes or until liquid is reduced by half. Add 1 cup chicken broth, salt, pepper and hot sauce; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. Cooking time is about 45 minutes. Remove and discard bay leaves. Heat oil in a Dutch oven; add bacon and cook until crisp. Add onion and saute 5 to 7 minutes or until tender. Add garlic; saute 1 minute. Stir in collard greens, salt and pepper; saute over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium low; cover and cook mixture 45 minutes or until greens are tender. Pour greens mixture through a wire mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor. Stir greens into risotto. Place 1 cup collard green risotto in each of 6 bowls. Ladle pot liquor mixture evenly on top. Serve immediately. Makes 6 servings
Collard Greens Soup
1/2 cup northern beans
2 quarts water
1 small ham bone
1 small ham hock
1/2 pound beef short ribs
1 bay leaf
1 teaspoon salt
2 potatoes, diced
1 bunch fresh collard greens, chopped fine
1/2 onion, chopped
1/2 green pepper, chopped
1 morzilla sausage
3 tablespoons bacon drippings
Soak beans overnight. In a large pot, put water, ham bone, ham hock, short ribs, bay leaf and salt. Bring to a boil, removing foam with a skimmer. Lower heat and simmer approximately 30 minutes. Add beans and cook until tender. Add potatoes and collard greens. Saute onion, green pepper and sausage, cut in 3 pieces, in the bacon drippings. When onion is soft, add to collard greens. Bring to a boil and cook uncovered for 10 minutes, this eliminates bitterness from greens. Cover the pot and simmer until potatoes and greens are done. Serves 8.
Cajun Collard Green Pasta With Ham Hock Beet Sauce
Pasta Dough:
5 to 6 eggs, beaten
3/4 cup chopped, cooked collard greens
pinch of salt
2 cups semolina flour or all purpose flour
Combine beaten eggs, cooked collard greens and salt in large bowl. Add flour and knead mixture until it is smooth. Cover the dough and allow it to rest in refrigerator 30 minutes. Roll out with rolling pin to half inch thickness. Cut into fettuccine sized strips or angel hair pasta sized strips. Or put dough through pasta machine. Cook cut pasta in boiling, salted water for 11 minutes or until tender. Drain and serve with Ham Hock Beet Sauce, recipe follows.
Ham Hock Beet Sauce:
2 beets, peeled and cut into small dice
1 ham hock
2 1/2 cups water
2 bay leaves
1 teaspoon cornstarch
1 red pepper, diced, for garnish
1/2 cup fresh grated Parmesan cheese
chopped fresh parsley for garnish
Combine beets, ham hock and bay leaves in water and bring to a boil. Lower heat and cook until beets are tender. Discard bay leaves and remove ham hock. Cut meat off of ham hock, use meat only, no fat, and set aside. Puree or blend the cooked beets including liquid with half the cut up ham to form a smooth paste. Thicken with cornstarch if needed. Place beet sauce in bottom of large pasta bowl and top with cooked Cajun Collard Green Pasta. Sprinkle on remaining chopped ham and red peppers. Garnish around rim of bowl with fresh grated Parmesan and parsley. 4 servings.
Hoppin John Soup
1/2 cup black eyed peas
3 cups chicken broth
1 cup water
1/4 teaspoon crushed red pepper
1 garlic clove, finely chopped
1/2 pound ham slice; cubed
1/2 cup onion; chopped
1/4 cup rice, uncooked
1/2 cup green pepper; chopped
1/4 teaspoon pepper; black or white
1 teaspoon celery seed
2 cups collard greens; finely chopped
1 cup V8 juice
2 chicken bouillon cubes
Heat peas and water and broth to boiling in large sauce pan or dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Do not drain. Stir in crushed red pepper, garlic and ham. Heat to boiling, reduce heat. Cover and simmer 1 hour to 1 hour 30 minutes or until peas are tender. Do not boil or peas will burst. Stir in rice, onions, bell pepper, pepper, celery seed, one cup V8 and 2 chicken bouillon cubes. Cover and simmer about 25 minutes, stirring occasionally. Cut stems out of center of collard green leaves. Slice and chop in match size strips. Stir in collard greens, simmer until heated through.
Creamed Collards
1 large or 2 small bunches collards
1/2 cup diced onion
2 tablespoons butter
1 tablespoon all purpose flour
1 cup 1% or whole milk
salt and pepper to taste
several drops hot pepper sauce, such as Tabasco
Trim away and discard tough stems of collards. Cut or tear leaves into large pieces. Wash leaves well in several changes of water until free of all grit. With water clinging to leaves, put into pot, cover and place on medium high heat. Cook about 5 minutes. Uncover and turn the mass of leaves, replace cover and cook about 5 minutes longer, until leaves are wilted but still bright green. Set aside. While collards are cooking, prepare cream sauce. In separate pot, saute onion in butter until golden. Stir in flour and cook about 1 minute. Stir in milk. Stirring constantly, bring to boil, then reduce heat to low and cook until thickened. Season to taste with salt, pepper and hot sauce. Stir in hot, cooked collards and serve immediately.
Collard Greens and Okra, Bahia Style
3 bunches collard greens, washed thoroughly
salted water
1 pound fresh okra
1/4 cup vegetable oil
1 large red onion, sliced
5 cloves garlic, crushed
1 tablespoon ground coriander
1/2 teaspoon cayenne pepper
salt to taste
1/2 cup chopped fresh cilantro
Stack about 15 collard leaves together. Starting from a long side, roll tightly, cigar fashion. Cut into thin ribbons. Repeat until all leaves are cut. Heat salted water to a boil in a large kettle. Drop in collards and cook 4 minutes. Drain, reserving 1 cup of the liquid.Trim okra and cut each piece into 4 to 5 slices. Heat vegetable oil in a large skillet. Add onion, garlic and okra. Cook until tender, 8 minutes. Add drained collards, coriander, cayenne, salt to taste and reserved cooking liquid, if desired. Cook over high heat 5 minutes. Serve immediately, garnished with cilantro.
Collard Greens in Lemon Sauce
2 pounds collard greens
1 3/4 cups water
2 tablespoons vegetable oil
1 medium onion, chopped
2 medium plum tomatoes, peeled, seeded, chopped
1 serrano chile, seeded and minced
2 1/2 tablespoons fresh lemon juice
1 tablespoons all purpose flour
1/2 teaspoon salt
In a large sink of lukewarm, agitate the collard greens well to remove any hidden grit. Carefully lift the greens out of the water and transfer them to a colander, leaving the grit on the bottom of the sink. Repeat the procedure in a sink of fresh water. Remove and discard the woody stems. Stack the collard leaves a few at a time and cut them crosswise into 1/2 inch wide strips. Bring 1 cup of the water to a boil in a large skillet. Add the collard greens, cover and cook over medium heat, stirring often, until the greens are barely tender, about 10 minutes. Drain the greens well. Heat the oil in a large skillet. Add the onion and chile pepper and cook over medium heat, stirring often, until softened, about 5 minutes. Add the tomatoes and cook for 2 minutes. Stir in the drained greens. In a medium bowl, whisk the remaining 3/4 cup water with the lemon juice, flour and salt until smooth. Stir this into the greens, reduce the heat to low and simmer, stirring often, until the sauce has thickened and the flour flavor has cooked away, about 3 minutes. Serve immediately.
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