Shows
TV Schedule
See TV Schedule
- On NowDiners, Drive-Ins and Dives2pm | 1c
-
On TonightDiners, Drive-Ins and Dives: Triple D Nation9pm | 8c
Trending
The Latest
Shop
What's New
Recipe courtesy of Geechee Girl Rice Cafe
Recipe courtesy of Geechee Girl Rice Cafe
Episode:
From Pound Cake to Pot Pie
Sauteed Collard Greens with Garlic, Peppers and Onions
- Level: Easy
- Total: 50 min (includes cooling and draining times)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 72
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 104 mg
- Level: Easy
- Total: 50 min (includes cooling and draining times)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 72
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 104 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Remove and discard all but 1 inch of the collard stems. Cut the remaining stems out of the leaves, separating the leaves and stems. Cut the leaves into 2-inch squares. Slice the stems into thin slices.
- Wash the leaves in a big basin of water. Leave the water in the basin or sink and use a strainer to dip the leaves out of the water. Don't wash the leaves inside a colander or pour the water off the container with the leaves inside; this would allow any sand to stay with the greens. Wash the stems separately in the same basin of water, using the same method as the leaves.
- Bring a large pot of water to a boil and add 2 tablespoons salt. Have a colander ready in the sink to drain the greens and a bowl of water with ice cubes in it to chill the greens.
- Cook the stems for 1 minute. Add the leaves, and once they turn bright green, fish out a small leaf to taste it. The greens are done when they taste tender. You can't really tell whether the greens are done without tasting them.
- Pour the cooked greens into the colander to drain. Once the hot water has drained off, carefully put the hot greens into the ice water. Once the greens feel cool to the touch, drain them in a colander again. Drain for about 10 to 15 minutes so that they are quite dry. (At this point, the greens may be stored in the refrigerator for up to 3 days.)
- Put the olive oil in a large skillet over medium heat. Saute the onions gently in the oil. Raise the heat and add the peppers, and then the garlic. Add the blanched greens and saute until heated through. Season with salt and pepper.
Looking for Something Else?
3 Reviews
Food Network UserAugust 11, 2013
I ate these collard greens at the GeeChee Girl Cafe a few nights ago. They were delicious. But at $5 a portion, expensive for what the ingredients are. The menu said they use shallots, not onions. And the greens had a distinctly smokey flavor which I don't see any of the ingredients listed. Maybe a smoked ham hock? There seems to be some ingredients left out. Sad.
Grace ValerioNovember 13, 2013
you can use smoked neck bones (pork or turkey), ham hocks or bacon. I prefer smoked neck bones in mine. I add a tsp of sugar for the bitterness u may use honey instead. I also add white vinegar and chicken stock. So far it seems i hit the nail on the head.
Alexis K.May 16, 2017
The chicken stock and honey was my grandmother's two go-two's
parkrteeMarch 7, 2014
You did NOT eat these collard greens at your restaurant, you ate some prepared from another recipe. If you can't say anything nice, don't say anything at all. We all read recipes online and adapt them to our own tastes. We don't feel the need to comment and insult the chef. Sad.
Lilern43March 14, 2021
But you're doing the exact same thing that you just text about
Related Pages
- Sauteed Onions and Peppers Recipe
- Long Grain White Rice with Corn, Peppers and...
- Sauteed Collard Greens Recipe
- Quick-Braised Greens with Bacon and Sweet Onions...
- Jerk Rib-Eye with Honey Glazed Plantains and...
- Sauteed Collard Green Omelet Recipe
- Shish Hold-The-Kabob
- Kardea's Collard Greens with Tomato Recipe
- Spiced Lamb Chops on Sauteed Peppers and Onions...