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Nobantu's Favorites |
Vegetarian Collard Greens Stew
by Nobantu Ankoanda
Ingredients
12 small bunches of Organic Collard Greens
2 Heads of Cabbage*
3 Stalks Celery
1 Red Bell Pepper**
1 Green Bell Pepper**
1 Large Red Onion**
1 Large Sweet Onion
6-7 Cloves of Garlic**
20 sliced Mushrooms
3 Large Tomatoes (cut up in quarters)
¼ cup Balsamic Vinegar
¼ cup Molasses
1 cup Extra Virgin Olive Oil
5-8 Japanese Dry Red Peppers
Seasonings
Salt
"Spike" seasoning or Seasoned Salt of Choice Pinch of Jamaican Jerk**
*optional, can substitute with other types of greens
Directions:
Wash Greens and roll 4-6 leaves at a time and slice diagonal across, ¼ inches Boil 3-4 cups of water in large pot, when water is boiling drop in collard greens, steam for 20 minutes, then add cut up cabbage Add Balsamic vinegar and ½ cup of olive oil Sautee onions, celery, bell peppers, garlic, tomatoes, mushrooms in olive oil in the Wok Sprinkle seasoned salt over the vegetables and stir Add to steamed greens and cabbage. Stir. Add water if too thick.
Add molasses, stir
Add pinch of jerk
Cook on low heat with top over pot for one hour
**optional ingredients
©Nobantu Ankoanda, November 2004
Hot Water Corn Bread
4 cups of boiling water
2 cups of corn meal or malt-o-meal
1 tsp. baking power
l tsp salt
½ tsp of red pepper
Olive
Boiling water over dry ingredients slowly
mix together and then shape into round
with hands and fry in hot olive oil.
BEEF WITH GREENS AND RED POTATOES
1 pound beef top round or flank steak, 1 ½ to 2 tablespoons spicy seasoning, purchased or the combination below, vegetable oil spray. 8 medium red skinned, halved, 2 coups vegetable oil spray, 8 medium red skinned, halved, 2 cups onion, finely chopped, 2 cups beef broth, 2 large cloves garlic, minced, 1 large carrot, peeled, cut in very thin strips about 2 inches in length, 1 pound (about 2 ibunches) mustard greens, collard or turnip greens, stems removed and torn in bite size pieces. Thinly slice across the grain into long strips 1/8-inch thick.
The beef will slice nicely if partially frozen. Thoroughly coat each strip with spicy seasoning. Spray a large heavy skillet with vegetable oil spray. Preheat pan over high heat. Add meat; cook, stirring for about 4 to 5 minutes. Add potatoes onion, broth and garlic. Cook covered over medium heat for 20 minutes. Stir in carrots. Lay greens over top and cook, covered, until carrots are tender, about 15 minutes. Serve with crusty bread or cornbread. Serves 6.
GREEN GUMBO SOUTH CAROLINA
Submitted by: Keisha Azibo Evans
Chopped greens, Tomato sauce, Okra, Shrimp, Olive oil, Salt and Red Pepper, Bay Leaf
Use a large stainless steel pot. Sauté onions and garlic in small olive oil. Chop greens and add to pot stirring all the time. Then add half cup of water and boil the pot stirring all the time. Then add half cup of water and boil the pot for 10-15 minutes. Add tomato sauce and one tablespoon of olive oil. Boil greens until tender. Add shrimp and then add okra. Boil slowly and add red pepper, salt and a bay leaf.
COLLARD GREENS WITH TOMATOES
2 pounds collard greens, washed and cut or torn in bite size piece, 2 tablespoons Italian seasoning, or a combination of basil, oregano, and rosemary, 1 can (14 to 16 oz) 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 minutes, or until hot. Serves 4.
COLLARD GREENS
2 pounds of collard greens
2 smoke turkey wings
2 quart of water
½ cup of olive oil
1 tablespoon of season salt
½ cup of a medium onion chopped
SAUTEED COLLARDS AND KALE
Simply stews - Susan Wyler
1 large bunch collards, 1 ¼ lbs
l large bunch kale, 1 ¼ lbs
3 tablespoons olive oil
6 cloves garlic, finely chopped ½ teaspoon salt
½ teaspoon freshly ground pepper
4 teaspoons fresh lemon juice
Rinse collards and kale well in a large bowl of cold water. Drain and cut off the tough stems. There will be 6 to 8 tightly packed cups. In a well seasoned wok, heat the olive oil over moderately high heat. Add the garlic and cook, stirring 30 seconds. Add half of the greens and cook stirring for about 1 minute, until they begin to wilt. Add the remaining greens and cook stirring constantly for 8 to 10 minutes, until the greens darken slightly and are fairly tender. Season with salt, pepper, and lemon juice. Serves 4.
COLLARD GREENS WITH DUMPLINGS
Submitted by Dorothy Sanders (Alabama)
1 part fresh pod red pepper or powdered pepper
3 large bunches of collard greens
¼ cup olive oil
4 cups of boiling water
1 teaspoon of brown sugar
1 ½ cup of corn meal
1 egg
1 teaspoons of salt
(Optional) Cured turkey in small pieces
Wash greens, remove stems and cut into shreds or pieces. Put oil in a large Dutch oven or any pot with a tight lid. Let greens simmer for about a one half hour in the oil with a little water. Add boiling water to the greens enough to cover three inches above the greens. Cook until they're nice and tender. Add salt and pepper and sugar at the half hour point.
TO MAKE THE DUMPLINGS
Place the cornmeal in a mixing bowl and ad the eggs, 1 teaspoon of salt and boiling water, enough so you can roll, cut or drop by spoon into the pot. Let the combined greens and dumplings cook for about twenty more minutes or until the cornmeal is cooked all the way through.
PORKLESS COLLARD GREENS
4 tsp. safflower oil
1 cup onions, chopped
1 cup green onions, chopped
2 cloves of garlic, minced
½ cup of celery, chopped
½ cup of green pepper, chopped
2tsp. light brown sugar (white, optional)
4 pounds of collard greens (fresh or frozen)
2 cups of chicken stock
In a large pot, heat oil medium heart. Add onions, green onions, garlic, celery and green peppers and saute1 for 20 minutes. Add sugar and stir until dissolved. Wash leaves well, then chop into small pieces and add to chicken stock. Cover and simmer for 1 hour or until tender.
GARLIC GREENS
1 ½ to 2 pounds collard greens or turnip greens (boiled or steamed until tender), 4 tablespoons minced garlic (about 4 large cloves), 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.
COLLARD GREENS SOUP (VERZADA)
The Gasparilla Cookbook
½ cup Northern beans
2 quarts water
1 small ham bone
1 small ham hock
½ pound beef short ribs
1 bay leaf
1 teaspoon salt
¼ cup green pepper
2 potatoes - diced
1 bunch fresh collard greens chopped fine or 2 pkgs. frozen collard greens chopped fine
½ onions - chopped
1 blood sausage (mozzarella)
3 tablespoons bacon drippings
Soak beans overnight. In 1 gallon pot, put water, ham bone, ham hock, short ribs, bay leaf, and slat. Bring to boil, removing foam with a skimmer. Lower heat and simmer approximately 30 minutes. Add beans and cook until tender. Add potatoes and collard greens. Sauté 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.
COLLARD GREENS QUICHE
4 eggs
1 cup half & half
½ tsp. salt
¼ tsp. pepper
¼ tsp. oregano
½ tsp. onion
¼ cup green onions, chopped
¼ cup green pepper, chopped
¼ cup mushrooms, chopped (fresh or canned)
3 cups collard greens, cooked, chopped (fresh or frozen)
1 cup cheddar cheese, grated
1 9-inch pie crust, frozen or homemade
Preheat oven to 350 degrees. Cook piecrust for about 10 minutes. Beat eggs and half & half in a bowl. Add salt and pepper, oregano, onion powder, green onions, onions, mushroom and collard greens. Then set aside. Mix cheese mixture on top of cheese together in the bowl. Sprinkle half of cheese mixture on top. Bake for 1 hour.
KENYAN-STYLE COLLARD GREENS WITH LEMON SERVING SIZE: 6 PEOPLE
2 pounds collard greens
2 tablespoons canola oil
½ cup finely chopped onion
1 jalapeno pepper (seeded), minced
2 medium plum tomatoes, peeled, seeded and chopped
¼ teaspoon salt
¼ freshly ground black pepper
1 tablespoons lemon juice
Wash the collard greens in several changes of water. Remove the stems. Stack the greens a few at a time and cut cross wise into ½ inch wide strips. Bring a large pot of water to the boil, add the collard greens and cook 10 minutes. Drain and rinse with cold water. Squeeze out the excess moisture. Heat the oil in a large skillet. Add the onion and jalapeno; sauté 5 minutes. Add the tomatoes and cook 1 minute. Stir in the greens. Salt and serve.
Data per serving (for 6 servings):
Calories…115
Carbohydrates…15g
Monounsaturated fat…3g
Protein…6g
Sodium…176g
Polyunsaturated fat...2g
Fat…5g
Saturated fat…0g
Cholesterol…0mg
SLAVERY COOKING GREENS AND DUMPLINGS (before 1865)
By Louis B. Lawrence, Warren County
"Take young tender turnip greens and remove all of the stems, wash thoroughly, put into a pot that meat, salt and ham hocks have been boiling an hour. Put in a pod of red pepper, a little salt and black pepper. Let simmer an hour. Remove from fire and put in corn meal dumplings using thin wash cloth between the greens and the meal dumplings. Even cook until the dumplings are done. This dish is good for any body," said Sally Green, age 78.