Best 3 Collard And Mustard Greens Recipes

Collard and mustard greens are two leafy greens that are commonly used in Southern cuisine. They are both packed with nutrients, including vitamins A, C, and K, as well as fiber and calcium. Collard greens have a slightly bitter taste, while mustard greens are more pungent. Both greens can be cooked in a variety of ways, but they are often braised or sautéed. They can also be added to soups, stews, and casseroles. When choosing collard and mustard greens, look for leaves that are deep green and free of blemishes. The younger the leaves, the more tender they will be.

Here are our top 3 tried and tested recipes!

TURNIP, MUSTARD, AND COLLARD GREENS WITH BACON

Turnip, Mustard, and Collard Greens with Bacon image

Turnip, mustard, and collard greens, adapted from one of my favorite recipes.

Provided by Michael Todryk

Categories Side Dish Vegetables Greens

Time 3h40m

Yield 12

Number Of Ingredients 10

Ingredients

1 (16 ounce) package bacon, chopped
2 medium onions, sliced
¾ pound turnip greens, chopped
¾ pound collard greens, chopped
¾ pound mustard greens, chopped
2 (32 ounce) containers chicken broth
½ cup water, or as needed
1 ½ tablespoons white sugar
1 tablespoon salt
1 tablespoon garlic powder

Steps:

Saute bacon in a large stockpot over high heat for 5 minutes. Add onions and saute, stirring often, until transparent, about 5 minutes.
Add turnip, collard, and mustard greens, then pour in chicken broth. Add water, if needed, to cover. Stir in sugar, salt, and garlic powder. Bring to a boil.
Reduce heat and simmer until greens are tender, about 3 hours.

Nutrition Facts : Calories 117.6 calories, Carbohydrate 9.3 g, Cholesterol 17.4 mg, Fat 5.8 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 1.8 g, Sodium 1608.4 mg, Sugar 3.4 g

COLLARD AND MUSTARD GREENS

Collard and Mustard Greens image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 23m

Yield 8 servings

Number Of Ingredients 12

Ingredients

Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper
1 large bunch collard greens, soaked in cold water, rinsed, and drained
1/2 cup olive oil
4 tablespoons chopped garlic
1/4 cup vinegar
3 tablespoons sugar
Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper
1 large bunch collard greens, soaked in cold water, rinsed, and drained
1/2 cup olive oil
4 tablespoons chopped garlic
1/4 cup vinegar
3 tablespoons sugar

Steps:

Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.

BRAISED COLLARD GREENS, MUSTARD GREENS, AND RED SWISS CHARD

Braised Collard Greens, Mustard Greens, and Red Swiss Chard image

Provided by Dave Lieberman

Categories side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1/2 pound bacon slices, roughly chopped
4 garlic cloves, thinly sliced
2 cups chicken stock
1/3 cup cider vinegar
2 tablespoons sugar
1 bunch collard greens, ribs removed
1 bunch mustard greens, ribs removed
1 bunch red Swiss chard, ribs removed
Salt and freshly ground black pepper

Steps:

In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.

Tips:

Choose fresh, tender greens: Look for collard and mustard greens with deep, dark green leaves and no signs of wilting or yellowing.
Wash the greens thoroughly: Collard and mustard greens can be gritty, so it's important to wash them thoroughly before cooking. Rinse them several times in cold water, swirling the greens around to remove any dirt or debris.
Remove the tough stems: The stems of collard and mustard greens can be tough, so it's best to remove them before cooking. To do this, simply hold the leaf in one hand and use your other hand to pull the stem away from the leaf.
Cook the greens until they're tender: Collard and mustard greens can take some time to cook, so be patient. Cook them over low heat for at least 30 minutes, or until they're tender.
Season the greens to taste: Collard and mustard greens have a slightly bitter flavor, so it's important to season them well. Add salt, pepper, garlic, onion, and other spices to taste.

Conclusion:

Collard and mustard greens are delicious, nutritious, and versatile vegetables that can be enjoyed in a variety of dishes. With their earthy flavor and slightly bitter taste, they're a great addition to soups, stews, salads, and side dishes. By following the tips above, you can cook collard and mustard greens that are tender, flavorful, and healthy. So next time you're looking for a new vegetable to try, give collard and mustard greens a chance. You won't be disappointed!