Best 3 Collard Bread Recipes
Collard broad is a mouthwatering bread prepared using collard leaves, a leafy green vegetable belonging to the Brassica family. It is a versatile dish that can be enjoyed as a main course or as a side dish, and is a popular choice among those looking for a healthy and delicious meal. This article offers a step-by-step guide to creating a perfect collard bread, providing tips for selecting the best collard leaves, preparing the dough, and baking techniques to achieve a crispy crust and a soft, fluffy interior. With the right ingredients and methods, you can easily prepare a delicious and satisfying collard bread that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
BREAD STUFFING WITH CRAWFISH, BACON, AND COLLARD GREENS
Categories Shellfish Vegetable Side Bake Sauté Thanksgiving Stuffing/Dressing Bell Pepper Fall Collard Greens Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place in very large bowl. Add oil, thyme, and garlic; toss. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.
- Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until soft, about 10 minutes. Add crawfish; sauté 2 minutes. Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Stir vegetable mixture into bread. Add remaining 3/4 cup broth; toss. Transfer to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer.
CREAMED COLLARD GREENS WITH BREAD CRUMBS
Greens are typically eaten on New Year's Day for luck. These collard greens are lightly creamy with a great garlic and peppery flavor. A delicious New Year's Day recipe. They're a nice alternative to standard stewed greens. We suggest serving with an extra pat of butter or freshly grated Parmesan. If served in a cast iron...
Provided by Tiffany Bannworth
Categories Other Side Dishes
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a pan, add milk, collard greens, butter, and garlic. Cook on low/med until collards melt and are warmed through.
- 2. Add chopped roasted red peppers, chicken bouillon powder, and lemon pepper salt. Stir well.
- 3. Then, add bread crumbs.
- 4. Stir well until cooked through.
- 5. I recommend serving with my other recipe, as seen in the photo. https://www.justapinch.com/recipes/bread/muffins/welsh-rarebit.html
COLLARD BREAD
From Betty's Soul Food Collection... Golden corn muffin mix tops a Southern greens-and-corn egg bake.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray 11x7-inch or 8-inch square baking dish with cooking spray; set aside. In large bowl, place collard greens; stir in bell pepper and green onions; set aside.
- In medium bowl, stir together eggs, milk, flour and seasoned salt. Stir into collard green mixture. Stir in cheese and 1 teaspoon crushed red pepper. Spread mixture in baking dish.
- Bake 11x7-inch uncovered about 25 minutes, 8-inch square uncovered about 30 minutes or until slightly set. Meanwhile, in large bowl, stir together Topping ingredients just until moistened; spread evenly over mixture in baking dish. Bake 11x7-inch 35 to 40 minutes longer, 8-inch square 40 to 45 minutes longer or until deep golden brown. For an appetizer, cool completely; cut into 1-inch squares. For a main dish, cool 5 minutes, cut into 8 squares; serve warm on lettuce with sliced tomatoes.
Nutrition Facts : Calories 300, Carbohydrate 29 g, Cholesterol 115 mg, Fat 2, Fiber 3 g, Protein 12 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 440 mg
Tips:
- Use fresh collard greens: Fresh collard greens have a more vibrant flavor and are more nutritious than wilted or frozen greens.
- Wash the collard greens thoroughly: Collard greens can be gritty, so it's important to wash them thoroughly before using them.
- Remove the tough stems from the collard greens: The tough stems can be tough and fibrous, so it's best to remove them before using the greens.
- Chop the collard greens finely: Finely chopped collard greens will blend into the bread better and provide a more even distribution of flavor.
- Use a sturdy bread dough: Collard greens can be a bit tough, so it's important to use a sturdy bread dough that can hold up to the greens.
- Bake the bread at a high temperature: Baking the bread at a high temperature will help to create a crispy crust and a tender crumb.
- Let the bread cool before slicing: Letting the bread cool before slicing will help to prevent it from crumbling.
Conclusion:
Collard bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover collard greens, and it's also a good source of fiber and vitamins. With its unique flavor and texture, collard bread is sure to be a hit with your family and friends.
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