Best 6 Collard Greens Emeril Lagasse Recipes

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Collard greens, a Southern staple, is a hearty and flavorful green that can be cooked in a variety of ways. Emeril Lagasse, a renowned chef known for his bold and creative cuisine, has shared his own unique recipe for collard greens that is sure to tantalize your taste buds. Using a combination of fresh collard greens, smoked turkey necks, bacon, and a medley of spices, Emeril's recipe promises a dish that is bursting with flavor. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the steps to create Emeril Lagasse's delectable collard greens recipe, ensuring a satisfying and delicious meal that will impress your family and friends.

Let's cook with our recipes!

SOUTHERN COOKED GREENS



Southern Cooked Greens image

Provided by Emeril Lagasse

Categories     side-dish

Yield 8 servings

Number Of Ingredients 11

1/2 pound chopped bacon
3 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar
6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed

Steps:

  • In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.

SOUTHERN-BRAISED GREENS WITH BACON



Southern-Braised Greens with Bacon image

Provided by Food Network

Categories     side-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 11

3/4 pound sliced bacon
3 cups sliced onions
8 cloves garlic, mashed
3 teaspoons salt
3/4 teaspoon cayenne
3/4 teaspoon black pepper
1 quart water
1 (12-ounce) can beer
1/4 cup distilled white vinegar
2 tablespoons molasses or cane syrup
5 pounds fresh greens, such as mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed

Steps:

  • In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.

POULET TCHOUPITOULAS



Poulet Tchoupitoulas image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 38

3 tablespoons unsalted butter
3 cups julienned yellow onions
1/2 cup chopped red bell pepper
2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon cayenne pepper
Freshly ground black pepper
1/2 pound ground andouille or other smoked sausage
1 tablespoon chopped garlic
1 ear sweet corn, kernels removed from the cob
5 eggs
2 cups heavy cream
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
4 cups cubed crusty bread
1/2 cup grated Parmigiano-Reggiano
1/4 cup Essence, recipe follows
1/2 cup vegetable oil, plus more for pan
2 (3 to 4-pound) whole chickens, halved and breastbone and backbone removed
Southern Cooked Greens, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1/4 pound chopped bacon
1 1/2 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/4 cup firmly packed light brown sugar
1 tablespoons minced shallots
2 teaspoons minced garlic
3 cups water
2 tablespoons rice wine vinegar
3 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 2-quart glass rectangular baking dish with 1 tablespoon butter. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter. Add the onions, bell peppers, 1 teaspoon salt, and 1/4 teaspoon cayenne. Season generously with black pepper and saute until the onions are soft and start to brown, about 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn and cook for 1 minute. Remove from the heat and cool.
  • In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture. Add the bread cubes and mix well. Pour the filling into the prepared baking dish. Sprinkle with the grated cheese. Bake until golden brown and set, about 55 minutes.
  • In a small bowl, combine the Essence and 1/2 cup of the oil. Mix well. Smear the mixture evenly over each chicken half. Heat 2 large oven-safe saute pans over medium high-heat. When the pans are hot, add enough oil to coat the bottom of each pan. Place 2 chicken halves in each pan, skin side down, and sear until deep golden brown, about 6 to 8 minutes. Turn the chickens over and place in the oven. Roast until juices run clear, about 25 to 30 more minutes. Remove from the oven and allow to rest for 5 minutes before serving.
  • To serve, spoon the pudding in the center of 4 plates. Place the greens next to the pudding. Lay a chicken half directly on top of the pudding.
  • Combine all ingredients thoroughly.
  • In a large, deep pot over medium-high heat, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper, to taste. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, 1/3 at a time, pressing them down as they begin to wilt. Season, to taste, with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender and soft, about 1 hour and 15 minutes. Serve hot.
  • Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998.

MUSTARD AND COLLARD GREENS



Mustard and Collard Greens image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

8 slices bacon, chopped
1 tablespoon extra-virgin olive oil
8 cups mustard and collard greens, tough stems discarded, rinsed and chopped
Salt and freshly ground black pepper
1 to 2 cups chicken broth

Steps:

  • In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary.
  • Re-season, to taste. Serve immediately.

PRESSURE COOKER BEEF STEW



Pressure Cooker Beef Stew image

I adapted this from an Emeril recipe for beef stew, which is why the recipe features Emeril's Essence. However, I wanted just a classic beef stew, and not one with turnips and collard greens. I also found that Emeril's recipe cooked the stew for too long and used too much liquid--more like a soup than a stew. So here's my recipe for classic beef stew. By adding most of the vegetables during the last 10 minutes of cooking, they come out nice and firm. I recommend serving the stew on top of rice or wide egg noodles with a dollop of sour cream on top.

Provided by grayslady

Categories     Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 22

2 1/4 lbs chuck roast, cut into large cubes
2 small red potatoes, cut into large cubes (about 3-inch long each)
2 medium carrots, cut into chunky disks
2 stalks celery, cut into chunks
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 teaspoon garlic, minced
1/4 cup red wine
1 -1 1/4 cup beef stock
1 tablespoon balsamic vinegar
4 tablespoons olive oil
1/2 sweet onion, cubed
2 bay leaves
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme

Steps:

  • Have on hand the following accessories: 1 large platter, 2 dinner plates, 1 cereal bowl, 1 piece paper toweling.
  • The list of 8 spices at the end of the recipe make up the Emeril's Essence. These should be mixed together thoroughly before being added to the flour. For a larger portion of Essence that can be stored, multiply all amounts by 4 and just add 1 tablespoon of Essence to the flour.
  • Chop up carrots, celery and onion. Set aside. (This can be done the night before and all vegetables placed together in a baggie in the refrigerator.).
  • In cereal bowl, combine flour and Emeril's Essence. (Emeril's Essence can be made up anytime in advance and stored.).
  • Cube meat into approximately 1 1/2" chunks on large platter, trimming away excess fat as necessary. (Do not cube in advance or meat will be too bloody and not dry enough.).
  • Dredge each piece of meat thoroughly in flour mixture and return to platter.
  • Place pressure cooker on cooktop and apply medium heat. Add 2 tablespoons olive oil.
  • When olive oil is hot, add approximately 1/2 of the meat cubes in order to saute. (Don't crowd meat. It will take 2-2 1/2 batches to cook meat.) Cook meat until well browned on outside, but still pink on inside--about 3-4 minutes per batch.
  • When first batch of meat is cooked, transfer to dinner plate, wipe edges of pressure cooker with paper towel, add some more olive oil and place second batch of meat in pressure cooker to saute. Repeat procedure until all meat cubes are browned.
  • Reduce heat under pressure cooker to medium-low. Add balsamic vinegar and 1/4 cup stock. Deglaze pan.
  • Add carrots, celery, onion and garlic to pressure cooker. Add salt and pepper. Mix well and cook over medium-low heat for 3 minutes.
  • Remove all but 1/2 cup vegetables from pressure cooker and set aside on second dinner plate. Wipe down edges of pressure cooker.
  • Add to pressure cooker: reserved meat, bay leaves, red wine, and remaining beef stock. Mix well.
  • Place lid on pressure cooker. Heat on high until pressure cooker is up to full pressure. Reduce heat to simmer and cook at high pressure for 20 minutes.
  • While meat is cooking, take a red potato, slice in half the long way, then slice each half the long way one more time. Make three cross-cuts on each potato "submarine" and keep pieces together in submarine shape on cutting board. Repeat process for second potato. (This method prevents the potato flesh from turning brown while you're waiting to add the potatoes to the stew.).
  • When meat has been cooked 20 minutes, remove pressure cooker from cooktop and release pressure using the cold water method. Open lid and add remaining vegetables which have been set aside. Also add potato chunks. Mix well.
  • Replace lid on pressure cooker. Place pressure cooker on cooktop over high heat. Bring pressure up to high, reduce heat to simmer, and cook on high pressure for 10 minutes. At the end of 10 minutes, release pressure using the cold water method again.
  • Remove lid from pressure cooker and enjoy stew.

Nutrition Facts : Calories 397.8, Fat 19.7, SaturatedFat 6, Cholesterol 112.3, Sodium 614.4, Carbohydrate 16.2, Fiber 2.2, Sugar 2.9, Protein 38.3

EMERIL'S HOPPIN' JOHN



Emeril's Hoppin' John image

From The Essence of Emeril....Hoppin' John is a New Year's Southern Tradition:Black-Eyed Peas for good luck, ham or ham hock for good health, and the greens for financial success! I have tried several different recipes for this and so far, this is my favorite! I sometimes add chopped spinach or collard greens even though this particular recipe doesn't call for them, and it's so delish that way too! Happy New Year!!

Provided by Meredith .F

Categories     Stew

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon garlic, chopped
1 lb black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
bay leaf
1 teaspoon dry thyme leaves
salt
black pepper
cayenne
3 tablespoons green onions, finely chopped
3 cups white rice, steamed

Steps:

  • Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.
  • Add the onion, celery, green pepper, and garlic, cook for 4 minutes.
  • Add the black-eyed peas, stock, bay leaves, thyme, and seasonings.
  • Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock.
  • Adjust seasonings, and garnish with green onions.
  • Serve over rice.

Tips:

  • Choose fresh, dark green collard greens with no signs of wilting or yellowing.
  • Wash the collard greens thoroughly to remove any dirt or grit.
  • Remove the tough stems from the collard greens before cooking.
  • Collard greens can be cooked in a variety of ways, including boiling, braising, and sautéing.
  • When boiling collard greens, add a ham hock or smoked turkey neck to the pot for extra flavor.
  • Braised collard greens are cooked slowly in a flavorful liquid, such as chicken broth or vegetable broth.
  • Sautéed collard greens are cooked quickly in a hot skillet with olive oil or butter.
  • Collard greens can be served as a side dish or main course.
  • They are a good source of vitamins A, C, and K, as well as calcium and iron.

Conclusion:

Collard greens are a delicious and nutritious vegetable that can be enjoyed in a variety of ways. Whether you boil them, braise them, or sauté them, collard greens are a great addition to any meal. So next time you're looking for a healthy and flavorful side dish, give collard greens a try!

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