Best 2 Collard Greens Potatoes Recipes

Collard greens and potatoes are a classic Southern dish that is both flavorful and comforting. This hearty dish is made with collard greens, potatoes, bacon, onion, and garlic. The collard greens are cooked until tender and the potatoes are cooked until soft and fluffy. The bacon adds a smoky flavor to the dish, while the onion and garlic add depth of flavor. This dish is often served with cornbread or rice.

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COLLARD GREENS ROASTED WITH GARLIC, PEANUTS, TURNIPS AND SWEET POTATOES

Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes image

Provided by Food Network

Categories side-dish

Time 2h

Yield to 8 servings

Number Of Ingredients 17

Ingredients

2 ounces olive oil
6 ounces butter
2 onions, peeled and sliced
2 large bunches collards, washed, stemmed and chopped
2 bunches baby turnips
1 cup Virginia peanuts, roasted and crushed
2 tablespoons minced Fresno chiles
1 tablespoon pureed roasted garlic
Japanese Sweet Potatoes, recipe follows
8 small Japanese sweet potatoes, cut in half lengthwise
2 ounces butter, melted
Sea salt
4 baby cucumbers, cut in half, seeded and minced
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne pepper

Steps:

Add the olive oil and half of the butter to a heavy saucepot over medium heat. Add the onions and cook, about 5 minutes. Add the collards and 1 cup water and stir to combine, then cook for about 30 minutes.
Add the turnips and simmer for about 20 minutes.
Stir in peanuts, chiles, garlic and remaining 3 ounces butter. Season to taste.
Stir in Japanese Sweet Potatoes. Serve hot, warm or at room temperature.
Preheat a wood-burning pizza oven or regular oven to 375 degrees F.
Brush the potatoes with butter and sprinkle with sea salt. Roast until tender, about 25 minutes.
Transfer potatoes to a covered bowl.
Mix the cucumbers with the vinegar, maple syrup, ginger, cayenne and some sea salt. Dice the potatoes while they are still warm. Add the potatoes to the cucumber mixture and mix well.
Serve warm.

COLLARD GREENS & POTATOES

COLLARD GREENS & POTATOES image

I created this recipe in an effort to have enough for dinner. My husband bought these baby collards @ the farmers market, & not knowing how many to purchase, he called me. I thought they were large mature leaves, but they were small & not very many to make a meal even with 3 bunches. He is not a Southerner, so he is very new to...

Provided by Rose Mary Mogan

Categories Vegetables

Time 1h40m

Number Of Ingredients 9

Ingredients

3 bunch baby collard greens, picked & stems removed
1 large onion, chopped
1/4 tsp red pepper flakes,optional
3 Tbsp apple cider vinegar
1 tsp black pepper
2 tsp granulated garlic
1 tsp kosher salt, or to taste as desired
2 large russet potatoes peeled & cubed
1 Tbsp sugar

Steps:

1. This dish was a first for me, adding potatoes to a pot of Collard Greens, was something I had never done before, but turned out to be very tasty and delicious. Pick the collard leaves individually and remove all the tough fiberous stems. Then wash thoroughly to remove dirt and grit. May need to wash 3-4 times.Southerners typically like to add in smoked meats, or Bacon or smoked turkey to their greens or beans, but I made these without the addition of additional meat.
2. Now add the greens to a large pot, cover with water or may use chicken broth if desired for a bit of extra added flavor. Add in all of the spices, & chopped onions. Cook over medium high heat until greens are tender as desired. May need more or less time as mentioned in this recipe according to your personal preference. Picture was taken after the greens had already cooked, and potatoes were added.
3. During the last 20 minutes or so of cooking time add in the cubed potatoes & continue cooking until potatoes are tender. Add in 2 tablespoons of butter or margarine if desired. Serve & enjoy.

Tips:

Choose the Right Greens: Select collard greens that are dark green and have firm leaves. Avoid wilted or yellowed greens.
Soaking the Greens: Soaking the collard greens in salt water for 30 minutes before cooking helps to reduce bitterness and tenderize the leaves.
Use a Large Pot: Collard greens tend to wilt and reduce in size during cooking, so use a large pot to accommodate the greens comfortably.
Add Flavorful Ingredients: Enhance the flavor of the collard greens by adding smoked meats like ham hocks or turkey legs, flavorful vegetables like onions, garlic, and peppers, and aromatic herbs like thyme and bay leaves.
Season Well: Don't shy away from seasoning. Collard greens benefit from a generous amount of salt, pepper, and other spices like cayenne pepper or red pepper flakes.
Cook Low and Slow: Collard greens should be cooked low and slow to allow the flavors to develop and the greens to become tender. Simmer them for at least 1-2 hours or until the greens are fork-tender.

Conclusion:

Collard greens and potatoes are a classic Southern combination that offers a delicious and nutritious meal. With their earthy flavor and tender texture, collard greens pair perfectly with the soft and fluffy potatoes. The addition of flavorful ingredients like smoked meats, vegetables, and herbs elevates the dish and creates a hearty and satisfying stew. Whether served as a main course or a side dish, collard greens and potatoes are a comforting and flavorful dish that is sure to please everyone at the table.