Best 2 Grilled Collard Greens Recipes
Grilled collard greens offer a delectable variation on the classic Southern dish. Their smoky, charred flavor adds a new dimension to the traditional preparation, making them a delightful side dish or even a vegetarian main course. Whether you prefer to grill them whole or chopped, marinated or simply seasoned, there's a grilling method to suit every taste and skill level. In this article, we'll take you through the essential steps to create grilled collard greens that will impress your taste buds and keep you coming back for more.
Let's cook with our recipes!
SQUID WITH GRILLED POLENTA AND COLLARD GREENS
Provided by Moira Hodgson
Categories main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Clean the squid. Hold the sac with one hand and with the other reach inside and pull away the head and tentacles. With your fingers, scrape away the dark skin on the outside of the sac under cold running water. It will come away easily. Inside the sac is a transparent cartilage that acts as though it is made of plastic. Pull this out and discard it. Thoroughly rinse inside the sac. Cut the tentacles from the head above the eyes. Reserve the tentacles and discard everything else. Cut the squid in rings a quarter of an inch wide. Cut the tentacles in half. Rinse everything several times under cold running water.
- Heat two tablespoons olive oil and gently sautee the onion, 1 clove garlic and pepper flakes until the onion is soft but not brown.
- Add the squid. Add the wine and tomatoes and salt and pepper and cook for 45 minutes, covered, stirring occasionally.
- Meanwhile, boil six cups water in a saucepan and add the polenta. Cook for three minutes, stirring frequently to get rid of all the lumps. Turn into a square or rectangular tin and cool. Preheat grill or broiler.
- After the squid has cooked for 45 minutes, check the sauce. If it is very liquid, continue cooking uncovered for a further 15 minutes. If too dry, add a little water and cook covered.
- Meanwhile, cut the stems from collard greens. Steam leaves five minutes or until wilted. Drain and refresh under cold water. Set aside.
- Turn the polenta out of the tin, cut into slices about 2 by 4 inches, place on foil and broil on each side until lightly browned. While the polenta is browning, heat the remaining olive oil and lightly sautee the remaining garlic. Add the greens and stir-fry for three minutes. Place the squid in a heated serving dish and garnish with parsley or basil. Arrange the greens around the squid and place the polenta slices on top. Serve immediately.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 1053 milligrams, Sugar 5 grams
GRILLED COLLARD GREENS
It doesn't get more southern than collard greens. Well maybe if you smothered them in cream gravy...I digress. This recipe is a twist on the southern favorite that makes it to our dinner table at least once a month...hold the gravy, of course.
Provided by Patrick Johnson
Categories Vegetables
Time 20m
Number Of Ingredients 4
Steps:
- 1. Preheat grill to high.
- 2. Bring large pot of salted water to rapid boil and add slices of bacon.
- 3. Remove the thick portion of the ribs from the collard greens and discard.
- 4. Add leaves to the boiling water and blanch for about 2 minutes.
- 5. Remove the greens from the water and run cool water over all the greens to stop the cooking process.
- 6. Stack the leaves on top of one another, 8-9 at a time.
- 7. Grill each stack of collard greens for about 4 minutes per side.
- 8. Transfer leaves to cutting board, roughly chop, and season with salt, pepper and hot sauce to taste.
Tips:
- Choose the right collard greens. Look for collard greens that are fresh, with deep green leaves and no signs of wilting or yellowing.
- Wash the collard greens thoroughly. Rinse the collard greens under cold water to remove any dirt or debris.
- Remove the tough stems. Cut the tough stems from the collard greens, leaving only the tender leaves.
- Marinate the collard greens. Marinating the collard greens in a mixture of olive oil, vinegar, and spices will help to tenderize them and add flavor.
- Grill the collard greens over medium heat. This will help to prevent them from burning.
- Cook the collard greens until they are tender. The collard greens should be cooked until they are tender, but still have a bit of a bite to them.
- Serve the collard greens immediately. Grilled collard greens are best served immediately, while they are still hot.
Conclusion:
Grilled collard greens are a delicious and healthy side dish that can be enjoyed by people of all ages. They are a good source of vitamins, minerals, and fiber, and they are also low in calories and fat. Grilled collard greens are a great way to add some variety to your meals, and they are sure to be a hit with your family and friends.
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