Collard Greens Slaw (2 Ways)

Collard Greens Slaw 2 Ways

Last week when I posted the Pickled Collard Greens recipe on my Facebook page, a friend of mine commented that she liked Collard Greens Slaw. I thought the idea of making slaw with collards was interesting, but didn’t get any details from her.

Today, I decided to try making slaw with collards. I had a couple of bunches of collard greens from my CSA in the fridge that I need to use. For the sake of experimentation,  I made two different dressings, my basic coleslaw dressing and the dressing that I used on my Broccoli Salad. I mixed up a bowl of collards, red cabbage, carrot, and green onions. The combination of the green, purple, and orange colors is so beautiful! I divided the mixed veggies and dressed 1/2 with one dressing and half with the other dressing. Honestly, both resulting slaws were good. My husband preferred the vinegar-based slaw and I slightly favored the mayo-based slaw. I thought the slaws were best eaten the day they were made.

Collard Greens Slaw (2 Ways)

1/2 bunch collard greens, washed, dried, center rib removed, thinly sliced
1/4 head red cabbage, cored and thinly sliced
1 large carrot, shredded
2 green onions, thinly sliced
dressing of your choice, recipes below

Combine the collards, red cabbage, carrot, and green onions in a large bowl. Add the dressing, tossing well to coat the veggies. Refrigerate until ready to serve.

Creamy Collard Greens Slaw

Mayonnaise-Based Dressing

1/4 cup mayonnaise
1 tablespoon sugar
1 1/2 tablespoon vinegar
salt and pepper, to taste

Combine the ingredients in a small bowl.

Vinegar Based Collard Greens Slaw

Vinegar-Based Dressing

1 tablespoon Dijon mustard
1 tablespoon sugar
4 tablespoons white wine vinegar
1 tablespoon canola oil
salt and pepper, to taste

Combine the ingredients in a small bowl.


Pickled Collard Greens

Pickled Collard Greens

I get the most amazing collard greens from my CSA. Sometimes I get an overwhelming amount of amazing collard greens from my CSA. It’s a challenge I gladly accept. I’m always trying to think of interesting ways to prepare them. This morning I put a Boston Butt pork roast in the crockpot with dinner plans for pulled pork sandwiches on homemade Focaccia bread. I was staring into the fridge and the idea of pickling the collards popped into my head. I have pickled mustard greens before and enjoyed using them as a condiment. Why not collards? Y’all, they turned out so good. They were excellent on the pulled pork sandwiches. I kind of wish I had made a double batch.

These sweet and sour collard greens would also make an excellent side dish. Just cook the collards until tender (about 20 minutes longer than stated in the recipe) and serve warm. I could easily drink the pickling/cooking liquid. : )

Pickled Collard Greens

1 large bunch of collard greens
2 cups water
1/2 cup vinegar
1/2 cup sugar
1 teaspoons kosher salt
1/4 teaspoon ground black pepper

Wash and chop the collard greens. I usually remove the center ribs from the leaves before chopping.

In a pot over high heat, bring the water, vinegar, sugar, salt, and pepper to a boil. Reduce heat to medium and let simmer for 5 minutes.

Add the chopped collards and cook for 5 (for crunchy collards – these are actually better after a few days in the fridge) to 20 (for use right away as a condiment or side dish) minutes. Let the collards and pickling liquid cool and then transfer to a large Mason jar. Refrigerate at least several hours (a couple of days is even better) before use.


Collard Greens Tart

Collard Greens Tart

Every once in a while the planets align and something goes right. This was the case one day not long ago when I was cleaning out my fridge, looking for something to make for dinner.

I had fifty-gabillion bunches of collard greens that need to be cooked before I got another fifty-gabillion bunches from my CSA in a couple of days. The collards from my Pinckney’s Produce CSA are magical.  They are so tender and delicious. I have never had collards so good before. Well, I cleaned what I had in my fridge, and sliced them up very thin and cooked them in salted water until tender. I let them drain, with plans to freeze at least half of them (in hopes of finding another excuse to make the Hot Collards and Artichoke Dip).

While the collards were cooking, I came across a roll of store-bought pie crust, a small wedge of Collier’s Welsh cheddar cheese, and a package of baby bella mushrooms in the fridge. It was then that I just knew. I had to make a savory collard greens tart with these ingredients. I had to.

The tart turned out perfectly. It looked so beautiful….and green. I put a lot of collards on that tart shell. It sliced like a dream. My husband had serious doubts about the tart, but tasted it anyway. He was pleasantly surprised and inhaled half the tart (or at least a fourth). He declared it to be “very good” and all was well with the world.

Collard Greens Tart Sliced80)

Collard Greens Tart

1 very large bunch of collard greens, washed, stems removed, and thinly sliced
2 tablespoons olive oil
1 small onion, finely diced
1 8 ounce package baby bella mushrooms (or white button), chopped
1 large egg, beaten
4 ounces Collier’s Welsh cheddar cheese (or a sharp cheddar), shredded or finely cubed
1 pie crust (can be homemade or store-bought)
salt and pepper

Preheat the oven to 350° F.

Cook the prepped collard greens in salted water until tender. Drain well in a colander. When the collards have cooled, use your hands to squeeze out as much liquid as you can. Set aside.

While the collards are cooking, roll out and press the pie crust into a tart pan that has been sprayed lightly with cooking spray. Trim off any excess crust. I like the tart pans with the bottom that pops out, but use what you have.   Use a fork to pierce the pie crust in the bottom of the pan a few times. This will let steam escape and keep the crust from puffing. Bake the crust until it starts to get lightly golden, 6 – 8 minutes. I just think pre-baking the crust a bit will help the finished product from being soggy.

While the crust is baking, heat the olive oil in a large skillet. Cook the onions and mushrooms in the oil over medium heat until they are tender and most of the liquid has evaporated. Add the reserved collards and season to taste with salt and pepper. Take off the heat and mix in the eggs and the cheese.

Pull the tart shell out of the oven and spread the collards filling evenly over the shell. I use my fingers to press all the filling evenly into the shell. Bake for 30 minutes until set. Cool slightly before slicing and serving.

 


Hot Collards and Artichoke Dip

Hot Collards and Artichoke Dip

This is a delicious spin on a classic spinach and artichoke dip. I may even like the collards version better. Collards and artichokes are both nutrient dense foods, so I feel less guilty about indulging in this rich dip. I don’t think that using low-fat cream cheese, mayo, and sour cream would alter the taste much.

This dip is also wonderful as a sandwich spread. I smeared some leftover dip on a piece of baguette and sprinkled shredded carrots (pulled from my garden) on top. Yum.

Hot Collards and Artichoke Dip

1 smallish bunch of collards, washed well
1 14 ounce can artichoke hearts, drained and chopped
8 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup parmesan cheese, grated
1/4 cup mozzarella cheese, shredded
1/4 teaspoon salt
1/4 teaspoon garlic powder

Preheat oven to 375° F.

Remove the stems and tough ribs from the collards and slice thin. In a pot of salted water, cook the thinly sliced collards until tender, about 10 minutes. Drain in a colander. Squeeze the remaining liquid from the collards and set aside.

In a large bowl, mix the softened cream cheese, mayonnaise, sour cream, parmesan cheese, mozzarella cheese, salt, and garlic powder together. Mix in the prepared collards and chopped artichoke hearts. Pour mixture into a small baking dish that has been lightly coasted with cooking spray.

Bake at 375° F. for 20 minutes, or until heated through and slightly browned around the edges. Serve with toasted sliced baguette, toasted pita bread, or crackers.

You can prepare this dip up to a day in advance. Cover the dish with foil and place in the refrigerator until ready to bake.


Spicy Southwestern Collard Greens Soup

spicy collards soup

 

I created this soup the other day to use some collards I had. I’m convinced I’m a genius….this soup is amazing. I used a hot salsa verde (and a serrano chile) and my soup was really spicy (just the way I like it), but you can use a mild salsa verde and omit the chile if you don’t like things that hot. I’m sure black beans instead of pinto beans would work well. Chopped zucchini would be good in this too, just add it at the same time with the beans and hominy. I have made this soup without the salsa verde and it’s still good (although it’s better with the salsa verde).

Spicy Southwestern Collard Greens Soup

2 T. olive oil
medium onion, chopped
3-4 cloves garlic, minced
8 cups vegetable broth
small bunch of collard greens, washed, ribbed, and chopped
1 (15 oz.) can pinto beans, drained and rinsed
1 (15.5 oz.) can hominy, drained and rinsed
1 (7 oz.) can salsa verde
1 jalapeno or serrano, seeded and minced (optional)
1/2 cup corn
1/2 tsp. cumin
salt and pepper

Heat olive oil in a soup pot over medium heat.  Add onions and garlic and cook until tender.  Add vegetable broth and collards, bring to a boil and cook 15 minutes.  Add beans, hominy, salsa verde, chile pepper, corn, and cumin.  Let the soup simmer until the collards are tender and the rest of the ingredients are heated through, about 10 minutes.  Season with salt and pepper and serve.