collard green recipes

Autumn Harvest Collard Green Rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of fall goodness!

Autumn Harvest Collard Green Rolls

collard green leaves

brown rice

butternut squash

cranberry

pecans

Salt and pepper (to taste)

carrot

cranberries

sugar

cinnamon

salt

orange sauce ((optional))

Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain in a colander.

In a large bowl, toss together rice, acorn squash, dried cranberry and pecans. Season to taste with salt and pepper and set aside.

Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup-1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.

To make the cranberry sauce, combine sugar, cranberries, cinnamon and salt in a medium saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes, until cranberries begin to pop. Remove from heat and let cool (sauce will thicken). Stir in orange sauce, if using.

Transfer sauce to a food processor. Puree until smooth. Serve with collard rolls.

Combining two classic soul food staples and a rainbow of fresh layers, this black-eyed peas salad is bursting with flavor and nutrients.

Rainbow Black-Eyed Peas Salad with Fresh Collards

black-eyed peas**

collard greens

red pepper, cored, sliced and chopped into bite-sized pieces

orange pepper, cored, sliced and chopped into bite-sized pieces

yellow pepper, cored, sliced and chopped into bite-sized pieces

cucumber

red onion,

Roma tomatoes (vine or grape tomatoes also work), seeded and chopped into bite-sized pieces

green onions (scallions)

jalapeno peppers, finely diced

oregano

paprika

onion powder

garlic powder

cayenne pepper, optional

Salt and pepper,

olive oil

balsamic vinegar

maple syrup

Dijon-style grainy mustard

basil

As per the recipe, add all the dressing ingredients to your blender or food processor. With variable speed units, start with a low speed and then gradually increase it to a higher speed until the mixture is perfectly smooth.

If you don't have a blender or a food processor, simply add all the ingredients to a jar with a twist off lid or even a bowl and just shake or whisk until everything's well-mixed.

Prepare the Dressing

Thoroughly rinse the collard greens in warm water, massaging them well as you rinse. Drain the collards in a colander or use a salad spinner if you have one.

In a large bowl, coat the collards with half the dressing and a little sprinkle of sea salt, and then toss and massage them by hand until they start to break down, soften and shrink (about 2-3 minutes). You can wear disposable food prep gloves if you wish, but using your hands is much more efficient.

Cover the bowl of collards, store them in your fridge and let them marinate for 1-2 hours, you can even do this overnight.

Massaging and marinating collards this way softens the greens and reduces their volume in much the same way that cooking them would (see our recipe for more details on how to prepare raw collards for salad making).

Marinate the Greens

If you're building your bowl with dried black-eyed peas (see notes section), start by rinsing them in a colander, discarding any discolored peas or small pebbles present.

Bring a saucepan filled with 6-8 cups of water to a boil and add the black-eyed peas.

Reduce the heat to a simmer and cook the black-eyed peas to al dente. This essentially means cooking them to the point that they're slightly soft and chewy but still firm when you bite into them. Depending on the type of stove you use (gas, electric or induction), this will take about 30-40 minutes (or slightly longer). At the 30-minute mark, taste a bean or two to see if the texture is to your liking and continue to cook as needed.

Transfer the black-eyed peas to a colander to drain, run it under cold water and then transfer them to a bowl.

Season the black-eyed peas with the dried seasonings (except for salt and pepper) and let them chill in the fridge until you're ready to build your bowl.

Cook the Black-Eyed Peas

Combine the black-eyed peas and marinated collards with the chilled mix, add a drizzle of dressing to taste and then stir everything together for a nice, even distribution of colors.

If time isn't an issue, you can let the mixture chill in the fridge for 30 minutes or so before eating or serving it. This gives the flavors time to come together.

When you're ready to eat or serve the salad, stir in the tomatoes, green onions and jalapeño pepper along with more dressing if needed.

Add salt and pepper to taste.

You can enjoy this black-eyed peas salad as a main course, with a meal as a side dish or even as a hearty and savory dip.

Build the Salad

https://thatsaladlady.com/wp-content/uploads/2022/06/That_Salad_Lady_Black_Eyed_Peas_Salad_Recipe_Website.mp4

Trade traditional coleslaw for this flavor-packed red cabbage-and-collard green slaw at your next barbecue, summer party, or picnic. You can whip up this easy and fast summer salad recipe in no time.

Roasted Red Cabbage-and-Collard Green Slaw

Kosher salt

black pepper

c. fresh flat-leaf parsley, chopped

c. apple cider vinegar

c. ketchup

brown sugar

red pepper flakes

kosher salt

Roasted Red Cabbage-and- Collard Green Slaw

Whisk together apple cider vinegar, ketchup, brown sugar,&nbsp;granulated sugar, red pepper flakes,&nbsp;kosher salt, and black pepper in a small saucepan. Bring to a simmer, stirring until sugar is dissolved.&nbsp;<em>Makes 1 1/4 cups.</em>

Sweet-and-Spicy Sauce

Vegan colcannon recipe like you have never seen before. Made with collard greens and topped in filo shells. Great appetizer for your St. Patrick's day menu

Vegan Colcannon Bites

½ Stick vegan butter

filo shells

Water (To Boil Potatoes)

Idaho potatoes

red onion

garlic

green onion

Tbsp canola oil

tsp salt ((for the collard greens))

water

½ tsp salt (for the potatoes)

½ tsp black pepper

vegan yogurt

lime juice

Preheat oven to 350 degrees.

Melt 1/2 a stick of Earth Balance butter.  Take 10 filo shells and lightly brush the butter on them.  Place them on a baking tray and place them in the oven for about 7 minutes.  Remove and set aside.

On the stove top, place a medium sized pan.  Fill it to about 3/4 of the way with water.

Wash 2 potatoes thoroughly and add them to the water.  Let them cook for about 25 minutes on high heat.  When they pass the knife test, turn them off and use tongs to gently remove them from the water.  Set aside to cool

While the potatoes are cooking, prepare the collard greens.  Remove the tough stems and fold them tightly.  Cut them into ribbon shapes and set aside.  I used about 3 collard green leaves for this recipe and had about 2 cups when cut into ribbon shapes

Finely chop 1/4 of a red onion and crush 2 cloves of garlic.  Take one sprig of green onion and chop it into small pieces

In a small pan, add 2 Tbsp of canola oil

Add the onions and garlic.  Stir and let them turn slightly brown

Add the greens and set the heat to medium.  Let it sit for a few minutes and then stir

Add 1 tsp of salt and green onions. Keep stirring frequently until the greens are half their size. Add 1/2 cup of water

Keep stirring until all the water has burnt off and the the greens are slightly crispy.  Add the lime juice and stir.  Turn off heat and set aside

In a bowl, add the potatoes after removing their skin.  Add 1/2 tsp of salt and 1/2 tsp of black pepper

Add 1/2 cup of vegan yogurt to the potatoes.  I used coconut milk based vegan yogurt.

Using a potato masher to completely mash the potatoes.  I like my potatoes to have a silky texture.

Add the cooked collards and mix well.

Take one 12? decorating bag and add Wilson Tip 1A to the bottom of the bag.  Leave about 1 inch from the bottom of the bag.

Fill the bag with the potato mixture and remove any air bubbles.  Cut the bottom 1? from the bag and push the tip to the bottom

Twist the bag and gently fill the filo shells

Drizzle with the melted vegan butter on top of the potatoes and gently place in the oven.

Bake the colcannon bites for about 7-10 minutes

https://mediavine-res.cloudinary.com/video/upload/t_original/v1515809659/rdpmqyhbgupx3y6ydv8n.mp4

Vegan Colcannon Bites made with Vegan butter, collard greens, potatoes, spring onions, vegan yogurt and simple spices.  Use a cake decorating and piping bag and use Wilson 1a decorating tip to put into filo pastry.  Vegan, Saint Patrick's Day, Vegan St. Patrick's Day Recipes, Vegan recipes, Vegetarian recipes, vegetarian meals, easy vegetarian appetizers, comfort food, vegan comfort food, vegan appetizer, vegetarian appetizer, vegetarian appetizers. St Patrick's day recipe

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Autumn Harvest Collard Green Rolls

Rainbow Black-Eyed Peas Salad with ...

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Top 4 collard green recipes recipes from across the web

The most viewed collard green recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Autumn Harvest Collard Green Rolls

Rainbow Black-Eyed Peas Salad with ...

Roasted Red Cabbage-and-Collard Gre...

Vegan Colcannon Bites

The most viewed collard green recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine