Collard Greens

Instructions

Catfish Ingredients

·      2 6-ounce filets of catfish

·      1 cup mesquite woodchips

Method

-      Smoke catfish filet for 15 minutes in a smoker with mesquite wood chips

-      Serve with grits and raw collard green salad

Grits Ingredients

·      3 cups chicken stock

·      1 cup instant grits

·      ½ yellow onion, diced

·      3 tablespoons reduced fat cheddar cheese

·      2 tablespoons bacon bits

·      1 tablespoon olive oil

·      1 tablespoon olive oil-butter blend

·      1 teaspoon garlic, minced

Method

-      In a pot, sauté bacon, onion and olive oil-butter blend

-      Add garlic

-      Add chicken stock, and bring to a simmer

-      Add in instant grits, and stir

-      Stir in cheddar cheese

 

Raw Collard Greens Salad

Ingredients

·      1 cup cherry tomatoes

·      ½ bunch collard greens, chopped

·      1 shallot, diced

·      1 lemon, juiced

·      2 tablespoons olive oil

·      1 tablespoon crystal

·      Pinch Cajun seasoning

·      Dash Crystal Hot Sauce

Method

-      Toss collard greens, shallots and cherry tomatoes together

-      Season greens with olive oil, Cajun spice and black pepper

-      Top with lemon juice and Crystal Hot Sauce

Ingredients
  • 2 6-ounce filets of catfish
  • 1 cup mesquite woodchips
  • 3 cups chicken stock
  • 1 cup instant grits
  • ½ yellow onion, diced
  • 3 tablespoons reduced fat cheddar cheese
  • 2 tablespoons bacon bits
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil-butter blend
  • 1 teaspoon garlic, minced
  • 1 cup cherry tomatoes
  • ½ bunch collard greens, chopped
  • 1 shallot, diced
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon crystal
  • Pinch Cajun seasoning
  • Dash Crystal Hot Sauce
The Back Story

Catfish Ingredients

·      2 6-ounce filets of catfish

·      1 cup mesquite woodchips

 

Method

-      Smoke catfish filet for 15 minutes in a smoker with mesquite wood chips

-      Serve with grits and raw collard green salad

 

Grits Ingredients

·      3 cups chicken stock

·      1 cup instant grits

·      ½ yellow onion, diced

·      3 tablespoons reduced fat cheddar cheese

·      2 tablespoons bacon bits

·      1 tablespoon olive oil

·      1 tablespoon olive oil-butter blend

·      1 teaspoon garlic, minced

 

Method

-      In a pot, sauté bacon, onion and olive oil-butter blend

-      Add garlic

-      Add chicken stock, and bring to a simmer

-      Add in instant grits, and stir

-      Stir in cheddar cheese

 

 

Raw Collard Greens Salad

 

Ingredients

·      1 cup cherry tomatoes

·      ½ bunch collard greens, chopped

·      1 shallot, diced

·      1 lemon, juiced

·      2 tablespoons olive oil

·      1 tablespoon crystal

·      Pinch Cajun seasoning

·      Dash Crystal Hot Sauce

 

Method

-      Toss collard greens, shallots and cherry tomatoes together

-      Season greens with olive oil, Cajun spice and black pepper

-      Top with lemon juice and Crystal Hot Sauce

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Salad Ingredients

·      ½ bunch collard greens

·      ½ cup halved cherry tomatoes

·      ½ head iceberg lettuce

·      ¼ head butter lettuce

·      2 tablespoons olive oil

·      Salt and pepper to taste

Method

-      Coat collard green leaves with olive oil, and season with salt and pepper

-      Char leaves on a grill

-      Roughly chop leaves

-      Chop iceberg and butter lettuce

-      Toss lettuces, collard greens and cherry tomatoes together

-      Serve with Blackstrap molasses vinaigrette

Blackstrap Molasses Vinaigrette Ingredients

·      ½ cup cooked acorn squash

·      ½ cup cooked sweet potatoes

·      2 tablespoons apple cider vinegar

·      2 tablespoons olive oil

·      1 tablespoon molasses

·      1 teaspoon thyme

·      1 teaspoon honey

·      1 teaspoon minced garlic

-      Method

-      In a bowl, whisk olive oil, garlic, apple cider vinegar, thyme, honey and molasses, together

-      Add acorn squash and sweet potato, and stir

-      Serve with charred collard green salad

Ingredients
  • ½ bunch collard greens
  • ½ cup halved cherry tomatoes
  • ½ head iceberg lettuce
  • ¼ head butter lettuce
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • ½ cup cooked acorn squash
  • ½ cup cooked sweet potatoes
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon molasses
  • 1 teaspoon thyme
  • 1 teaspoon honey
  • 1 teaspoon minced garlic
The Back Story

Salad Ingredients

·      ½ bunch collard greens

·      ½ cup halved cherry tomatoes

·      ½ head iceberg lettuce

·      ¼ head butter lettuce

·      2 tablespoons olive oil

·      Salt and pepper to taste

Method

-      Coat collard green leaves with olive oil, and season with salt and pepper

-      Char leaves on a grill

-      Roughly chop leaves

-      Chop iceberg and butter lettuce

-      Toss lettuces, collard greens and cherry tomatoes together

-      Serve with Blackstrap molasses vinaigrette

Blackstrap Molasses Vinaigrette Ingredients

·      ½ cup cooked acorn squash

·      ½ cup cooked sweet potatoes

·      2 tablespoons apple cider vinegar

·      2 tablespoons olive oil

·      1 tablespoon molasses

·      1 teaspoon thyme

·      1 teaspoon honey

·      1 teaspoon minced garlic

-      Method

-      In a bowl, whisk olive oil, garlic, apple cider vinegar, thyme, honey and molasses, together

-      Add acorn squash and sweet potato, and stir

-      Serve with charred collard green salad

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Ground Turkey Meat Loaf with Spicy Cream Collard Greens | 5 Comments
From Martha's Place Meatloaf , Aired on Thu 1/1
Chef Jeff Henderson, Collard Greens, Meatloaf, Chef Jeff Henderson
Instructions

Ground Turkey Meat Loaf

Method

-      Add all above ingredients into a large bowl and mix and fold together

-      Fill an entire muffin baking pan with meatloaf mix

-      Bake in the oven for 35 minutes at 375-degrees

Sautéed Collard Greens with Spicy Cream Sauce

Method

-      Add 3 tablespoons of olive oil into cast iron skillet over medium-high heat

-      Add onion, collards, chili flake and sugar to skillet and sauté for 3 to 5 minutes

-      In a separate cast iron skillet add remaining olive oil over medium-high heat

-      Add ¼ cup onion, half and half, garlic and sauté for 1 to 2 minutes

-      Add salt, pepper, Crystal hot sauce, chicken stock, and meat loaf to skillet

-      Cook for an additional 2 to 3 minutes

-      Combine both skillets together, plate, and serve

Ingredients
  • MEATLOAF
  • 1 diced yellow onion
  • 1 tablespoon minced garlic
  • 1 diced Poblano pepper
  • 1 red bell pepper, chopped
  • 1 portabella mushroom, chopped
  • 1 sliced cremini mushroom
  • 1 teaspoon Crystal Hot Sauce
  • 1 cup cornbread
  • ¼ cup ketchup
  • ¼ cup parsley
  • 1 ½ teaspoon Worcester sauce
  • 1 teaspoon Salt
  • ½ teaspoon black pepper
  • 2 large eggs, beaten
  • 1 ¼ pound ground turkey
  • GREENS
  • 5 tablespoons olive oil
  • ½ cup chopped onion
  • 3 bunches collard greens, stems removed and chopped
  • 1 pinch chili flakes
  • 1 pinch Cajun seasoning
  • 2 tablespoons sugar
  • Salt and pepper to taste
  • 1 cup half and half
  • 1 tablespoon minced garlic
  • 1 dash of Crystal Hot Sauce
  • ½ cup low sodium chicken stock
Instructions

Method

-       In a cast iron skillet heat 1 tablespoon olive oil over medium-high heat

-       Add andouille sausage, onion, green bell pepper, celery, ground crack pepper and Cajun spice and cook for 2 to 3 minutes

-       In separate cast iron skillet heat remaining olive oil over medium-high heat

-       Add whole garlic, collards and sauté for 1 to 2 minutes then add to the Andouille sausage mix

-       Add shrimp to the now empty cast iron skillet,

-       Season shrimp with a pinch of Cajun spice, salt and pepper to taste, Crystal Hot Sauce, and parsley

-       Cook the shrimp in the skillet for 2 to 3 minutes

-       Combine both skillets and gently fold together

-       Plate andouille sausage with shrimp on top and serve

Ingredients
  • 7 butterfly shrimp
  • 5 julienned collard green leaves
  • 6 tablespoons olive oil
  • 1 cup diced Andouille sausage
  • ½ onion, chopped
  • ½ green bell pepper, chopped
  • 3 chopped celery stalks
  • Ground crack pepper to taste
  • Kosher salt to taste
  • 1 tablespoon Cajun spice
  • 3 whole garlic cloves
  • 1 tablespoon Crystal Hot Sauce
  • ¼ cup chopped parsley
  • ½ cup diced tomatoes
The Back Story

Method

-       In a cast iron skillet heat 1 tablespoon olive oil over medium-high heat

-       Add andouille sausage, onion, green bell pepper, celery, ground crack pepper and Cajun spice and cook for 2 to 3 minutes

-       In separate cast iron skillet heat remaining olive oil over medium-high heat

-       Add whole garlic, collards and sauté for 1 to 2 minutes then add to the Andouille sausage mix

-       Add shrimp to the now empty cast iron skillet,

-       Season shrimp with a pinch of Cajun spice, salt and pepper to taste, Crystal Hot Sauce, and parsley

-       Cook the shrimp in the skillet for 2 to 3 minutes

-       Combine both skillets and gently fold together

-       Plate andouille sausage with shrimp on top and serve

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Subscribe to RSS - Collard Greens