Best Grilled Collard Greens Recipes

SQUID WITH GRILLED POLENTA AND COLLARD GREENS

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.

GRILLED COLLARD GREENS

Steps:

• Preheat grill to high heat.
• Bring a large pot of salted water, over medium heat, to a boil.
• Remove the ribs from the collard greens and discard. Put the leaves into the boiling, water, then add the bacon slices and blanch the collard greens for about 2 minutes. Remove the leaves from the water and place into an ice water bath to stop the cooking process.
• Remove the collards from the ice water and stack the leaves flat on top of each other, about 7 to 9 at a time. Put the stacked collards on the grill for 4 minutes per side.
• Transfer the leaves from the grill to a cutting board and roughly chop. Put into a serving bowl and season with salt and pepper, to taste.

GRILLED COLLARD GREENS

Steps:

• Prepare a large bowl of ice water; preheat your grill.
• Bring a large pot of water to a rolling boil and add the salt and fat.
• When salt is dissolved and fat is melted, add the collard greens to the boiling water and simmer for 3 minutes.
• Remove collards from the water and immediately plunge into the ice water to halt the cooking and preserve the beautiful green color.
• (When removed from the boiling water, the collards should be coated with the fat - that's what you want).
• Remove the collards from the ice water a leaf at a time and stack them flat on top of each other, about 7 to 9 leaves high.
• Oil your grill well and grill the stacked collard leaves until done, turning once, about 5 minutes per side (depending on the temperature of your grill).
• Cut stacked collards in half or quarters, season with salt and pepper, and serve immediately.

GRILLED COLLARD GREENS

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.

.GRILLED QUAIL WITH DIJON–COLLARD GREENS AND PEAR-BOURBON SAUCE

Steps:

• COLLARD GREENS: Sauté garlic in a little olive oil over medium heat for about 30 seconds. Add bacon and greens, cook for 1 minute, add wine. Turn off the heat, add mustard, set aside. PEAR-BOURBON SAUCE: Over medium heat sauté shallot with olive oil until soft, about 4 to 5 minutes, remove pan from heat and add bourbon and chicken stock. Replace pan over heat, add vinegar, honey, and molasses and reduce to a saucelike consistency. Finish sauce by whisking in diced pears and butter. Season with salt and keep warm. QUAIL: Season quail with salt and pepper. Over a hot gas grill or mesquite fire, grill quail about 4 to 5 minutes on each side (for medium). Assembly Reheat greens, place polenta on two plates and top with the greens. Using a ladle or a spoon, pour the sauce around the polenta and place two quail on each plate. Garnish with more Parmesan. Serve immediately.