Recipe courtesy of Annie's Soul Delicious
Recipe courtesy of Annie's Soul Delicious
Episode:
Sandwiches and Soul
Short Ribs and Collard Greens
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- Level: Intermediate
- Total: 3 hr 40 min (includes resting time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 914
- Total Fat
- 61 g
- Saturated Fat
- 24 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 7 g
- Sugar
- 10 g
- Protein
- 65 g
- Cholesterol
- 241 mg
- Sodium
- 601 mg
- Level: Intermediate
- Total: 3 hr 40 min (includes resting time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 914
- Total Fat
- 61 g
- Saturated Fat
- 24 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 7 g
- Sugar
- 10 g
- Protein
- 65 g
- Cholesterol
- 241 mg
- Sodium
- 601 mg
Ingredients
Short Ribs:
Collard Greens:
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Directions
- For the short ribs: Sprinkle the short ribs generously with the Cajun seasoning. Let sit for 15 to 20 minutes to absorb the flavors.
- Heat a grill or grill pan over medium-high heat. Preheat the oven to 350 degrees F.
- Grill the short ribs until they develop a nice char, 4 to 5 minutes on each side.
- Meanwhile, in a small pot, combine the beef bouillon, Worcestershire sauce, liquid smoke and 2 cups water. Bring to a simmer, stirring to dissolve the bouillon. Add the onion and bell peppers to the broth. Simmer until the vegetables soften, 5 to 7 minutes.
- Place the grilled short ribs in a large baking dish or oven-safe pan. Pour the prepared broth and vegetables evenly over the short ribs. Cover the pan with plastic wrap and then aluminum foil. Bake until the short ribs are tender and easily pull away from the bone, 2 hours 30 minutes to 3 hours. Remove from the oven, discard the plastic wrap and serve hot with the vegetables from the broth and your favorite side dishes.
- For the collard greens: Meanwhile, place the smoked turkey leg in a medium pot. Add 4 cups water, making sure the turkey leg is mostly submerged. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 45 minutes to 1 hour, allowing the turkey leg to infuse the water with flavor. Stir in the chicken broth, vinegar, sugar, granulated garlic, granulated onion and cayenne. Stir well to combine. Add the chopped collard greens to the pot, stirring to incorporate them with the broth and seasonings. Cover the pot and simmer on low heat for 30 to 45 minutes, stirring occasionally. Cook until the collard greens are tender and the flavors have fully melded together.
