Not your grandma’s collard greens
Ingredients
- 3 bunches collard greens (about 3 pounds)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 tablespoons olive oil
- 2 tomatoes, peeled and diced or 1 (14-ounce) can of diced tomatoes, drained
- 2 chipotle peppers in adobo, chopped
- 1/4 cup smooth peanut butter
- 1 tablespoon apple cider vinegar
- Salt and black pepper
- Hot pepper sauce such as Tabasco, for serving
Instructions
-
Thoroughly clean each collard leaf and remove the ribs and stems. Tear each leaf in half.
-
In a large pot or Dutch oven, sauté on medium heat the onions and carrots in the olive oil, until lightly brown, about 10 minutes. Add the garlic and cook for 1 more minute. Add the tomatoes and chipotles. Add torn leaves to the pot and add four cups of water. Bring water to a boil, and then turn heat down to a simmer. Add the vinegar and stir in the peanut butter.
-
Cook greens for an hour and a half, or until they are the texture you prefer. Taste and add salt and black pepper. Serve with pepper vinegar or hot pepper sauce such as Tabasco.
Recipe Notes
What? You say you want meat? Well, take the above recipe, swap 1/2 pound of smoked ham or bacon or turkey for the tomatoes, carrot, chipotles and peanut butter. Add them to the pot after you cook the onion and garlic. Add six cups of water, bring to a boil and cook for half an hour. Add the greens and vinegar, and cook for another hour and a half. You might want to add a teaspoon of cayenne as well. If you have any leftover ham or smoked turkey after Thanksgiving, collard greens are an excellent vehicle for their smoked goodness. Of course, collard greens are also appropriate the day of the big meal, too.