Smoked Chile Collard Greens, one of the many delicious dishes that hail from the south. Collard greens are apart of southern pride, where would a barbeque or restaurant be without it?
Collard greens are usually cooked with a ham hock or smoked turkey wings for a added smoky flavor to the collard greens. This recipe will be used with chipotle chilies instead.
This dish can serve up to 4 people.
- 2 tablespoons of canola oil
- 1 medium finely diced Spanish onion
- 4 cloves of garlic (finely chopped)
- 2 to 3 teaspoons of pureed canned chipotle chilies in adobo
- 2 1/2 pounds of collard greens ( stems and ribs removed)
- Kosher salt and black pepper
- 3 tablespoons of apple cider vinegar
How to prepare:
- Begin by heating oil in a large deep sauté pan over high heat until the oil begins to shimmer. Next add the onion and cook until soft, in about 4 minutes add the garlic and cook for 1 minute.
- Next, add 1/2 cups of water and the chipotle puree and bring to a boil. Add the collards and season with salt and pepper, turn to coat the mixture. Reduce the heat to low and cover the pot, cook by stirring occasionally until the greens are crisp and tender. In 15 to 20 minutes, move the collards to a platter and drizzle with the apple cider vinegar.