Matt's Four-Pepper Collards from 'The Lee Bros. Charleston Kitchen
Matt's Four-Pepper Collards from 'The Lee Bros. Charleston Kitchen might be just the Southern recipe you are searching for. This recipe serves 8. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 151 calories, 7g of protein, and 9g of fat per serving. For $1.08 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It is brought to you by Serious Eats. A few people really liked this side dish. 24 people were impressed by this recipe. A mixture of red jalapeno peppers, canolan oil, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. With a spoonacular score of 94%, this dish is awesome. If you like this recipe, you might also like recipes such as The Hugo Cocktail from 'The Lee Bros. Charleston Kitchen, Shrimp and Grits from 'The Lee Bros. Charleston Kitchen, and Henry's Cheese Spread from 'The Lee Bros. Charleston Kitchen.
Servings: 8
Ingredients:
1 teaspoon freshly ground black pepper
1/4 cup peanut or canola oil
1 tablespoon cider vinegar
4 pounds collard greens (about 3 bunches), stems trimmed, leaves rolled and sliced into 3/4-inch-thick ribbons (about 5 quarts)
1 tablespoon kosher salt
1 large poblano chili, seeded and chopped
3 jalapeño peppers, preferably red, seeded and chopped
1 1/2 teaspoons smoked paprika
1 cup chopped yellow or white onion (about 1 medium)
Equipment:
wooden spoon
pot
frying pan
Cooking instruction summary:
Procedures 1 Pour the oil into a large stockpot over medium-high heat, and when it shimmers, add all of the remaining ingredients except the collards. Cook, stirring occasionally with a wooden spoon, until the peppers appear dry, 6 to 8 minutes. 2 Add the collards to the pot by handfuls, moving them around with a wooden spoon and folding them into the peppers at the bottom of the pan, until the greens appear wilted, slick, and slightly darkened, about 5 minutes. 3 Add 6 cups of water and cover. When the liquid first begins to simmer, stir once, turn the heat to medium low, and cover. Simmer for 1 hour and stir again. Serve drained, but still wet with the broth.
Step by step:
1. Pour the oil into a large stockpot over medium-high heat, and when it shimmers, add all of the remaining ingredients except the collards. Cook, stirring occasionally with a wooden spoon, until the peppers appear dry, 6 to 8 minutes.
2. Add the collards to the pot by handfuls, moving them around with a wooden spoon and folding them into the peppers at the bottom of the pan, until the greens appear wilted, slick, and slightly darkened, about 5 minutes.
3. Add 6 cups of water and cover. When the liquid first begins to simmer, stir once, turn the heat to medium low, and cover. Simmer for 1 hour and stir again.
4. Serve drained, but still wet with the broth.
Nutrition Information:
covered percent of daily need
