spicy collard greens
(1 rating)
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I had never made greens before and wanted something different. A chance trip to the Dollar Store found me with a bottle of Adobo Spice and a jar of Fire-Roasted Red Peppers. I knew the strong taste of collards would stand up to these new additions - tell me what you think!
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(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
20 Min
method
Stove Top
Ingredients For spicy collard greens
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2 bunchcollard greens
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2 Tbspolive oil, extra virgin
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1 lgonion (chopped large)
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1/2 lbpork (i used boneless rib meat)
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2 Tbspbrown sugar
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2 Tbspvinegar, white
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1 lgfire-roasted red pepper, diced small
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3 dashred pepper flakes
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1 tspgarlic salt
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1/2 tspadobo powder
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4 cwater
How To Make spicy collard greens
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1Freeze your bunches of collards! This is the secret to keeping them from being bitter. Then set out to thaw. I didn't count this in prep time. Once thawed, cut stem end from collard bunch, separate leaves and rinse each side thoroughly to remove grit. Then cut out main stem. Stack leaves and roll into a bunch. Cut across the ends making thin strips (this is called "chiffonade" cut). Set aside.
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2in large, deep pot, heat olive oil and add onion. Cover and cook until caramelized, stirring occasionally. Watch so they don't burn. Add pork and brown.
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3Then add brown sugar, vinegar, fire-roasted red pepper, red pepper flakes and all spices. Stir and taste this pot liquor, correcting balance of flavors as desired.
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4Add water and bring to boil. Add collards. Reduce heat and simmer 20 minutes until tender.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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