spicy collard greens

★★★★★ 1 Review
IRPELLC avatar
By Diane Whitbeck
from Hopewell, VA

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!

★★★★★ 1 Review
serves 4
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For spicy collard greens

  • 2 bunch
    collard greens
  • 2 Tbsp
    olive oil, extra virgin
  • 1 lg
    onion (chopped large)
  • 1/2 lb
    pork (i used boneless rib meat)
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    vinegar, white
  • 1 lg
    fire-roasted red pepper, diced small
  • 3 dash
    red pepper flakes
  • 1 tsp
    garlic salt
  • 1/2 tsp
    adobo powder
  • 4 c
    water

How To Make spicy collard greens

  • 1
    Freeze 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.
  • 2
    in 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.
  • 3
    Then 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.
  • 4
    Add water and bring to boil. Add collards. Reduce heat and simmer 20 minutes until tender.
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