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Chipotle Collard Greens

By Jamie Deen , Bobby Deen , and Melissa Clark

3.8

(4)

Editor's Note: This recipe originally accompanied a story on Mother's Day. For the complete story and more of Jamie and Bobby Deen's recipes, click here.

When Tabasco started making chipotle hot pepper sauce, we started using it to spike up our regular recipe for collards. It's a match made in heaven.

Recipe information

  • Yield

    Makes 4 to 6 servings

Ingredients

2 large bunches collard greens (about 2 pounds), ribs removed
2 tablespoons unsalted butter
1 onion, halved and sliced
2 cloves garlic, chopped
2 cups water
1 to 2 teaspoons chipotle hot pepper sauce
1/2 teaspoon salt

Preparation

  1. Step 1

    1. Stack the collard greens and roll up the stack. Cut the roll into 1/2-inch-thick slices. Set aside.

    Step 2

    2. In a medium pot, melt the butter over medium-high heat. Add the onion; sauté about 5 minutes or until golden. Reduce heat to medium. Add the garlic; sauté for 5 minutes more.

    Step 3

    3. Add the water and collard greens to the pot; season with hot sauce and salt. Cook, uncovered, for 25 minutes, tossing the greens occasionally. Taste and adjust seasonings, if necessary.

Reprinted with permission from The Deen Bros. Cookbook by Jamie and Bobby Deen and Melissa Clark. © 2007 Meredith Books.
TagsCollard GreensLeafy GreensVegetableOnionRoot VegetableSideLunchDinnerGluten FreeNut FreeVegetarianEasyBraiseNew YearsCookbooks

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