As a southern girl (born and raised in ATL) collard greens hold a special place in my belly. I can proudly eat an entire pot of them by myself, especially when they are cooked just right. I like them to taste slow cooked with a little heat and and a little sweetness. Over the years I have perfected my own recipe. My secret is using dried chipotle peppers. The smokey flavor is very reminiscent of smoked eat which is a staple in southern style collard greens.
WATCH ME COOK THIS RECIPE ON MY INSTAGRAM PAGE HERE
Cook Time: 45 Minutes
1 large leek chopped and cleaned
1 red bell pepper sliced
1 yellow bell pepper sliced
1 medium sized red onion sliced
4 bunches of collards chopped and cleaned
2 dried whole chipotle peppers
1/2 cup of veggies stock
1/4 cup of extra virgin olive oil plus more for drizzling
1/4 tsp of red pepper flakes
1/8 cup of maple syrup (or to taste)
sea salt to taste
Place a large pot over medium heat and add in the extra virgin olive oil, red and yellow bell peppers, leeks and onion. Cook for about 4 to 5 minutes while stirring occasionally. Next add in the dried chipotle peppers, red pepper flakes and collards. Add the veggies stock and stir occasionally for about 3-4 minutes. Drizzle on a little more extra virgin olive oil and cover with a lid. Lower heat to a simmering boil and cook for an additional 15 minutes while stirring occasionally. Now stir in your desired amount of maple syrup and sea salt to taste. Cover with a lid and let simmer for an additional 5 minutes before stirring. I typically leave the chipotle peppers inside so they can continue to add flavor but you can pick them out before stirring.