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Sweet & Spicy Collard Greens

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.


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.


Hey I'm Shantelle!


I'm so glad you found my website. Here you'll find super easy, affordable plant based vegan recipes that I love to make everyday for my family and friends. 

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